Quick Grill

By: Camila Badoino

Quick Grill
cuisine icon Course
Main Dishes, Side Dish
cuisine icon Cooking Technique
Baking, Oats/Cereals
cuisine icon Keywords
2 servings, baking, cherry tomatoes, chicken, dijon mustard, healthy, main dishes, mushrooms, new potatoes, oats/cereals, olive oil, parmesan cheese, salt and spices, side dish, soy sauce or coconut aminos, to taste, tomato sauce, vegetables, vinegar, white onion, yellow pepper, zucchini

serving icon Servings
2 Servings
Ingredients
  • 8 oz (200 g) cherry tomatoes
  • ¾ lb (350 g) new potatoes
  • 8 oz (200 g) mushrooms
  • 1 Zucchini
  • 1 yellow pepper
  • 1 white onion
  • 1 lb (500 g) chicken
  • 3 tbsp Balsamic vinegar
  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • Salt and spices, to taste
  • ¼ cup (45 g) Parmesan cheese
  • 8 oz (200 g) tomato sauce
  • Oregano to taste
Instructions
  • On the Instant Pot, press Multigrain and cook the new potatoes for approximately 8 Minutes (calculate until they are semi-cooked).
  • Cut all the vegetables into thin layers and set aside.
  • In a bowl, mix all the ingredients for the sauce.
  • Brush the pre-cut vegetables along with the chicken (except for the zucchini).
  • On the Instant Vortex control panel, press Bake, then set time to 12 Minutes and temperature to 345˚F (175˚C). Press Start.
  • Bake until golden brown consistency.
  • For the zucchini, once cut into slices, add a layer of tomato sauce, grated or shredded Parmesan cheese, and oregano.
  • On the Instant Vortex control panel, press Bake, then set time to 15 Minutes and temperature to 345˚F (175˚C). Press Start.
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