Inspiration Guide

BREADED CHICKEN TENDERS
WITH ROASTED BROCCOLI
PREP: 15 MINUTES | COOK: 12 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place flour in a shallow bowl or plate. Add
eggs and 2 tablespoons water to another bowl,
whisking to combine. Place bread crumbs into
a third bowl or plate.
2 Working in small batches, toss chicken in flour.
Tap off excess, then coat chicken in egg wash.
Transfer chicken to bread crumbs, tossing well
to evenly coat. Set aside.
3 Place broccoli and
1
/2 cup water in the pot.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
4 Select PRESSURE and set to LOW. Set time to
0 minutes (the time the unit takes to pressurize
is long enough to partially cook the broccoli).
Select START/STOP to begin.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Place reversible rack in pot over the broccoli,
making sure it is in the higher position. Lay
chicken tenders on rack, spacing out evenly
without overlapping.
7 Close crisping lid. Select BAKE/ROAST, set
temperature to 360°F, and set time to 12 minutes.
Select START/STOP to begin.
8 When cooking is complete, season chicken
and broccoli with salt and serve with your
favorite condiments.
INGREDIENTS
1 cup all-purpose flour
2 eggs, beaten
1
/2 cup plus 2 tablespoons water, divided
2 cups Italian bread crumbs
1 pound uncooked chicken tenderloins
1 large broccoli crown, cut in 2-inch florets
1 teaspoon kosher salt
FOR SERVING
Ketchup
Honey mustard
Ranch dressing
37
Questions? ninjakitchen.com36 * The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.
SHRIMP & GRITS
PREP: 10 MINUTES | COOK: 14 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
ADVANCED RECIPE
DIRECTIONS
1 Pour
1
/2 cup water into the pot.
2 Place grits, 2 teaspoons salt, and remaining
2
1
/2 cups water into the Ninja® multi-purpose
pan* (or an 8-inch baking pan). Stir to combine.
3 Place pan onto the reversible rack, making sure
rack is in the lower position. Place rack with pan
in pot. Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time
to 4 minutes. Select START/STOP to begin.
5 While grits are cooking, place shrimp in a medium
bowl and toss them with lemon juice, olive oil,
garlic, chili powder, garlic powder, pepper, and
remaining salt. Coat thoroughly; set aside.
6 When pressure cooking is complete, allow
pressure to natural release for 10 minutes. After
10 minutes, quick release remaining pressure
by moving the pressure release valve to the
VENT position. Carefully remove lid when unit
has finished releasing pressure.
7 Stir the butter and cheese into the grits until
completely melted.
8 Lay shrimp on top of grits and close crisping lid.
9 Select BAKE/ROAST, set temperature to 375°F,
and set time to 10 minutes. Select START/STOP
to begin.
10 When cooking is complete, garnish with parsley
and scallions and serve.
INGREDIENTS
3 cups water, divided
1 cup grits (or coarse grind cornmeal)
3 teaspoons kosher salt, divided
16 frozen uncooked jumbo shrimp,
peeled, deveined, patted dry
Juice of 1 lemon
1 teaspoon olive oil
2 cloves garlic, peeled, minced
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1
/4 cup butter, cut in 8 pieces
1
/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped, for garnish
2 scallions, thinly sliced, for garnish
TenderCrisp™ 360 Meals