Description
An easy, anti-inflammatory meal that is paleo, whole30 and low carb! Your new favorite weeknight meal!
Ingredients
- 2 Tablespoons Coconut Oil, Melted And Divided
- 8 ounces, weight Chicken Breast, Cubed
- ½ cups Light Coconut Milk
- 2 teaspoons Tomato Paste
- 1 teaspoon Fresh Ginger, Minced
- ¾ teaspoons Ground Turmeric
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Salt
- Pinch Of Pepper
- 1 cup Small Brussels Sprouts, Trimmed (halved If Large)
- 1 cup Broccoli, Cut Into Very Small Pieces
- ½ Red Bell Pepper, Cut Into Very Small Pieces
- Cilantro For Garnish
Preparation
Pour 1 1/2 tablespoons of the coconut oil into the Instant Pot and turn to sauté mode. Once hot, add chicken and cook until lightly golden brown and no longer pink inside, about 4–5 minutes.
While chicken cooks, whisk remaining oil, coconut milk, tomato paste, ginger, turmeric, cinnamon, salt and pepper, until smooth. Once chicken is cooked, pour into the Instant Pot.
Add Brussels sprouts, stirring to coat into the sauce. Cover (make sure it’s set to sealing) and change to manual mode. Set it at high pressure for 1 minute.
Once cooked, immediately do a quick release. Once the steam is released, throw in broccoli and peppers, stirring to coat. Cover with the lid and let sit 20–25 minutes, or until veggies are steamed.
Garnish with cilantro and devour.
