27 Feb Chicken with Hearty Summer Vegetables
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| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 Tbsp extra virgin olive oil
- 2 bell peppers red, orange, or yellow
- 2 boneless skinless chicken breasts
- 1 eggplant medium - large
- 1 bunch Swiss chard
- 1 tsp dried oregano
- 1 tsp ground cumin
- 3/4 tsp Celtic sea salt
- 1/2 tsp paprika
Ingredients
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Instructions
- Coat the bottom of the cooking pot with oil.
- Cut the bell peppers into ½ inch pieces. Place into the cooking pot.
- Cut the chicken into 1-inch pieces. Place into the cooking pot.
- Cut the eggplant into 1-inch cubes. Place in the cooking pot on top of the chicken.
- Remove the ribs from the Swiss chard, and cut the Swiss chard into 2-inch pieces. Place into the cooking pot on top of the eggplant.
- Sprinkle the oregano, cumin, salt, and paprika over the Swiss chard.
- Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
- Set the multi-cooker to poultry and cook on normal for 15 minutes.
Recipe Notes
Notes:
This recipe was developed in a 6-quart Cosori Multi-Cooker.