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Lemon Pepper Chicken Dinner
Makes 2 servings
INGREDIENTS
4 boneless, skinless chicken legs, raw
Lemon pepper seasoning to taste
6 petite red bliss potatoes, thinly sliced
2 cups broccoli florets
1 tablespoon unsalted butter, melted
METHOD
1.
Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
2.
Season chicken, potatoes and broccoli with lemon pepper.
3.
Place chicken into one steamer basket, cover then set timer knob to 8
minutes.
4.
Place potatoes and broccoli into second steamer basket, cover then
set timer knob to 8 minutes.
5.
Steam for 8 minutes or until chicken is cooked through and potatoes
are tender.
6.
When steaming is complete, transfer to a serving plate.
7.
Drizzle butter over the vegetables before serving.
Hawaiian Salad
Makes 4 servings
INGREDIENTS
4 raw boneless pork chops, cubed
Kosher salt and fresh pepper to taste
3 cups green cabbage, shredded
1 carrot, finely julienned
1 bunch green onions, thinly sliced
1/2 cup pineapple, diced
1/4 cup coconut, toasted
1/3 cup mayonnaise
3 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lime juice
METHOD
1.
Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
2.
Season pork with salt and pepper.
3.
Divide cubed pork between 2 steamer baskets and cover.
4.
Set timer knobs to 8 minutes.
5.
Steam for 8 minutes or until cooked through.
6.
When steaming is complete, transfer to a bowl and let cool for 10
minutes.
7.
Add remaining ingredients to the bowl then toss to combine.
8.
Garnish as desired and serve.
