Cheesy Chicken & Green Zoodles

• Gluten free

• Meat

  • 1 tbsp Great lakes beef gelatin
  • 1 1/2 lb Thighs, boneless skinless

• Produce

  • 1 bunch Broccoli rabe
  • 1/2 cup Carrots
  • 1 Fist full of greens
  • 1 clove Garlic
  • 4 Garlic cloves
  • 1 tsp Italian herb blend *rosemary
  • 1 1/2 cups Leeks
  • 1 tsp Rosemary
  • 2 Zucchini, large

• Baking & Spices

  • 1/2 cup Nutritional yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 1 Ghee
  • 1 1.5 tbsp Tin Star brown butter ghee

Found on thecastawaykitchen.com

Ingredients

• 1.5lb boneless, skinless thighs
• 1.5 tbsp Tin Star brown butter ghee, use tallow for AIP
• 1.5-2 cups sliced leeks (or sweet onion)
• 2 tbsp Apple cider vinegar
• 1/2 cup sliced carrots
• 4 garlic cloves (or 1 tsp garlic powder)
• 1 tbsp Great Lakes Beef gelatin
• 1/2 cup nutritional yeast
• 1/2 tsp salt
• 1 tsp Italian herb blend *rosemary, thyme, oregano, basil, sage
• 1 tsp rosemary
• 2 large zucchini
• 1 clove garlic
• 1 bunch broccoli rabe
• a fist full of greens (arugula, baby kale, spinach)
• extra ghee (or other cooking fat) and salt for vegetables
• optional: 2 slices prosciutto or bacon

Directions

• Heat pressure cooker in saute mode, add in the ghee (or tallow).
• As it heats, slice and add leeks, carrots and garlic to the pressure cooker.
• You dont have to give them a proper browning, but this way the leek caramelize a bit before hand.
• Once all the veggies are in, add in the vinegar, then the herbs, the chicken and lastly the yeast and beef gelatin.
• Stir well.
• Set to pressure cook, poultry mode.
• My pressure cooker takes about 25 minutes.
• In that time spiralize 2 zucchini, spread the zoodles out over kitchen towels and sprinkle with salt.
• Cover with paper towel and pat down. Set aside.
• Mince a few cloves garlic.
• Dice up some broccoli or broccoli rabe and saute in a skillet on high heat with more ghee (or tallow).
• Stir often until the edges are browned, you can also add some prosciutto or bacon to the mix.
• Turn heat down and add a fist full of greens (spinach, kale or arugula). Mix in.
• When wilted, remove from heat. Sprinkle with salt.
• When chicken is done & pot has released pressure, remove the insert from the pressure cooker and set it under a fan to cool off a bit, at this point you can also shred the chicken carefully with a fork.
• You dont want it to get cold, but as the sauce cools it will thicken to a gravy like consistency (like melted cheese!).
• Toss zoodles and broccoli mix in a large bowl.
• Spoon chicken over vegetables generously.
• Use tongs to plate it.
• Serves 4!