Weeknight Chicken & Vegetable Grain Bowl
Ingredients
- Juice and zest of 1 lemon
- 2 garlic cloves, peeled, minced
- 2 chicken breasts, (approx. ½-pound total)
- 2 tablespoons canola oil, divided
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 medium sweet potato, peeled, cut into ¾-inch pieces
- 1 bell pepper, cut into ¾-inch pieces
- 1 red onion, cut into 1-inch wedges
- 1 (8.8 ounce) microwaveable rice grain pouch
- 2 tablespoons roasted pumpkin seeds
- 3 tablespoons dried cranberries
- ¼ cup roasted pecans
- Dressing of choice, as desired
1. In a medium bowl, combine lemon juice and zest, garlic, 1 tablespoon oil, salt and pepper. Add chicken breasts, evenly cover in marinade and , place in the refrigerator and allow to marinate for up to 1 hour.
2. Once marinaded in a large bowl, toss sweet potato, bell pepper and red onion with remaining oil, salt and pepper until evenly coated and set aside.
3. Install the crisper plate into the CleanCrisp™ Glassware and add the vegetables along with the chicken. Place CleanCrisp™ Glassware in the TOP POSITION.
4. Press the FUSIONCRISP button. Then turn the dial to set microwave time to 8:00 minutes. Press the AIR FRY button, turn the dial to 15:00 minutes. Press dial to start cooking.
5. When 3 minutes remain in air frying, use oven mitts to remove the CleanCrisp™ Glassware from the unit check the chicken and vegetables for doneness. Cooking is complete when an instant-read thermometer reads 165°F in the thickest part of
the chicken. When cooking is complete, use oven mitts to remove the CleanCrisp™ Glassware from the unit and set aside.
6. Cook grain pouch using MICROWAVE, according to package instructions. When cooking is complete, divide the grains evenly into 2 serving bowls and top with vegetables and chicken. Then garnish with pumpkin seeds, dried cranberries, roasted pecans and dressing then serve.