Curried Red Potatoes
Insalata Caprese Chicken Bowls
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The addition of chicken to this classic salad originating on the island of Capri adds yet another delicious element to this already fresh salad. Representing the colors of the Italian flag—green (fresh basil), white (mozzarella), and red (tomatoes)—this dish is best enjoyed with a fine glass of Italian vino!
Pantry Staples: salt, ground black pepper, olive oil
From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.
Pantry Staples: salt, ground black pepper, olive oil
From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts cut into
1 inch cubes - 1 can diced tomatoes including juice (
28-ounces ) - 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 container fresh ciliegine mozzarella drained and halved, 8-ounce
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 cup julienned fresh basil leaves
Ingredients
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Instructions
- In the Instant Pot®, add chicken and tomatoes. Lock lid.
- Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Check chicken using a meat thermometer to ensure internal temperature is at least
165°F . - Using a slotted spoon, transfer chicken and tomatoes to four bowls. Season with salt and pepper. Add mozzarella halves. Drizzle with oil and balsamic vinegar. Garnish with basil. Serve immediately.
Recipe Notes
PER SERVING:
CALORIES: 433 | FAT: 17g | PROTEIN: 54g | SODIUM: 886mg | FIBER: 3g | CARBOHYDRATES: 12g | NET CARBS: 9g | SUGAR: 6g
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