Margherita Chicken with Sundried Tomato Sauce


  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/2 teaspoon Pink Himalayan salt
  • 1/4 teaspoon pepper
  • 6 chicken breasts
  • 2 teaspoons butter
  • 1 cup chicken bone broth
  • 1/2 cup sundried tomatoes
  • 1 tablespoon parsley
  • 1 teaspoon lemon zest
  • Whisk the vinegar, mustard, lemon juice, olive oil, garlic salt, and pepper in small bowl to blend.
  • Combine the vinaigrette and chicken pieces in a large food storage plastic bag and toss to coat.
  • Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  • Set your Instant Pot to the sauté setting. When display reads "hot", melt the butter/ghee and lightly brown the chicken breasts.
  • Remove from the cooker and deglaze the pan with the chicken bone broth.
  • Add the sundried tomatoes, parsley, and lemon zest and return the chicken to the Instant Pot.
  • Using the Manual setting, adjust to high pressure, and cook for 8 minutes. When time is up, allow pressure to naturally release. Serve and enjoy!
  • Serving Suggestions: Serve over wilted lettuce, spiralized zucchini, or spaghetti squash for healthy and paleo options
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