Instant Pot Cheesy Chicken, Broccoli and Rice

This Instant Pot Cheesy Chicken Broccoli and Rice is an easy-to-make dinner that the whole family will love. Made with a few simple whole ingredients, this healthy dinner will soon be a family favorite. Made in partnership with my friends at Farmer Focus!

Cheesy chicken broccoli and rice in a bowlInstant Pot Cheesy Chicken Rice and Broccoli

Everyone needs to have a healthy, hearty and most importantly, delicious dinner recipe that can be made quickly on a weeknight, and this Instant Pot Cheesy Chicken, Broccoli and Rice can be it! This easy chicken and rice dinner requires only about 10 minutes of prep and hands on cooking time, while the rest is done easily in the Instant Pot. The rice is creamy, the chicken is perfectly cooked and juicy and the broccoli is crisp tender. We’re confident in saying even the pickiest of eaters will like this one!

Ingredients Needed for Chicken Broccoli and Rice

  • Farmer Focus Chicken Thighs (boneless and skinless)
  • Long-grain White Rice
  • Frozen Broccoli Florets
  • Chicken Broth
  • Onion
  • Garlic
  • Paprika
  • Cheddar Cheese

Instant pot chicken and riceCooking Broccoli in the Instant Pot

We knew exactly what we wanted when we set out to make this recipe: cheesy rice, with perfectly seasoned chicken and broccoli that was not overcooked. But this last bit proved to be the most difficult. Cooking broccoli in the Instant Pot usually results in overcooked broccoli. While for some dishes, that fall apart broccoli mess works, for this we were looking for crisp tender broccoli that stayed whole. Cooking it fully in the Instant Pot by adding it with the rice resulted in broccoli that fell apart. Cooking it in the Instant Pot after the rice had finished cooking for 0 (zero) minutes made the rice burn.

What we turned to was frozen broccoli florets that had been mostly thawed by rinsing under lukewarm water. Good quality frozen broccoli has already been blanched before freezing. Once thawed, the florets are much quicker to cook than fresh broccoli. So for this recipe, we added the thawed broccoli florets to the Instant Pot right after the rice finished cooking. Then closed the lid and allowed the broccoli to steam with the residual heat. This resulted in crisp-tender broccoli.

If you prefer to use fresh broccoli for this recipe you will need to cook it separately first, then add it to the finished rice along with the cheese. To do this in the Instant Pot: cook it first on a steaming rack with 1/2 cup of water on high pressure for 0 (zero) minutes. If you don’t mind broccoli that is fall apart and wish to cook it with the rice, that is fine too! In fact, some kids will prefer it this way. It will result in soft broccoli bits all throughout the rice.

Stirring cheese into the instant pot with chicken broccoli and riceWhy Quality Chicken is a Must

With so few ingredients in this dish, it is incredibly important to use quality chicken. I am so happy partnering with my friends at Farmer Focus to bring you this easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. You can 100% taste the difference. I love knowing that, without a doubt, when I pick up Farmer Focus chicken at the grocery store, it’s the best there is and I don’t have to question whether it was raised in a humane way.

Chicken for chicken and rice recipe

Farmer Focus is building partnerships with farmers through their innovative Farmer Focus Business Model

Here is what I love about Farmer Focus: they are a company that supports their farmer partners and they are working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter Farm ID that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard-working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Chicken Broccoli and Rice cooked in the Instant Pot on a plateIf you like this whole dinner in the Instant Pot, check out these others:

For more chicken recipes, check out these:

Watch the video:


Instant Pot Chicken, Broccoli and Rice

Prep Time 00:05 Cook Time 00:25 Inactive Time 00:10 Total Time 00:40 Serves 4

Ingredients

  • 1 teaspoon avocado or olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (rinsed and drained well)
  • 1-1/2 cup chicken broth
  • 1-½ lb. Farmer Focus boneless and skinless chicken thighs, cut into bite sized pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon paprika
  • 3 cups (9 ounces) frozen broccoli florets (see note)
  • 1 cup shredded cheddar cheese

Directions

  1. Heat oil, using the saute function in a 6 or 8 quart Instant Pot. Once hot, add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Shut off the saute function.
  2. To the pot, add rinsed rice, chicken broth, chicken, salt, pepper and paprika and mix well. Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 10 minutes and when done use a quick pressure release.
  3. While the chicken cooks, rinse frozen broccoli florets under lukewarm water for 2 minutes. Set aside.
  4. Once all the pressure has released, remove the lid from the Instant Pot and add in the broccoli florets and cheddar cheese and mix well to combine. Place the lid back on top, and switch the valve to sealing and let the mixture steam (leaving on the warming feature is fine) for 10 minutes. Release any built up pressure and remove the lid.
  5. Stir the rice and serve immediately.

Recipe Notes

  1. Frozen broccoli is used because after it is defrosted it cooks quicker than fresh broccoli would. If you prefer to use fresh broccoli for this recipe, you’ll have to partially (or fully) steam the broccoli before adding it to the cooked rice.
  2. If your frozen broccoli is large, once it is defrosted cut it into 1-½” florets so that it will cook evenly.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Instant Pot Chicken Adobo

This Instant Pot Chicken Adobo is a take on the classic Filipino dish that results in tangy and savory chicken. We cook it in the Instant Pot to make it quickly with hands-off-cooking. It’s perfect for nights you need a healthy dinner but don’t feel like cooking. It’s also gluten-free, Paleo, low carb and Whole30 friendly. Made in partnership with my friends at Farmer Focus!Chicken Adobo Instant Pot Recipe

You are loving our the Instant Pot chicken dinners we’ve been sharing (here and here) and we know this Chicken Adobo will be no exception! This Chicken Adobo recipe takes a spin on the classic Filipino tangy dish and uses the Instant Pot to cook it quick! This dish uses simple ingredients but it’s so flavorful! It’s paired with some broccoli and red peppers to make it a complete dinner and all done with largely no hands-on cooking. I’d call that a win!

This meal is pretty low-carb on its own, but if you’d like you can serve it alongside quinoa, rice or cauliflower rice.

What is Chicken Adobo?

If you aren’t familiar with chicken adobo you may be wondering if it’s at all related to the canned adobo chili peppers. Short answer: it’s not! It is completely different than that, and stems from a completely different culture. This Filipino dish is typically made by marinating and braising meat in vinegar, soy sauce, and lots of garlic and seasoning. The resulting chicken dish is a fall-off-the-bone flavorful meat that is both savory and tangy. We’ve taken the spirit of the dish and used a quick cooking method, with boneless meat, to make for an easy weeknight dinner that has a similar flavor!

Ingredients Needed

  • Farmer Focus boneless chicken thighs
  • Coconut aminos
  • Apple cider vinegar
  • Honey (omit for Whole30)
  • Garlic
  • Salt and Pepper
  • Bay leaves
  • Broccoli
  • Red Bell Pepper

ingredients for adobo chicken

We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Chicken Adobo dish is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients, chopping up the broccoli and red pepper and washing off some produce. All that means an easy delicious meal without much effort.

How to Thicken the Sauce in an Instant Pot

As much as we love the Instant Pot (see above) it doesn’t evaporate liquid like other cooking methods do, so if you want a rich and thick sauce you either need to reduce it or thicken it. Our go-to method for thickening is to make a slurry with either tapioca or arrowroot starch and then add it to the sauce at the end of cooking and reduce until we’ve reached our desired consistency.

The amount of liquid in your sauce is going to vary based off of how much liquid the chicken releases, so the amount of thickening and reducing you will need to do will vary too. Know that the longer you cook your sauce, the more it will reduce and the more flavorful it will become.

Chicken adobo in the instant pot fully cooked

The Best Chicken We Know

I am so happy to partner with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms.

These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.

Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

I love that with Farmer Focus you know that they are supporting their farmer partners and they are a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. I love this! So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Two plates of adobo chicken

If you like this chicken recipe, check out these others:

If you like this Instant Pot Recipe, check out these others:

Watch the video:


Instant Pot Chicken Adobo

Prep Time 00:10 Cook Time 00:09 Inactive Time 00:15 Total Time 00:34 Serves 4

Ingredients

Directions

  1. Place chicken thighs, coconut aminos, vinegar, honey, garlic cloves, salt, pepper and bay leaves in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. 
  2. Cook on manual high pressure for 9 minutes and once done use the quick release function. Remove chicken and cover to keep warm and set aside.
  3. Add broccoli and red pepper to the pot, cover the lid and set to sealing and cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
  4. Slice the chicken and divide on four plates along with broccoli and red pepper.
  5. If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the adobo sauce and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and vegetables and serve hot! If desired, serve with rice or quinoa.

Recipe Notes

  1. If your sauce has not thickened enough with 1 teaspoon, you can add another or continue to cook until it has reached your desired consistency.
  2. Omit honey for Whole30.
  3. Want to make this in the slow cooker? Cook it on high for 2-3 hours or low for 5-6 hours.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Meal Prep: 8 Budget Friendly Lunches

Today we are taking minimal ingredients, and making them last! Two awesome dishes made into 8 easy and budget friendly meal prep lunches! This post is made in partnership with my friends at Ello and I am so excited to work with them!  Here’s how this works: We are making two different dishes that will each make 4 meals. So if you are cooking lunches for 2 people, you will each have 4 lunches for the week, a total of 8 prepped lunches. The Asian Chicken and Veggies and Grilled Chicken Kebabs with Broccoli Pesto recipes are budget friendly, nutritious, and made quickly! A meal prep win!

Meal Prep: 8 Budget Friendly Lunches

Meal Prep: 8 Budget Friendly Lunches

Making lunches can often be overlooked when planning meals for the week, resulting in unhealthy take-away choices made on-the-go while at work. While sometimes there is a little leftover from dinner that is enough to take to work the next day, it isn’t something you can count on unless you’ve planned ahead. We wanted to brainstorm an easy way to get lunch ready for two adults at home for almost the entire week (saving one free day for an office lunch or meeting) using one shopping list that could easily be pepped together! We came up with a shopping list with 10 items (not including pantry staples) that will cook our new Asian Chicken and Veggie dish and Grilled Chicken Kebabs with Broccoli Pesto. The dishes are both unique on their own and don’t leave you feeling like you’ve ate the same thing all week. So go ahead and use this easy meal prep plan for your lunches all week!

Tips For Cooking Both Meals at Once:

Want to make both of these meals at once? Use these prep tips to make cooking a breeze:

  1. Cut the chicken at the same time: 1-1/2″ pieces for the kebabs, and 2″ pieces for the Asian Chicken! Go ahead and marinate the meat for the kebabs ahead of time while you prepare the Asian Chicken dish!
  2. Prep the broccoli at the same time: 3 cups (6-3/4 ounces) small 1/4″ florets for Asian chicken and 1 cup florets (2-1/2 ounces) for Broccoli Pesto:
  3. Make cauli-rice at the same time: Cook both 16 ounce bags of cauli-rice ahead of time in a large saute pan. Add half from the pan to 4 Ello meal prep containers, and then leave the other half in the pan to add with the prepared broccoli pesto before placing in containers.

Meal Prep: 8 Budget Friendly Lunches

I am seriously so in love with my Ello DuraGlass Food Storage Containers. With other glass tupperware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too! Perfect for stacking.

  • Mighty tough: Silicone sleeve protects glass from chips + scratches.
  • Everything tastes better in glass: Won’t stain or smell.
  • Nobody likes a lunch bag leak:  The clear air tight lids won’t leak.
  • Easy-to-pair color match lids: Because life’s already hard enough.
  • Wash away: All parts top rack dishwasher safe, sleeve and all. No need to remove sleeve for oven + cleaning!
  • Comes in all different sizes: For sides, mains, leftovers, and more!
  • Safe for cooking: Freezer safe, microwave safe without lid, and oven safe up to 450F without lid.
  • Free of: BPA, phthalates, PVC, lead and cadmium free.
  • Where I get mine: Available at Target now and Amazon next month!

Meal Prep: 8 Budget Friendly Lunches

I love that they are colored so I don’t loose my lids, and know what dish is for who and for what day!


Take this shopping list to the store to make both the Asian Chicken and Veggies and Chicken Kebabs with Broccoli Pesto!

Shopping List:

  1. 2-1/2 lb. boneless, skinless chicken breast, cut into 1.5″ cubes
  2. 2 medium heads of broccoli (organic whenever possible)
  3. 1 onion
  4. 1 head garlic
  5. 1 red pepper (organic whenever possible)
  6. 1 pint cherry tomatoes (organic whenever possible)
  7. 1 bunch basil (organic whenever possible)
  8. 1-8oz container mozzarella ciliegine or bocconcini (aka small mozzarella balls!)
  9. 1 lemon
  10. 2-16 ounce bags Cauliflower Rice

Pantry Staples (that you likely already have):

  • Olive Oil
  • Rice Wine Vinegar or Apple Cider Vinegar
  • Coconut Aminos (soy sauce substitute)
  • Fish Sauce (optional)
  • Italian Seasoning

Dish number 1: Asian Chicken and Veggies

Meal Prep: 8 Budget Friendly Lunches

Dish number 2: Grilled Chicken Kebabs with Broccoli Pesto

Meal Prep: 8 Budget Friendly Lunches

Recipes:

Asian Chicken and Veggies

Total Time 00:25 Serves 4

Ingredients

Asian chicken and Veggies

Directions

For Asian Stir Fry:

  1. Heat 1 tablespoon oil in large skillet over medium heat. Once hot, add onion and red pepper and cook until beginning to soften 5-7 minutes.
  2. Add garlic and broccoli florets and stir to combine. Carefully add 1/2 cup water and let broccoli cook until beginning to soften, 3-5 minutes.
  3. Move the vegetables to the sides to clear a space in the middle of the pan, and add 1 tablespoon oil and then the chicken. Season with salt and pepper and let brown on one side, undisturbed for 5 minutes.
  4. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 1 teaspoon of oil. Once hot, add cauli-rice and salt and pepper to taste and cook for 3-5 minutes until hot.
  5. After 5 minutes, flip chicken and add coconut aminos, rice wine vinegar and fish sauce, if using, and continue to cook for 3-4 minutes until chicken is cooked through and sauce has barely reduced. (See note about thickened sauce)
  6. Divide asian chicken and cauli-rice between four Ello meal prep containers. Let cool completely in refrigerator before covering.

Recipe Notes

  1. To thicken coconut aminos sauce make a slury with 1/2 teaspoon arrowroot powder  whisked with 1/2 teaspoon water and add to sauce at the end of cooking
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Grilled Chicken Kebabs with Broccoli Pesto

    Total Time 00:25 Serves 4

    Ingredients

    • 1 lb. boneless, skinless breast, diced to 1-1/2" pieces
    • 1/4 cup plus 1 tablespoon olive oil, divided
    • 1 teaspoon italian seasoning
    • 3 garlic cloves, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon pepper
    • 1 pint cherry tomatoes
    • 1 cup broccoli florets
    • 1/4 cup basil
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 1 8oz. container mozzarella bocconcini

    Directions

    1. Combine chicken, 1 tablespoon olive oil, 1 teaspoon italian seasoning, garlic, 1/4 teaspoon salt and 1/2 teaspoon black pepper and toss to coat.
    2. Assemble 8 skewers by alternating two pieces chicken and two grape tomatoes, leaving room on both ends for mozzarella balls after grilling.
    3. Prepare a grill, or heat a grill pan over medium heat.
    4. Place skewers on grill grate or pan, being careful not to overcrowd, for 5 minutes. Cover the grill, or the grill pan. Flip the chicken, and continue to cook uncovered for an additional 3 minutes, or until chicken has cooked through and reached 165º and let cool briefly.
    5. Combine remaining 1/4 cup olive oil, broccoli, basil, lemon juice and zest and 1/4 teaspoon salt in a high-speed blender and blend until completely combined. Taste and adjust seasoning as desired.
    6. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 2 tablespoons broccoli pesto and add cauli-rice and cook for 3-5 minutes until hot.
    7. Once skewers are cool enough to handle, place mozzarella balls on each end.
    8. Divide caulirice and skewers in 4 Ello meal prep containers and top with broccoli pesto, or place in small container.

    Recipe Notes

    1. These are the small mozzarella balls about 2" in diameter.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    P.S. Enter the giveaway over on Instagram here.

    This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Paleo Chicken and Broccoli in the Instant Pot

    This easy Chinese American style Paleo Chicken and Broccoli in the Instant Pot is so delicious and comes together so quickly! It’s gluten-free, whole30 compliant and is truly a fan favorite for good reason! Scroll down for a video of how it’s made!

    plate of Paleo chicken and broccoliPaleo Chinese Chicken and Broccoli

    American Chinese take-out food was my favorite when I was a kid. I ordered Chicken and Broccoli lunch specials regularly, so when I say this is the real deal, I mean it! You don’t need to order it when you can make this homemade, easy version with paleo-friendly ingredients! Honestly, it will be on your table quicker than if you ordered it. This version uses whole food ingredients, made in the instant pot and is so delicious!

    My favorite part about this recipe is how easy it is to make! It comes together in under 20 minutes, and is seriously the ultimate comfort food!

    Here is what’s in it:

    • boneless skinless chicken breasts, sliced into strips
    • chicken broth
    • coconut aminos (soy sauce substitute)
    • sesame oil and seeds
    • fish sauce
    • fresh ginger
    • garlic
    • salt and pepper
    • apple cider vinegar
    • broccoli
    • arrowroot or tapioca starch

    Plate of chicken and broccoli instant pot

    What to serve with this Chicken and Broccoli Instant Pot:

    • Cauliflower rice (for a paleo, low carb, whole30 compliant meal)
    • White Rice
    • Mixed Veggies
    • Rice Noodles

    Want other Instant Pot recipes? Try these:

    Instant Pot paleo chicken

    If you like this takeout recipe, check out these others:

    Watch the video:

    Chinese Chicken and Broccoli (Instant Pot)

    Prep Time 00:10 Cook Time 00:10 Inactive Time 00:10 Total Time 00:30 Serves 2-4

    Ingredients

    Directions

    1. Place chicken, broth, coconut aminos, sesame oil, fish sauce, ginger, garlic, salt and pepper in the Instant Pot. Cover and cook on manual high pressure for 8 minutes.
    2. Once done, turn the knob for quick release.
    3. In a small bowl combine the arrowroot and water to create a slurry. Pour this into the instant pot with the chicken.
    4. Press off, then turn on the sauté function. Add in the broccoli and cook for about 5 minutes, stirring often, or until broccoli has softened and sauce has reduced slightly and thickened.
    5. Add apple cider vinegar and mix until combined. Press cancel to shut off.
    6. Garnish with sesame seeds and serve immediately with cauliflower rice or white rice.

    Recipe Notes

    1. Chicken can vary in how much liquid it releases. If your sauce is thin, you can add a bit more thickener, or boil down the sauce using the saute function.
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Spiralized Healthy Antipasto Salad

    This spiralized Healthy Antipasto Salad is a veggie packed light dinner perfect for using up all of those summer veggies. Instead of the traditional pasta, this salad uses spiralized fresh veggies for a healthy crunch. Paired with your favorite Italian meats and cheese it’s a healthy take on a classic Antipasto.

    Healthy antipastoSpiralized Healthy Antipasto Salad

    Summer is in full-force and by that I mean the best produce EVER. Zucchinis, Summer Squash, Tomatoes. Give me ALL of the summer produce! I just cannot get enough. This Antipasto ‘Pasta’ Salad is the perfect way to use up your summer veggies, plus it is packed with TONS of delicious flavor. I took the classic flavors of an antipasto salad but lightened it up and swapped out some pasta with spiralized veggies. 

    Healthy antipasto salad

    Here is what’s in the Antipasto:

    • Broccoli
    • Zucchini
    • Summer Squash
    • Carrots
    • Red Onion
    • Pepperoni
    • Salami
    • Fresh Mozzarella
    • Roasted Red Pepper

    Can you swap out other veggies?

    You can certainly use whatever veggies you have on hand! I like the mix of crunch and veggies that are softer.

    antipastosalad6

    If you like this lightened up recipe, check out these others:

    If you like this spiralized recipe, check out these others:

    Antipasto 'Pasta' Salad
    Serves 4
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    Print
    Prep Time
    20 min
    Total Time
    20 min
    Prep Time
    20 min
    Total Time
    20 min
    For the noodles
    1. 1 large broccoli stem, spiralized
    2. 1 large zucchini, spiralized
    3. 2 yellow squash, spiralized
    4. 2 large carrots, spiralized
    5. 1 red onion, spiralized
    Everything else
    1. 1/2 cup - 1 cup pepperoni
    2. 1/2 cup - 1 cup salami, cubed
    3. 1/2 - 1 cup cup fresh mozzarella
    4. 1/2 cup roasted red peppers
    5. 1/4 cup roasted garlic
    6. 1/2 cup broccoli florets, finely chopped
    Dressing
    1. 3 tbsp extra-virgin olive oil (code LEXI for 10% off)
    2. 1 tbsp Italian seasoning
    3. 1 1/2 tbsp rice vinegar or red wine vinegar
    4. 1/2 lemon, juiced
    5. 1/2 tsp fine pink sea salt
    6. 1/2 tsp freshly ground pepper
    7. Optional: 1/4 - 1/2 tsp red pepper flakes
    Instructions
    1. Using your KitchenAid® Spiralizer Attachment, spiralize veggies and set aside
    2. Chop all meat and additional veggies and place in the bowl
    3. In a separate bowl, whisk together dressing ingredients
    4. Pour over salad
    5. Taste and adjust spices as desired
    6. Serve immediately
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    antipastosalad5