If you haven't done a Whole30, I highly recommend it. It isn't easy but it makes you read labels and cook and eat "cleanly". You learn so much about the food you are eating.
I love following Whole 30 Recipes on Instagram. They have a different Whole 30 foodie on each week sharing recipes daily. They are amazing, clean recipes!
I did Whole 30 a while back with a few teacher friends. Barb's family loved that she did Whole 30 because she was cooking amazing recipes every night. Barb's family loves this Instant Pot Lemon Garlic Chicken. It is amazing. I made it with the Italian Smashed Potatoes. These potatoes are also Whole 30 and one of my very favorite recipes. I keep the Italian Seasoning in a jar and use it when a recipe calls for Italian Seasoning. It is SO much better than the purchased Italian Seasoning. We also roasted brussels sprouts. I think my family would like rice with this chicken because the sauce is so yummy! Go for extra lemon zest/juice and extra Italian seasoning. This dish is fabulous!
Instant Pot Lemon Garlic Chicken (adapted from Life Made Sweeter)
6-8 boneless chicken thighs (I used 4 boneless chicken breasts)
sea salt and pepper to taste
1/2 tsp garlic powder
2 Tbsp olive oil
3 Tbsp butter, divided
1/2 small onion, chopped
4 garlic cloves, sliced or minced
1 1/2 Tbsp Italian Seasoning ( see below for a homemade version)
Juice and zest of 1 to 1 1/2 lemons
1/2 cup homemade or low sodium chicken broth
chopped fresh parsley and lemon slices for garnish
Pat and dry chicken. Season with salt, pepper, garlic powder and sprinkle with Italian Seasoning. Press the Saute button on your pressure cooke. Sear each piece on each side for at least two minutes or until chicken is brown. This helps seal in the juices. You may have to do this in batches, depending on the size of the pieces of chicken. Once browned, removed chicken from Instant Pot and set aside.
Melt butter in pressure cooker and stir in the onions and garlic. Add lemon juice to deglaze the pan. Cook for 1minute and add Italian Seasoning, lemon zest and chicken broth.
Place the chicken back in the pressure cooker and and lock the lid. Be sure to seal the valve. Set the pressure cooker to cook for 7 minutes. It will take about 5-10 minutes to build the pressure.
When done, allow the pressure cooker to naturally release for 2-3 minutes. Then very carefully, use a wooden spoon to push the valve to release the extra steam and unlock the lid. I added lemon slices at the end - just before serving.
Serve with your favorite sides. Sprinkle with chopped parsley
Homemade Italian Seasoning - I quadruple this and store in a glass jar!
1 tsp garlic powder
1 tsp dried oregano flakes
1 tsp dried basil flakes
1/2 tsp onion powder
1/2 tsp crushed red pepper
3/4 tsp salt
1/2 tsp pepper