Cook once, Eat twice: Lemony Chicken and Potatoes

Save time and money with a cook once, eat twice meal strategy: Make a little extra with one meal for now, then transform those leftovers into a simple, quick meal for later in the week. Cook once, eat twice helps you make the most of value-sized packages of meat and other ingredients when they go on sale and takes care of a second meal on another busy night when you’d usually lean on takeout.  

Start with the Instant Pot lemony chicken and potatoes. Lemon, garlic, thyme, and oregano infuse the chicken and potatoes as they cook. Just add everything to the pot and let the pressure cooker do the work. Save half of the flavorful chicken for a simple salad later in the week.

For now: Instant Pot Lemony Chicken and Potatoes

For later: Green Salad with Chicken and Balsamic Vinaigrette

Save half the cooked chicken for a green salad with chicken and balsamic vinaigrette. Roughly chop the chicken. In a large bowl, toss chicken with 1 (5 oz) container Nature’s Promise Organic Baby Butter Lettuce; 1 pint grape tomatoes, cut into halves; and 2 mini cucumbers, thinly sliced. Toss with ¼ cup balsamic vinaigrette. Season with salt and pepper to taste.