1 container Boneless Skinless Chicken Breast Tenderloins
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 Ground Black Pepper
2 tbsp Olive Oil
3 tbsp Unsalted Butter
1-4 Cloves Garlic
1/3 Cup Chicken Broth
2 Lemons (1 for juice; 1 to be Sliced)
Season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken into the Instant Pot and brown for 3 minutes. Work in batches if needed.
Flip with tongs and sear the other side until browned – about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.
Return the chicken to the Instant Pot. Add Chicken Broth. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
Add lemon juice, lemon zest and garnish with fresh chopped parsley (optional) and lemon slices. Serve warm over cauliflower rice or white rice.
Macro Count: 298 Calories 4.9 Carbs /16.4 Fat /33.1 Protein (This is for 1 serving.)