Low carb diet menu

    Herb Marinated Chicken Fillets

    (Total Time: 80MIN| Serves: 4)

    10 oz chicken fillets, sliced into half-inch thick slices
    1 cup olive oil
    2 garlic cloves, crushed
    1 tbsp Dijon mustard
    3 tbsp apple cider vinegar
    1 lemon, sliced

    1 tsp sea salt
    1 tbsp fresh oregano leaves
    ½ tsp dried rosemary
    1 fresh rosemary sprig
    1 tsp dried thyme
    1 tsp dried marjoram


    1. In a small bowl, combine together olive oil, garlic cloves, mustard, apple cider, and spices. Add sliced lemon and mix well.
    2. Rinse the meat and pat dry with a kitchen paper. Submerge each piece into the marinade and transfer to large Ziploc bag. Seal the bag and refrigerate for an hour.
    3. When done, remove the meat from the refrigerator and let it sit for 10 minutes.
    4. Meanwhile, plug in the instant pot and set the trivet at the bottom of the stainless steel insert. Pour in 1 cup of water and place the steam basket on top.
    5. Add fillets and drizzle with some of the marinade – about 3 tablespoons.
    6. Arrange the lemon slices on top and seal the lid.
    7. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 13 minutes on high pressure.
    8. When done, perform a quick release and open the lid. Serve immediately.
    9. Optionally, brown the fillets for 2-3 minutes in a large non-stick pan over medium-high heat.
      Per Serving (Calories 574 | Total Fats: 55.8g | Net Carbs: 0.6g | Protein: 20.8g |Fiber: 0.2g).