John Myers
Ingredients for 2 servings:
- 400 g waxy potatoes, cut into thin wedges
- 400 g carrot(s), peeled, cut into 1 cm thick, diagonal slices
- 1 orange(s), organic, with peel, in fine wedges
- 1 orange(s), organic, squeezed
- 8 tbsp chili sauce, sweet
- 2 chicken breast fillets
- 4 slice(s) bacon, lean, thinly sliced
- 1 bunch of spring onions, sliced diagonally
- 4 tbsp oil
- some pepper
- some salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
a recipe for the combi steamer / steamer
Combine potatoes, carrots, orange wedges, chili sauce, 50ml orange juice, and 2 tablespoons of oil in a bowl and mix. Spread on a 2/3 GN container lined with baking paper and cook at 180°C/70°C/25 minutes. Toward the end of the cooking time, wrap the fillets in bacon and fry in a pan with the remaining oil until golden brown. Place on the vegetables and cook at 170°C/60°C/10-15 minutes until an internal temperature of 80°C is reached. Season the vegetables and fillets with salt and pepper, and serve with the spring onions.
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