I am slowly learning how to use and embrace my Instant Pot. However, I do not think I will ever get over being terrified releasing the pressure! This recipe is a quick and easy crowd pleaser. I served it over a mound of steamed broccoli, but it would be good over cauliflower rice or wilted spinach too!
2 lbs chicken breast – cut in 1 inch cubes
2 cloves garlic – minced
1 Tbsp. ghee
1 lemon – juiced
1 1/2 cup chicken broth
16 oz fresh mushrooms – sliced
1/8 tsp. fresh ground black pepper
1/8 tsp. salt
1/4 tsp. basil
In a large mixing bowl, combine salt, pepper, and basil and toss with the chicken. Using the saute function set to high on your instant pot, heat the ghee and then brown the chicken and garlic until browned on all sides. Add the mushrooms lemon juice, and chicken broth. Scrape all the brown goodie off the bottom before putting on the lid and cook on high pressure for 5 minutes. Allow to natural release for 5 minutes then quick release the rest of the way. Serve over steamed broccoli, wilted spinach, or cauliflower rice.
Growing up in an house with a Portuguese mother and and Italian father meant that broccoli rabe was a staple at the dinner table. It can be a strong flavor, but certainly a delicious one! If broccoli rabe isn’t your thing, try substituting spinach!
2 chicken breasts
2 cloves garlic
2 Tbsp. olive oil
Juice of 1 lemon
1 bunch broccoli rabe
1/2 tsp. red pepper flakes
1 tsp. white balsamic vinegar
Salt & pepper to taste
1. At least an hour before, marinate chicken with 1 clove garlic minced, 1 Tbsp. olive oil, lemon juice, salt, and pepper in a ziplock bag.
2. When ready to cook, preheat grill to medium heat.
3. Wash and chop broccoli rabe. In a large pot, sauté 1 clove of minced garlic in 1 Tbsp. of olive oil until fragrant. Add broccoli rabe, red pepper flakes, and salt and pepper to taste. Allow to sauté for about 3 mi uses until wilted.
4. Slice pockets into the chicken breast carefully. Stuff each pocket with broccoli rabe and secure opening with a toothpick.
5. Grill for 10 minutes per side. While chicken is grilling, make a small tomato salad by dicing a ripe tomato and tossing with balsamic vinegar, salt, and pepper.
6. When the chicken is grilled, plate with a pile of tomatoes and enjoy!
I made a scrumptious eggplant caponata today and I needed a way to turn it into dinner. The workouts have gotten harder (ok, I just haven’t given myself a break for days on end. 11 to be exact.) and my body could use the protein. Marinated chicken breast provides the perfect medium for shoving this delicious caponata in your face! No time to make our own? Most grocery stores carry a couple varieties in the ethnic aisle.
1. At least an hour before cooking, whisk together vinegar, olive oil, garlic, and red pepper flakes. Pout into a ziplock bag, add chicken, and refrigerate.
2. Preheat grill to medium high and grill chicken until done (about 5 minutes per side).
3. Top each piece of chicken with a mound of caponata (either warmed or cold) and enjoy!
I started the Advocare 24 Day Challenge again today in preparation for our wedding that is very rapidly approaching. I started this blog because recipes were so hard to find while on the challenge, so expect a lot of postings in the near future.
As I have said before, I am a beet freak. Well, our garden beets are ready! This will be our first time tasting our garden creation! My fiancé and his kids went strawberry picking last weekend, which has led to a surplus of strawberries around here, so why not turn the, into a delicious dressing?
2 chicken breasts
3 medium beets – peeled and sliced into 1/2 inch rounds
1 head of lettuce – washed and cut into salad sized pieces
3 Tbsp. olive oil
2 Tbsp. white balsamic vinegrette
2 Tbsp. chopped walnuts
Salt & pepper
1. Preheat the grill to medium high.
2. In a mixing bowl, stir together beets, 1 Tbsp. olive oil, and salt and pepper to taste. Grill for 20 minutes, turning halfway through.
3. While the beets are cooking, drizzle 1Tbsp. olive oil, 1 Tbsp. white balsamic vinegar, and salt and pepper over the chicken breasts. Grill for about 5 minutes per side until done.
4. While chicken is cooking, blend together the strawberries, 1 Tbsp. olive oil, 1 Tbsp. white balsamic vinegar, salt and pepper in a food processor or blender until smooth and set vinaigrette
5. Top a large pile of lettuce with chicken, beets, and walnuts, and drizzle vinaigrette on top.