Chicken with Hearty Summer Vegetables
Course
Main Dish
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
Cook Method
Quick Cook Pot
Prep and Cook Time
45 Minutes Total
,
Quick Cook
Protein Source
Chicken
,
Poultry
Servings
Prep Time
6
25
minutes
Cook Time
15
minutes
Servings
Prep Time
6
25
minutes
Cook Time
15
minutes
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
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.