skinnymixer’s All-in-One Steamed Chicken, Veg & Rice

• Insert simmering basket and weigh in rice. Rinse rice well. Add in 900 g water and stock concentrate if using. Return simmering basket with rinsed rice to mixer bowl.
• If your chicken breast is thicker on one end, use a meat mallet to flatten it to the same thickness as the centre of the breast. Lightly rub with olive oil and coat with desired seasoning. We've used Queen of BBQ Chicken from SkinnyBarbecue.
• Place prepared chicken in deep steaming tray and put in place. The vegetables will go in the flat steaming tray, see below for timings. Cook for 20 min/steaming temp/speed 4 (or speed 3 for TM31) or until internal temperature reaches 74℃ or 165℉ in the thickest part of the chicken.

  We recommend using a meat thermometer or sensor to cook your breast to perfection. You may need to add an additional 2-5 min depending on the thickness of your chicken.
• Vegetable Cook Time Guide

  Pumpkin, sweet potato, potato: If cooking hard veg, cut into 2 cm cubes and place on the flat steaming tray for the full 20 min cook time.

  Carrot, broccoli, cauliflower: Add to flat steaming tray with 8-10 min cook time remaining.

  Green beans, asparagus, leafy greens, peas: Add to flat steaming tray with 5-7 min cook time remaining. Remove your veg once cooked.

How to Change to Cauliflower Rice - Low Carb/Paleo

• Prior to starting: Add 400 g or 14.1 oz cauliflower florets to the mixer bowl. Chop for 3 sec/speed 5/MC on, transfer into the simmering basket and set aside. Halve stock concentrate. Insert simmering basket to cook cauliflower rice with 10 min cook time remaining.