An easy chicken dish with bright, Greek-Inspired flavors. Cooks quickly in a pressure cooker for a fast week-night meal.
- 1–2 teaspoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1.5 – 2 lbs chicken (boneless skinless breasts or thighs)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon dry oregano
- 1/2 tablespoon basil
- 1/2 teaspoon dill
- 1 lemon
- 1 cup chicken broth (or 1 cup water and 1 bouillon cube)
- 12oz jar roasted red peppers
- 12 oz jar marinated artichoke hearts
- optional: fresh minced parsley
Set electric pressure cooker to saute mode. Add olive oil, onion, and garlic and stir for 2-3 minutes until softened. Turn saute mode off.
Place chicken breasts in pressure cooker and sprinkle in all seasonings. Add chicken broth and juice from half of the lemon. Secure lid. Cook on manual high pressure for 6 minutes. Let sit for 5 minutes or so on natural release and then quick-release remaining pressure. (If you’re crammed for time, you can quick release immediately after cooking, I just find the chicken turns out a little better if I let it sit for a few.)
Remove chicken and place on cutting board. Drain juices from roasted peppers and dice, drain juice from artichokes and leave as is or rough chop as desired. Add both to pot and stir so they can warm through. Shred chicken and add back into juices. Add juice from remaining half lemon. Stir everything together and add parsley if desired.
Serve on pitas with cucumber and tzatziki, or over rice or cauliflower rice, or in wraps, or whatever you like!
*If chicken is larger than 1″ thick, cut horizontally to make thinner before placing in pressure cooker.
Alternate Slowcooker instructions: I prefer bone-in breasts for slow-cooking, but you can use whatever you like. Place all ingredients in slow cooker and cook on low for 4-ish hours until chicken reaches an internal temperature of 165 degrees.