Slow Cooker or Instant Pot Lime Teriyaki Chicken

Anyone else find it strange to read 'Lime Teriyaki', instead of 'Teriyaki Lime'?  I had that similar feeling when tasting this chicken for the first time too. The first couple bites were different; I've never tasted these flavor combinations together, or anything similar to it before. The more I ate it though the more I stopped being skeptical and realized I actually enjoyed it. Probably not the best way to describe a meal you enjoyed, but that is my honest review. I thought it paired pretty well with roasted sweet potatoes, but then again I kept asking myself all week if it would pair better with a rice/cauliflower rice combination. The hint of lime is definitely there and throws you off (or threw me off for sure). I almost wonder if it would pair well with roasted plantains or plantain chips. Either way, you can make this recipe in either the slow cooker or Instant Pot. I chose the Instant Pot this time around and doubled the ingredients to make enough food for meal prep. I also skipped out on the arrowroot starch and just put the Instant Pot on 'saute' mode to help thicken the sauce. If you are using the slow cooker option and don't have arrowroot starch, you can bring the extra sauce to a boil on the stove top to help thicken/reduce some. I know I say it after many of my posts, but if you try this one out please let me know what you think! This one obviously left me with quite the first impression, so I'd love to hear what others think. ​

​Slow Cooker or Instant Pot Lime Teriyaki Chicken
Ingredients:

• 2 lbs chicken breast
• 2 cloves minced garlic
• 1/2 cup chopped white onion
• 2 tbsp. freshly grated ginger
• 1/2 cup coconut aminos
• 1/4 cup apple cider vinegar
• Juice of 1 lime
• 1 tbsp. lime zest
• 1/3 cup honey
• 2 tbsp. tomato paste
• 2 tsp crushed red pepper optional
• 2 tbsp arrowroot starch (mix with 2 tbsp water)

Directions:
For your Slow Cooker:

1. Place the chicken in your slow cooker.
2. Whisk together the remaining ingredients (not the arrowroot) in a small bowl.
3. Pour marinade over chicken.
4. Cook on low for 4-6 hours
5. Add arrowroot and water, and mix into sauce. Let thicken.
6. Shred chicken with a fork.
7. Serve over rice, cauliflower rice, quinoa, or in a salad. Garnish with optional cilantro and green onion.

For your Instant Pot:

1. Select the saute function on your Instant Pot. Once hot, add a bit of oil to cover the bottom of the pot. Saute onions for 2-3 minutes, select cancel.
2. In a medium sized bowl, whisk together sauce ingredients: garlic, ginger, coconut aminos, vinegar, lime, lime zest, honey, tomato paste, and red pepper flakes if using,
3. Place chicken inside your Instant Pot on top of onion. Pour sauce on top of chicken. Secure the lid and select the manual function. Cook for 7 minutes. Once cooking is complete, use a quick release. Be sure that all steam is released before opening your Instant Pot.
4. Open the lid, add arrowroot/water mixture. Stir and let thicken for a few extra minutes.
5. Shred chicken and serve over rice, cauliflower rice, quinoa, or salad.

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I love using Garlic Sea Salt!)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (or whatever spices you enjoy).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.