Insalata Caprese Chicken Bowls

By: Michelle Fagone

Insalata Caprese Chicken Bowls
cuisine icon Cuisine
Italian, Modern
cuisine icon Course
Lunch, Salad, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING:
CALORIES: 433 | FAT: 17g | PROTEIN: 54g | SODIUM: 886mg | FIBER: 3g | CARBOHYDRATES: 12g | NET CARBS: 9g | SUGAR: 6g"]
cuisine icon Keywords
15-30 min, 4 servings, balsamic vinegar, boneless, can diced tomatoes, container fresh ciliegine mozzarella, contributed, cook 25 min, easy, ground black pepper, instant pot chicken recipe, instant pot recipes, instant pot salad recipe, italian, julienned fresh basil leaves, lunch, Michelle Fagone, modern, olive oil, prep 5 min, pressure cook, salad, salt, side dish, skinless chicken breasts

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 1 1/2 lbs boneless, skinless chicken breasts,
  • 1 can diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 container fresh ciliegine mozzarella
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 cup julienned fresh basil leaves
Instructions
  • In the Instant Pot®, add chicken and tomatoes. Lock lid.
  • Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Check chicken using a meat thermometer to ensure internal temperature is at least 165°F.
  • Using a slotted spoon, transfer chicken and tomatoes to four bowls. Season with salt and pepper. Add mozzarella halves. Drizzle with oil and balsamic vinegar. Garnish with basil. Serve immediately.
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