Chicken Sandwich With Zucchini and Instant Pot Au Gratin Potatoes

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


  • 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
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