Instant Pot Pesto-Rubbed Braised Chicken
Spinach-Avocado Salad
Ingredients
- 1 (3½-lb) whole chicken, trimmed
- 1 Tbsp lemon juice
- ⅓ cup pesto
- ½ tsp salt
- 1 cup low-sodium chicken broth
Instructions
- Press fingers between skin and flesh of chicken; stir lemon juice into pesto, and spread pesto under skin over breast and legs.
- Place chicken on a baking rack in bottom of Instant Pot. Sprinkle with salt. Add broth.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual HIGH for 20 minutes.
- When timer sounds, turn pot off, and release steam using Natural Release method. Remove chicken, and let stand 10 minutes before slicing.
Side Dish Ingredients
- 2 (5-oz) pkg baby spinach
- ½ (8-oz) pkg sliced mushrooms
- 2 green onions, sliced
- 1 avocado, chopped
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Combine all ingredients except dressing in a large bowl. Toss with dressing just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
355
|
170
|
525
|
| Fat (g) | 22 | 16 | 38 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 499 | 140 | 639 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
