4chicken breastsTenderized, or substitute 2 cups of fresh spinach or kale lightly chopped.
½tspHimalayan pink sea salt
to tasteground black pepper
1tspgrape seed oil
1clovegarlicPeeled and crushed.
1mediumyellow onionDiced.
1red bell pepperDiced.
1green bell pepperDiced.
8ozorganic crushed tomatoes (no sugar added)
½tspdried oregano
½tspdried basil
1bay leaf
2tspfresh basil or parsleyChopped.
2 to 3zucchiniSpiralized for "noodles"
Instructions
Season chicken with salt & pepper.
Using saute' setting on the Instant Pot, add 1 tsp grape seed oil and brown chicken on both sides. Remove.
Add grape seed oil to the pot and saute' garlic, onions and peppers until soft and brown, about 4-5 minutes.
Add chicken back into the pot and pour in tomatoes. Add oregano, basil, bay leaf and stir.
Cook on high pressure for 30 minutes, natural release.
Serve over zucchini "noodles" topped with with fresh basil or parsley.
Notes
I love any meal that is easy, healthy and adds flavor to my family’s dinner time bringing them racing to the table. With busy schedules, I need all the help I can get and this is a great meal to throw together or make ahead on the weekend and reheat. You can also double it and freeze the other 1/2 to put in smaller lunch sized containers creating re-heatable lunches. And best of all…1 pot clean-up!Enjoy!