Poitrines de poulet au chutney de mangue sur plaque
avec chou-fleur et pains plats- Moutarde
- Lait
- Soya
- Blé
- Crustacés
- Moutarde
- Sésame
- Oeuf
- Soya
- Sulfites
- Noix
- Poisson
- Gluten
- Lait
- Blé
- Peut contenir des traces d’allergènes
- Arachides
Ingrédients : Poitrines de poulet • Chou-fleur • Pains plats (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) • Chutney de mangues (sucres (sucre, purée de mangue), mangue, vinaigre concentré, sel, ail en poudre, épices, gomme de xanthane, acide ascorbique, bêta-carotène, benzoate de sodium, sorbate de potassium) • Petits pois • Sauce au yogourt (lait) (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium).
Ingrédients
2 pièce(s)
Poitrines de poulet
285 g
Chou-fleur
2 cs
Chutney de mangues
(Peut contenir : Crustacés, Moutarde, Sésame, Oeuf, Soya, Sulfites, Noix, Poisson, Gluten, Lait, Blé)
9 g
Mélange d'épices indien
(Contient : Moutarde Peut contenir : Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
3 cs
Sauce au yogourt
(Contient : Lait)
2 pièce(s)
Pain plat
(Contient : Lait, Soya, Blé Peut contenir : Gluten)
56 g
Petits pois
Non inclus dans la livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
½ cs
Beurre*
Valeurs nutritionnelles
Instructions
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut cauliflower into bite-sized pieces.
- To one side of a parchment-lined baking sheet, add cauliflower, peas, half the Indian Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. (NOTE: Use one whole pan for 4 servings.) Set aside.
- Pat chicken dry with paper towels, then carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with remaining Indian Spice Blend, salt and pepper.
- Add chicken to the other side of the same baking sheet. (NOTE: For 4 servings, use another parchment-lined baking sheet for chicken). Roast in the middle of the oven for 7-9 min, until chicken is opaque. (NOTE: For 4 servings, cook veggies in the bottom and chicken in the middle of the oven.)
- Once cauliflower is golden on one side, flip veggies.
- Once chicken is opaque, flip chicken.
- Spread mango chutney over chicken. Return to the oven. Cook for 7-9 min, until veggies are tender and chicken is cooked through.**
- When chicken and veggies are almost done, place flatbreads directly on the top oven rack.
- Toast for 2-3 min, until softened.
- Spread 1/2 tbsp (1 tbsp) butter over warm flatbreads.
- Season flatbreads with salt, then cut or tear each one into four equal pieces.
- Divide veggies, chicken and flatbreads between bowls.
- Spoon any remaining mango chutney from the pan over top.
- Drizzle with yogurt sauce.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook in the same way the recipe instructs you to season and cook chicken thighs.
