Lemon Balsamic Chicken

No, not all Italian food is a mountain of carbs. Today’s lemon balsamic chicken recipe draws inspiration from the South of Italy with its fresh flavor and good fats.



  • 8 boneless skinless chicken thighs (about 2 lbs)
  • 3 tbsp. pastured butter
  • 1 cup sliced onion
  • 1 cup shredded purple cabbage
  • 2 tbsp. minced lemon rind
  • 2 bay leaves
  • 2 tsp pink Himalayan salt
  • 1 tsp dried Italian herb blend
  • 1 tsp coarse black pepper
  • 1.5 tbsp. balsamic vinegar
  • 5 tbsp. olive oil


  1. Heat your electric pressure cooker on sauté mode. Add in 2 tbsp. of butter.
  2. While it melts, peel and slice your onion. Go ahead and prep your lemon rind and your cabbage, too!
  3. Add the onion, cabbage and lemon to the pressure. Sauté, stirring often until tender.
  4. Add in the chicken thighs, seasonings and bay leaves. Stir well and cook, browning the chicken for a 2-3 minutes.
  5. Pour in the vinegar. Cancel the sauté function. Close the lid, select pressure cook. Set it to poultry or high for 20 minutes.
  6. Once it has finished, let the pressure releases naturally. Open the lid, stir the chicken to shred.  Mix in the last tablespoon of butter.
  7. Spoon this delicious saucy chicken all over your zoodles, drizzle with olive oil or avocado oil! Enjoy!


Keywords: lemon balsamic chicken