Mediterranean Greek Chicken & Rice Bowls with Fresh Greek Salad and Dairy-Free Tzatziki

This instant pot greek chicken is covered in a olive oil and herb marinade and cooked in 10 minutes with the rice for a one pot meal. This recipe is so easy and great for meal prep greek chicken bowls. It's gluten free and dairy free too!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the chicken. Cut the chicken into approximately 2.5 cm pieces. Combine with olive oil, vinegar, garlic, lemon juice, oregano, basil, thyme, salt and pepper. Refrigerate for at least 15 minutes while preparing the vegetables.

Step 2

Cook the Greek chicken and rice. Set your 6-litre Instant Pot to Sauté and heat the 2 tablespoons of olive oil. Remove the chicken from its marinade, discarding the used marinade. Brown the chicken in batches for 2–3 minutes per side. Add the red onion and courgette and sauté for another 2–3 minutes. Add chicken stock, lemon juice and jasmine rice. Stir, secure the lid and cook on high pressure for 7 minutes, followed by a quick pressure release, as directed in the recipe card. Ensure the chicken reaches 74°C internally. Fluff the rice and finish with chopped parsley.

Step 3

Make the Greek salad. Combine the chopped cucumber, tomatoes, peppers, spinach and sliced red onion. Add olives and cooked chickpeas if using. Toss with olive oil, lemon juice, oregano, salt and black pepper immediately before serving.

Step 4

Make the dairy-free tzatziki. Grate the cucumber and squeeze out excess moisture using a clean kitchen towel. Mix with the yoghurt, garlic, lemon juice, dill and olive oil. Season to taste and refrigerate until serving.

Step 5

Assemble the dinner bowls. Spoon the warm lemon-herb chicken and rice into bowls. Add a generous serving of fresh Greek salad alongside. Finish with the homemade tzatziki, fresh parsley and an extra squeeze of lemon.