Y’all. It’s about the get delicious up in here. I’ve partnered with Tom Thumb to bring you these these insanely flavorful and satisfying 21 Day Fix Instant Pot Mediterranean Chicken and Rice Bowls and you are going to love them.
The best part is, they’re super easy to make – I made these with frozen chicken breasts that we’d prepped awhile back. This is meal prep at its finest – this recipe makes six generous servings and some seriously tasty leftovers.
Of course, I’ve included 21 Day Fix container counts at the bottom of this post for you – and Weight Watchers Freestyle Points, too!
Instant Pot Mediterranean Chicken and Rice Bowl
I picked up all the ingredients for this recipe at my local Tom Thumb (which also delivers – and yesterday, as I was ordering groceries, I learned that they now offer doorstep delivery, which means you don’t even need to be home or answer your door. #introvertsdream). You can also find all of these ingredients at Albertson’s.
I buy my Signature SELECT™, Signature Kitchens®, and Signature Farms® products, available exclusively in my area, at Tom Thumb and Albertsons stores. You can also find them at all Albertsons Companies family of stores, including ACME Markets, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Shaw’s, Star Market, and Carrs/Safeway. Visit Albertsons or Tom Thumb to find a store near you and discover more meal prep tips and recipe ideas.
We shop at Tom Thumb because it’s close, and we trust their store brands. The Signature Farms™ chicken is a great value (I have a ton in my freezer right now!), and when you’re eating healthy but also shopping on a budget, that’s important.
Here’s what you need to make these Instant Pot Mediterranean Chicken and Rice Bowls.
Serves: 6
Serving size: divide evenly into 6 servings (about 1 1/2 cups each)
- 1 1/2 lbs frozen Signature Farms chicken breast
- 2 cups red beller peppers, chopped (about two peppers)
- 2 cups Signature Kitchens™ artichoke hearts, drained (this brand is low in sodium!)
- 1 cup brown rice
- 1 1/2 cups low-sodium chicken broth
- 2 tsp olive oil
- juice from one lemon
- salt and pepper, to taste
For toppings:
- 1/2 cup pine nuts, toasted (you’ll have some left over)
- basil, finely chopped
You’re going to love all the flavors in this easy Instant Pot Mediterranean bowl recipe!
READ THIS BEFORE YOU MAKE IT: This recipe was made using a 6qt Instant Pot. If your pot is larger, you’ll need to adjust accordingly.
Also, altitude can affect your cook time – here’s a really helpful post about how to adjust your pot for altitude.
Turn your Instant Pot to sauté. Let it heat up, and add your olive oil. Once the olive oil has heated, add your red bell peppers and artichoke hearts and sauté for 4-5 minutes. You want to let them get a little brown, but you don’t want them too soft as they’re going to cook more when the pot comes to pressure.
Turn the Instant Pot off. Add your chicken breasts, lemon juice, and salt and pepper. Pour your rice evenly over the ingredients. Add your chicken broth.
Place the lid on the Instant Pot. Close and make sure it’s in the lock position, and that your valve is set to “seal.” Turn on manual for 20 minutes.
Once done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
Open the lid carefully. Using forks or a hand mixer, shred the chicken (take it out first if you’re going to use a hand mixer!).
Once the chicken is shredded, mix all ingredients together. This will help any extra liquid soak into your chicken and rice.
Let it sit for a few minutes, then scoop into your bowl.
Top with chopped basil and 1 tablespoon of toasted pine nuts. You could also add olives, and my friend Nancylynn suggested feta, too – that would be amazing!
Instant Pot Mediterranean Chicken and Rice Bowl
Ingredients
- 1 1/2 lb frozen boneless, skinless chicken breast
- 2 c red bell peppers chopped (about two peppers)
- 2 c artichoke hearts soaked in water, drained
- 1 c brown rice
- 1 1/2 c low-sodium chicken broth
- 2 tsp olive oil
- juice from one lemon
- salt and pepper to taste
For toppings
- 1/2 cup pine nuts toasted (you'll have some left over)
- basil finely chopped
Instructions
- Turn your Instant Pot to sauté. Let it heat up, and add your olive oil. Once the olive oil has heated, add your red bell peppers and artichoke hearts and sauté for 4-5 minutes. Just let them get a little brown, but you don't want them too soft as they're going to cook more when the pot comes to pressure.
- Turn the Instant Pot off. Add your chicken breasts, lemon juice, and salt and pepper. Pour your rice evenly over the ingredients. Add your chicken broth.
- Place the lid on the Instant Pot. Close and make sure it's in the lock position, and that your valve is set to "seal." Turn on manual for 20 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Open the lid carefully. Using forks or a hand mixer, shred the chicken (take it out first if you're going to use a hand mixer!).
- Once the chicken is shredded, mix all ingredients together. This will help any extra liquid soak into your chicken and rice.
- Let it sit for a few minutes, then scoop into your bowl.
- Top with chopped basil and one tablespoon of toasted pine nuts.
Notes
Nutrition
Here are the 21 Day Fix container counts for this recipe:
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself. Sometimes/usually it’s late at night when I write these posts.
Container counts, per serving (serving is about 1 1/2 cups with 1 tablespoon pine nuts):
- 1 red
- 1 yellow
- 1/2 green
- 1 tsp
- 1/2 orange
Weigh Watchers Freestyle Points: 5 points
Thank you to Tom Thumb for sponsoring this post.