NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tbsp ghee

2 cloves garlic

0.25 cup chicken bone broth

2 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 medium zucchini

PREPARATION

• 1

  Season the chicken breast evenly with the sea salt, black pepper, dried rosemary, and dried thyme.

• 2

  Set the Instant Pot to the Sauté function and add the extra virgin olive oil.

• 3

  Once the oil is shimmering, sear the chicken for 2 minutes on each side until golden brown, then remove and set aside.

• 4

  Add the minced garlic and chicken bone broth to the pot, using a wooden spoon to scrape up any browned bits from the bottom.

• 5

  Stir in the lemon juice and ghee until the ghee has melted into the sauce.

• 6

  Place the chicken back into the pot and arrange the asparagus spears and sliced zucchini on top of the chicken.

• 7

  Secure the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes.

• 8

  Perform a quick pressure release, then carefully remove the lid and serve the chicken and vegetables drizzled with the lemon-herb pan sauce.