NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast, boneless skinless

0.25 cup quinoa, dry

0.5 cup chicken broth, low sodium

0.25 cup chickpeas, canned rinsed

1 tbsp harissa paste

1 tsp olive oil, extra virgin

0.25 cup red onion, diced

0.5 cup bell pepper, diced

1 cup kale, chopped

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

  Set the Instant Pot to the sauté function and add the extra virgin olive oil, diced red onion, and diced bell pepper.

• 2

  Season the chicken breast with sea salt, black pepper, and garlic powder, then add it to the pot to brown for 2 minutes per side.

• 3

  Stir in the harissa paste until the chicken and vegetables are thoroughly coated in the spicy mixture.

• 4

  Add the dry quinoa, rinsed chickpeas, and chicken broth to the pot, ensuring the quinoa is mostly submerged in the liquid.

• 5

  Secure the lid and set the Instant Pot to high pressure for 8 minutes, followed by a quick pressure release once the timer finishes.

• 6

  Remove the lid and immediately stir in the chopped kale and lemon juice, allowing the residual heat to wilt the greens before serving in a bowl.