Mediterranean Greek Shredded Chicken and Spanish Rice Bowl

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2 skinless chicken breasts                                     1 C low-sodium chicken broth

1/2 t turmeric                                                             1/2 t thyme

1/2 t cumin                                                                1/2 t paprika

1/2 teaspoon red pepper (If you prefer a kick)    salt and pepper to taste      

4 tablespoons tzatziki sauce                                  1/2 cup Kalamata olives    

4 T feta cheese

 

Season the chicken with the thyme, cumin, turmeric, paprika, red pepper, salt, and pepper to taste.

Add the chicken to the pot with the chicken broth.

Cook for 10 minutes on Manual > High-Pressure Cooking.

When the Instant Pot beeps to indicate it is finished, allow the steam to release naturally for 10 minutes instead of quick release.

Remove the chicken from the Instant Pot. Using a large knife and fork, shred the chicken.

 

tzatziki sauce

1/2 Peeled Cucumber                                             1-1/2 C Plain Greek Yogurt

2 large garlic cloves                                                 2 T olive oil

1 T rice vinegar                                                         1/2 t salt

1 T minced dill

 

Grate cucumber and drain through a fine mesh sieve overnight in fridge.

Combine yogurt, garlic, oil, vinegar and salt in large bowl. Stir cucumber, dill and yogurt mixture together. Cover and refrigerate at least overnight. When the sauce is first made it will have a vinegar taste. After mellowing for a day or two that taste goes away.

 

Spanish Rice

 

3/4 C long grain rice                                                1 T oil

4 oz tomato sauce                                                    3 stems cilantro

1/2 t salt                                                                     1 t minced garlic

3 Cs water or chicken broth                                   dash cumin

dash garlic pepper

 

Heat oil in large frying pan on medium heat.

Add rice and cook until golden brown.

Heat broth in microwave for 2 min..

When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

 

Create the rice bowls with equal amounts of rice, shredded chicken, olives, 1 tablespoon feta cheese, and 1 tablespoon tzatziki sauce.

  

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