Doigts de poulet panés à la noix de coco
avec haricots verts au four et frites de patate douce
La panko croustillante et les flocons de noix de coco transforment complètement ces doigts de poulet ordinaires. Et pour une touche fumée et sucrée en accompagnement, nous saupoudrons nos frites de patates douces de paprika!
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
680 g
Filets de poitrines de poulet
680 g
Patate douce, en frites
(Contient Sulfites)
1.25 tasse(s)
Chapelure panko
(Contient Blé)
340 g
Haricots verts, parés
4 cs
Miel
1 cc
Sel d'ail
½ tasse(s)
Noix de coco, râpée
(Contient Sulfites)
9 cs
Crème sure
(Contient Lait)
1 cs
Moutarde de Dijon
(Contient Moutarde, Sulfites)
1 pièce(s)
Citron
Pas inclus dans votre livraison
Sel et Poivre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Arrive bientôt!
Meanwhile, heat a large non-stick pan over medium-high heat. Add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer the coconut to a shallow dish. In the same pan, add a drizzle of oil, then the panko. Toast, stirring often, until golden-brown, 1-2 min. Transfer to the same shallow dish.
In a medium bowl, stir together the mustard, 3 tbsp honey and remaining garlic salt. Pat the chicken tenders dry with paper towels. Add the chicken to the medium bowl with the honey mixture and toss to coat. Working with one chicken tender at a time, press each strip into the coconut mixture to coat completely.
Place the coated strips on a parchment-lined baking sheet. Bake the chicken strips in the centre of the oven, until they are golden-brown and cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, heat the same large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Cook, stirring occasionally, until tender-crisp, 7-8 min. Season with salt and pepper. Meanwhile, juice half the lemon. In a small bowl combine the sour cream, lemon juice and remaining honey. Season with salt and pepper.
Divide the sweet potatoes, green beans and chicken strips between plates. Serve with the sour cream-lemon dipping sauce.