NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

2 oz chickpea penne pasta

0.5 tbsp extra virgin olive oil

1 cup chopped zucchini

0.25 cup diced red bell pepper

2 clove minced garlic

0.75 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz crumbled feta cheese

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Set the Instant Pot to Sauté mode and add the olive oil.

• 2

  Cut the chicken thighs into bite-sized pieces and season with sea salt and black pepper.

• 3

  Sear the chicken in the pot for 3 minutes until lightly browned on the outside.

• 4

  Add the minced garlic, dried oregano, and red pepper flakes, sautéing for 30 seconds until fragrant.

• 5

  Pour in the chicken broth and lemon juice, using a wooden spoon to scrape any browned bits off the bottom of the pot to prevent a burn notice.

• 6

  Stir in the dry chickpea pasta, chopped zucchini, and diced red bell pepper, ensuring the pasta is mostly submerged in the liquid.

• 7

  Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 4 minutes.

• 8

  Once the timer finishes, perform a quick pressure release immediately to prevent the pasta from becoming mushy.

• 9

  Open the lid and stir in the crumbled feta cheese and fresh parsley before serving.