This weeks healthy meals for families is a special one! We are making 5 meals with one chicken and I am showing you how to cook your whole chicken in the instant pot to save time and money, as well as how to make your own delicious bone broth in your instant pot. All of these meals are so easy and cook up very quickly. You are going to love it.
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I love buying whole organic chickens because not only does it save money, but you get a better flavored meat that way. Something about boneless skinless chicken breasts just taste so bland and dry to me. But when you cook the whole chicken you get a much more moist and flavorful product and of course, the amazing and nourishing bone broth!
As always, here is your FREE PRINTABLE GROCERY LIST:
Weekly Meal Plan Shopping List – Week 2
Once you are armed and ready to go with all your ingredients, we will get started on the meals!
First, you will want to cook your whole chicken in your instant pot(here is my recipe + video tutorial). Once it’s done and cooled off some, take the chicken apart in 4 sections. I put them in individual ziplock bags and either freeze them or refrigerate them depending on how quickly I’ll be making these meals.
- one breast
- other breast
- leg, wing and thigh
- other leg, wing and thigh
Save the bones!!! So important!
Then, for the soup recipe, you will make this delicious and nutritious homemade bone broth in your instant pot. Look at you, suzy homemaker 😉
And once that is done we, can move onto our meals!
Check out my Grocery Haul Video
Meal One – Chicken Vegetable Curry with Rice
- 3 whole carrots chopped
- Half head of broccoli, chopped
- 1 red pepper
- 2 cloves garlic, minced
- 1 Can coconut milk
- 2 T Curry powder
- 1 whole chicken breast from instant pot chicken
- Coconut oil for sautéing
- Serve w/ rice
Saute carrots, broccoli, red pepper and garlic in coconut oil. Once the onions are translucent, add can of coconut milk, curry powder and shredded chicken breast. Cook for another 5 minutes on medium heat until heated through. Serve over rice.
Meal Two – Asian Chicken and Veggies
- 1 T fresh ginger, diced
- 3 green onions, chopped
- Half head of broccoli, chopped
- 2 zucchini, diced
- 1 whole chicken breast from instant pot chicken
- Soy sauce(to taste, a couple tablespoons)
- Salt & pepper to taste
- 1 tsp garlic powder
- Leftover rice(from meal 1)
- Coconut oil for sautéing
Saute ginger, broccoli and zucchini in coconut oil. Add shredded chicken breast, soy sauce, salt, pepper and garlic powder. Top with chopped green onions and serve with leftover rice(from meal one).
Meal Three – Nacho Meal
- 1 yellow onion, chopped
- 1 yellow pepper, chopped
- 1 can pinto beans, drained and rinsed
- 1 Wing, leg and thigh meat from instant pot chicken
- 1 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp paprika
- salt and pepper to taste
- 1/2 cup mexican cheese blend
- guacamole(optional)
- Tortilla chips
- Coconut oil for sautéing
Sauté onions and pepper in coconut oil. Add drained and rinsed pinto beans, wing, leg and thigh meat. Stir well. Add garlic powder, chili powder, paprika, salt and pepper. Cook on med-low heat until warmed through. Plate with cheese and guacamole on top and serve with tortilla chips
Meal Four – Chicken Salad
- Wing, leg and thigh meat from instant pot chicken, diced
- 1/3 cup mayonnaise
- 2 celery stalks diced
- 1 green onion, chopped
- salt and pepper to taste
- Serve over greens, or on crackers or bread.
Dice chicken meat and put in a medium sized bowl. Add all the other ingredients and stir well. Serve cold over greens, or on crackers or bread. Our favorite way to eat it is on sourdough english muffins.
Meal Five – Potato Corn Chowder with Homemade Bone Broth
- 1 yellow onion
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 3 garlic cloves, minced
- 2 large white potatoes, peeled and diced
- 1 bag of frozen corn
- 1 cup heavy cream
- 6 cups homemade chicken broth
- 1-2 tbsp flour(to thicken)
- 1/2 tsp salt(or more)
- 1/4 tsp pepper(or more)
- Cheese of choice for serving
- Coconut oil for sautéing
Saute garlic, onions, carrots and celery in coconut oil in the bottom of a large stock pot or dutch oven on medium heat. Add diced potatoes, celery, frozen corn, salt and pepper. Sauté veggies on medium heat for 5 minutes. Add your homemade bone broth, heavy cream and 1-2 tbsp of flour to thicken. Simmer on low until potatoes are tender. Serve hot, topped with cheese of choice.
There you have it. Five delicious meals with just one chicken. I hope you enjoyed this week’s meal plan!
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Melissa says
It’s 9:00am and I now want to make, and indulge in dinner. Thank you for these wonderful recipes, every single one seems delicious and I’m saving your blog for future use right now. ☺️
Kristin says
You are so kind! Thank you! I promise to only put out the best of the best recipes for my readers 😉