Smoky Mustard Chicken
with Herby Almond Farro3.5(378)
Calories
:
680 kcalProtéines
:
53g protéinesDurée de préparation
:
35 minutesDifficulty
:
FacileAllergènes:
- Blé
- Amandes
- Moutarde
- Sulfites
- Noix
- Soya
- Lait
- Sulfites
- Crustacés
- Oeuf
- Sésame
- Moutarde
- Arachides
- Blé
- Poisson
- Peut contenir des traces d’allergènes
- 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
320 g
Filets de poitrine de poulet
½ tasse(s)
Farro
(Contient: Blé Peut contenir : Noix, Soya, Lait, Sulfites, Crustacés, Oeuf, Sésame, Moutarde, Arachides, Blé, Poisson)
1 pièce(s)
Mangue
1 pièce(s)
Tomate
3 pièce(s)
Radis
1 pièce(s)
Citron
7 g
Aneth
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Soya, Lait, Sulfites, Oeuf, Sésame, Moutarde, Arachides, Gluten)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Soya, Lait, Sulfites, Crustacés, Oeuf, Sésame, Blé, Poisson, Gluten)
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Noix, Soya, Lait, Sésame, Moutarde, Arachides, Blé)
Pas inclus dans votre livraison
1.5 cs
Huile*
Ustensiles
•Casserole moyenne
•Verre doseur
•Plaque de cuisson
•Bol à mélanger, moyen
•Papier aluminium
•Cuillères à mesurer
•Grande poêle antiadhésive
•Grand bol
•Fouet
Instructions
1
- Before starting, preheat the broiler to high.
- 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.
2
- Meanwhile, pat chicken dry with paper towels.
- In a medium bowl, toss together chicken, Smoked Paprika-Garlic Blend, half the mustard and 1/2 tbsp (1 tbsp) olive oil.
- To a foil-lined baking sheet, add chicken. Season with salt and pepper, if you like, then toss to coat.
- Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.**
3
- While the chicken broils, peel, pit, then cut mango into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Trim roots or top of radishes, if needed. Finely chop radishes.
- Zest, then juice lemon.
- Strip dill leaves from stems, then roughly chop.
4
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
5
- In a large bowl, whisk together half the dill, remaining mustard, 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and 1 tbsp (2 tbsp) olive oil.
- Add mango, tomatoes and radishes. Toss to coat, then season with salt and pepper, if you like.
6
- To the pot with farro, stir in half the almonds, remaining dill and remaining lemon juice.
- Divide farro between plates. Top with chicken and salsa.
- Sprinkle remaining almonds over top.
