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FLAVORFUL CHICKEN & RICE│SUPER EASY ONE POT RECIPE│INSTANT POT & STOVE TOP
One pot meals are perfect for a busy work week or for those times where you would rather spend less time in the kitchen. This recipe is so easy to make, requires no sauteing with very minimal prep work. This healthy recipe is perfect for meal prepping. We are using brown rice – I recommend basmati brown rice, but you can use whatever brown rice you have. We are going to be using our INSTANT POT – if you don’t have an INSTANT POT there are complete stove top instructions included with this recipe below. We are going to be using stainless steel pots in order to have everything cook at the same time. Let me know in the comments below what other simple one pot meals you are interested in. Be sure to subscribe – I post new videos every Sunday. Thanks so much for watching –
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INGREDIENTS:
2 pounds Chicken Breast
2 cups Brown Rice (rinsed and drained)
2 ⅓ cups Filtered Water
2 tablespoon Orange Juice
1 Orange
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
Salt & Pepper to taste
1 tablespoon Avocado Oil
2 Bell Peppers
Sprinkle of Sesame Seeds (optional)
SAUCE:
⅓ cup Tamari (substitute soy sauce or coconut aminos)
⅓ cup Honey
¼ cup Coconut Sugar
¼ cup Orange Juice
SUGAR FREE OPTION:
Replace the coconut sugar with a granulated sweetener of your choice, such as Monkfruit or Stevia. There are several products on the market today that mimic honey. Here are a few suggestions for you to check out for yourself:
1. Nature’s Hollow Sugar-Free Honey Substitute
2. Pyure Organic Harmless Hunny, Sugar Free, Honey Alternative Sweetener
3. Honeytree Honey, Sugar Free Imitation
I have not personally tried any of these options, but they received great reviews on Amazon.
INSTRUCTIONS:
1. Chop bell peppers, zest orange and juice half of it. Remaining half cut into thin sliced wedges. Add rice and water to instant pot. Add half of zest and orange juice. Add trivet to the pot.
2. Place bell peppers in a stainless steel pot and place on trivet. Place chicken, oil, and dried spices and remaining orange zest and juice of orange in another stainless steel pot. Rub mixture on chicken. Cover with vented lid. Place on top of peppers closed bowl. With silicone ring on, place lid on instant pot. Set to HIGH pressure for 21 minutes. Allow 15 minutes of natural pressure then perform a quick release. Carefully remove both stainless pots and trivet. Fluff rice. Check internal temperature of chicken and ensure temp at least 165F. If chicken is not at temp, cover with lid and allow to continue steaming until 165F.
3. Combine sauce ingredients. Chop or shred chicken. Pour sauce over chicken, add peppers and stir. Allow to sit for 5 minutes covered. Sauce will naturally thicken (If thicker sauce is desired, add a cornstarch slurry and warm in microwave for 1 minute prior to adding to the chicken). Serve over rice. Enjoy!
STOVE TOP:
1. Chop bell peppers, zest orange and juice half of it. Remaining half cut into thin sliced wedges. Cook rice according to package instructions.
2. In a large skillet over medium high heat, add a drizzle of oil and brown chicken on both sides. Add pepper to the pan and cook for 45 seconds. Add ¼ cup orange juice to the pan (this is in addition to the OJ needed for the sauce) and reduce heat and cover. Cook over low heat until chicken reaches an internal temperature of at least 165F.
3. Combine sauce ingredients in a bowl. Chop or shred chicken. Pour sauce over chicken, add peppers and stir. Allow to sit for 5 minutes covered. Sauce will naturally thicken (If thicker sauce is desired, add a cornstarch slurry and warm in microwave for 1 minute prior to adding to the chicken). Serve over rice. Enjoy!
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