Instant Pot Moroccan Chicken Meal Prep
Tender chicken with a flavorful almond butter Moroccan spiced sauce. This easy dish comes together in an instant pot in 10 minutes! Serve with cauliflower rice for a comforting and healthy Whole30 or Paleo meal.
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Servings: 4 meals
Calories: 474kcal
Ingredients
- 1.5 pounds chicken thighs
- Salt and Pepper as desired
- 1 tbs olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Ginger
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 1 cup chicken broth
- ¼ cup Almond Butter
- ¼ cup unsweetened dried cherries or raisins
- 1 pound baby carrots
- cilantro to garnish, optional
- silvered almonds to garnish, optional
- 4 cups riced cauliflower
Instructions
- Turn Instant Pot onto “Saute.”
- Add olive oil, onions, and garlic, and stir to lightly brown, about 5 minutes.
- Push onions and garlic to the sides, and place chicken thighs down in pot. Allow to brown, and then flip.
- Add chicken broth, almond butter, and seasonings, and then stir to spread out in the pot.
- Add the carrots and dried cherries, and then cover the pot.
- Turn off “Saute,” and then set to Manual mode for 8 minutes.
- While the chicken is cooking, cook cauliflower rice to taste. Lightly seasoning the cauliflower with salt, pepper, and lemon juice pairs well with the flavors in this chicken.
- Serve chicken over a bed of cauliflower rice.
Notes
Nutrition for 1 out of 4 servings:
41.4g Protein | 31.6g Carbs | 20.8g Fat | 8.1g Fiber | 474 Calories
Nutrition
Serving: 1meal | Calories: 474kcal | Carbohydrates: 31.6g | Protein: 41.4g | Fat: 20.8g | Fiber: 8.1g