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Makes 4 servings | Gluten free and dairy free
16 oz. Instant Pot Garlic Herb Chicken
2 mango, peeled and chopped (about 2 c.)
1 c. celery, chopped
1 red pepper, chopped
½ c. green onions, chopped
¼ c. mayonnaise
1 Tbsp. apple cider vinegar
2 tsp curry powder
salt and pepper
8 c. mixed salad greens
We’ve done the planning for you in the form of one grocery list and four recipes. This is batch cooking at its finest. Start with one large batch of Garlic Herb Chicken made via Crockpot or Instant Pot, and then use portions of that delicious chicken in the next three recipes, Garlic Veggie Noodles with Chicken, Curry Mango Chicken Salad and Chicken Ranch Stuffed Peppers. Altogether, we’re talking one afternoon or morning in the kitchen and three meals (plus leftovers!) that will feed a family of four prepared as a result.