30 Jul Ginger Chicken with Carrots and Corn
Prep Time | 15 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 2 cups frozen corn kernels
- 2 Tbsp extra virgin olive oil
- 5 carrots large
- 2 Tbsp fresh ginger
- 1 bunch Swiss chard approximately 5 leaves
- 2 boneless skinless chicken breasts
- 1 1/2 tsp Celtic sea salt
Ingredients
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Instructions
- Thaw the corn in the microwave. Follow instructions on the packaging.
- Add the oil to the cooking pot. Roll the pot around so that the oil evenly coats the bottom.
- Peel the carrots and ginger.
- Cut the carrots into ½ inch thick rounds. Place them in the cooking pot.
- Finely dice the ginger. Add it to the cooking pot.
- Derib the chard. Coarsely chop the chard. Set aside.
- Cut the chicken into 1 inch cubes. Place the cubes in the cooking pot.
- Add the thawed corn to the cooking pot.
- Add the chard to the cooking pot.
- Add the salt to the cooking pot.
- Put the lid on the quick cook pot. Set to poultry and hit start!
Recipe Notes
Notes:
Fresh corn or canned corn can be substituted for frozen corn. This recipe was developed in a 6 quart Cosori Multi-Cooker.
Serving Suggestions:
- Serve with a side of mashed potatoes (ETP recipe).