Recipes
Ingredients:
Frozen chicken breasts
Water
Salt & pepper
Chicken Salad Lettuce Wraps:
Butter lettuce
Greek yogurt
Mayo
Celery
Red onion
Salt & pepper
BBQ Chicken Sliders:
BBQ sauce
Hawaiian rolls
Coleslaw
Chicken & Zucchini Noodles:
Pasta sauce
Zucchini noodles
Shredded mozzarella
Shredded Parmesan
Shredded Chicken:
-Place frozen chicken breasts on trivet in Instant Pot.
-Season with salt & pepper, pour 1 cup of water into Instant Pot.
-Pressure Cook on high for 13 minutes, Natural Release for 10 minutes.
-Shred chicken with a hand mixer.
Chicken Salad Lettuce Wrap:
-In a mixing bowl mix together, Greek yogurt, mayo, chopped celery, chopped red onion, salt, and pepper.
-Toss shredded chicken with Greek yogurt mixture.
-Place chicken salad on top of butter lettuce and enjoy your lettuce wrap!
BBQ Chicken Sliders:
-In a mixing bowl, toss shredded chicken with favorite BBQ sauce until evenly coated.
-Toast Hawaiian rolls and add BBQ chicken mixture to the middle of each roll.
-Top with coleslaw and enjoy!
Chicken & Zucchini Noodles:
-In a mixing bowl, toss shredded chicken with pasta sauce until evenly coated.
-Add the zucchini noodles, until mixture is combined.
-Place chicken and zucchini noodles in a Pyrex Littles glass baking dish
-Sprinkle shredded mozzarella and Parmesan cheese on top.
-Broil on high for 5-10 minutes, until cheese is melted, and enjoy!