Recipe contains Dairy, Meat
492 Cal / serving
Protein 41g, Carbs 48g, Fat 17g
Recipe makes
1 Serving
Total prep time: 20 minutes
Preparation: 10 minutes
Cooking: 10 minutes
Ingredients
- 2 tsp Pesto
- 1 potato medium Potatoes
- ¼ cup, shredded Monterey cheese low fat
- 1 serving Salt and Pepper, to taste
- 4 cup Spinach
- ½ tsp Italian seasoning dried
- 4 oz (113 g) Chicken breast raw
- ½ tsp Oil
- ¼ cup Chicken broth
- 1 cup cherry tomatoes Tomatoes
Directions
- Add the chicken breast and chicken broth in the IP, carefully place the steamer rack and add the asparagus on top, place the lid and cook with high pressure for 4 minutes. When finished, release the pressure for a few minutes before opening.
- For the bruschetta, place the chopped tomatoes into a small bowl and add salt, pepper to taste and italian seasoning then combine.
- Pierce the potato deeply with a fork multiple times and microwave for 5 minutes on full power, remove potato to a serving plate, slice lengthwise add butter, salt and pepper to taste.
- Remove the asparagus from the IP. Add the cheese on top of the chicken breast and wait until cheese is melted. Add spinach to the side of the pot and stir until wilted.
- Add the cheese on top of the chicken breast and wait until cheese is melted, make some space to lightly cook the spinach or wait until chicken it's ready, press cancel to turn off the Instant Pot
- Serve chicken over the spinach, topping with the pesto sauce and the tomato mixture.
