🍅 chicken Veggy Saucy Slumber

🔪 Ingredients:

  • 32 g jicama, minced
  • 15 g fresh spinach, diced
  • 120 g cherry tomatoes, blanched and skinned
  • 17 g Napa cabbage, finely shredded
  • 28 g zucchini, diced
  • 6 oz chicken tenders, pressure-cooked and shredded
  • 2 tsp rice vinegar
  • Seasoning blend (max 1 tbsp combined total):
    • Dried basil
    • Dried oregano
    • Garlic powder
    • Onion powder
  • Optional: Splash of low-sodium chicken broth or water for moisture

🍳 Instructions:

  1. Cook the chicken: Place chicken in the Instant Pot with ½ cup water. Pressure cook on high for 10 minutes. Let the pressure release naturally for 5 minutes. Shred and set aside.
  2. Prep the tomatoes: Blanch cherry tomatoes in boiling water for 30–60 seconds, transfer to ice water, peel skins, and crush lightly.
  3. Sauté the vegetables: In a heavy pot over medium-high heat, combine jicama, zucchini, spinach, cabbage, and tomatoes. Add the vinegar and seasoning blend. Add water or a small splash of broth as needed. Cook uncovered for 12–15 minutes, stirring often. Let the sauce reduce while keeping some texture in the veggies.
  4. Combine: Stir in the shredded chicken, mix well, and heat through.