Herbed Chicken in Lemon Sauce

PALEO, GLUTEN-FREE

There is a reason that herbs, lemon, and chicken have been a trinity for so long. This trio just tastes good. Add the Instant Pot^® to this threesome and you’ll get the impeccable flavor of this combination with tender, moist chicken to boot.

• Hands-On Time: 5 minutes

• Cook Time: 25 minutes

Serves 4

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2 tablespoons avocado oil

1 pound boneless, skinless chicken breast, cut in 1" cubes

1 teaspoon sea salt

¹/₂ cup chicken broth

2 tablespoons fresh lemon juice

2 cloves garlic, minced

2 teaspoons Dijon mustard

1 tablespoon Italian seasoning

1 tablespoon lemon zest

¹/₄ cup chopped fresh parsley

1 Press the Sauté button on the Instant Pot^®. Heat the oil and add the chicken pieces. Stir-fry for about 4 minutes or until lightly browned on all sides. Stir in remaining ingredients except for lemon zest and chopped parsley. Lock lid.

2 Press the Poultry button and cook for the default time of 15 minutes. When timer beeps, let the pressure release naturally for 10 minutes. Quick-release any additional pressure until the float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F. Transfer chicken to a serving platter.

3 Press the Sauté button, press the Adjust button to change the temperature to Less, and simmer unlidded for 5 minutes to thicken sauce in the Instant Pot^®; then pour sauce over chicken.

4 Garnish with lemon zest and chopped parsley. Serve warm.