Well this certainly turned out tasting and smelling amazing! Another simple meal prep recipe with little to zero prep, throw all the ingredients into your Instant Pot or slow cooker, and you're pretty much done! I boiled up some sweet potato glass noodles and roasted some zucchini to make this meal complete, and of course to get some more nutrients into the meal. This was definitely a great meal for noodles or zoodles, or better yet a combination of both! We are still keeping things low(er) FODMAP, so I ended up using Extra Virgin Olive Oil Infused with Garlic instead of minced garlic, and swapped the onion powder for Italian seasoning. I don't think either swaps made much of a difference, and like I said this meal was amazing. I will definitely be throwing this one into the meal prep rotation!
Tomato Basil Chicken Ingredients:
Pressure Cooker
Original recipe found here
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This one got two thumbs up in our house! This was my first time ever making Salsa Verde and it definitely won't be the last. Once the tomatillos are sliced and peppers are de-seeded, throw them in the oven to roast for about 15 minutes, then blend with the remaining ingredients to make the Salsa Verde. All that's left to do from here is fill your Instant Pot or slow cooker with either chicken thighs or breasts and top with your freshly made Salsa Verde sauce. I left the additional chicken broth out of this one and am glad I did because there was plenty of sauce for the chicken. You can easily double the chicken amount with this serving of Salsa Verde. I paired this one with a mix of rice and cilantro lime cauliflower rice and thought this meal was delicious. However, you can easily make this meal to your liking and throw the chicken in a taco or make up a burrito bowl with all your favorite fixings. This recipe was super simple, easy, and tasty, so you know I'll be making it again soon!
Instant Pot Salsa Verde Chicken Ingredients: Tomatillo Salsa Verde
Original recipe found here A simple and delicious Instant Pot recipe to save for your collection! This is the kind of recipe that earns its way into the meal prep rotation. I can easily double or triple the ingredients to get enough meals for the week, the ingredients are few and simple with zero prep, and I can dump everything in the Instant Pot and come back later to a pretty much complete meal. For this one I ended up using 100% apple cider since that was the only fresh, no added sugar, apple juice I could find at the store. Maybe in the fall I will be able to find some better apple juice options and compare how it tastes to this apple cider version. I didn't think the Teriyaki Chicken turned out overwhelmingly sweet, which I was a fan of, but also might be due to not using apple juice. Anyways, I almost quadrupled the chicken amount and just doubled the remaining ingredients and thought that ratio provided plenty of sauce. I paired this with some rice and roasted broccoli and really enjoyed this meal all week long!
Instant Pot Teriyaki Chicken Ingredients:
To use dates in place of honey, blend the pitted dates with 3 tbsp very hot water to make a paste, and use that instead. Original recipe found here |
Erika CopelandSharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life. categories
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