Dîner de poulet BBQ
avec pommes de terre écrasées fromagées et légumes rôtis
Mettez la table en premier, car voici un repas prêt en 20 minutes! Du poulet tendre, des pommes de terre écrasées fromagées et des légumes rôtis composent ce délicieux repas. Rassemblez la famille et sortez les serviettes!
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
310 g
Filets de poitrines de poulet
4 cs
Sauce BBQ
227 g
Asperges
1 pièce(s)
Poivron
113 g
Maïs en grains
250 g
Pomme de terre rouge
¼ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Crème sure
Pas inclus dans votre livraison
2 cc
Sel*
2 cs
Beurre non salé*
1 cs
Huile*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return them to the same pot, off heat.
Place chicken into an 8x8-inch baking dish (use a 9x13-inch baking dish for 4 ppl). Stir in half the BBQ sauce. Broil in the bottom of oven until cooked through, 10-12 min.**
While the chicken broils, trim and discard the bottom 1-inch from asparagus. Core, then cut the pepper into 1/2-inch strips. Arrange the peppers, asparagus and corn on a baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Broil in the middle of the oven, tossing halfway through cooking, until tender-crisp, 6-8 min.
Using a masher, roughly mash 2 tbsp butter (dbl for 4 ppl), sour cream and cheddar cheese into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
Divide the potatoes and veggies between plates. Top with the chicken and drizzle over the remaining BBQ sauce.