Chicken Zucchini Scampi with Roasted Potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F (220°C).

Step 2

Toss the potatoes in olive oil, garlic powder, paprika, salt, and pepper.

Step 3

Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through until golden and crispy.

Step 4

Sauté the chicken: Set the Instant Pot to Sauté mode and add the olive oil. Season the chicken with salt and pepper. Sear the chicken pieces for 3-4 minutes on each side until browned (they don't need to cook through). Remove and set aside.

Step 5

Cook the aromatics: Add the butter and minced garlic to the Instant Pot. Sauté the garlic for 1 minute until fragrant.

Step 6

Deglaze: Pour in the chicken broth and scrape any browned bits from the bottom of the pot.

Step 7

Pressure Cook: Add the chicken back into the pot along with zucchini slices, lemon juice, lemon zest, and red pepper flakes (if using). Close the lid, set the valve to Sealing, and cook on Manual (Pressure Cook) for 2 minutes on high pressure.

Step 8

Quick Release: When cooking is complete, do a Quick Release of the pressure. Open the lid and stir in Parmesan cheese, adjusting seasoning with salt and pepper as needed.

Step 9

Serve the Chicken Zucchini Scampi with the roasted potatoes on the side, garnished with fresh parsley and a squeeze of lemon if desired.