Today was cardio core and it was another great workout. I thought I had figured out the timed nutrition but somehow missed a meal and ended up having to finish my last one at 9pm! Oops.

After a full day of homeschooling I had to figure out a quick dinner based on what we had in the fridge. We are Costco addicts and always have some frozen chicken in the freezer. We also have a Costco sized bag of lemons so I went for a lemon chicken recipe.

Ingredients:

2 pouches of chicken breasts (4 breasts)

1 onion chopped

1T oil of your choice (I used avocado)

1/2c chicken broth (I used 1/2c water with 1/2t better than bouillon reduced sodium chicken)

1t Himalayan salt

1t dried parsley

1/4t sweet paprika

The juice of 1 large lemon and 1/2 of the zest

5 garlic cloves

Arrowroot or cornstarch (for thickening)

1. Select Sauté mode and let the Instant Pot get hot
2. Chop the onions
3. Add oil when the Instant Pot reads “HOT”
4. Add onions and cook (next time I’ll add the garlic here)
5. Combine chicken broth, salt, parsley, paprika, lemon juice and zest (I garlic pressed the 5 cloves here, but add them to the onions for more flavor)
6. When the onions are looking a bit brown/golden, add the chicken breasts and pour the broth combo over them. Stir to make sure they’re well covered.
7. Push off cancel
8. Select “Poultry” and make sure it’s at 12 minutes for chicken breast. I’d probably do 14 for thighs.
9. Quick release pressure when the timer is done.
10. Scoop out 1/3c of broth and whisk in arrowroot or cornstarch to make a slurry.
11. Remove chicken from the Instant Pot
12. Add the slurry to the broth and turn on Sauté mode
13. Whisk periodically while the gravy thickens
14. Dump gravy into a blender for a smooth consistency. I just bring the vitamix to the table as a quick gravy boat 🤷🏻‍♀️
15. I had it with some steamed green beans. The rest of the family added some bow tie pasta.

Enjoy!