Caprese Chicken Bowl
This dish is a play on the very fresh Insalata Caprese, traditionally made with buffalo mozzarella, a semisoft cheese that has been replicated using cow’s milk and is readily available at most grocers. Of course, those basic rectangles of mozzarella cheese may also be used in this chicken bowl; however, the moist, round variety is the way to go!
Servings: 4
Calories: 252kcal
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1" cubes
- 1 28- ounce can diced tomatoes including juice
- 1 8- ounce ball fresh mozzarella cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup julienned fresh basil leaves
Instructions
- Add chicken and tomatoes with juice to the Instant Pot®. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
- Using a slotted spoon, transfer chicken and tomatoes to four bowls. Garnish chicken with mozzarella cubes. Drizzle with olive oil. Season with salt, pepper, and basil, and serve.
Video
Notes
Excerpted from The "I Love My Instant Pot®" Gluten-Free Recipe Book: From Zucchini Nut Bread to Fish Taco Lettuce Wraps, 175 Easy and Delicious Gluten-Free Recipes by Michelle Fagone (CavegirlCuisine.com) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.
***Each bowl is 5 Weight Watchers Points, according to the calculator at https://www.calculator.net/weight-watchers-points-calculator.html.
Nutrition
Calories: 252kcal | Carbohydrates: 4g | Protein: 33g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 590mg | Fiber: 1g | Sugar: 2g