Butter Chicken Legs

(TotalTime: 60 MIN| Serves: 6)

Ingredients:

2 lbs. chicken legs, skin on

1 large tomato, roughly chopped

1 tbsp. almond flour

3 tbsp. butter

1 cup Greek yogurt

Spices:

1 tsp salt

1 tbsp. cayenne pepper

1 tbsp. parsley, finely chopped

Directions:

  1. Plug in your instant pot and grease the stainless steel insert with one tablespoon of butter. Make a layer with chicken legs and pour in enough water to cover. Season with salt and close the lid.
  2. Press the ‘Manual’ button and set the timer for 45 minutes.
  3. When done, perform a quick release and open the lid.
  4. Meanwhile, melt the remaining butter in a small skillet. Add one tablespoon of cayenne pepper and almond flour. Briefly stir-fry for 2-3 minutes and remove from the heat.
  5. Place the legs on a serving plate and drizzle with the cayenne mixture.

 Per Serving (Calories 338 | Total Fats 13.3g | Net Carbs: 2.6g | Protein 48.5g |Fiber: 0.9g)