Instant Pot Greek Chicken Bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.5 tsp Oregano, ground .5 tsp Paprika 5.84 tbsp Extra Virgin Olive Oil 3 clove Garlic 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1 cup, dry, yields Couscous 8 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain 1 serving Lemon, fresh squeezed, juice of one whole lemon 1 serving english cucumber - 1 whole (by TINAT51796) 1 cup Tomatoes - sm cherry tomatoes 4 oz Kalamata, Green Olives, pitted 4 oz Athenos Reduced Fat Feta Cheese 2 tbsp Dill weed, dried
Whisk together the oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant PotŪ. Add the chicken, 2 teaspoons salt and a few grinds of pepper and toss until well coated.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork.
Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATHY2K18.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork.
Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATHY2K18.
Nutritional Info Amount Per Serving
- Calories: 660.6
- Total Fat: 35.1 g
- Cholesterol: 85.6 mg
- Sodium: 988.7 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 4.1 g
- Protein: 41.3 g
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