Instant Pot Greek Chicken Bowls
Craving something fresh and delicious? The Instant Pot Greek Chicken Bowls are bursting with vibrant flavors and wholesome ingredients. This easy weeknight dinner combines juicy chicken, zesty lemon, and colorful veggies, all cooked to perfection in your Instant Pot. It's quick, healthy, and perfect for the whole family!
Equipment
- Slow Cooker
- Food Processor
- Instant Pot
- Whisk
- Frying Pan
- Mixing Bowl
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 4 large chicken breasts trimmed and cut into lengthwise strips
- 2 lemons zest and juice
- 1 T Greek Seasoning Check ingredients for Gluten-Free
- 2 T extra-virgin olive oil
- 1/4 cup chicken stock
- 1/2 tsp. Greek Oregano
- 1/2 tsp. fresh-ground black pepper
Instructions
- Take the cauliflower rice out of the freezer and let it thaw on the counter while you cook the chicken. This will make it easier to cook later.
- Trim the chicken breasts and cut each piece lengthwise into 2 to 3 strips, depending on how large they are. Place the chicken strips into the Instant Pot.
- Grate the zest from the lemons using a lemon zester; it’s the easiest method. Then, cut the lemons in half and squeeze the juice into a bowl.
- Whisk together the lemon zest and juice with the Greek Seasoning, olive oil, chicken stock, Greek Oregano, and black pepper to create a flavorful cooking sauce. Pour this mixture over the chicken in the Instant Pot.
- Set the Instant Pot to MANUAL, HIGH PRESSURE, for 8 minutes. After it’s done cooking, allow for NATURAL RELEASE for 10 minutes before releasing the remaining pressure.
- Once the pressure has released, carefully remove the chicken using a slotted spoon and transfer it to a cutting board, leaving the flavorful sauce in the Instant Pot. If there seems to be too much liquid, set the pot to SAUTE / HIGH HEAT for a few minutes to reduce it.
- Shred the chicken apart with two forks and return it to the Instant Pot, gently stirring to coat with the sauce. Keep the chicken warm on the low setting.
- To make the Greek Salsa, chop the cucumbers, tomatoes, Kalamata olives (or black olives), and red onion. Combine these chopped ingredients in a bowl, stir in the Italian dressing, and gently mix in the crumbled Feta.
- Chop the yellow onion and green pepper. If you’re using fresh cauliflower, trim it and discard the leaves.
- To prepare the cauliflower rice, cut the cauliflower into small pieces and pulse in a food processor until finely chopped. You can also grate it with a large box grater.
- Heat the remaining tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the green pepper and onion, cooking for about 3 minutes until softened and starting to brown.
- Add the Greek seasoning and cook for an additional minute. Then introduce the chopped cauliflower to the pan, cooking until heated through and some liquid has evaporated, about 3 to 4 minutes. Season with salt and fresh-ground black pepper.
- To assemble your bowl, place a generous scoop of hot cauliflower rice at the bottom. Top it with the shredded lemon chicken, followed by the Greek salsa mixture. Serve immediately and enjoy!
- Store any leftover shredded chicken in the fridge for a day or two and reheat as needed. However, for the cauliflower rice and Greek salsa, I recommend making those fresh each time you eat leftovers.
Notes
These are tips to enhance your experience with the meal. Store leftovers in an airtight container in the fridge for up to two days. You can freeze the shredded chicken for up to three months. Pair these bowls with Greek yogurt or warm pita bread. Feel free to swap in your favorite seasonal vegetables. Experiment with herbs like dill or parsley for a fresh twist. Don't hesitate to drizzle tahini or your favorite vinaigrette for extra flavor.