08 Mar Spring Chicken Dinner
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 1/2 cups frozen corn kernels
- 4 carrots large
- 1 Tbsp extra virgin olive oil
- 3 cups fresh parsley
- 1 1/2 cups fresh spinach
- 2 boneless skinless chicken breasts
- 1/2 tsp Celtic sea salt
Ingredients
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Instructions
- Thaw the corn in the microwave following instructions on the package.
- Meanwhile, peel the carrots and cut them into ¼ inch rounds. Place into the cooking pot.
- Drizzle the oil over the carrots.
- Coarsely chop the parsley and spinach. Set aside.
- Cut the chicken into 1 inch pieces. Place into the cooking pot.
- Add the thawed corn to the cooking pot on top of the chicken.
- Sprinkle the salt over the corn.
- Add the parsley and spinach on top of the corn
- 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. Canned corn kernels can be substituted for frozen corn kernels.