Officially authorized by Instant Pot, The “I Love My Instant Pot” Cooking for One Recipe Book, published by Simon & Schuster’s Adams Media imprint, includes a flavorful Greek Chicken Rice Bowl with Tzatziki Sauce among its dishes. For solo cooks, having perfectly-portioned recipes for the Instant Pot saves time and also cuts down on food waste. As many Greek recipes tend to be geared towards cooking for an army, The “I Love My Instant Pot” Cooking for One Recipe Book offers quick and easy options to avoid hours in a hot kitchen in the summer and an endless week of leftovers. The publisher graciously shared the recipe for Greek Chicken Rice Bowl with Tzatziki Sauce with The National Herald. Using Greek products, including Greek extra virgin olive oil, sea salt, yogurt, and feta will add authentic flavor to the recipe which cooks up in minutes.

Greek Chicken Rice Bowl with Tzatziki Sauce

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).

• Hands-On Time: 5 minutes

• Cook Time: 15 minutes

Serves 1

Tzatziki Sauce

4 1/2 tablespoons unsweetened plain Greek-style yogurt

3 tablespoons grated cucumber, liquid squeezed out

1 teaspoon lemon juice

1/8 teaspoon salt

1/16 teaspoon ground black pepper

1/4 teaspoon dried dill

1/8 teaspoon minced garlic

1 teaspoon olive oil

Chicken Bowl

1 tablespoon olive oil

1 tablespoon butter

Juice and zest of 1 medium lemon

1 cup chicken broth

1/2 cup uncooked long-grain white rice

1 teaspoon dried oregano

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 cup chopped chicken breast

1 teaspoon ground lemon pepper

Topping

2 tablespoons diced tomato

2 tablespoons diced red bell pepper

2 tablespoons crumbled feta cheese

2 tablespoons diced red onion

2 tablespoons diced cucumber

2 tablespoons chopped Kalamata olives

1 To make the Tzatziki Sauce, in a small bowl or jar, combine all sauce ingredients and refrigerate until ready to eat.

2 To make the Chicken Bowl, to the Instant Pot®, add oil, butter, lemon juice and zest, broth, rice, oregano, garlic, salt, and black pepper. Stir to combine. In a small bowl, toss the chicken in lemon pepper, then spread evenly over rice.

3 Close the lid; turn the knob to Sealing.

4 Press Manual or Pressure Cook button and adjust time to 10 minutes.

5 When the timer beeps, allow 5 minutes to naturally release the pressure, then remove the lid.

6 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.

PER SERVING

CALORIES: 849

FAT: 44g

PROTEIN: 64g

SODIUM: 2,442mg

FIBER: 2g

CARBOHYDRATES: 40g

SUGAR: 7g

Excerpted from The “I Love My Instant Pot®” Cooking for One Recipe Book by Lisa Childs. Copyright © 2021 by Simon & Schuster, Inc. Photographs by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.