avec courgettes et poivrons
Ingrédients : Courgette • Poitrines de poulet biologique • Poivron • Citron • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Poivre au citron (sucre (sucre, maltodextrine), poivre noir, sel, ail granulé, jus de citron en poudre (extrait sec de sirop de maïs, extrait sec de jus de citron, huile de citron, dioxyde de silicium), granulés de zeste de citron, épices, fines herbes, acide citrique, huile de canola, dioxyde de silicium) • Mélange d’épices aneth et ail (sulfites) (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) • Ail.
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Courgette
2 unit(s)
Poivron
1 unit(s)
Gousses d'ail
1 unit(s)
Citron
1 unit(s)
Mélange d'épices à l'ail et à l'aneth
4 g
Poivre au citron
6 g
Crème
56 mL
Concentré de bouillon de poulet
1 unit(s)
Poivre*
0.063 tsp
Butter*
1 tbsp
Huile*
1.5 tbsp
Sel*
0.125 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut zucchini into 1/4-inch rounds.
- Core, then cut pepper into 1-inch pieces.
- Peel, then mince or grate garlic.
- Zest half the lemon (use whole lemon for 4 servings). Cut lemon into wedges.
- To an unlined baking sheet, add zucchini, peppers and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt, pepper and Dill-Garlic Spice Blend. Toss to combine.
- Roast in the middle of the oven for 5 min. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.) Veggies will continue to roast in step 4.
- Meanwhile, pat chicken dry with paper towels. Season with salt and 2 tsp (4 tsp) Lemon-Pepper Seasoning.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
- When veggies have roasted for 5 min, carefully remove baking sheet from the oven. Move veggies toward the edges of the sheet.
- Transfer chicken to the centre of the baking sheet.
- Continue to roast in the middle of the oven for 10-12 min, until veggies are tender and chicken is cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then garlic. Cook for 30 sec, stirring often, until fragrant.
- Add 1/4 cup (1/2 cup) water, cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove the pan from heat, then stir in half the lemon zest. (TIP: Prefer a more tangy sauce? Squeeze in the juice of a lemon wedge.)
- When veggies are done, sprinkle with remaining lemon zest. Toss gently to coat.
- Thinly slice chicken.
- Divide chicken and veggies between plates.
- Drizzle lemon cream sauce over chicken.
- Squeeze a lemon wedge over top.
540
kcal
Calories
32
g
Fat
13
g
Saturated Fat
21
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
43
g
Protein
180
mg
Cholesterol
760
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
