Chicken and Mushrooms Bowl

Prep time: quarter-hour | Cooking time: 35 minutes | Servings: 8

Ingredients :
1 cup cauliflower rice​
3 cups chicken stock
1 tablespoon salt
2 tablespoons butter
2 big carrots
1 white onion
8 ounces mushrooms
1 tablespoon dry dill
1 tablespoon cream
1 teaspoon rosemary
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon cilantro
1 teaspoon chives
1 pound chicken

Peel the carrots and onions and slice the carrots, onions, and mushrooms. Combine the cream, rosemary, ground black pepper, paprika, oregano, cilantro, and chives together inside a mixing bowl and stir. Chop the chicken white meat roughly. Place the chopped chicken in the cream mixture and permit it sit to get a few minutes. Set pressure cooker to ”Pressure” mode. Put the butter into the stress cooker and melt it. Add the sliced vegetables and cook for 10 minutes, stirring frequently. Add the creamy chicken mixture, chicken stock,and cauliflower rice. Close the lid and cook on ”Sauté” mode for 25 minutes. When the dish is cooked, take away the dish from the strain cooker, stir well, and hang up into serving bowls.

calories 121,
fat 4.8,
fiber 1.6,
carbs 5.7,

protein 14

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