Caprese Chicken with Greek Salad

• 4 large chicken boneless chicken breast

• 1 cup water

• 1/2 tablespoon garlic powder

• salt

• freshly ground pepper

• 8 slices tomato

• about 16 ounces fresh mozzarella cheese, sliced

• fresh basil, for serving

1. Place chicken and water in the pot. Season with the garlic powder, salt, and pepper. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.

2. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.

3. When Pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.

4. Carefully remove the chicken breast and drain any remaining water. Wipe out the pot. Place the reversible rack in the pot, making sure it is in the BROIL position.

5. Arrange the chicken breast on the rack. Top each with the tomato and mozzarella slices.

6. Close the crisping lid. Select BROIL and set time to 6 minutes. Select START/STop to begin, checking the cheese after about 5 minutes.

I served the Caprese Chicken with a simple green salad with olives, roasted garlic, heirloom tomatoes, marinated artichokes, feta cheese and topped with Ranch Dressing.

I got the recipe from Ninja Pressure Cooker Complete Keto Cookbook written by Megan Flynn Peterson.