Paleo Pressure Cooker Tuscan Chicken My Way

Paleo Pressure Cooker Tuscan Chicken My Way.

This looks amazing! right? It is also, easy to make in less than 30 minutes, and it`s so damn good. 😍

This savory and well-known dish is made with dairy, heavy cream, and parmesan cheese, so why not change it for coconut cream and nutritional yeast instead, you won't miss the dairy.  It`s the perfect comfort food, a healthy, and savory dish on these cooler days or for the summertime, and why not? for those that are in a hurry or tired if you do the chicken in the pressure cooker, you will have it right away to serve with anything that makes you happier. I put a part of the cream over cauliflower rice and more green salad on the side 😋

The other day I came to my house tired, I always cook for 2 or 3 days, depending on the food I am going to make, that day I was running out of the next day's food, and I remembered that I left defrosting 2 chicken breast on the fridge, I wanted to make... Tuscan Chicken but I didn`t have spinaches, well let`s see what can I find?  anddd... searching I found a frozen bag of chopped kale that I bought the week before, I will replace the spinaches for the chopped kale I thought.

The parmesan cheese added almost at the end thicker the cream, but I changed it for gelatin to add more protein and amino acids or can be replaced with 1 tablespoon of arrowroot or tapioca flour also, you can use fresh chopped tomatoes or sun-dried ones, or the combination of both.

Do you know that kale is considered a superfood? because it is one of the healthiest and most nutrient-dense foods on the planet. 

This recipe is rich in protein, healthy fats, calcium, vitamins  A, B, C, and K, minerals like manganese, magnesium, copper, phosphorus, potassium, dietary fiber, and iron among others, besides, is paleo, whole30, gluten-free, and dairy-free.

Let`s cook!

PALEO PRESSURE COOKER TUSCAN CHICKEN MY WAY (WHOLE30, DAIRY-FREE, GLUTEN-FREE)

Preparation Time: 10 min
Caramelizing Time: about 10 min
Cook Time: 7 min
Total Time: 27 min

Ingredients:                                                                                                                                                          

1. 2 large chicken breast
2. 1/2-3/4 tsp sea or pink salt, more for the sauce
3. 1/2 tsp black pepper, more for the sauce 
4. 1/4 tsp chili powder (optional)
5. 1 tsp Italian seasoning
6. 1/2 tsp red pepper flakes (optional)
7. the juice of a large lemon
8. 4 minced garlic cloves
9. 1/2 sliced large onion
10. 6-7 chopped sun-dried tomatoes or 1 large fresh tomato chopped
11. 1 cup of chopped frozen kale or fresh, stems removed
12. 1 can of coconut cream or coconut milk (I used coconut cream)
13. 1-2 tbsp nutritional yeast (adjust to your liking)
14. 1 tsp gelatin or 1 tbsp arrowroot or tapioca flour 
15. 4 tbsp ghee or coconut oil
16. 2 tbsp fresh parsley leaves torn to garnish 

Instructions:

You can cut the chicken breasts as a Milanese in half lengthwise, or cook them whole as I did.

Season the chicken with salt and black pepper.

Turn on the pressure cooker on the sauteè button, and add to the pot the ghee or coconut oil, when it`s hot throw the chicken breast and let them caramelize on one side before the turn.

When they are beautifully browned, take them out and put them on a plate to make the sauce.

In the same oil add the sliced onion until translucid, then the minced garlic until fragrant, add the chili powder, Italian seasoning, and red pepper flakes, and stir for a few seconds.

Then add the chopped fresh tomato or the sun-dried and stir, pour the coconut cream mixed with the gelatin or arrowroot flour and nutritional yeast, more salt, and black pepper to taste it. When it starts to boil taste it again and add anything you want.

Add back the chicken breasts, then the chopped kale.

Close the lid and the valve, and turn the pressure button for 7 minutes.

Then turn off and release the valve, add the lemon juice, and stir.

Garnish with fresh parsley leaves torn.

Enjoy!

Notes:

You can make it with any part of the chicken with or without the skin, you will need to cook them for 1 or 2 minutes more.

Increasing the recipe to feed more people? of course, you can double it.

You can omit the chili powder, red pepper flakes, or one of them but believe me, they will make a difference.

The recipe is better to eat just made because the cream will dry as it cools, but if you have leftovers for the next few days or you have done it with that intention, at the time of heating add a little more cream or coconut milk, then taste it because maybe it will need a little more of salt and pepper, adjust to your liking and serve it.

Let`s connect! I want to see your creations.

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XO Marta

Remember, "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

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