Instant Pot Greek Chicken Bowls

Servings: 2
Marinade Time: 30 minutes to overnight
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

Marinade Ingredients:

• 2 chicken breasts
• 1/4 cup olive oil
• 1 tbsp minced garlic
• 1/2 lemon – juiced and zested (reserve other half for garnish)
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp rosemary
• ½ tsp salt
• ¼ tsp pepper

Bowl Ingredients:

• 10 oz bag cauliflower rice, thawed and sauteed in 1 tbsp olive oil to cook
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, sliced
• ½ cup Kalamata olives, halved
• 2 oz Odyssey Feta Cheese, crumbled
• Odyssey Tzatziki dip

Directions:

Marinade Directions:

Combine olive oil, garlic, lemon juice, lemon zest, thyme, oregano, rosemary, salt and pepper in a bowl, stirring to combine. Add chicken to a disposable, resealable bag. Pour marinade onto chicken and seal bag. Rotate bag to coat chicken on all sides. Store in refrigerator for 30 minutes or up to overnight.

If cooking chicken the Instant Pot Method, you’ll need:

• 1 cup chicken broth

Cooking Directions:

Instant Pot Chicken: Set Instant Pot to sauté and spray bottom with non-stick cooking spray. When Instant Pot appears hot, remove chicken from marinade and discard remaining marinade. Add chicken to bottom of Instant Pot and sauté both sides for 1 minute or until golden brown. Remove chicken from Instant Pot and pour 1 cup chicken broth in the bottom of the pot to deglaze, scraping any browned bits off the bottom of the pot as needed. Press the cancel button to turn off the sauté function. Place Instant Pot trivet in the bottom of the pot over the broth and put chicken on trivet. Set Instant Pot to Manual High for 6-9 minutes depending on thickness of chicken breast (or Poultry setting if applicable). After it’s done, allow to natural release for 5 minutes before doing quick release. Allow to rest 3-5 minutes before slicing.

Baked Chicken: Preheat oven to 375. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Remove chicken from marinade and discard remaining marinade. Place chicken on pan and place in oven to bake 20-30 minutes or until chicken’s internal temperate is 165°. Once baked, allow to rest for 5 minutes then slice.

Assembly:
Divide ingredients into two bowls: cauliflower rice, chicken, tomatoes, cucumber, red onion, olives and feta cheese. Serve with a dollop of Odyssey Tzatziki dip.