Finally the Right Recipe!

  HOW TO MAKE INSTANT POT SHREDDED CHICKEN: Place chicken,  olive oil , water,  salt  and spices in the Instant Pot. Give a stir and spread the chicken out. Pressure cook on high for 9 minutes for large breasts, or 12 minutes for thighs. If frozen add 1 minute. Naturally release for 5 minutes, then manually release (or let it naturally release the full time). Shred the chicken with two forks. Place back in the cooking liquid. I find it is easiest to shred chicken on a cutting board rather than in the Instant Pot- then put it back into the cooking liquid to keep it moist. Then add the chicken back into the flavorful juices, whether this is the Instant Pot, Slow cooker or Dutch Oven until ready to use or store – to keep it moist. Drain the chicken, but save the cooking liquid. Then spoon in just enough cooking liquid to lightly coat the chicken. The Shredded Chicken will last up to five days in the fridge. Whether you make the shredded chicken in the Instant Pot, in the slow cooker, or o

  Ingredients 1   (15-ounce)   can  black beans 1   cup (3 cobs) fresh  corn 1   medium   red onion , chopped 1/2 red pepper diced 1   jalapeño , chopped 1   clove  garlic , minced 1/3   cup   cilantro , chopped 1/4   cup   lime juice 1   tablespoon   olive oil 1   teaspoon   ground cumin 1   teaspoon   kosher salt Make the lime juice, garlic, olive oil, ground cumin, and kosher salt mix first. Mix well. Add the beans, red onion, pepper, and corn and stir well. Add cilantro to taste. 

  Spice mixture: 2   teaspoons   Sweet Paprika 2   teaspoons   Dried Oregano 1   teaspoon   Cumin 1/2   teaspoon   Coriander 1   teaspoon   Garlic Powder 1/2   teaspoon   kosher salt 1/2   teaspoon   grated Nutmeg 1/4   teaspoon   freshly ground Pepper Chicken Marinade for 8 chicken thighs: 4   tbsp   Extra Virgin Olive Oil 4   tbsp   Lemon Juice 2   cloves   garlic,  chopped Instructions Place the chicken either in a dish that can accommodate all the pieces or in a ziplock bag; In a bowl, combine all the spice mixture ingredients and mix well; Rub the chicken with the spices all over; In a separate bowl, combine olive oil with lemon juice; Pour the marinade over the chicken and distribute evenly to make sure that all the pieces are well covered with the spices and the marinade; Marinate the chicken in a refrigerator for at least 20 minutes, or up to 8 hours  Grill for a few minutes 

Marinade            6   cloves   garlic   (minced) 4   tablespoon   olive oil ▢  1   tablespoon   balsamic vinegar ▢  1   teaspoon   smoked paprika ▢  salt and pepper to taste ▢  3   basil leaves   (chopped) Vegetables 4   medium   potatoes   (peeled and cut in cubes) ▢  1   large   onion   (cut in wedges) ▢  2   cups   cherry tomatoes   (or regular tomatoes cut into quarters) Season the ingredients:  Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl. Add the garlic, oil, vinegar, salt, pepper, and paprika over the veggies. Toss everything well.  Roast:  Dump the veggies into a large 9×13 baking dish. Arrange the chicken over the veggies. Roast for  1 hour till the potatoes are fork tender.  Serve –  Sprinkle the fresh basil all over the veggies.

  YOGURT SAUCE ▢  1   cup   Greek yoghurt ▢  1   clove   garlic   , minced ▢  1   tsp   cumin ▢  Squeeze of lemon juice ▢  Salt and pepper Yogurt Sauce –  Combine the Yogurt Sauce ingredients in a bowl and mix.  Cover and put in the fridge until required (it will last for 3 days in the fridge).

  PREP TIME  5 minutes   mins COOK TIME  18 minutes   mins TOTAL TIME  23 minutes   mins COURSE  Dinner CUISINE  American SERVINGS  6   People CALORIES  102   kcal INGREDIENTS    3   boneless skinless chicken breasts 1.5   Tablespoons   olive oil 1.5   Tablespoon   Italian seasoning 1.5   teaspoon   garlic powder 0.75   teaspoon   paprika salt and pepper optional: brussels sprouts INSTRUCTIONS   Place the chicken in the  air fryer  basket. Rub olive oil on the chicken. In a small bowl add the Italian seasoning, garlic powder, paprika, salt and pepper. Rub on each sides of the chicken. Cook in the  air fryer  at 360 degrees for 9 minutes. Open the air fryer and flip the chicken. (Add Brussels sprouts now if using). Cook for another 9 minutes or until internal temperature reaches 165 degrees. NUTRITION Calories:  102 kcal Carbohydrates:  2 g Protein:  12 g Fat:  5 g Saturated Fat:  1 g Cholesterol:  36 mg Sodium:  67 mg Potassium:  234 mg Fiber:  1 g Sugar:  1 g Vitamin A:  161 IU Vitami