Poulet sucré-fumé au chipotle
avec légumes grillés et riz au beurre
Ce bol d'inspiration tex-mex est composé de riz à la coriandre garni de tranches de poitrines de poulet juteuses, sucrées et collantes. Le maïs et les carottes grillés ajoutent une touche de fraîcheur à un repas déjà délicieux!
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.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz basmati
113 g
Maïs en grains
170 g
Carotte
113 g
Oignon rouge
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya)
1 cs
Miel
1 cs
Assaisonnement mexicain
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
½ cs
Huile*
0.13 cc
Poivre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat oven to 425˚F. Wash and dry all produce. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Peel and cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/4-inch slices.Line a baking sheet with parchment paper.
Heat a medium pot over medium heat.When hot, add 1 tbsp butter (dbl for 4 ppl), diced onions and rice. Cook, stirring often, until rice is fragrant, 2-3 min.Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Heat a large non-stick pan over medium-high heat.While pan heats, pat chicken dry with paper towels.Season with salt, pepper and half the Mexican seasoning, When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side.Transfer chicken to prepared baking sheet. Spread honey over chicken breasts.Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
Heat the same pan over medium-high.When hot, add 1 tbsp butter, 2 tbsp water (dbl both for 4 ppl), carrots, corn and remaining onions. Season with salt and pepper. Cook, stirring frequently, until veggies are tender-crisp and corn is lightly charred, 4-5 min.Add remaining Mexican Seasoning. Stir to combine.
Fluff rice with fork. Season with salt and pepper, then stir in any chicken juices from the baking sheet.Thinly slice chicken breasts.Divide rice, chicken and veggies between plates.Drizzle chipotle sauce over top of chicken.