Cheesy Chicken Cacciatore Sandwiches
with Orzo and Garden Salad
Allergènes:
Blé
•Lait
•Sulfites
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 préparation35 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
280 g
Hauts de cuisse de poulet
170 g
Orzo
(Contient Blé)
1 pièce(s)
Poivron
113 g
Champignons
56 g
Bébés épinards
¼ tasse(s)
Cheddar, râpé
(Contient Lait)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
Pas inclus dans votre livraison
0.06 cc
Sucre*
1 cs
Beurre non salé*
0.13 cc
Poivre*
2 cs
Huile*
Informations nutritionnelles
Énergie (kcal)770 kcal
Graisses32 g
dont saturés11 g
Glucides74 g
dont sucres8 g
Fibres7 g
Protéines46 g
Cholestérol160 mg
Sel840 mg
Gras Trans0.5 g
Potassium1100 mg
Calcium175 mg
Fer5 mg
Ustensiles
•Grand bol
•Poêle antiadhésive moyenne
•Plaque de cuisson
Instructions
1
- Core, then cut pepper into 1/8-inch slices.
- Thinly slice mushrooms.
2
- Add half the vinegar, 1/4 tsp sugar and 2 tsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
- Add half the peppers, then spinach to bowl on top of dressing, but do not mix until step 6.
- Place in fridge until ready to serve.
3
- Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- Heat a medium non-stick pan over medium-high heat. (use large pan for 4 ppl) When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4)
- Transfer chicken to a plate
4
- Reheat the same medium non-stick pan over medium-high.
- When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and remaining peppers. Season with remaining garlic salt and pepper.
- Cook, stirring often, until tender-crisp and golden brown 2-3 min.
- Add tomato sauce base, remaining vinegar. 1/2 cup water (dbl for 4 ppl) and chicken thighs along with any juices from plate.
- Simmer on medium covered until cooked through, flipping halfway, 6-8 minutes total. **test flipping after 3-4 minutes in to confirm
5
- Meanwhile, halve buns.
- Arrange on an unlined baking sheet, cut-side up. Divide cheese between top buns.
- Toast buns in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
6
- Place chicken on bottoms of toasted buns. Top with veggies and sauce. Close with bun tops and divide between plates.
- Toss salad to coat and divide between plates alongside sandwich.