Ingredients
1 lb. frozen chicken breast
4 slices turkey bacon
1/4 cup cheddar cheese
3/4 cup cottage cheese low fat
1/4 cup Greek yogurt low fat
1 tsp garlic salt
1 tsp onion powder
1/2 tsp pepper
1/2 tsp parsley
1 tsp fresh dill 1/2 tsp dried
Instructions
- Place the frozen chicken in the bottom of the Instant Pot. Add 1 cup water, then lock the lid into place and turn the pressure valve to seal.
- Cook on high pressure using the manual function for 12 minutes. When done let the pressure release naturally. This will prevent the chicken from drying out.
- While the chicken is cooking cook the turkey bacon in the oven according to the package. Cut into cubes and set aside until ready to use.
- Mix the cottage cheese, yogurt, garlic salt, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch like dressing. Set aside until ready to use.
- Drain and shred the chicken. Pour the dressing from the blender, turkey bacon, and cheddar cheese over the chicken. Mix well. You can turn the Instant Pot to sauté to help the melt the cheese if your chicken has cooled. Serve over naan or Ezekiel bread.
Comments
Post a Comment