Souvlaki de poulet à la grecque
avec pommes de terre citronnées et tzatziki maison
OPA! Voyagez jusqu’en Grèce grâce à notre poulet épicé accompagné de pommes de terre parfumées au citron et d’une sauce tzatziki maison, sans oublier la salade de tomates et de concombres!
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
4 pièce(s)
Poitrines de poulet
1 cs
Poivre au citron
(Peut contenir Triticale, Moutarde, Blé, Sésame, Soya, Arachides, Sulfites, Lait, Noix)
1 pièce(s)
Citron
10 pièce(s)
Pomme de terre à chair jaune
1 pièce(s)
Concentré de bouillon de poulet
2 pièce(s)
Mini concombres
2 pièce(s)
Tomate
1 pièce(s)
Gousses d'ail
2 pièce(s)
Yogourt grec
2 pièce(s)
Pain pita
14 g
Persil
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
Cut potatoes into 1-inch pieces. Toss potatoes with 2 tbsp oil on a baking sheet. Season with salt and pepper. Roast in top of oven, until golden-brown, 25-28 min.
While potatoes roast, zest, then juice half the lemon. cut remaining lemon into wedges. Roughly chop parsley. Cut tomato into 1/4-inch pieces. Cut 1 cucumber in half, lengthwise, then into 1/4-inch thick half moons. Coarsely grate remaining cucumber, directly into a medium bowl. Sprinkle over 1/4 tsp salt and set aside. Peel, then mince or grate garlic.
Pat chicken dry with paper towels, then sprinkle over lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then chicken. Sear, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to another baking sheet. Bake in middle of oven, until cooked through, 12-14 min.
While chicken bakes, whisk vinegar, 1/2 tsp sugar and 2 tbsp oil in a large bowl. Season with salt and pepper. Add chopped cucumber, tomato and half the parsley. Season with salt and pepper. Toss together. Drain grated cucumber, then firmly squeeze out excess water. Return to the bowl, then stir in yogurt, lemon juice, remaining parsley, 1/2 tsp sugar and 1/4 tsp garlic (TIP: Refer to Garlic Guide in Start Strong). Season with salt and pepper.
When chicken is done, transfer chicken to a clean cutting board. Arrange pitas and brush 1 tbsp oil across all sides on the same baking sheet. Season with salt and pepper. Toast in middle of oven, until crisp, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Slice chicken. Whisk together lemon zest, broth concentrate and 1 tbsp oil in another large bowl. Add roasted potatoes and toss to coat. Cut toasted pitas into wedges. Divide chicken, potatoes and salad between plates. Serve with tzatziki and pitas. Squeeze over a lemon wedge, if desired.