Garlic Chicken with Zucchini Noodles
Equipment
Ingredients
- 4 1–1½ lbs bone-in, skin-on chicken thighs
- ½ t sea salt
- ¼ t black pepper
- 2 T ghee divided
- 3 cloves garlic minced
- ¼ cup chicken stock
- Juice of 1 lemon
- Sprig of rosemary leaves only, chopped
- 2 zucchini spiral sliced
Instructions
- Set the Instant Pot to “Saute” and allow it to preheat
- Season the chicken thighs with sea salt and black pepper.
- Melt 1 tablespoon of the ghee in the Instant Pot. Add the chicken thighs, skin-side down, two at a time. Brown for 5–7 minutes, or until nicely browned. Press Cancel.
- Add all the cooked chicken thighs back to the Instant Pot, and add the remaining ghee, garlic, chicken stock, lemon juice, and rosemary. Lock the lid, close the vent, and set to “Chicken” or “Manual” for 8 minutes.
- Allow the pressure to naturally release for 5 minutes, then turn the vent valve and release any remaining pressure before unlocking the lid.
- Meanwhile, grease a large skillet with ghee and heat over medium heat. Add the zucchini noodles and saute for about 5 minutes, or until softened.
- Add the chicken to the skillet and pour the liquid from the Instant Pot over the top. Serve hot and enjoy!
Nutrition
Calories: 346kcalCarbohydrates: 6gProtein: 21gFat: 28g
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