Lemon-Grilled Chicken Breast

Do not wash the raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling the raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Divide the chicken breast into 2 pieces of about 150g each. Make crosswise cuts in the thickest parts to flatten them, ensuring they are all 20mm or thinner. Rub in 2.2g of salt and 0.2g of black pepper, cover, and let sit in the refrigerator for 10 minutes.

In a clean small bowl, mix 10g of lemon juice, 4g of olive oil, and 0.2g of dried parsley. Place the bowl in an area where it will not come into contact with raw meat, and do not pour the mixture over the meat until you have confirmed it is fully cooked.

Check the steam catcher and water tray, then fill the water tank with room-temperature water only, up to the MAX line or below, and reinstall it. Do not put seasonings, oil, or water hotter than 40℃ into the tank. Attach the inner mesh to the basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

Do not preheat; simply place the basket containing the ingredients inside. Set the machine to “Hi Steam,” 180℃, and 20 minutes for the initial test, then start. If the water refill indicator appears, check the operating status; if the machine is running, press START/STOP to pause it. Fill the tank with room-temperature water up to the MAX line or below, replace the lid properly, check the display, and resume operation. For mid-process checks, follow the “Completed,” “Not Completed,” or “Abnormal” indicators in the heating stage section, and use the controls in the conditions section to stop or resume the cycle.

If the meat does not meet the completion criteria, stop cooking and proceed to the final checking step. Once the meat meets the criteria, slice it on a clean cutting board and drizzle with lemon sauce.

If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.