Poulet grillé frotté et gaufres
avec crumble de bacon, légumes et sirop d'érable
Une version plus légère d'un plat préféré des Américains, ce plat ne manque pas de saveur. Il est grillé à la perfection et arrosé de sirop d'érable canadien.
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
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Gaufre à l'érable
(Contient Blé, Soya, Oeuf, Lait)
1 cs
Assaisonnement BBQ
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
4 cs
Sirop d'érable
2 cs
Sauce piquante
(Peut contenir Crustacés, Moutarde, Soya, Lait, Sésame, Blé, Poisson, Oeuf, Sulfites)
400 g
Pomme de terre à chair jaune
1 pièce(s)
Oignon rouge
1 pièce(s)
Poivron vert
¾ cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
100 g
Tranches de bacon
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Poivre*
¾ cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Arrange bacon strips in a single layer on a baking sheet. Roast bacon in the middle of the oven until crispy and cooked through, 8-12 min.**
- Transfer to a paper towel-lined plate.
- Meanwhile, quarter potatoes.
- Quarter, then core pepper.
- Peel, then halve onion, keeping root intact.
- Brush potatoes, pepper and onions with 1/2 tbsp (1 tbsp) oil, then sprinkle over half the BBQ Seasoning. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Set aside on a baking sheet.
- Pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1 tsp (2 tsp) oil to a medium bowl. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to combine.
- Add veggies to one side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min.
- Meanwhile, add chicken to the other side of the grill. Cook, flipping halfway through, until chicken is cooked through, 6-8 min per side.**
- Transfer chicken to the baking sheet, then cover to keep warm.
- Transfer veggies back to the baking sheet.
- When chicken is almost done, add waffles to other side of the grill. Close lid and grill until toasted, 1-2 min. (TIP: Keep an eye on waffles so they don't burn.)
- Transfer to the baking sheet with veggies and chicken. Cover to keep warm.
- Butter waffles with 2 tbsp (4 tbsp) butter.
- Remove root and outer layer from onion, then slice onion and pepper into 1/2-inch weges.
- Crumble or cut bacon into 1/2-inch pieces.
- Slice chicken.
- Divide veggies and waffles between plates.
- Top waffles with chicken, then sprinkle over bacon.
- Drizzle maple syrup over top.
- Drizzle over a bit of hot sauce, if desired.