Mexican Chicken with Green Bell Pepper, Pineapple and Cojita Cheese

May 13, 2016

171

A quick saute in an Instant Pot turns boneless skinless chicken breasts into a family-pleasing Mexican dinner with colorful peppers, pineapple, and Cojita cheese.

2 tablespoons olive oil
2 large green bell pepper, seed and diced
1 ½ pounds boneless skinless chicken breast, cubed into bite sized pieces

Preheat the Instant Pot on saute mode, or a large non-stick skillet over medium heat. Add the olive oil and green peppers and cook for 6 - 8 minutes until softened. Stir often to keep from burning.
See the full directions on my site

Nutritions

Calories
179

Sodium
263mg
10% DV

Fat
12g
18% DV

Protein
10g
21% DV

Carbs
7g
2% DV

Fiber
1g
7% DV