Herb-Roasted Tomato Chicken Medley
Herb-Roasted Tomato Chicken Medley
ingredients
- 4 boneless, skinless chicken breasts (4 oz each)
- 1 can (14 oz) diced tomatoes, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
steps
- 1.
Season the chicken breasts with salt, black pepper, paprika, dried oregano, and dried thyme.
- 2.
Set the Instant Pot to sauté mode and spray cooking oil. Sear the chicken breasts for 2-3 minutes per side until lightly browned. Remove and set aside.
- 3.
In the same pot, add chopped onions and minced garlic. Sauté for 2-3 minutes until softened.
- 4.
Add diced tomatoes (with their juices), dried oregano, dried thyme, red pepper flakes (if desired), and a pinch of salt. Stir well.
- 5.
Return the chicken breasts to the pot, nestling them into the tomato mixture.
- 6.
Close the Instant Pot lid and set the pressure release valve to sealing. Cook on high pressure for 8 minutes.
- 7.
Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then release any remaining pressure manually.
- 8.
Carefully remove the chicken breasts from the pot and slice them into strips.
- 9.
Serve the sliced chicken over a bed of the tomato mixture. Garnish with fresh basil or parsley.