Monday, June 26, 2017

foodie Friday-Instant Pot Lemon Dill Chicken and Veggies

This meal can definitely be filed in the category of sounds and tastes good, but doesn't really look that great. So, I didn't take pictures of the meal.
I've been a serious food rut lately. I can't seem to think of what to cook, and nothing really sounds good. The instant pot is my saving grace. The best part is you can basically dump everything in the pot and voila you have dinner.

If you are the cook that needs exact measurements, this "recipe" might be a little hard for you. I am bad about measuring, and literally just dump everything in. These measurements are by no means exact. A little more or a little less would be just fine.

Boneless skinless chicken breasts-I went against my better judgement and used frozen chicken because that's all that was available at the store. It worked out ok, but I still prefer fresh chicken. I used 5 frozen chicken breasts for this recipe.
Juice one large lemon
2-3 TBSP dried dill 
1-2 TBSP dried red onion
1-2 TBSP garlic powder
1 chicken bouillon 
1-2 c water
Cook on poultry setting in instant pot
Remove chicken and set aside
Keep liquid from cooking chicken
Quinoa-I dumped in what I had left in a bag which was probably a little more than a cup.
One yellow pepper and one red pepper (or any others)-chopped
1 small box of mushrooms
1 white onion
Repeat spices
Add lemon rind
Cook on manual for 8 minutes
Quick release steam
Add chicken back into pot
Set on manual for 0 minutes to let it simmer together. Voila dinner is done 

 photo aubrey-sig_zps0ck6qpqn.png

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