Nutritional information per serving:
Calories 301 (68% from fat) • carb. 1g • pro. 22g
• fat 22g • sat. fat 9g • chol. 101mg • sod. 254mg
• calc. 33mg • fiber 0g
Chicken with Vinegar and Peppers
Balsamic vinegar gives the chicken a glazed finish from the oven.
Active Time: 25 minutes Total Time: 2 hours 25 minutes
Makes 4 servings
½
medium red bell pepper, sliced
½
medium orange bell pepper, sliced
½
medium yellow bell pepper, sliced
½
onion, peeled and sliced
2
garlic cloves, peeled and smashed
1
tablespoon fresh rosemary leaves
1
tablespoon olive oil
2
tablespoons balsamic vinegar
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
4
chicken thighs, bone-in, skin on
1. Combine all ingredients in a medium bowl, making sure vegetables and
chicken are evenly coated with the oil and vinegar. Cover with plastic wrap
and chill in the refrigerator for 1 hour.
2. Evenly arrange the ingredients in the baking pan, with the chicken sitting
on top of the vegetables, skin side up. Put in the oven with the rack in the
middle rack position and set the oven to Bake Steam at 300°F for
60 minutes.
3. Remove from the oven and serve.
Nutritional information per serving:
Calories 258 (63% from fat) • carb. 6g • pro. 17g
• fat 18g • sat. fat 4g • chol. 79mg • sod. 359mg
• calc. 23mg • fiber 1g
Salmon with Lemon-Herb Butter
A quick and simple dish. Any leftovers can be served
over a salad the next day.
Active Time: 20 minutes Total Time: 1 hour 20 minutes
Makes 4 servings
1
small scallion, cut into 1-inch pieces
1
tablespoon fresh dill
1
tablespoon fresh parsley
4
tablespoons unsalted butter
1
teaspoon grated lemon zest
¼
teaspoon plus pinch kosher salt
¼
teaspoon freshly ground black pepper
1
pound salmon fillet
1. Put the scallion, dill and parsley in a mini food processor fitted with
the chopping blade. Pulse to chop. Scrape down sides and add butter,
lemon zest,
¼
teaspoon salt and pepper. Process until fully homogenous,
stopping to scrape down the sides as needed. Transfer butter to a piece of
wax paper and form into the shape of the salmon fillet. If butter is too soft,
refrigerate for 30 minutes.
2. Sprinkle salmon fillet with pinch of salt and gently put the butter onto the
top of the fish, covering as much of the flesh as possible.
3. Chill the prepared salmon in refrigerator for at least 30 minutes.
4. When ready to cook put the salmon on top of the broiling/streaming rack fit
into the baking pan. Put in the oven with the rack in the lower broil position.
Set to Broil Steam at 500°F for 10–15 minutes* and then Broil at 500°F for
5–10 minutes, browning to finish.
5. Once brown, remove salmon and let rest for a minute before serving.
*Salmon fillets vary in size so it may be necessary to adjust the cooking time,
depending on thickness.
Nutritional information per serving:
Calories 237 (60% from fat) • carb. 0g • pro. 23g
• fat 15g • sat. fat 6g • chol. 85mg • sod. 99mg
• calc. 15mg • fiber 0g
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