Description
This Pot Chicken Souvlaki Rice Recipe is a vibrant Mediterranean-inspired dish that combines tender marinated chicken with fragrant long-grain rice cooked in an Instant Pot. Paired with a fresh Greek salad and creamy homemade tzatziki sauce, this meal is perfect for a quick yet flavorful dinner that serves four.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, skinless, diced into cubes (about 1 lb. of meat)
- 5 garlic cloves, peeled and minced or grated
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika or mild
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- A pinch of pepper
Rice and Cooking Liquid
- 1.3 cups long-grain rice, rinsed 4-5 times with cold water
- 1.5 cups vegetable stock or chicken stock
- Zest of 1 lemon
Greek Salad
- 2 tomatoes, sliced into wedges
- ½ bell pepper, sliced
- 1 medium cucumber, sliced
- ½ red onion, thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1.5 tablespoons red wine vinegar
- 2–3 tablespoons olive oil
- A generous pinch of salt and pepper
- ⅓ cup Kalamata olives
- ½ teaspoon dried oregano
Tzatziki Sauce
- ½ cup Greek yogurt or plain unsweetened
- ½ medium cucumber, grated
- 2 small cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- A pinch of pepper
- A little olive oil drizzle (optional)
Instructions
- Prepare the Chicken: In a bowl, combine the diced chicken breasts with garlic, dried oregano, dried rosemary, sweet paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix thoroughly to coat the chicken well and set aside to marinate for 5-10 minutes to allow flavors to penetrate.
- Prepare the Rice: Rinse the long-grain rice thoroughly 4-5 times with cold water until the water runs clear to remove excess starch. Place the rinsed rice into the Instant Pot and add vegetable or chicken stock along with the lemon zest evenly over the rice.
- Add Chicken to the Pot: Place the marinated chicken cubes on top of the rice layer in the Instant Pot. Do not stir to keep distinct layers.
- Cook under Pressure: Seal the Instant Pot lid and cook under high pressure for 5 minutes. While the chicken and rice are cooking, prepare the Greek salad and tzatziki sauce.
- Prepare the Greek Salad: In a salad bowl, combine tomato wedges, sliced bell pepper, cucumber slices, thinly sliced red onion, chopped parsley, chopped mint, Kalamata olives, and dried oregano. Dress with red wine vinegar, olive oil, salt, and pepper, tossing gently to mix.
- Make the Tzatziki Sauce: In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and pepper. Mix well and drizzle with a little olive oil if desired.
- Finish and Serve: Once cooking is complete, carefully release the pressure from the Instant Pot. Gently drizzle olive oil and lemon juice over the chicken and rice mixture. Serve the hot chicken souvlaki rice alongside the fresh Greek salad and creamy tzatziki sauce for a complete meal.
Notes
- For best results, rinse the rice multiple times to achieve fluffy, non-sticky grains.
- Marinating the chicken even for a short time helps infuse the flavors thoroughly.
- The Instant Pot allows for quick pressure cooking, simplifying this traditionally longer recipe.
- Feel free to add extra herbs like dill to the tzatziki for a traditional flavor boost.
- Use skinless chicken breasts to keep the dish lean and low fat.
- Adjust seasoning and lemon juice according to personal taste preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
