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.
So simple, so scrumptious! Nothing quite like a perfectly ripe mango, and combining it with the flavor of coconut milk makes it even better!! This is the perfect summer side dish for fresh fish or a grilled meal!
Everything tastes better on a stick! This meal is super yummy, but even better is that you can throw it together in the morning and then just toss it on the grill when you are ready to eat! I am sure you can think of plenty of other delicious things to throw on the kebob, so be sure to let me know in the comments how you have modified it!
If I am ever stuck for an idea for dinner, I know that Trader Joe’s will have a product that will inspire me. I stumbled across their Avocado Salsa this week and decided that I just had to try it. Wow, yum! I could eat avocado on pretty much anything, so when I saw it turned into salsa I was delighted! Don’t have a Trader Joe’s near you? Use your favorite salsa instead! Super easy, super fast, super yummy!!!
My entire house smells so good that I want to eat it.
Two hours after creating this dish, it still smells incredible. It makes me a bit bummed that the hubby and I ate it all down to the last drop of delicious molho (that’s Portuguese for scrumptious sauce).
I enjoyed this meal as is, while the hubby dipped some Portuguese bread into the molho. I know for sure that this would have possibly been the best meal ever if it was served over pasta…. Grrrr paleo! Good news is that I thoroughly enjoyed it, had no guilt, and enjoyed feeling satisfied instead of stuffed afterwards.
When shopping for little neck clams, the smaller the better. Our supermarket had fabulous looking little guys on sale this week, so I couldn’t resist. Actually, who am I kidding? I will probably hit them up again later this week and make the same exact thing again! Continue reading →
Some days just get away from you. Earlier this week, I had one of those days. It was 7:30, I was hungry, and there was raw chicken in the fridge with no dinner in sight. I threw this together in hopes that it would be good even though it didn’t spend time marinating. Wow, did I luck out! In 15 minutes, there was perfect (and scrumptious) chicken on the table! While it was grilling, I quickly sautéed up some asparagus and we had a delicious healthy meal in front of us!
1 package boneless skinless chicken thighs
Juice of 1/2 a lemon
1 Tbsp. spicy brown mustard
2 cloves garlic – minced
Salt & pepper
1. Preheat grill to medium high heat. In a large bowl, whisk together lemon juice and mustard. Stir in garlic and salt & pepper to your liking. Toss chicken in and coat.
2. Grill for 5 minutes per side and enjoy paired with a sautéed veggie for a healthy meal!