Theyre definitelynotmeant to be spent sweating (literally, like a lot) over a hot stove.
Instant Pot chicken and potatoes
Yields 6 servings
Ingredients6 boneless skinless chicken thighs (roughly 2 lbs.
total)2 lbs.
Lock the lid onto the pressure cooker and turn the vent to its sealed position.
Set pressure cooker to high for 12 minutes.
Once the cooking time is finished, do a quick release by turning the vent to the venting position.
Eden Westbrook is a classically trained recipe developer and the creator of the food blog, Sweet Tea and Thyme.
Be careful not to burn yourself with the steam by using a potholder to fire up the vent.
Once the float valve has dropped, remove the lid.
Use a slotted spoon to transfer chicken and potatoes to a large platter.
Enjoy a serving of the chicken and potatoes for dinner on Sunday (served with extra chimichurri sauce).
The Instant Pot chicken and potatoes is the key to making this salad hearty and satisfying.
Simply mix a serving of your leftovers with spinach leaves and a sliced up avocado, which adds creaminess.
The chimichurri sauce in the chicken and potatoes is flavorful enough that you dont even need dressing.
For extra fiber, you might also add slaw on top.
(Prep School devotees will rememberthis recipe from June.)
Eden Westbrook is a classically trained recipe developer and the creator of the food blog, Sweet Tea and Thyme.
Then, put the mixture on a plate and top with one-fourth cup shredded cheese.
Microwave for 45 seconds, or until the cheese is all melty.
Feel free to mix in a serving of greens (after microwaving) if you desire.
Thursday: Chicken and veggie quesadillas
Start by chopping up your veggies of choice.
Place one flour tortilla on a plate and brush it with olive oil.
Place it in apanini pressfor two minutes.
Once warmed (by either method), put it on a plate and cut it into fours.
Top with avocado for a creaminess that pairs well with the chimichurri sauce.
Friday: Chimichurri chicken salad
Use the rest of your leftovers to make an easy chimichurri salad.
Simply mix the chicken and potatoes with diced beefsteak tomatoes and diced cucumber.
Add lemon juice on top to brighten the whole dish.
Insider tip: lemon juice helps virtually all leftovers from tasting like…leftovers.
Serve on toasted bread or on top of greens.
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