I love cooking but, like most of you, I also feel crunched for time. I joined the Instant Pot bandwagon at the end of last year and let me tell you: It's the best appliance I've bought and the one I use the most thanks to it's magical time-saving abilities. Since I've played around with it for a while, I thought I'd share one of my favorite lunches to pack for the week: Salsa Chicken (which I got from NomNom Paleo) with Sweet Potatoes and Cabbage Slaw! Keep in mind that you can absolutely still make this if you don't have an Instant Pot :) Ready? Let's make it! INGREDIENTS (makes lunch for 1 for 5 days): 5 small sweet potatoes (I LOVE the bagged sweet potatoes from Trader Joe's because they're so tiny) 1 cup water 1-2 lbs chicken breast, depending on how many oz you want (aim for 3-5oz) Salt and any other seasoning you'd like to use, to taste 1 jar of your favorite salsa 1 bag already-made chopped cabbage slaw to save time Cilantro, chopped Avocado if desired For the Sweet Potatoes: - Pour 1 cup of water into your Instant Pot - Place a steamer into the Pot - Place your small sweet potatoes in the steamer - Close the lid and make sure the vent is closed - Press the Pressure Cook button and set the time to 4 minutes (or up to 10 if you like your sweet potatoes really soft) - When the 4 minutes are up, let the Instant Pot release the pressure naturally (this can take 10 minutes or so) - Open the lid and carefully place the cooked sweet potatoes into a bowl and let cool; once cool, you can take the skin off (it should easily slide off the potatoes) - IF YOU DON'T HAVE AN INSTANT POT, preheat your oven to 400 degrees. Line a baking sheet with foil and place sweet potatoes on the sheet (you can poke the potatoes with a fork to make a few holes, too). Cover the sweet potatoes with foil and bake for 45-60 minutes. For the Salsa Chicken: - Season both sides of your chicken breasts with salt and whatever seasoning if you'd like (I love the Spice House's Chipotle Chili Powder) - Place the chicken in the Instant Pot - Pour your jar of salsa on top of the chicken - Close the lid, making sure the vent is closed, press the Pressure Cook button, setting the timer for 7 minutes - As soon as the timer goes off, open up the vent for a quick release - Open the lid and place the chicken in a separate bowl so it can cool and not dry out - Once cool, shred the chicken (either with two forks or with clean hands) - IF YOU DON'T HAVE AN INSTANT POT: You can still make this in a slow cooker by following all of the same steps and then either cooking on low for 6 hours or high for 4 hours TO PUT IT TOGETHER: - Line up all of your Salsa Chicken fixings in a line along with your lunch containers (I love these) - I started by putting in the sweet potatoes, and then the cabbage slaw... - I then topped the slaw with the Salsa Chicken - Chopped some cilantro on top - I'll dice 1/4 of an avocado into my container daily so it doesn't get all brown and icky during the week... And voilà! A yummy, well-balanced meal that should carry you through your day without a mid-afternoon slump that didn't take all day to make!
Enjoy!
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