Poulet avec chutney aux canneberges et aux pommes
avec medley de riz sauvage et pois sucrés- Soya
- Lait
- Blé
- Oeuf
- Poisson
- Moutarde
- Sulfites
- Sésame
- Crustacés
- Soya
- Gluten
- Noix
- Peut contenir des traces d’allergènes
- Arachides
Ingrédients : Poitrines de poulet • Pomme Gala • Pois sucrés • Medley de riz sauvage (riz étuvé, riz sauvage) • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Tartinade à l'ail (soya) (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) • Canneberges séchées (canneberges, sucre, huile de tournesol) • Épinards • 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).
Ingrédients
2 pièce(s)
Poitrines de poulet
½ tasse(s)
Mélange de riz sauvage
1 pièce(s)
Pomme Gala
4 cs
Tartinade de canneberges
(Peut contenir : Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)
28 g
Canneberges séchées
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
113 g
Pois sucrés
2 cs
Tartinade à l'ail
(Contient: Soya Peut contenir : Sulfites, Lait)
28 g
Jeunes épinards
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Instructions
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- While rice cooks, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. Pan-fry chicken for 2-3 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Meanwhile, roughly chop dried cranberries.
- Peel apple, then cut into 1/4-inch pieces.
- To a small pot, add apples, dried cranberries and 1/2 cup (1 cup) water. Bring to a boil over high. Once boiling, reduce heat to medium. Cook for 6-8 min, stirring occasionally, until soft and most of the liquid has evaporated.
- Using a masher, mash chutney until apples have broken down slightly.
- Stir in cranberry spread.
- Meanwhile, trim sugar snap peas.
- Roughly chop spinach.
- Reheat the same pan (from step 2) over medium.
- Add sugar snap peas and 1/4 cup water (use same for 4 servings). Cook for 3-4 min, scraping up any browned bits from the bottom of the pan, until tender-crisp. Remove the pan from heat. Stir in half the garlic spread. Season with salt and pepper.
- Once rice is tender, fluff with a fork. Stir in remaining garlic spread and spinach.
- Thinly slice chicken.
- Divide rice, sugar snap peas and chicken between plates.
- Top chicken with cranberry-apple chutney.
