Instant Pot Low-Carb Cauliflower Rice Greek Chicken Bowls

Directions

Take cauliflower rice out of the freezer and let it thaw on the counter while you cook the chicken. Trim the chicken and cut each piece lengthwise into 2-3 strips, depending on how large the chicken breasts are. Put chicken strips into the Instant Pot. Grate the zest from the lemons . Then cut lemons in half and squeeze the juice. Whisk the zest and juice together with the Greek Seasoning, olive oil, chicken stock,Greek Oregano, and black pepper to make the cooking sauce. Pour the cooking sauce mixture over chicken in the Instant Pot. Set the Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes. Then do NATURAL RELEASE for 10 minutes before you release the rest of the pressure. When the pressure has all been released, use a slotted spoon to remove chicken to a cutting board, leaving the flavorful sauce in the Instant Pot.   Shred chicken apart with two forks, put it back in the Instant Pot, and stir gently so the chicken is coated with liquid. Keep chicken warm on the low setting while you prep the other ingredients. To make Greek Salsa, chop the cucumbers, tomatoes, Kalamata olives , and red onion.   Put those chopped ingredients in a bowl, stir in the 1/4 cup Italian dressing, and then gently stir in the crumbled Feta. Chop the yellow onion and green pepper. If you're using fresh cauliflower, trim the cauliflower and discard the leaves.   To use a food processor to chop up the cauliflower into "rice," first cut the cauliflower into small pieces. Then pulse the cauliflower pieces using the steel blade in the food processor until it's finely chopped.     You can also make the "rice" by grating larger pieces of cauliflower with a large standing box grater. Heat the tablespoon of olive oil in a large non-stick pan over medium-high heat, add the green pepper and onion, and cook about 3 minutes or until the vegetables are softened and starting to brown. Add the Greek seasoning and cook 1 minute more; then add the chopped semi-thawed frozen cauliflower and cook, turning a few times, until the cauliflower is heated through and some liquid has evaporated, about 3-4 minutes. Season the cauliflower rice with salt and fresh-ground black pepper. To assemble the bowl, put some of the hot cauliflower rice in the bottom of a serving bowl.   On top of the rice put a generous scoop of the shredded lemon chicken from the slow cooker, and then top that with a scoop of the Greek salsa mixture.   Serve right away. You can keep the shredded lemon chicken in the fridge for a day or two and reheat in a pan or in the microwave.   For the Cauliflower Rice and the Greek salsa mixture, I would make that fresh each time when you're eating the leftovers.