CAVA Bowl with Instant Pot Chicken
Ingredients
The chicken
-
2
tbsp
olive oil
-
500
g
chicken breasts
-
2
tsp
salt
-
½
tsp
pepper
-
1
tsp
garlic powder
-
½
tsp
onion powder
-
2
tsp
zataar
-
½
yellow onion
diced
-
juice of 1
lemon
-
⅓
cup
chicken broth
The bowls
-
1
cup
dry basmati rice
-
14-15
oz
canned lentils
-
½
cup
black olives
-
¼
cup
capers
-
1
large
jalapeno
-
2
cups
pickled vegetables
-
1
cup
tomato salsa
-
½
cup
tzatziki
-
½
cup
crumbled feta cheese
-
to taste
fresh parsley and/or dill
Instructions
- Season the chicken breasts with a mixture of salt, pepper, garlic powder, onion powder, and zataar.
- Heat olive oil in the Instant Pot using the sauté function and sear the chicken for 3 minutes on each side.
- Add diced onion and sauté for 4-5 minutes until softened.
- Pour in lemon juice and chicken broth, then close the lid and seal the vent.
- Set the Instant Pot to manual/pressure cook for 7 minutes.
- After cooking, allow a natural steam release for 10 minutes, then manually release any remaining steam.
- Remove the chicken, shred it, and mix it back with the sauce and onions in the pot.
- Cook the rice or chosen grain according to package directions.
- Assemble the bowls by dividing the rice, shredded chicken, lentils, olives, capers, jalapenos, and pickled vegetables among 4 bowls.
- Top each bowl with tzatziki, crumbled feta cheese, and tomato salsa.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
475
Total fat
17.9g
Total carbohydrates
39.8g
Total protein
40.4g
Sodium
2365.6mg
Cholesterol
110.2mg
You might also like