Macros (makes 6 servings):
Protein: 61
Carbs: 72
Fat: 45
Calories: 937
Grocery List:
- Chicken breast (2 lbs or 4 breasts)
- Hamburger buns
- Pepper jack cheese slices
- Zucchini (3)
- Olive oil (3 TBSP)
- Russet potatoes (3 lbs)
- Chicken broth (1.5 cups)
- Onion (one medium)
- Shredded cheddar (6 servings or one 8 oz bag)
- Shredded Monterey Jack (6 servings or one 8 oz bag)
- Heavy cream (1 cup)
- Seasonings: parsley, garlic powder, paprika, salt, pepper, grated parmesan, Flavor God Chipotle, Flavor God Honey BBQ
Directions:
- Pre-heat oven to 450 ºF
- Slice potatoes into thin slices about ¼ inch thick
- Dice your onion
- Add potatoes to Instant Pot along with chicken broth, diced onion, salt, pepper, parsley, garlic powder, paprika
- Set on high pressure for 1 min
- Once it is done cooking, release the pressure
- Add 3 servings of each cheese and 1 cup of cream. Mix thoroughly & set aside
- Slice zucchini into slices
- Toss with olive oil, salt, pepper, and grated parmesan
- Add to a baking sheet lined with foil (spray with non-stick spray first!)
- Cook at 450 ºF for 5 min and then broil on high for 1-2 minutes
- Transfer potatoes into a 9 x 13 baking dish. Top with remaining cheese
- Broil on high for 5 minutes and then set the oven to 400 F
- Add olive oil (2 TBSP) to a large pan/wok. Set heat to high
- Season chicken breast with Flavor God Chipotle or Flavor God Honey BBQ (I did half with one seasoning, half with the other)
- Sear chicken breast for 1-2 minutes on each side, until golden brown
- Bake in the oven for ~ 8 minutes (internal temp of 165 ºF)
- Top chicken with pepper jack and bake for an additional minute
- Assemble sandwich and serve with potatoes and zucchini
