Serves 6 (1½ cups per serving)

Ingredients

• 1½ cups brown rice
• 2 boneless skinless chicken breasts
• 2 tsp dried oregano
• ¼ tsp salt
• ½ tsp freshly ground pepper
• 2 cloves minced garlic
• 1¾ cups low sodium chicken broth
• 2 cups diced cucumber
• 1½ cups diced red bell pepper
• 1 cup diced red onion
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 tbsp olive oil

 

Preparation

1. Add rice and chicken to Instant Pot.
2. Sprinkle chicken with oregano, salt, pepper and garlic.
3. Add chicken broth. Close lid and secure in place to the sealed position. Ensure steam valve is set to “sealing” position.
4. Using the “Manual” setting, cook at high pressure for 22 minutes. Once finished, press “off” button to turn off Instant Pot.
5. Do a natural pressure release for 10 minutes. If pressure has not completely released, follow with a quick pressure release by turning the steam valve to the “venting” position.
6. Carefully remove the lid. Transfer chicken to a cutting board and dice or shred the meat. Fluff rice with a fork. Add diced chicken back to pot.
7. Add cucumber, peppers, onion, tomatoes, cheese, lemon juice, vinegar and oil. Stir gently to combine.
8. Serve and enjoy!

Nutritional analysis per serving: 385 calories, 13 g fat, 23 g protein, 46 g carbohydrate (42 g available carbohydrate), 4 g fibre, 477 mg sodium

My Viva Plan® Servings: 2 grains, 3 proteins, 2 vegetables

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