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Chipotle Herb Butter Chicken and Veg Boat
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Chipotle Herb Butter Chicken and Veg Boat

45 minPara 2Nutri-Score B€€
de @ksnice_n_spice10 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • chicken breast (cut into strips)Carne500 g
  • butter (softened)Lácteos60 g
  • chipotle pasteDespensa30 g
  • fresh herbs (finely chopped)Frutas y verduras15 g
  • garlic (grated)Frutas y verduras2 piezas
  • olive oilDespensa15 ml
  • zucchini (halved lengthways and hollowed out)Frutas y verduras2 piezas
  • bell pepper (diced)Frutas y verduras1 pieza
  • red onion (sliced)Frutas y verduras1 pieza
  • cherry tomatoes (halved)Frutas y verduras150 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g

por ración

Nutrición

575kcal

Carbohidratos
15 g
Proteínas
59 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Bol
  • Sartén

paso a paso

Preparación

  1. Make the chipotle herb butter

    • Mix the softened butter with the chipotle paste, chopped herbs and grated garlic.
    • Season with salt and pepper.
    Paso 1

  2. Prepare the veg boats

    • Halve the zucchini lengthways and scoop out the flesh to form boats.
    • Toss the bell pepper, red onion and cherry tomatoes with olive oil, salt and pepper.
    Paso 2

  3. Cook the chicken

    • Heat a little oil in a frying pan.
    • Sear the chicken strips until golden and cooked through.
    Paso 3

  4. Assemble and bake

    • Fill the zucchini boats with the chicken and vegetables.
    • Top with the chipotle herb butter.
    • Bake until the vegetables are tender and the butter is melted.
    Paso 4

  5. Serve

    • Spoon the pan juices over the boats and serve hot.
    Paso 5
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