Low FODMAP Greek Chicken
Make quick, flavorful greek-inspired chicken in the Instant Pot.
Servings: 4 Servings
Equipment
Ingredients
- 1 pound chicken breasts boneless and skinless (2-3 pieces)
- 1 cup chicken broth
- 2 teaspoons dried dill
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons garlic infused olive oil
- 1 lemon juiced about 3 teaspoons
Instructions
- Place the liner inside a 6-quart Instant Pot. To the liner, add the chicken broth, dried dill, dried oregano, dried basil, salt, and ground black pepper. Stir.
- Nestle the chicken breasts into the liquid. It is ok if they overlap.
- Pour the garlic oil and the lemon juice over the chicken breasts.
- Make sure the sealing ring is firmly in place on the cover, and add the cover to the pot. Set the valve to sealing, and cook on high pressure for 12 minutes. Once done cooking allow the pressure to naturally release for 10 minutes. After ten minutes, release any remaining pressure and remove the cover.
- Using a digital thermometer, take the internal temperature of the chicken breasts. If the temperature is over 165 degrees F the chicken is done.
- Using tongs, remove the chicken and allow it to rest for 10 minutes. Slice, dice, or shred the chicken. For a quick and easy method, shred the chicken using an electric mixer.
Notes
How to Use Greek Chicken?
Use it for Greek salads, Greek wraps, or Greek rice bowls.
Storing and Reheating Instructions:
Keep in an airtight container in the refrigerator for up to four days. Reheat in the microwave with a splash of chicken broth if it is dried out.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 158kcalCarbohydrates: 3gProtein: 9gFat: 13gSugar: 2g
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