Ingredients
The following ingredients have 4 Servings
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1/2 teaspoon Pink Himalayan salt (or Celtic salt)
- 1/4 teaspoon pepper (freshly ground)
- 6 chicken breasts (or thighs, boneless and skinless)
- 2 teaspoons butter (or ghee)
- 1 cup chicken bone broth
- 1/2 cup sundried tomatoes (dried, not packed in oil)
- 1 tablespoon parsley (fresh, chopped)
- 1 teaspoon lemon zest
Instruction
- Whisk the vinegar, mustard, lemon juice, olive oil, garlic salt, and pepper in small bowl to blend.
- Combine the vinaigrette and chicken pieces in a large food storage plastic bag and toss to coat.
- Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Set your Instant Pot to the sauté setting. When display reads "hot", melt the butter/ghee and lightly brown the chicken breasts.
- Remove from the cooker and deglaze the pan with the chicken bone broth.
- Add the sundried tomatoes, parsley, and lemon zest and return the chicken to the Instant Pot.
- Using the Manual setting, adjust to high pressure, and cook for 8 minutes. When time is up, allow pressure to naturally release. Serve and enjoy!
- Serving Suggestions: Serve over wilted lettuce, spiralized zucchini, or spaghetti squash for healthy and paleo options
