Servings: 6 meals
Calories: 511kcal
Equipment
- Instant Pot
Ingredients
- 2.25 lbs. Chicken Drumsticks
- ½ Cup Roughly Chopped Red Onion
- 2 Tbsp. Fresh Garlic
- 3 tablespoon Melted Coconut Oil
- 2 Tbsp. Dried Cranberries
- ½ Tbsp. Grated Fresh Ginger
- ½ tsp. Ground Coriander
- 1 tsp. Allspice
- 1 Cup Water
Salad:
- 2 Tbsp. Coconut Oil
- 2 medium Ripe Plantains peeled and diced
- 14 oz. Canned Kidney Beans
- 1 Cup Halved Grape Tomatoes
- 2 Tbsp. Chopped Red Onion
- 1 Tbsp. Minced Jalapeño
- 1 Avocado cut into chunks
- ¼ Cup Chopped Cilantro Leaves
Salad Dressing:
- 1 Lime juiced
- 2 Tbsp. Extra Virgin Olive Oil
- 1 tsp. Honey
- ¼ tsp. Pink Himalayan Salt
- ¼ tsp. Ground Black Pepper
Instructions
Drumsticks:
- Add all ingredients to a blender (except drumsticks) and blend until well-combined.
- Heat Instant Pot on Sautee mode and a quarter of the prepared sauce — place drumsticks in Instant pot and sear on both sides (~3 mins.)
- Next, place drumsticks on trivet in Instant Pot — pour remaining sauce over drumsticks, and set Instant Pot to Pressure Cook on high for 15 mins. then natural release for 10 minutes be-fore manacling releasing remaining pressure.
- Remove drumsticks from Instant Pot and pour cooked sauce over the drumsticks.
Salad:
- Heat a large pot or skillet over medium-high heat — once heated, add coconut oil and plan-tains until golden brown and slightly tender, stir occasionally. Once cooked, set aside.
- Now add to a medium sized mixing bowl the beans, tomato, red onion, and jalapeño. Set aside.
- In a separate bowl, whisk all dressing ingredients until combined.
- Next, add avocado, cilantro, and plantains to the medium mixing bowl along with everything else, gently folding/tossing together until coated in the dressing.
- Serve, store, and enjoy!
Video
Nutrition
Calories: 511kcal | Carbohydrates: 42.2g | Protein: 24.2g | Fat: 28.4g | Fiber: 7.2g
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