Cal Smart Green Goddess Chicken
with Cucumber and Pepitas
Bold and bright, DIY Green Goddess dressing is delightful drizzled over tender chicken and crisp salad veggies. Toasted pepitas bring richness and crunch to this cal-smart supper!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
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
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Pain ciabatta
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
56 g
Mélange printanier
1 pièce(s)
Mini concombres
3 cs
Guacamole
2 cs
Vinaigrette ranch
(Contient: Oeuf, Lait Peut contenir : Sésame, Soya, Noix, Blé, Poisson, Moutarde, Sulfites)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Sésame, Soya, Blé, Poisson, Moutarde, Oeuf, Lait)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Sésame, Soya, Noix, Blé, Moutarde, Lait, Arachides)
1 pièce(s)
Oignon vert
28 g
Graines de citrouille
(Peut contenir : Noix)
Pas inclus dans votre livraison
¼ cc
Poivre*
¼ cc
Sel*
½ cc
Sucre*
4 cc
Huile*
Ustensiles
Instructions
Thinly slice cucumber into rounds. Thinly slice green onion. Cut ciabatta into 1/2-inch pieces. Add guacamole, ranch, half the green onions, half the vinegar, 1 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir until combined.
Pat chicken dry with paper towels. Season with salt, Dill-Garlic Spice Blend and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.** Carefully wipe the pan clean.
Add ciabatta pieces to another unlined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top, then season with salt and pepper. Toss to coat, then arrange in a single layer. Toast in the top of the oven, stirring halfway through, until lightly golden, 5-8 min. (TIP: Keep an eye on them so they don't burn!) Carefully remove from the oven and set croutons aside to cool slightly.
Heat the same pan (from step 2) over medium. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
When croutons cool, add remaining vinegar, 1/4 tsp sugar and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, croutons and spring mix, then toss to combine.
Thinly slice chicken. Divide salad and chicken between plates. Drizzle with green goddess dressing, then sprinkle pepitas and remaining green onions over top.
