Instant Pot Mediterranean Greek Shredded Chicken and Brown Rice Bowl
Ingredients
The chicken
-
2
pieces
skinless chicken breasts
-
1
cup
low-sodium chicken broth
-
½
teaspoon
turmeric
-
½
teaspoon
thyme
-
½
teaspoon
cumin
-
½
teaspoon
paprika
-
½
teaspoon
red pepper
-
to taste
salt and pepper
The rice
-
2
cups
brown basmati rice
-
2½
cups
water
The toppings
-
4
tablespoons
hummus
-
4
tablespoons
tzatziki sauce
-
½
cup
kalamata olives
-
4
tablespoons
feta cheese
Instructions
- Season the chicken with thyme, cumin, turmeric, paprika, red pepper, salt, and pepper.
- Add the chicken to the Instant Pot with the chicken broth.
- Cook on Manual High-Pressure for 10 minutes.
- Allow the steam to release naturally for 10 minutes after cooking.
- Remove the chicken and shred it using a knife and fork.
- Rinse the brown rice and drain it.
- Add the rice and 2½ cups of water to the Instant Pot.
- Cook on Manual High-Pressure for 22 minutes.
- Allow the steam to release naturally for 10 minutes after cooking.
- Assemble the bowls with rice, shredded chicken, olives, feta cheese, hummus, and tzatziki sauce.
Nutrition Facts (estimated)
Servings
4
Calories
426
Total fat
17g
Total carbohydrates
42g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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