Poulet grillé enveloppé de bacon à l'érable et au chipotle
avec maïs façon Elotes et légumes grillés
Allumez le barbecue! Ce souper est rempli de goûts incroyables : lime, chipotle et érable. Tout cela pour rehausser le poulet, les légumes, les patates douces et le maïs. Un petit avertissement : Il n'y aura probablement pas de restes.
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
100 g
Tranches de bacon
2 pièce(s)
Épi de maïs
1 pièce(s)
Courgette
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
1 pièce(s)
Lime
1 cc
Poudre de chipotle
2 cs
Sirop d'érable
7 g
Coriandre
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Poivron
2 pièce(s)
Patate douce
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Halve zucchini.
- Quarter pepper, then core.
- Husk corn.
- Cut sweet potatoes into 1/2-inch rounds.
- Roughtly chop cilantro.
- Zest lime, then cut into wedges.
- Add lime zest and mayo to a small bowl. Stir to combine, then set aside.
- Add sweet potato, corn, zucchini and pepper to a large bowl. Drizzle with 1 tbsp (2 tbsp) oil and season with salt and pepper. Toss to combine, then set aside.
- Add maple syrup and 1/4 tsp (1/2 tsp) chipotle powder to a small bowl. Stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Brush chicken with half the lime mayo, then wrap 2 bacon strips around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep bacon on chicken!)
- Place chicken on a baking sheet, then set aside.
- Add corn to one side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
- Add pepper and zucchini to the other side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min.
- Once cooked, transfer veggies to a clean baking sheet. Cover to keep warm.
- Add chicken to one side of the grill. Reduce heat to medium. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**
- Add sweet potatoes to the other side of the grill. Close lid and grill, flipping once, until grill-marked and tender, 14-16 min.
- Brush chipotle-maple sauce over top of chicken. Flip chicken, then brush other side with sauce. Grill, until sauce caramelizes, 30 sec. Flip and repeat on other side, 30 sec. (Note: Repeat again with any extra sauce, if desired.)
- Transfer to the baking sheet with veggies. Cover to keep warm.
- Spread remaining lime mayo all over corn. Sprinkle a pinch of chipotle powder over corn, if desired.
- Top corn with feta and half the cilantro.
- Slice zucchini and peppers.
- Divide bacon-wrapped chicken, veggies and corn between plates.
- Sprinkle remaining cilantro over top.