Shredded Greek Chicken Bowls

A quick, easy and customizable lunch, dinner or meal prep option.

Makes: 4 servings

Ingredients

• 2-3 organic chicken breasts

• Chicken seasoning

  • 3 cloves garlic, chopped

  • 1 lemon, juiced

  • 3 Tbsp red wine vinegar

  • 2 Tbsp olive oil

  • 2 tsp Italian seasoning

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 3/4 cup water (if using an Instant Pot)

• 1 can garbanzo beans, drained and rinsed

• 1 red onion, thinly sliced

• To Serve / Toppings

  • Cherry tomatoes, halved

  • Cucumbers, sliced

  • Banana peppers

  • Olives, green or black

  • Parsley and oregano, chopped

  • Feta cheese

  • Tzatziki sauce

  • Lettuce or rice

• Potato Wedges

  • 4-6 yellow potatoes, sliced into wedges

  • Olive oil

  • Sea salt

  • Lemon juice

  • Italian seasoning

  • Feta cheese (optional)

Equipment

• Instant Pot (or slow cooker)

Instructions

1. Preheat oven to 425F.

2. Slice potatoes into wedges. Toss in olive oil and sea salt to evenly coat. Spread out on a parchment paper lined baking sheet so that no potatoes are touching. Bake at 425F for about 40 minutes.

3. While potatoes are cooking, add chicken breasts, seasoning and water to the Instant Pot. Cook on “Pressure Cook” for 12 minutes. Release steam and shred chicken. (TIP: Use a Vitamix to shred chicken on the lowest speed for 5 seconds max.)

4. Add shredded chicken back into the Instant Pot with cooking liquid (there won’t be much left) to keep warm and moist. Add in garbanzo beans and stir.

5. While potatoes finish cooking, quickly sauté thinly sliced red onion in a small pan with olive oil and sea salt.

6. Assemble your bowl. You can use a base of lettuce or rice. Top with chicken and garbanzo bean mixture, cooked red onions, tomatoes, cucumbers, banana peppers, olives, herbs, feta cheese and Tzatziki.

7. Remove potatoes from the oven. Transfer to a plate and top with a squeeze of lemon, a drizzle of olive oil, Italian seasoning, and a crumble of feta.