Keto Middle Eastern Chicken Instant Pot Recipe
Joshua McCroskey
over 1 year ago
This keto-friendly Middle Eastern chicken recipe is made in an Instant Pot for quick and easy preparation. The chicken is seasoned with a blend of Middle Eastern spices and cooked until tender and juicy. Serve with a side of cauliflower rice for a delicious and healthy meal.
Cooking Time
25 minutes
Serving Size
4
Nutrition Per Serving
Cal
320
Protein
38g
Fat
16g
Sat Fat
4g
Carbs
6g
Chole
170mg
Fiber
2g
Sugar
1g
Sodium
580mg
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- In a small bowl, mix together the cumin, coriander, paprika, garlic powder, onion powder, cinnamon, allspice, ginger, salt, and black pepper.
- Rub the spice mixture all over the chicken thighs.
- Set the Instant Pot to sauté mode and add the olive oil.
- Once the oil is hot, add the chicken thighs and cook for 2-3 minutes on each side, until browned.
- Add the chicken broth and lemon juice to the Instant Pot.
- Close the lid and set the Instant Pot to manual mode for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
- Remove the chicken from the Instant Pot and shred with two forks.
- Serve the chicken with a sprinkle of fresh parsley and a side of cauliflower rice.
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