23
Nutritional information per serving (based on 8 servings):
Calories 145 (29% from fat) • carb. 2g • pro. 23g • fat 5g • sat. fat 1g
chol. 94mg • sod. 372mg • calc. 22mg • fiber 1g
Grilled Spring Chicken with Asparagus
The versatility of the grill allows for easy weeknight dinners.
Makes 2 to 4 servings
2
boneless, skinless chicken breasts, about 1½ pounds (680 g)
½
cup (125 ml) plus 1 teaspoon (5 ml) extra virgin olive oil,
divided
¼
cup (60 ml) fresh lemon juice
1
tablespoon (15 ml) kosher salt plus additional for
light seasoning
½
teaspoon (2.5 ml) paprika
3
fresh thyme sprigs
1
pound (454 g) asparagus, hard ends trimmed
6
green onions, trimmed
1. Put the chicken in a nonreactive mixing bowl or container. Stir
together 1/2 cup (125 ml) of the olive oil, lemon juice, teaspoon salt,
paprika and thyme. Pour over chicken and let rest in the refrigerator
for 1 hour.
2. When ready to cook, place the Grill/Griddle Plate onto the Baking
Pan with the Grill side facing up. Place into the oven in the lower
rack position. Set to Grill at 450°F (230°C) and preheat for at least
10 minutes.
3. Once preheated, add the chicken to the grill and cook for
10 minutes. Flip the chicken and continue cooking for an additional
5 minutes. The internal temperature should reach 165°F (74°C).
4. While the chicken is cooking, toss the asparagus and green onions
with a pinch of salt and remaining olive oil.
5. Once chicken is finished cooking, remove from the oven and allow
to rest. Add the vegetables to the grill plate and continue to cook for
about 8 to 10 minutes. Vegetables should be browned and cooked
through.
6. Cut the chicken into slices and serve alongside the vegetables.
Nutritional information per serving (based on 4 servings):
Calories 363 (46% from fat) • carb. 11g • pro. 39g • fat 19g • sat. fat 3g
chol. 109mg • sod. 873mg • calc. 61mg • fiber 3g
Mediterranean Halibut
with Baby Potatoes
The fish and potatoes stand up well to the briny flavours of
the artichokes and olives—be sure to serve with fresh lemon
on the side. The halibut in this recipe can easily be exchanged
for any hearty fish like cod or salmon.
Makes 4 servings
Nonstick cooking spray
12
ounces (340 g) baby potatoes
1
tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil
1
teaspoon (5 ml) kosher salt plus extra for light seasoning,
divided
2
garlic cloves, crushed and divided
1½
pounds (680 g) halibut, cut into 4 individual portions
1
jar (9 to 10 ounces [255 to 283 g]) artichoke hearts,
cut into quarters
½
cup (125 ml) green olives, pitted and roughly chopped
1
teaspoon (5 ml) lemon zest
¼
cup (60 ml) chopped fresh parsley
Lemon wedges
1. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray. Reserve.
