Description
A vibrant, one-pot Instant Pot meal with tender chicken and hearty lentils simmered in zesty salsa verde and lime, served over rice for a high-protein, fiber-packed dinner.
Ingredients
Scale
2 cups dried lentils
1 lb. boneless skinless chicken breasts (or chicken thighs)
3 cups salsa verde
3 cups chicken broth
1/2 small onion, chopped
3 green onions, chopped
1/2 cup cilantro, chopped
3 cloves garlic, minced
2 jalapeños, diced (ribs and seeds removed)
1/2 teaspoon salt, plus more to taste
1–2 limes
Instructions
- Add everything to the Instant Pot except the lime juice and fresh cilantro.
- Secure the lid. Cook on the ‘Soup’ or ‘Manual’ High Pressure setting for 30 minutes.
- Perform a quick release of the pressure. Carefully open the lid.
- Shred the chicken in the pot with two forks. Stir in the juice of 1-2 limes and the chopped cilantro. Serve over rice.
Notes
- For a spicier bowl, include the jalapeño seeds.
- The consistency will be thick and stew-like. Add a splash of broth if you prefer it saucier.
- Excellent for meal prep! Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe without rice)
- Calories: 303 calories
- Sugar: 4.8 g
- Sodium: 739.2 mg
- Fat: 3.4 g
- Saturated Fat: 0.8 g (estimated)
- Carbohydrates: 38.2 g
- Fiber: 17 g
- Protein: 28.8 g