Servings : 6
Ingredients
- 1 Tbsp extra virgin olive oil
- 2 lbs boneless, skinless chicken breast
- 1 Tbsp bottled minced garlic
- 1 red onion vertically sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 zucchini finely diced
- 3 compari tomato thinly sliced
- 1/4 tsp salt
- 1 pint baby bella mushrooms sliced
- 1 cup marinara no sugar listed in ingredients, more if slow cooking
- 1 cup fresh basil sliced into ribbons
- 6 each 100% whole grain flatbread no high fructose corn syrup, see notes
Instructions
Instant Pot®
- Program Instant Pot for sauté. Add oil. When oil is hot, add garlic, onion, and both colors of bell pepper. Sauté 4 minutes.
- Add salt, marinara, and chicken. Seal pot. Set valve to sealing. Program for manual-high and reduce time to 12 minutes.
- Remove chicken from pot. Shred chicken with two forks. Add chicken back to instant pot along with mushrooms, zucchini, and tomatoes. Program for sauté. Sauté 5 minutes or until mushrooms are soft.
- Warm flatbread in microwave 1 minute. Using a slotted spoon, arrange chicken mixture on flatbread. Sprinkle with basil ribbons.
Slow Cooker
- Add chicken, garlic, onions, bell peppers to slow cooker. Sprinkle with salt. Add marinara and 1 cup water (or two cups marinara, if preferred). Cook on low 6 hours (or 8 hours if chicken is frozen).
- Shred chicken. Add mushrooms, zucchini and tomatoes. Cook on high 15 minutes.
- Using a slotted spoon, serve chicken, sauce, and veggies on warmed flatbread.
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