Insalata Caprese Chicken Bowls
A delicious twist on a classic Italian salad… packing all the fresh flavors of Insalata Caprese with the addition of chicken for a little extra protein!
Prep Time: 5 minutes
Cook Time: 25 minutes
By: Michelle Fagone
1-1/2 pounds boneless, skinless chicken breasts cut into 1 inch cubes
1 can diced tomatoes including juice (28-ounces)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 container fresh ciliegine mozzarella drained and halved, 8-ounce
1 tablespoon olive oil
2 tablespoon balsamic vinegar
1/2 cup julienned fresh basil leaves
- In the Instant Pot®, add chicken and tomatoes. Lock lid.
- Press the MANUAL or PRESSURE COOK button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Check chicken using a meat thermometer to ensure internal temperature is at least 165°F.
- Using a slotted spoon, transfer chicken and tomatoes to four bowls. Season with salt and pepper. Add mozzarella halves. Drizzle with oil and balsamic vinegar. Garnish with basil. Serve immediately.
PER SERVING: Calories: 433 | Fat: 17g | Protein: 54g | Sodium: 886mg | Fiber: 3g | Carbohydrates: 12g | Net Carbs: 9g | Sugar: 6g