Instant Pot Greek Chicken Bowl
Instant Pot Greek Chicken Bowl
Servings
2
servingsPrep time
5
minutesCooking time
30
minutesIngredients
1 Tbsp garlic, mined
1 tsp oregano
½ tsp paprika
½ tsp salt
¼ tsp ground pepper
¼ tsp ground pepper
1 ½ lbs boneless, skinless chicken breasts sliced ½ inch thick
½ cup low-sodium chicken broth
1 cup quinoa or couscous
1 cup cherry tomatoes, quartered
½ cucumber, chopped
½ cup pitted Kalamata olives, chopped
4 Tbsp Good Foods Tzatziki Dip
Garnishes: lemon wedges, fresh dill, pita wedges
Directions
- In a medium-sized mixing bowl, combine garlic, oregano, paprika, salt, pepper and chicken. Stir to combine.
- In the bowl of an Instant Pot, add chicken broth, and then add seasoned chicken. After placing the lid on and turned to sealing, set Instant Pot to the Poultry setting.
- Once finished cooking, use the quick release method. After opening the lid, remove chicken from Instant Pot to a covered dish, leaving the broth juices in the Instant Pot.
- Add quinoa to Instant Pot and stir. Add lid and set to sealing, then select the Rice option.
- Once cooking has finished, use the quick release option again and remove the lid when ready.
- Create your Greek chicken bowl by layering ½ of the quinoa, chicken, cucumber, tomatoes and olives in a bowl. Using the Tzatziki as a dressing, add 2 Tbsp to each bowl. Garnish with fresh dill and lemon wedges. Serve with pita wedges.
Recipe Video
