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Ingredients
- 3 pounds quarter Chicken, Boneless Breasts
- 4 teaspoons mince Garlic, Cloves
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Allspice, Ground
- 3 teaspoons zest Lemon
- 4 tablespoons juice Lemon
- 3 tablespoons Olive Oil
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 8 ounces
- 340 Calories
- 13g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 166mg Cholesterol
- 418mg Sodium
- 1g Total Carb
- 0g Fiber
- 0g Total Sugars (Includes 0g Added Sugars)
- 51g Protein
- 2 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit The Perfect Pantry for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients and divide among indicated number of round freezer containers. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
- Add 1/2 cup water and frozen contents to Instant Pot.
- Lock lid in place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Let pressure release naturally for 10 minutes then release any remaining pressure.
- Shred. Stir to combine chicken and marinade.
- Let sit 5-10 minutes to allow meat to absorb additional liquid.