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Mediterranean Chicken Stir-Fry – 30 Minutes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

Tender and juicy chicken with zesty lemon rice made in just 30 minutes using one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Pressure cooker for cooking

Ingredients
  

Main ingredients

  • 1.5 lb skinless boneless chicken thighs perfect for tender pull
  • 1 teaspoon dried oregano to add Greek flair
  • 1 teaspoon paprika to add Greek flair
  • ¼ teaspoon salt for a little kick
  • ¼ teaspoon red pepper flakes for a little kick
  • 2 tablespoons olive oil for searing chicken golden brown
  • 8 oz grape tomatoes sliced in half
  • 5 cloves garlic minced
  • 5 oz fresh spinach chopped
  • 3 tablespoons freshly squeezed lemon juice to brighten it up
  • 2 cups cooked jasmine rice to soak up lovely broth
  • 15 oz canned chickpeas for a hearty bite
  • 6 oz feta cheese diced small for creamy finish
  • 1 tablespoon extra virgin olive oil for drizzling
  • 1 tablespoon lemon juice for drizzling
  • ¼ teaspoon dried oregano for garnish
  • 2 tablespoons chopped fresh oregano optional for garnish

Instructions
 

Instructions

  • Heat 2 tablespoons of olive oil in your pressure cooker pot over medium heat until it shines but doesn’t smoke.
  • Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Sear about 5 minutes each side till golden brown and nice crust forms.
  • Remove chicken and set aside. In the same pot, add 1 tablespoon olive oil, grape tomatoes, and minced garlic. Sauté for 2 to 3 minutes until tomatoes get soft and smell sweet.
  • Stir in cooked jasmine rice to coat each grain with garlicky flavored oil. Nestle chicken thighs back on top of the rice.
  • Pour in enough water to cover chicken and rice. Lock the lid, ensure sealing ring is in place. Set cooker to cook for about 12 minutes at high pressure.
  • After cooking, let pressure naturally release for 5 minutes before quick releasing remaining pressure. Open lid carefully.
  • Stir in chopped spinach and chickpeas, sprinkle diced feta cheese over everything. Drizzle with extra virgin olive oil and fresh lemon juice.
  • Garnish with fresh oregano if desired and serve hot.

Notes

Excellent for a quick and flavorful meal. Adjust spices to taste.