Protein Plus Chicken Bowls

Name: Protein Plus Chicken Bowls with Roasted Chick Peas and Jammy Eggs
Total time: 30 min
Yield: 2
Cuisine: Americaine
Ingredients: 340 g Poitrines de poulet; 1 pièce(s) Pois chiches; 2 pièce(s) Œuf; 56 g Jeunes épinards; 1 pièce(s) Citron; 6 g Mélange paprika fumé et ail; 2 pièce(s) Gousses d'ail; 1 pièce(s) Mini concombres; 1 pièce(s) Poivron; 4 cs Houmous; ½ tasse(s) Farro; 113 g Petites tomates; 2 cs Huile*

with Roasted Chick Peas and Jammy Eggs

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Double up on protein, not on effort. This energizing bowl features seasoned chicken breast, hearty chickpeas, and a perfectly cooked hard-boiled egg, all layered over fresh spinach. A zesty garlic-lemon vinaigrette brings brightness to every bite. Clean, satisfying, and packed with fuel!

étiquettes:

Sain

Allergènes:

Oeuf

•Sulfites

•Sésame

•Blé

Produit dans une installation 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.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

340 g

Poitrines de poulet

1 pièce(s)

Pois chiches

(Peut contenir: Gluten, Blé)

2 pièce(s)

Œuf

(Contient: Oeuf)

56 g

Jeunes épinards

1 pièce(s)

Citron

6 g

Mélange paprika fumé et ail

(Contient: Sulfites Peut contenir: Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)

2 pièce(s)

Gousses d'ail

1 pièce(s)

Mini concombres

1 pièce(s)

Poivron

4 cs

Houmous

(Contient: Sésame Peut contenir: Moutarde, Sulfites, Oeuf, Crustacés, Blé, Gluten, Soya, Poisson, Lait)

½ tasse(s)

Farro

(Contient: Blé Peut contenir: Noix, Soya, Lait, Sulfites, Crustacés, Oeuf, Sésame, Moutarde, Arachides, Blé, Poisson)

113 g

Petites tomates

Pas inclus dans votre livraison

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)860 kcal

Graisses33 g

dont saturés5 g

Glucides45 g

dont sucres10 g

Fibres17 g

Protéines66 g

Cholestérol320 mg

Sel640 mg

Gras Trans0.1 g

Potassium1700 mg

Calcium175 mg

Fer5 mg

Instructions

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add farro and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

Drain and rinse chickpeas, then pat dry with paper towels.
Add chickpeas and 1/2 tbsp (1 tbsp) olive oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the bottom of the oven for 10 - 12 min, until almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy

Halve tomatoes.
Cut cucumber into 1/4-inch rounds
Core, then cut pepper into 1/4-inch pieces.
Peel, then mince or grate garlic.
Zest, then juice half the lemon. Cut remaning lemon into wedges.

Pat chicken dry with paper towel. To a large bowl add chicken, Smoked Paprika Garlic Blend, garlic and 1/2 tbsp (1 tbsp) olive oil. Season with salt if desired.
Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (2 tbsp) olive oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**

To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
When done, drain and rinse eggs under cold water for 30 sec. Set aside in pot.

In a small bowl whisk together, lemon juice, hummus, 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper if desired.
Peel, then halve eggs.
Thinly slice chicken.
Divide spinach between plates. Top with cucumber, tomatoes, farro, peppers, eggs and chicken peas.
Drizzle lemon humus dressing overtop.