Instant Pot Honey Teriyaki Chicken

Ingredients:
4 boneless skinless chicken breasts
1 cup soy sauce
1/2 cup water
2/3 cup honey
2 teaspoons minced garlic
1/2 cup rice vinegar
1/2 teaspoon ground ginger
1/4-1/2 teaspoon crushed red pepper flakes use 1/2 teaspoon for a more noticeable touch of heat
3 tablespoons corn starch + 3 tablespoons cold water
2 teaspoons sesame seeds
diced green onions, for topping

Instructions:
Place chicken in pressure cooker.

Whisk together soy sauce, water, honey, garlic, rice vinegar, ground ginger, and crushed red pepper flakes.

Pour over chicken.

Place lid on pressure cooker, turn vent to seal. Press "pressure cook" and set timer to 35 minutes for frozen chicken, 30 minutes for thawed. When pressure cooker "beeps" to signal end of cooking time, allow a natural release (aka don't do anything) until the float valve sinks.

Remove lid, transfer chicken to a bowl and shred with two forks.

Use a slotted spoon to remove any pieces of fat in the pressure cooker leftover from the chicken

Set pressure cooker to "soup" setting.

Once liquid comes to a boil, stir together corn starch and water and whisk into the sauce until thickened.

Stir in sesame seeds.

Turn off pressure cooker, transfer shredded chicken back to the pressure cooker and stir to coat in the sauce.

Garnish with chopped green onions and serve over steamed or fried rice.

Recipe Notes
If using very thick pieces of frozen chicken (thicker than 1 1/2 inches) add 10 minutes to cooking time. If you are using very thick pieces of thawed chicken, simply pound chicken to 1 - 1 1/2 inches thickness before proceeding with recipe as written.

Adapted from recipe originally posted here.

Chicken Curry (2 Points)

Ingredients:
2 pounds boneless, skinless chicken breasts
.5 teaspoons salt
.5 teaspoons pepper
3 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
1/4 cup chopped fresh cilantro

Instructions:
Sprinkle the chicken evenly with salt, pepper and 1 teaspoon curry powder.

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking.

Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes.

Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium.

Add the onions, garlic, and ginger.  Cook, stirring occasionally, until softened, about 5 minutes.

Stir in remaining curry powder.

Add chicken and peas to the skillet, and cover with chicken broth.

Bring to a boil and allow to simmer for about 5 minutes. 

Whisk a small amount of the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet.  Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste.

Serve with basmati rice.

Weight Watchers Points:  2

Adapted from the recipe originally posted here.

Grilled Ginger Lime Chicken (2 Points)

Ingredients:
0.5 cup low-sodium soy sauce
6 tablespoons fresh lime juice
4 teaspoons finely grated lime zest
4 tablespoons finely minced or grated ginger root
4 medium garlic cloves, minced
2 tablespoon honey
2 tablespoon olive oil
2 pound boneless, skinless chicken breasts
4 tablespoons finely minced scallions

Instructions:
In a small glass bowl, combine the soy sauce, lime juice, lime zest, ginger, garlic, honey, and oil.

Remove and reserve 2 tablespoons of the marinade to use for basting when you cook the chicken.

Place the chicken in a plastic zipper bag and add the marinade. Squeeze the air from the bag and close it. Place the bag of chicken in the refrigerator to marinate overnight.

Grill the chicken over medium-high heat for 6 to 8 minutes.

Flip and brush the chicken with the reserved marinade. Grill until the chicken is cooked through, 6 to 8 minutes more.

Weight Watchers Points:  2

Adapted from recipe originally posted here.

Chicken Pot Pie (7 Points)

Ingredients:
2 cups Reduced Fat Bisquick
1 cup 1% milk
6 Egg Whites
4 cups frozen mixed veggies, THAWED (or at least microwaved for a couple of minutes)
4 cups cooked, chopped white chicken meat (approximately 2 pounds)
1 can Cream of Mushroom Soup
1 can Cream of Chicken with Herb Soup
1 can Cream of Chicken and Mushroom Soup
Salt to taste

Instructions:
Preheat oven to 400.

Spray a casserole dish with cooking spray.

Mix together veggies, chicken, and soup.

Pour into casserole dish.

In another bowl, mix Bisquick, milk, and egg.

Pour over the top of the chicken mixture.

Bake for about 30 minutes or until the crust is golden.

Weight Watchers Points:  7

Adapted from recipe originally posted here.

Instant Pot Italian Creamy Chicken Pasta (8 points)

Ingredients:

2 lb. boneless skinless chicken breast, cubed

16 oz. box whole wheat penne pasta

3 cups chicken stock (or water)

2 tomatoes, diced

1 onion, diced

4 cloves garlic, minced 

2 Tbsp. Italian seasonings

1 cup low-fat part-skim mozzarella cheese, shredded
1 cup low-fat cream cheese

Instructions:
Add pasta to the bottom so that it will be fully coated by liquid.  

Add remaining ingredients except for cheeses.  

Place lid and set to seal.  Cook on high pressure using the MANUAL function for 10 minutes. 

Once pressure has released, remove the lid and stir in cream cheese until well combined and melted.

Add mozzarella cheese over the top.  

Weight Watchers Points:  8

Adapted from recipe originally posted here. 

(Note:  Might be good with some frozen broccoli added as well).