InstantPot Chicken Green Chili

It’s fall, y’all! Okay, it’s actually 80 degrees today but next week the high is in the mid-40s with snow forecasted but if that ain’t Colorado for ya, I don’t know what is. Few things kick off the season better than Broncos football, cool evenings, and green chili. This is a meal I grew up with and is a family tradition to make in mass amounts at the end of each farmer’s market season. You could say that green chili is part of my family’s legacy (#toofar?) so I take it really seriously so when the craving struck, I knew I needed an easy and quick way to make it. Hello, InstantPot! I just threw everything in, set it to cook, then ate approximately one million Siete chips while I waited. You can watch the step-by-step recipe on my “Recipes” highlight on Instagram or save this for later. Either way, you’ll love it!

I should warn you of two things though:

  1. This is spicy. Heat runs through my blood, I cannot help it. If you want to mitigate the heat, use a mild green chili sauce and plain diced tomatoes.

  2. This feeds enough to cover your entire church potluck (remember those?) and then some so plan on having it for leftovers!


Okay, let’s get to the recipe!

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InstantPot Chicken Green Chili

Ingredients
1/2 white onion, diced
4 garlic cloves, minced
1 T ghee
12 oz chicken bone broth (I used Bonafide Provisions)
28 oz can of fire roasted tomatoes
16 oz jar of green chili sauce (I use 505 Southwestern)
1 can of coconut milk
1.5 - 2 lb chicken breasts
2 T arrowroot starch
2 T filtered water
1/2 tsp sea salt
2 tsp cumin
1 tsp paprika

Set InstantPot on low saute and cook onion and garlic in ghee until fragrant. Add in broth, tomatoes, green chili sauce, coconut milk, and chicken. Seal vent and set on high pressure for 12 minutes. Once it’s through the cycle, quick release pressure, remove chicken and shred, setting InstantPot to “Keep Warm”. In small bowl, whisk arrowroot starch and water to form a slurry. Add chicken back into the InstantPot along with arrowroot starch and spices and stir to combine. Allow to sit until slightly thickened and then serve!


I hope you enjoy! If you make it, tag me on Instagram! I’d love to see!

xo,

Cam


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InstantPot Paleo Teriyaki Chicken

I finally did it.

I bought an InstantPot. Because #Costco. I went in for tuna, avocados, and sparkling water and I was done for when I saw the newest InstantPot model and Costco exclusive, Nova Plus. It's been on my wishlist for over a year so I finally did it!

And yes, I'm obsessed and wondering what I ever did without it. 

I was nervous about the learning curve but with lots (and lots!) of Googling, I figured it out and made this incredible teriyaki chicken! It was perfectly sticky, richly flavored, and flawlessly cooked. Even better, it came together pretty darn quickly considering this recipe used to take me 5 hours of slow cooking and approximately 7,384 dishes.

Now that I can cook this in less than 30 minutes, it will definitely be a meal plan staple!

This teriyaki chicken uses coconut aminos in place of soy sauce for a healthier option. You can find coconut aminos in the asian-section of most grocery stores or at Trader Joe's or online at Thrive Market. I use the Big Tree Farms brand at Costco (again, I love Costco) because it saves me SO much money. This recipe also uses a tablespoon of honey but if you're doing Whole30, you can easily omit it with no problem.

So let's stop gabbing about my love affair with Costco and get to the recipe!

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InstantPot Paleo Teriyaki Chicken

Ingredients
3/4 c coconut aminos
3 T rice vinegar
1 T honey, omit for Whole30
4 cloves of garlic, minced
1/2 tsp fish sauce
1/2 tsp dried, ground ginger
1/4 tsp ground red pepper
1/4 tsp sea salt
1.5-2 lb chicken breasts, trimmed
1 T water
1 T arrowroot starch, can sub tapioca starch if needed

In small bowl, whisk coconut aminos, vinegar, honey (if using), garlic, fish sauce, and seasonings. Place chicken in the InstantPot and pour teriyaki sauce over, stirring to evenly coat the chicken. Close and secure the lid, ensure vent is set to "sealing", and cook on high pressure for 8 minutes. Quick release pressure then remove chicken and shred. In small bowl or cup, whisk water and arrowroot starch until a slurry is made. Set InstantPot to "saute" and pour in slurry then heat until thick, stirring often. Add shredded chicken back into the thickened sauce and stir to coat. Serve with cauliflower rice and broccoli.


If you make this in your kitchen, please share with me by tagging me on social media (@_lemonandfig on IG!) or sending me a message! Happy InstantPotting!

xo,

Cam


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Wild Salmon Salad + Creamy Avocado Basil Dressing

As kids head back to school and routines begin again, it feels like summer is slipping away slowly. I'm hanging onto what's left so that means pool days, late-night patio chats, and fresh summer salads. 

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Artwork + Illustration by Janelle Wilke

This salmon salad is one of my favorites! Its fully of essential omega-3 fats, rich flavors, and a fresh dressing. Wild caught salmon is full of vitamin B12 and B3, fat-soluble Vitamin D, selenium, and protein. It's worth the extra money for that deeper color and a balanced fatty acid ratio.

Our bodies need both omega-3 and omega-6 fatty acids but the American diet is usually really low on omega-3 and really high on omega-6 fatty acids that are damaged, oxidized, and highly processed (ahem, bleached and deodorized!) such as hydrogenated oils and industrial seeds oils like canola and vegetables. When we have too much omega-6 and not enough omega-3, inflammation can wreak havoc.

So where do you buy wild caught salmon? If you're on the coast, fresh fish markets should carry it. If you're like me and landlocked, I buy wild caught salmon from Costco! They come in individual serving packs which makes lunch a total breeze! Add it to your eggs, serve it with cauliflower rice and seaweed salad, or put it on your salad like I do!

Here's how I make my salmon salad!

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Whenever I cook salmon, I use Diane Sanfilippo's 6-Minute Salmon Method! It's perfectly flaky and so easy. While it's broiling, assemble two handfuls of spring mix greens, 1/2 sliced cucumber, a small handful of sliced red onions, and slivered almonds. Place salmon on top of greens and pour on creamy avocado basil dressing

Creamy Avocado Basil Dressing:
1/4 c extra virgin olive oil
1 small avocado
1 handful of basil leaves, destemmed
2-3 cloves of garlic (1 is never enough!)
1 tsp lemon juice
salt + pepper to taste

To make the dressing, combine all ingredients in a blender and blend until smooth. If you need, add filtered water until it can easily be poured.


Enjoy! As always, if you make this, tag me on Instagram (@_lemoandfig) so I can fangirl over your creation!

xo,
Cam

Garlic Chicken with Tomato Basil Sauce

I am so excited to share this recipe with you! This is a family favorite that comes together so quickly (like under 30 minutes!). It's also paleo, dairy-free, and Whole30 compliant. I serve it alongside organic mixed greens a simple homemade balsamic dressing. It also pairs really well with a good white wine for an at-home date night or add it on top of gluten-free pasta for a kid-friendly dish! Seriously, this recipe is so simple and delicious!

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Garlic Chicken with Tomato Basil Sauce

2 T ghee or grass-fed butter
1 T minced garlic
sea salt + pepper
3-4 chicken breasts, trimmed
1 can of organic diced fire-roasted tomatoes
1 can of full-fat coconut cream
3 tsp dried italian blend seasoning (I love this one)
1 handful of basil

In large skillet, heat ghee and garlic on medium heat until fragrant. Season trimmed chicken breasts with sea salt and pepper to taste then place in skillet, flipping every few minutes until cooked through. Remove from pan and set aside. In the same skillet, whisk tomatoes, coconut cream, and italian seasonings then place chicken back in and turn stovetop to low, simmering for 5 minutes. While chicken is simmering, ribbon-slice the basil (here's how) and then place on top of the chicken until softened. Serve chicken with an extra spoonful of sauce and enjoy!


As always, if you make this recipe, show me on Instagram! Tag me or send me a DM so I can see this recipe come to life in your kitchen!

xo,

Cameo

Weeknight Pho (Paleo, Whole30, Low Carb)

Have you ever tried pho before? It's a traditional Vietnamese dish of rice noodles, meat, and broth. Typically the broth is served with the thinly sliced uncooked meat and it quickly cooks right at your table. It's delicious but can often come with unsavory ingredients like gluten, soy, and MSG. It's also not super conducive of a quick weeknight meal until now.

This meal has three main components and thanks to some handy shortcuts, they come together in less than thirty minutes.

Bone broth is a slow cooked broth using bones that produce lots of collagen, amino acids, and minerals. It has a deep, rich flavor and is a powerhouse for gut healing thanks to the proline and glycine amino acids. You can make your own, or if you're like me and need to save some time, you can buy it. My absolute favorite bone broth is Bonafide Provisions because it's always well sourced, organic, and made in small batches then frozen. When shopping for bone broth, always look at the options that are frozen or refrigerated and avoid the shelf-stable bone broths. I pick up Bonafide Provisions at Natural Grocers, but many other stores carry it nationwide.

Chicken is the main protein of this pho recipe, but you could easily use thinly sliced beef as well. You can slow cook the chicken, throw it in the InstantPot, or save so much time and pick up a rotisserie chicken on your way home from work. That will cut this recipe time down by a lot making it even more simple for your weeknights. If you opt for a rotisserie chicken, grab the organic variety that's unseasoned.

Zucchini noodles are used instead of the traditional pho rice noodles. This makes it low carb, grain free, and adds an extra serving of vegetables. I spiralize my own vegetables which only takes a minute or so, but you can also buy pre-spiralized vegetables as well.

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Weeknight Pho (Paleo, Whole30, Low Carb)

Serves 2
Ingredients
1 tsp ghee
1/4 small yellow onion, minced
2 gloves of garlic, minced
1 T fresh grated ginger
4 c chicken bone broth
2 T coconut aminos
1/2 T fish sauce
1 c shredded chicken
1 medium or large zucchini
1 baby bok choy

Optional Toppings
Cilantro
Lime
Green onions
Avocado
Red pepper flakes

In a medium-sized pot over high heat, melt ghee then saute onion, garlic, and ginger until fragrant. Add bone broth, coconut aminos, and fish sauce and cook on high until it begins to boil then turn down and simmer. While broth is cooking, spiralize the zucchini and slice the bok choy in half length-wise. Assemble the zucchini, shredded chicken, and bok choy in two bowls then ladle the hot broth over the bowls. Top with roughly chopped cilantro, sliced green onions, or any other toppings you desire. Serve immediatly.
 


If you make this, tag me on Facebook or Instagram! I'd love to see it!

xo,

Cameo