Cal Smart Chicken Paprikash
with mushrooms and onionsCalories
:
610 kcalProtéines
:
50g protéinesDurée de préparation
:
30 minutesDifficulty
:
FacileSous 50 g de gluc
Allergènes:
- Sulfites
- Lait
- Blé
- Noix
- Blé
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Peut contenir des traces d’allergènes
- Sulfites
- Poisson
- Oeuf
- Crustacés
- Gluten
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
113 g
Champignons
6 g
Mélange paprika fumé et ail
(Contient : Sulfites Peut contenir : Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
43 ml
Crème sure
(Contient : Lait Peut contenir : Lait, Sulfites)
2 cs
Base de sauce tomate
(Peut contenir : Noix, Blé, Lait, Moutarde, Sésame, Soya, Sulfites, Poisson, Oeuf, Crustacés, Gluten)
½ tasse(s)
Boulgour
(Contient : Blé Peut contenir : Gluten)
7 g
Persil
2 pièce(s)
Gousses d'ail
1 pièce(s)
Poivron
56 g
Oignon, en tranches
Non inclus dans la livraison
2 cs
Huile*
⅓ cc
Sel*
0.13 cc
Poivre*
Valeurs nutritionnelles
Énergie (kcal)610 kcal
Graisses22 g
dont saturés5 g
Glucides56 g
dont sucres8 g
Fibres8 g
Protéines50 g
Cholestérol135 mg
Sel520 mg
Gras Trans0.5 g
Potassium1400 mg
Calcium100 mg
Fer4 mg
Référez-vous à l'étiquette du produit pour les informations complètes sur les ingrédients et allergènes
Matériel
•Casserole moyenne
•Plaque de cuisson
•Grande poêle antiadhésive
•Bol à mélanger, moyen
Instructions
1
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 3/4 cup (1 1/2 cups) water, 1/2 tbsp (1 tbsp) oil, half the chicken broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Peel, then mince or grate garlic.
- Thinly slice mushrooms.
- Roughly chop parsley.
3
- Pat chicken dry with paper towel. Season with half the Smoked Paprika-Garlic Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Sear until golden, 2-3 min per side. Transfer chicken to a unlined baking sheet. Roast in the middle of the oven for 12 - 14 min, until chicken is cooked through.**
4
- Reheat the same pan (from step 3) over medium-high, add 1 tbsp (2 tbsp) oil. When hot, add onions. Cook for 3-4 mins, stirring occasionally, until lightly browned. Add mushrooms and garlic. Cook for 3-4 mins, stirring occasionally, until softened. Season with salt and pepper.
- Add remaining Smoked Paprika-Garlic Blend and tomato sauce base. Cook for 1 min, stirring frequently, until fragrant.
5
- In a medium bowl, add remaining chicken broth concentrate, 1/2 cup (1 cup) water and sour cream. Whisk to combine.
- Add to sauce, stir to combine. Reduce heat to medium-low. Cook for 3-5 min, stirring occasionally, until thickened. Season with salt and pepper.
- Add chicken breast and half the parsley to pan. Cook for 1-2 mins.
6
- Fluff bulgur with a fork.
- Divide bulgur between bowls.
- Divide chicken between bowls and spoon sauce over top of chicken.
- Sprinkle with remaining parsley.
