something high protein chicken
with Coconut Braised VeggiesCalories
:
800 kcalProtéines
:
49g protéinesDurée de préparation
:
35 minutesDifficulty
:
FacileRiche en protéines
Allergènes:
- Soya
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- 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
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
1 pièce(s)
Lait de coco
1 pièce(s)
Poivron
1 pièce(s)
Carotte
1 pièce(s)
Oignon vert
56 g
Jeunes épinards
7.5 g
Bouillon de poulet en poudre
(Contient: Soya Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites)
6 g
Mélange d'épices des Caraïbes
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya)
1 cs
Sauce au chili doux
(Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
Pas inclus dans votre livraison
⅔ cs
Huile*
cc
Sel*
cc
Poivre*
Instructions
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the Caribbean Spice Blend, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
- While rice cooks, core, then cut pepper into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/8_-inch half moons.
- Roughly chop spinach.
- Thinly slice onions.
3
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining Caribbean Spice Blend.
- When hot, add 1 tsp (2 tsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Spread half the sweet chili sauce over top ( use all for 4 servings).
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Rinse out pan.
4
- Reheat pan over medium-low.
- When hot, add 1 tsp (2 tsp) oil, carrots and peppers. Season with salt and pepper. Cook for 2-3 min, stirring often until tender-crisp.
- Add coconut milk, 1/4 cup water and stock powder.
- Bring to a simmer, then cook for 3-4 min, stirring often until veggies are soft and sauce thickens slightly.
5
- Stir in spinach to coconut braised veggies. HEY TESTER DOES THIS NEED A SEASONING CUE HERE???
- Thinly slice chicken.
- Fluff rice with a fork.
- Divide rice and braised beggies between bowls.
- Top with chicken.
- Sprinkle green onion over top.
