Food Network Magazine - (06)June 2020

LOW-

CALORIE

DINNER

LOW-

CALORIE

DINNER

INSTANT POT BBQ CHICKEN

WITH POTATO SALAD

ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

1½ pounds small Yukon Gold potatoes,

halved or quartered if large

Kosher salt and freshly ground pepper

1¾ pounds skinless, boneless chicken thighs (about 6), halved

3 tablespoons extra-virgin olive oil

1 teaspoon chili powder

2 tablespoons plus 2 teaspoons apple cider vinegar

¼ cup ketchup

2 teaspoons packed dark brown sugar

1 teaspoon Worcestershire sauce

1 stalk celery, finely chopped

1 scallion, sliced

Pickles, for serving

1. Spread the potatoes in an Instant Pot. Add ⅔ cup hot water
   and a big pinch each of salt and pepper. Fit a rack on top. Toss
   the chicken with 1 teaspoon olive oil and the chili powder; season
   with salt and pepper. Arrange the chicken thighs on the rack. Put
   on and lock the lid, making sure the steam valve is in the sealing
   position. Set the pot to pressure-cook on high for 5 minutes.


2. Whisk the remaining 2 tablespoons plus 2 teaspoons olive oil,
   2 tablespoons vinegar and a pinch each of salt and pepper in a
   medium bowl. Combine the ketchup, brown sugar, Worcestershire
   sauce and remaining 2 teaspoons vinegar in a small bowl.


3. When the time is up on the Instant Pot, carefully turn the steam
   valve to the venting position. When all the steam is released, turn
   off the pot and remove the lid. Carefully lift out the rack with the
   chicken and set on a plate. Using a slotted spoon, transfer the
   potatoes to the bowl with the vinaigrette. Scoop or pour out all
   but about ½ cup of the liquid in the pot. Set the pot to sauté on
   high and return the chicken to the pot. Stir in the ketchup mixture.
   Cook, stirring, until the sauce is thickened, 5 to 7 minutes.


4. Add the celery and scallion to the potatoes and toss. Serve the
   chicken with the potato salad and pickles.
   Per serving: Calories 490; Fat 19 g (Saturated 4 g); Cholesterol 187 mg;
   Sodium 647 mg; Carbohydrate 39 g; Fiber 4 g; Sugars 8 g; Protein 43 g

MIDDLE EASTERN SNAPPER

WITH COUSCOUS SALAD

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

¾ cup couscous

2 lemons

¼ cup extra-virgin olive oil,

plus more for drizzling

1 red bell pepper, diced

1 cucumber, peeled,

seeded and diced

2 plum tomatoes, diced

½ small shallot, minced

1 cup packed fresh parsley, chopped,

plus more for topping

Kosher salt and freshly ground pepper

4 teaspoons za’atar seasoning

4 red snapper fillets (about 1½ pounds)

1. Place the couscous in a large heatproof bowl. Bring 1 cup water
   to a simmer in a small saucepan; pour over the couscous, cover
   and let stand until the water is absorbed, about 10 minutes.


2. Meanwhile, grate the zest of 1 lemon, juice 1½ lemons and cut
   the remaining ½ lemon into 4 wedges. Fluff the couscous and add
   2 tablespoons olive oil, the lemon juice, bell pepper, cucumber,
   tomatoes, shallot and parsley; season with salt and pepper.
   Refrigerate while the fish cooks.


3. Mix the za’atar, lemon zest and ½ teaspoon each salt and
   pepper in a small bowl. Rub onto the flesh side of the fish.
   Heat 1 tablespoon olive oil in a large nonstick skillet over high
   heat. Add 2 fish fillets skin-side down, pressing gently to prevent
   them from curling. Cook until the edges turn opaque, about
   4 minutes. Carefully flip the fish and cook until just opaque
   throughout, about 2 minutes; remove to plates. Add the remaining
   1 tablespoon olive oil and repeat with the remaining 2 fish fillets.


4. Top the fish with parsley and drizzle with olive oil. Serve with
   the couscous salad and lemon wedges.
   Per serving:Calories 430; Fat 14 g (Saturated 2 g); Cholesterol 60 mg;
   Sodium 509 mg; Carbohydrate 35 g; Fiber 5 g; Sugars 5 g; Protein 40 g

You

don’t need

much olive oil to

cook this low-cal

snapper, but

a drizzle at the

end adds extra

flavor!

68 FOOD NETWORK MAGAZINE ●JUNE 2020

weeknight

wellness

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