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Instant Pot Indian Spiced Chicken Pitas with Mint Chutney

Instant Pot Indian Spiced Chicken Pitas with Mint Chutney

Yield 4 servings
Prep time
5 Min
Cook time
20 Min
Total time
25 Min

Ingredients

Main Day Prep Items

Instructions

  1. 8-quart Instant Pot: In your Instant Pot, add the Indian Spiced Marinaded Chicken. Seal and cook for 5 minutes at high pressure and then allow it to naturally release for 10 minutes. Release the valve and allow to finish venting before opening. Remove the chicken and shred the chicken. Add about 3/4 cup of the marinade to it. Taste and season with more marinade or salt if needed. Reserve 1/3 of the chicken for Tandoori Chicken Pizza.
  2. While cooking, chop all of the romaine lettuce, reserving 3/4 for the Mediterranean Shrimp and Vegetable Quinoa Salad.
  3. On a large griddle or large skillet, warm the pita over medium heat for 30 seconds each side. Stack on a plate with a dish cloth and wrap them to stay warm.
  4. Once chicken is ready, assembly line your pitas by putting one on each plate, and topping the pita with romaine, the shredded chicken, a little Kachumber Salad, feta, a good drizzle of Mint Chutney, and extra cilantro or parsley. Serve with lime slices and more Kachumber Salad (salt it) on the side.
Slow Cooker
  1. In your slow cooker, add the Indian Spiced Marinaded Chicken. Cook for 4 hours on high. Remove the chicken and shred the chicken. Add about 3/4 cup of the marinade to it. Taste and season with more marinade or salt if needed. Reserve 1/3 of the chicken for Tandoori Chicken Pizza.

Notes

Components to Save:

1/3 shredded chicken for Tandoori Chicken Pizza

3/4 chopped romaine for Mediterranean Shrimp and Vegetable Quinoa Salad

Nutrition Facts

Calories

339

Fat

13 g

Sat. Fat

7 g

Carbs

40 g

Fiber

3 g

Net carbs

37 g

Sugar

4 g

Protein

18 g

Sodium

905 mg

Cholesterol

65 mg