Fiery Lemon-Garlic Chicken with Asparagus, Green Beans, and Peppers
This Fiery Lemon-Garlic Chicken with veggies is filled with fresh, healthy ingredients, and is ready in under 30 minutes when using your Instant Pot.
Need dinner on the table in under 30 minutes? No problem! This delicious chicken and veggies meal is made in an Instant Pot and will be ready in under 30 minutes. It’s full of bright flavors and has a fiery kick that’s sure to wake up your taste buds. You’re going to love the light freshness and flavor!
The other day I was standing in the kitchen trying to think of something to make for dinner. It was 6 o’ clock already and I had no idea what I was going to make. Do you ever have nights like that? I opened the fridge to see what I had… whole chicken breasts and a bunch of veggies. You can probably guess which ones I had based on the title of this post. 😉
We normally don’t have all of these vegetables on hand because they can be pricey. One of our local farmer’s markets had a sale on asparagus, green beans, and red bell peppers so I had picked some up a few days prior. Good thing too because this dish turned out so amazing because I added all three.
This dish really was one of those I’m going to wing it and hope it’s edible recipes. Thankfully it turned out great and now, here I am sharing it with you.
I was able to have dinner on the table by six-thirty, no joke! I cooked everything in my Instant Pot. I feel like I couldn’t live without my pressure cooker Instant Pot these days because it’s so quick and convenient. I swear my crockpot thinks I’m having an affair with it because I have a new bestie in the kitchen. 😉 By using the Instant Pot, I was able to partially cooked the chicken then threw the fresh veggies in at the very end to avoid a mushy vegetable heap. It was awesome!
I knew I needed to add a little acid and some heat to make it particularly good. I had about a 1/3 cup of Italian dressing in the fridge and a lemon. These were perfect to add as the acid components. For the heat, I used some dried red pepper flakes. Boy did it give it a warm little kick?! The amount I added gave it a heat of maybe a 2 on a scale of 1 to 5. Five being melt-your-face-off hot. These elements really made all the difference and kept this dish light, refreshing, and flavorful.
Update: Here’s a little plug for all of you penny pinchers like me… Zaycon Fresh for amazing quality meats! If you haven’t heard of or ordered from Zaycon Fresh, you totally need to check them out. They have a bunch of different meat products, from chicken and pork to beef steaks and ground meat. It’s all-natural, high-quality stuff for a fraction of supermarket price. I just ordered a 40lb case of chicken breast for less than $1.50 per pound. At that price that means I’m getting about 1 1/2 cups of cooked chicken in chicken broth for less than $1.50. Crazy! You need to check them out!
Zaycon Fresh for the WIN!
Here’s how I put this dish together.
I started by searing the outside of the chicken. To do this I just set my Instant Pot to saute, added about a tablespoon of coconut oil to the bottom, placed the whole chicken breasts inside, and cooked them for about 1 minute on each side (no lid yet). Then I sprinkled the garlic and red pepper flakes on top, put the lid on, and turned the pressure cooker on. Using the manual setting, I cooked the chicken under high pressure for 6 minutes.
Once the lemon-garlic chicken had partially cooked and the Instant Pot sounded its alarm, I released the pressure and opened the lid. Then I added the veggies right on top. This included the asparagus, fresh green beans, red bell pepper, and the white parts of a bunch of green onions.
Doesn’t it look so pretty and colorful? Next, I poured the Italian salad dressing in and added the lemon zest and juice. I topped it all off with a little salt and pepper. This time around I only set the cooker for 2 minutes (high pressure).
When the timer sounded, I released the pressure immediately. I removed the chicken and set it aside to rest for a few minutes.
I added the tomatoes, green onion tops, and parsley and gave the veggies a quick but careful toss. I didn’t want the veggies to turn to mush because I stirred them to roughly and thankfully they didn’t. 🙂 After the chicken had rested for 4 or 5 minutes, I cut them into a third to quarter-inch thick slices.
This whole dish was delicious but, in my opinion, the lemon-garlic chicken made it. It had sweetness from the garlic and veggie juices, a hint of lemon, and a nice kick of heat at the end. Yum!
This meal was so light, clean, and delicious. It was a great dish to have for a late night dinner. It didn’t sit heavy and it was still packed with so much flavor.
My girls did say it was a little too spicy for them (yet my LouLaw ate all her chicken before she said anything). When I make this again, I will have to lessen the heat for the girls or make them a separate dish but, for Ryan and I, this heat was great. With that note, if you don’t like spicy food you can omit the pepper flakes or lessen them. If you like a little spice in your food, you will love it as is.
What’s your favorite Instant Pot dinner?
*This post contains affiliate links. In order to support this blog and continue providing free content, I may receive a commission from purchases you make through the links in this post. Thanks!
Original post: 3.6.17 Updated: 1.31.18