.png)
.pngg)
.png)
Poulet Paillard
avec rôti au romarin Pommes de terre et gremolata
Herbes fraîches, le poulet tendre, pommes de terre dorées et le chou frisé croquante font pour un plat parfait. Super gremolata simple, ajoute un coup de poing de saveur à la fin de ce plat. Vous allez adorer toutes ces saveurs ensemble.
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
340 g
Poitrines de poulet
10 g
Ail
340 g
Pommes de terre rouges
10 g
Romarin
10 g
Persil
1 pièce(s)
Citron
113 g
Chou kale, haché
113 g
Petits pois
1 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
Sel et Poivre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature! Quarter the potatoes if they are large, to ensure an even cooking time!
Wash and dry all produce.* Halve the potatoes. Strip a few rosemary leaves from the stems and finely chop 1 tbsp (double for 4 ppl). On a baking sheet, toss the potatoes and half the rosemary with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. Roughly chop the parsley. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. In a small bowl, combine the parsley, lemon juice, half the garlic, half the lemon zest and 2 tbsp oil (double for 4 ppl). Season with salt and pepper. Set aside.
Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book and sprinkle with the remaining rosemary and remaining lemon zest. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 3-4 min per side. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**) Transfer to a plate and cover to keep warm. Set aside.
Add a drizzle of oil to the same pan, then the kale, broth concentrate(s), remaining garlic and 2 tbsp water (double for 4 ppl). Cook, stirring often, until the kale wilts, 2-3 min. Add the peas and stir together until warmed through, 1-2 min. Season with salt and pepper.
Divide the chicken, kale and roasted potatoes between plates. Spoon the gremolata over the chicken. Squeeze over a lemon wedge, if desired.