INSTANT POT PULLED BBQ CHICKEN WITH BROCCOLI SLAW
Ingredients
FOR CHICKEN:
Nonstick cooking spray
12 oz. raw chicken thighs, boneless, skinless 12 oz. raw chicken breasts, boneless, skinless
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 medium onion, chopped
3 cloves garlic, finely chopped
¾ cup all-natural ketchup
¼ cup water
1 tsp. Dijon mustard
½ tsp. ground smoked paprika
½ tsp. chili powder
FOR BROCCOLI SLAW:
½ cup reduced-fat (0 or 2%) plain Greek yogurt
2 Tbsp. olive oil mayonnaise
2 Tbsp. water
1 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 bags broccoli slaw (12-oz. each)
½ medium red onion, finely chopped
3 Tbsp. sunflower seeds, unsalted
Directions:
1. Preheat instant pot on “sauté” setting; lightly coat bottom of pot with spray.
2. Season chicken thighs and breasts evenly with salt and pepper; add to pot in a single layer, working in batches, if needed. Cook for 3 to 4 minutes, or until brown on bottom. Flip; cook for an additional 3 to 4 minutes, or until brown. Remove chicken to a plate once browned; repeat, if needed, until all chicken is browned on all sides.
3. Add onion and garlic to pot; coat with spray. Cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
4. Add ketchup, water, mustard, smoked paprika, and chili powder; stir well, scraping bottom of pot to release any browned bits. Return chicken to pot; seal lid.
5. Change setting to “high” or “poultry.” Set timer for 10 minutes.
6. While chicken is cooking, prepare broccoli slaw: add yogurt, mayonnaise, water, vinegar, and mustard to a large mixing bowl; whisk to combine. Season with salt and pepper. Add broccoli, onion, raisins, and sunflower seeds; stir to combine. Set aside.
7. Release instant pot pressure valve; carefully remove lid. Transfer chicken to a plate; shred using two forks. Return chicken to pot; stir to coat with sauce.
8. Evenly divide chicken and broccoli slaw among four plates; or store refrigerated in an airtight container for up to 4 days.
Sheet Pan Chicken Schwarma
Ingredients
FOR CHICKEN SHAWARMA:
2 tsp. ground cumin
2 tsp. ground turmeric
2 tsp. garlic powder
2 tsp. ground paprika
1 tsp. ground allspice
1 tsp. sea salt (or Himalayan salt)
6 (4-oz. each) raw boneless, skinless chicken thighs
1 medium onion, thinly sliced
2 medium lemons, juiced
1 Tbsp. olive oil
Parchment paper
Nonstick cooking spray
FOR SALAD:
3 medium cucumbers, chopped
2 cups cherry tomatoes, cut in half
½ medium onion, chopped
½ cup chopped fresh parsley
½ cup chopped fresh mint (optional)
2 medium lemons, juiced
½ cup prepared hummus
Directions:
1. To make chicken shawarma, add cumin, turmeric, garlic powder, paprika, allspice, and salt to a large resealable bag; shake to combine. Set aside.
2. Pat chicken dry with paper towels; thinly slice.
3. Add chicken, onion, lemon juice, and oil to bag; seal bag. Massage to evenly coat; marinate in refrigerator for 1 hour, or up to overnight.
4. Preheat oven to 425° F. Line a large baking sheet with parchment paper; lightly coat with spray.
5. Spread marinated chicken on prepared baking sheet in a single layer; bake for 25 to 30 minutes, until chicken has browned and onion is caramelized but not burnt. Set aside.
6. To make salad, combine cucumber, tomatoes, onion, parsley, mint (if desired), and lemon juice in a large mixing bowl; toss gently.
7. Evenly divide chicken, salad, and hummus among four plates; serve immediately, or store refrigerated in an airtight container for up to 4 days
