INGREDIENTS
Chicken & Rice
2 tbsp butter
1 small onion, chopped
½ tsp salt
2 garlic cloves, pressed
8 cups fresh baby spinach leaves
1 lb. boneless skinless chicken breasts
1 tbsp Greek Rub or Lemon Garlic Rub
¼ cup water
1½ cups basmati or long grain white rice, rinsed
1½ cups chicken broth
Vegetables
½ seedless cucumber
1 pint cherry tomatoes (about 2 cups), halved
Sauce
2 tbsp fresh parsley leaves
1 lemon, juiced
½ cup hummus
Optional: ½ cup crumbled feta cheese
DIRECTIONS
Set the Quick Cooker to SEAR and press START. Melt the butter in the inner pot. Add the onion, salt, and garlic and cook for 2–3 minutes. Add the spinach and cook an additional minute, or until the spinach is slightly wilted. Press CANCEL.
Season both sides of the chicken with the rub and place it on top of the spinach.* Add the water.
Combine the rice and broth in a ceramic pot. Cover and lower onto the wire cradle. Cook on CHICKEN/POULTRY for 9 minutes.
When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.
Finely chop the parsley in a food processor. Add the hummus and lemon juice and process until well combined.
Carefully lift the ceramic pot out of the cooker and fluff the rice with a fork.* Transfer the chicken and spinach to a medium mixing bowl and chop.
To serve, add the chicken, vegetables, rice, and sauce to a bowl. If you’d like, sprinkle with the feta.