Instant pot greek chicken
Instant pot greek chicken is cooked in a single pot with the rice for a 10-minute supper under an olive oil and herb marinade. Greek chicken bowls may be prepared quickly and easily with this recipe. It is also free of dairy and gluten.
Instant pot greek chicken Ingredients
For the chicken and marinade:
- Boneless, skinless chicken breast weighing 1 1/2 pounds, or other items trimmed and diced into 1-inch chunks
- Red wine vinegar, 1/4 cup olive oil, and 3 tablespoons
- 3 minced garlic cloves
- lemon juice from one
- Oregano, dry, 1 teaspoon
- A half-teaspoon of dried basil
- 1/2 tsp. dry thyme
- Salt, 1/2 teaspoon
- 1/4 cup pepper
Chicken and rice:
- Olive oil, two tablespoons
- 1 medium red onion, large bits cut up
- quartered 1 medium zucchini
- 1 1/2 cups of bone or chicken broth
- Lemon juice from one
- Jasmine rice, 1 1/4 cups
- optional 1/2 cup chopped parsley
- 0.5 cups of optional feta
Instructions
- Put chicken and marinade fixings in a cooler pack or compartment and permit to marinade while you set up the other fixings, something like 15 minutes or short-term.
- Add 2 tablespoons of olive oil to a 6 quart Instant Pot and set it to saute mode while it marinates. Add the marinated chicken once it is hot and cook for two to three minutes on each side to make a brown and crispy crust. To get the chicken crispy, you may need to work in batches of two or three. It is possible for the chicken to steam rather than sear if too much chicken is added to the pan at once. Get rid of any leftover marinade.
- If you cooked the chicken in batches, return it to the instant pot along with the chopped onion and zucchini, and cook for another two to three minutes. Stir in the rice, chicken broth, and lemon juice before sealing the lid and cooking for 7 minutes at high pressure. At the point when it’s finished, utilize a wooden spoon to divert the valve from fixing to venting to fast delivery the tension. Open the lid when it is ready and add fresh parsley, additional lemon juice, and crumbled feta, if desired.
Crustless Taco Pie is a terrific way to experience a change from traditional tacos without adding gluten or refined carbohydrates. Only 3 net carbohydrates per serving! You’ll adore this low-carb taco pie dish, which uses ground beef, a flavorful sauce, lots of cheese, and your preferred taco toppings. Crustless Taco Pie Ingredients 1 pound of 80/20 […]
Healthy Apple Pie Oatmeal Breakfast Cookies are ideal for quick breakfasts on-the-go or even snacks! Like the well-known dessert, they are soft and chewy and packed with delicious apples and warming spices. If kept in an airtight container in the refrigerator, leftover cookies will last for at least a week. They also freeze quite well. A […]
Garlic Parmesan Pork Chop is quite quick to prepare and has a crunchy Parmesan coating on the outside. In collaboration with Land O’Lakes, I’m delighted to provide another dish for a successful weeknight dinner. These incredibly excellent, tender, and fragrant pork chops may be made with only a few simple ingredients. We’re using boneless pork […]
Loaded Cauliflower Broccoli Casserole is the ideal dish to serve as a side dish at supper. This meal is so stuffed with bacon, cheddar cheese, and sour cream that you won’t even notice the absence of potatoes. On the keto diet, I truly miss eating potatoes, but fortunately, I’ve had cauliflower and broccoli in their place, […]
Mini Pumpkin Pie Cups – THE BEST Christmas treat to prepare! They are vegan, gluten-free, and paleo-friendly, but I guarantee no one will ever suspect they are healthier. I adore this recipe since it is so simple to make while yet looking elegant and is a lot of fun to bring to a holiday party. […]
Brussels Sprouts and Bacon Pesto Pasta is a straightforward but filling weeknight supper. Pesto, parmesan cheese, fresh lemon juice, and pasta are combined with chopped brussels sprouts, crisp bacon, and spaghetti. A quick dinner that can be ready in 30 minutes! I felt a quick and simple meal recipe was in order before we go down […]