Prep Time: 20 mins | Cook Time: 10 mins | Servings: 6
The gluten-free and dairy-free one-pot meal with Greek chicken and rice. A complete meal in a bowl with so much flavour in every bite! Easy and quick to make, this here is a winner!
Ingredients
Chicken and marinade:
1 1/2 pounds boneless skinless chicken breast or things trimmed and cut into 1” pieces
1/4 c olive oil
3 tbsp red wine vinegar
3 garlic cloves minced
Juice from one lemon
1 tsp dried oregano
1/2 tsp dried basil
½ tsp dried thyme
½ tsp salt
1/4 tsp pepper
Chicken and rice:
2 tbsp olive oil
1 medium red onion chopped into large chunks
1 medium zucchini quartered
2 1/4 c chicken broth or bone broth
Juice from 1 lemon
1 1/4 c jasmine rice
1/2 c chopped parsley optional
1/2 c feta optional
HOW TO MAKE INSTANT POT GREEK CHICKEN AND RICE
Step 1: In a freezer bag or container, place the chicken and the marinade ingredients. Marinate the chicken for at least 15 minutes or overnight.
Step 2: In a 6-quart Instant Pot, add 2 tbsp olive oil. Set the pot to saute mode. Once the oil is hot, add the marinated chicken to the pot. Cook for about 2 to 3 minutes on both sides until brown. Work in 2 to 3 batches if needed to make sure the chicken gets crispy.
Step 3: Add all the cooked chicken to the pot, the chopped onion, and zucchini. Cook for another 2 to 3 minutes. Pour in the chicken broth, add the rice, and cover with the lid. Set on high and cook for 10 minutes more. Once done, turn the valve sealing with a wooden spoon to quickly release the pressure. Open the lid only when it is ready. Then, stir in the fresh parsley and crumbled feta.
Note:
Use regular rice if jasmine rice is not available. Only cooking time will vary. Decrease the cooking time so it’ll not overcook for a minute or two.
Nutrition Facts:
Serving: 1g | Calories: 475kcal | Carbohydrates: 40.4g | Protein: 32g | Fat: 21.2g
Ingredients
- Chicken and marinade:
- 1 1/2 pounds boneless skinless chicken breast or things trimmed and cut into 1” pieces
- 1/4 c olive oil
- 3 tbsp red wine vinegar
- 3 garlic cloves minced
- Juice from one lemon
- 1 tsp dried oregano
- 1/2 tsp dried basil
- ½ tsp dried thyme
- ½ tsp salt
- 1/4 tsp pepper
- Chicken and rice:
- 2 tbsp olive oil
- 1 medium red onion chopped into large chunks
- 1 medium zucchini quartered
- 2 1/4 c chicken broth or bone broth
- Juice from 1 lemon
- 1 1/4 c jasmine rice
- 1/2 c chopped parsley optional
- 1/2 c feta optional
Instructions
Step 1: In a freezer bag or container, place the chicken and the marinade ingredients. Marinate the chicken for at least 15 minutes or overnight.
Step 2: In a 6-quart Instant Pot, add 2 tbsp olive oil. Set the pot to saute mode. Once the oil is hot, add the marinated chicken to the pot. Cook for about 2 to 3 minutes on both sides until brown. Work in 2 to 3 batches if needed to make sure the chicken gets crispy.
Step 3: Add all the cooked chicken to the pot, the chopped onion, and zucchini. Cook for another 2 to 3 minutes. Pour in the chicken broth, add the rice, and cover with the lid. Set on high and cook for 10 minutes more. Once done, turn the valve sealing with a wooden spoon to quickly release the pressure. Open the lid only when it is ready. Then, stir in the fresh parsley and crumbled feta.
Notes
Use regular rice if jasmine rice is not available. Only cooking time will vary. Decrease the cooking time so it’ll not overcook for a minute or two.
