Smart Chipotle-Mustard Chicken
with Carrot Mash and Roasted Veggies
Juicy chicken gets slathered with a smoky and zippy chipotle-mustard sauce that ramps up the flavour, while carrot mash adds both sweetness and savouriness to this nourishing smart meal.
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
170 g
Choux de Bruxelles
2 pièce(s)
Carotte
1 pièce(s)
Échalote
1 pièce(s)
Gousses d'ail
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Concentré de bouillon de poulet
½ cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Pas inclus dans votre livraison
2 cc
Beurre non salé*
2.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Halve Brussels sprouts (if larger, quarter them).
- Add Brussels sprouts and 1 1/2 tbsp (3 tbsp) oil to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to combine.
- Roast in the top of the oven until tender, 16-20 min.
- Meanwhile, peel then cut carrot into 1/4-inch rounds.
- Add carrots and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 14-15 min.
- Meanwhile, pat chicken dry with paper towels. Season with pepper and remaining garlic salt.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Remove from heat.
- Transfer chicken to another parchment-lined baking sheet.
- Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
- When chicken is done, transfer to a plate to rest for 3-5 min.
- Meanwhile, peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Combine chipotle sauce, half the mustard (use all for 4 ppl), broth concentrate and 1/4 cup (1/2 cup) water in a small bowl.
- Reheat the pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shallots and garlic. Cook, stirring often, until fragrant, 30 sec.
- Add sauce mixture (from step 5). Cook, stirring often, until sauce thickens slightly, 1-3 min.
- Thinly slice chicken.
- Once boiled, drain and return carrots to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into the carrots. Season with salt and pepper, to taste.
- Divide chicken, Brussels sprouts and mash between plates.
- Spoon sauce over chicken and Brussels sprouts.