1 serving15-30 minbutter

Greek Chicken Rice Bowl with Tzatziki Sauce

By Lisa Childs

1 serving

15-30 min

Easy

Greek Chicken Rice Bowl with Tzatziki Sauce

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 25 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: Greek

Yield: 1 serving

Ingredients

4 1/2 tbsp unsweetened plain greek-style yogurt
3 tbsp grated cucumber
1 tsp lemon juice
1/8 tsp salt
1/16 tsp ground black pepper
1/4 tsp dried dill
1/8 tsp minced garlic
1 tsp olive oil
1 tbsp olive oil
1 tbsp butter
Juice and zest of 1 medium lemon
1 cup chicken broth
1/2 cup uncooked long-grain white rice
1 tsp dried oregano
1 tsp minced garlic
1/4 tsp salt
1/8 tsp ground black pepper
1 cup chopped chicken breast
1 tsp ground lemon pepper
2 tbsp diced tomato
2 tbsp diced red bell pepper
2 tbsp chopped kalamata olives
2 tbsp crumbled feta cheese
2 tbsp diced red onion
2 tbsp diced cucumber

From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021.

This homemade Tzatziki Sauce is a great way to use up leftover cucumber, and you can even make it using homemade Instant Pot® yogurt (unsweetened).

INSTRUCTIONS

To make the Tzatziki Sauce, in a small bowl or jar, combine unsweetened plain greek-style yogurt, grated cucumber, lemon juice, 1/8 tsp salt, 1/16 tsp ground black pepper, 1/4 tsp dried dill, 1/8 tsp minced garlic, 1 tsp olive oil and refrigerate until ready to eat.
To make the Chicken Bowl, to the Instant Pot®, add 1 tbsp olive oil, 1 tbsp butter, lemon juice and zest, broth, rice, oregano, 1 tsp minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine. In a small bowl, toss the chicken in lemon pepper, then spread evenly over rice.
Close the lid; turn the knob to Sealing.
Press Manual or Pressure Cook button and adjust time to 10 minutes.
When the timer beeps, allow 5 minutes to naturally release the pressure, then remove the lid.
Scoop the chicken and rice into a serving bowl, then top with tomato, bell pepper, feta, onion, cucumber, and olives. Serve immediately with Tzatziki Sauce.

Notes

Per Serving
CALORIES: 849
FAT: 44g
PROTEIN: 64g
SODIUM: 2,442mg
FIBER: 2g
CARBOHYDRATES: 40g
SUGAR: 7g

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About the chef

Lisa Childs

Lisa Childs is a cookbook author, food blogger, and Instant Pot expert who is passionate about helping home cooks make the most of their kitchen tools. With a background in communications from the University of Utah, Lisa started her career as a technical writer but soon found her true calling after discovering the Instant Pot. What began as a hobby of sharing her Instant Pot creations on Instagram in 2016 quickly grew into a full-fledged food blog, Tried Tested and True, where she shares easy, approachable recipes for all skill levels. Lisa’s mission is to empower her readers by teaching them how to use their kitchen gadgets effectively, making cooking both enjoyable and accessible. She loves educating her audience, providing not just recipes, but also tips and tricks to simplify cooking. What started as a side project has now become her full-time job, where she and her dedicated team create content that reaches millions of readers every year. Through her blog, social media platforms, and YouTube channel, Lisa continues to inspire home cooks everywhere to try something new in the kitchen.

View All Lisa's Recipes