From the April/Amy 2019 issue
PREP TIME: 15 MINUTES
COOK TIME: 17 MINUTES
SERVINGS: 4

Ingredients

  • 2 TBSP coconut oil
  • 3 cups  boneless, skinless chicken breasts, cubed
  • 1 cup  water
  • 2 eggs, hard-boiled, peeled, and sliced
  • 1 avocado, pitted and diced
  • 1/4 cup green onions, sliced
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground nutmeg
  • 1/2 tsp dried sage
  • 1/2 tsp freshly ground black pepper
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 2 TBSP extra virgin olive oil

Directions

  1. Set the Instant Pot to SAUTÉ and melt the coconut oil.
  2. Add the chicken and the water. Close the lid, set the pressure release to Sealing, and select MANUAL/PRESSURE COOK. Set the Instant Pot to 15 minutes on high pressure and let cook.
  3. Meanwhile, in a large bowl, mix together the boiled eggs, avocado, green onions, turmeric, nutmeg, sage, and pepper. Stir gently until seasoning is well distributed.
  4. When the chicken is finished, perform a Quick Pressure Release. Carefully add the broccoli and cauliflower to the Instant Pot, re-cover, and let sit for 2 minutes. Press CANCEL and remove the inner pot carefully, using oven mitts.
  5. Drain out the liquid from the chicken and vegetable mixture. Allow chicken and veggies to cool, then add them to the bowl with the eggs and avocado. Toss to combine. Drizzle with olive oil and serve.