Cuisinart TOB-50BCC manual Lemon Thyme Roast Chicken, Chicken, Vegetable & Black Bean Burritos

Place the rack in position C and preheat toaster oven on broil setting, keeping door ajar. Place the drip tray in the broiling pan so that the flattened chicken breast halves will be about 1 inch (2.5 cm) from the upper element. Add 1⁄4 cup (50 ml) of water to the broiling pan and arrange the chicken “skin” side down on the drip tray. Broil with the door ajar, about

6 to 8 minutes. Turn chicken and continue cooking until juices run clear, about 6 to 8 minutes longer. (Internal temperature of chicken should be 170ºF [80ºC]).

Nutritional information per serving:

Calories 348 (8% from fat) • carb. 20g • pro. 55g • fat 3g • sat. fat 1g

• chol. 132mg • sod. 2870mg • calc. 49mg • fiber 0g

Lemon Thyme Roast Chicken

Roast a succulent chicken without turning on the large oven.

Makes 2 servings

cooking spray

1⁄2 small broiler/fryer chicken, about 11⁄2 to 2 pounds (750 g to 1 kg [no larger])

1 tablespoon (15 ml) extra virgin olive oil

1tablespoon (15 ml) freshly squeezed lemon juice

1⁄2 teaspoon (2 ml) dry thyme*

1⁄2 teaspoon (2 ml) kosher salt

1⁄4 teaspoon (1 ml) freshly ground black pepper

14-inch (10 cm) sprig fresh thyme*

1clove garlic, peeled and cut in half

1small onion (about 2 ounces [60 g]), peeled and quartered

4strips lemon zest (3x1⁄2 inches [7.5 x 1.25 cm] each)

Place the rack in position A and preheat toaster oven to 400ºF (200ºC).

Rinse chicken with cold water and pat dry. Place the drip tray in the broiling pan in the lower position; add 1⁄4 cup (50 ml) water to the pan and lightly coat with cooking spray.

Rub chicken skin with olive oil and lemon juice. Combine the thyme, salt and pepper. Rub half the mixture in the cavity of the chicken and half on

the skin of the chicken. Place the thyme sprig, garlic halves, onion quarters and lemon zest on the prepared pan. Arrange the seasoned chicken on top of the vegetables and herbs, place in toaster oven and roast for

20 minutes, then lower the temperature to 350ºF (180ºC) and continue to roast for another 20 to 25 minutes. [Internal temperature of the chicken should be 170ºF (80ºC) when tested in the breast, and 180ºF (85ºC) when tested in the dark meat; juices should run clear.]

Turn off oven and remove the chicken to a platter. Let stand 10 to 15 minutes before carving (cover loosely with foil if desired, but skin will lose its crispness).

*You can use other herbs such as basil, marjoram, oregano, or rosemary.

Nutritional information per serving:

Calories 576 (66% from fat) • carb. 4g • pro. 44g • fat 42g • sat. fat 11g

• chol. 174mg • sod. 664mg • calc. 39mg • fiber 1g

Chicken, Vegetable & Black Bean Burritos

Makes 4 servings

cooking spray

2teaspoons (10 ml) good quality olive oil

2cups (500 ml) shredded zucchini

8green onions, trimmed and chopped

1⁄4 cup (50 ml) chopped flat parsley or cilantro

1can (15-ounce [425 g]) black beans, drained, rinsed and drained again

1⁄4 teaspoon (1 ml) kosher salt

2cups (500 ml) shredded cooked chicken

1tomato (6 ounces [170 g]), cored, seeded and chopped

1jalapeño pepper, seeded and chopped

2tablespoons (30 ml) fresh lime juice

8ounces (230 g) shredded low-fat Cheddar or Monterey Jack cheese (about 2 cups [500 ml])

49-inch (22.5 cm) flour tortillas (can use flavoured such as sun-dried tomato) guacamole, sour cream and salsa for garnish

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