Greek Chicken and Rice Bowl

 

Ingredients

• 2 skinless chicken breasts
• 1 cup low-sodium chicken broth
• 2 cups brown basmati rice
• 2 1/2 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper (If you prefer a kick)
• salt and pepper to taste
• 4 tablespoons hummus I used Trader Joe's
• 4 tablespoons tzatziki sauce
• 1/2 cup kalamata olives
• 4 tablespoons feta cheese

Instructions

• 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.
• Rinse the brown rice with water in a large bowl. Drain the water from the rice.
• Add the rice to the Instant Pot with 2 1/2 cups of water.
• Cook for 22 minutes on Manual > High-Pressure Cooking.
• Allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the rice from the pot.
• Create the rice bowls with equal amounts of rice, shredded chicken, olives, 1 tablespoon feta cheese, 1 tablespoon hummus, and 1 tablespoon tzatziki sauce.

Notes

I chose to cook the chicken first before the rice because once the rice is cooked, the Instant Pot will become sticky. This makes the process easier.

You can make your own hummus using the following:

1 15oz can chickpeas

1 clove garlic

1/4 cup olive oil

1 teaspoon cumin

1/2 teaspoon paprika

salt to taste

Combine the ingredients in a food processor or blender. Blend until creamy

Chocolate Peanut Butter Balls

 Makes about 36

Ingredients: Ingredients:

3/4 cup peanut butter 3 tablespoons butter 3 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 12- oz bag of milk chocolate chips Instructions: In a saucepan on the oven or in the microwave(my preference) combine the peanut butter, butter, brown sugar, salt, and vanilla and stir until creamy and smooth. Remove from heat, and stir in powdered sugar. Mix until combined. Allow mixture to cool to room temperature. Scoop into balls about 1/2-1" wide and place on a parchment lined baking sheet. Place the cookie sheet in a freezer for 30 minutes. When ready, melt the chocolate chips in a microwave safe bowl. Melt in 30 second intervals. Be sure to stir in between. Using a fork or toothpicks, dip the eggs in the chocolate to coat. Place on the baking sheet again to harden. Enjoy refrigerated or at room temp!

Makes about 36