Prep time: 10 minutes | Cook time: 12 minutes | Yield: 4 servings Ingredients ● 1 teaspoon curry paste ● 1 teaspoon grated lemon zest ● 4 oz leek, chopped ● 2 cups of water ● 1 tablespoon coconut cream ● 4 chicken thighs, skinless, boneless, chopped Method In the mixing bowl, mix up coconut cream, grated lemon zest, and curry paste. Then mix up chopped chicken thighs and curry paste mixture. Put the mixture in the instant pot and add leek and water. Close the lid and cook the stew for 12 minutes on manual mode (high pressure). Then make a quick pressure release and transfer the stew in the plates/bowls. Nutritional info per serve: calories 145, fat 4.6, fiber 0.6, carbs 4.7, protein 20.4
Yields 4 servingsPrep time: 5 minutesCook time: 30 minutes Nutrition Value per serving:Calories: 360 netFat: 5.9 g netProtein: 2.7 g netNet carbs: 0.7 g net Ingredients 1/2-pound chicken mince 1/2 cup Parmesan cheese, freshly grated 1/2 cup Mozzarella cheese, grated Salt and ground black pepper, to taste 1 bell pepper, sliced 2 slices Canadian bacon, chopped 1 tomato, chopped 1 teaspoon oregano 1/2 teaspoon basil Directions Mix the chicken mince, cheese, salt, and black pepper together in a mixing bowl. Spread the cheese-chicken mixture on a lined baking pan and press it evenly. Bake it in a preheated oven, at 390 degrees °F for 20 minutes. Then top it with bell pepper, bacon, tomato, oregano, and basil. Bake it for 10 minutes more and serve hot.