Start by sautéing onion and garlic,
and then pop some chicken in the pot along with some dry herbs and fresh lemon.
You’ll need some chicken broth, and I almost always just add water, plus a crumbled bouillon cube.
It cooks in about 6 minutes and then you can shred up the chicken,
and while you’re doing that, add in some roasted peppers and artichoke hearts. These both come straight from a jar so this is so quick and easy!
Just toss it all together and these will warm right up in your pot that’s still hot from cooking.
Add the chicken back in and a little more lemon and toss it all together in it’s juices.
You can eat this a lot of ways, but this is one of my favorites. This chicken works great stored in teh fridge for a few days and for lunch I’ll wrap it up in a soft pita with tzatziki and veggies. Quick and delish!
Feeling Greek? Check out more Greek-inspired flavors, by clicking here. And if you want more pressure cooking, click here!
