Greek Chicken

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 3 T extra-virgin olive oil, divided Juice of 1 lemon
• 4 cloves garlic, minced
• 1 t oregano, dried
• 4 chicken thighs, bone-in, skin on
• 2 zucchini, halved, thin sliced
• ½ lb asparagus, trimmed
• 4 Roma tomatoes, quartered
• 1 (14.5-oz) can black olives, halved
• Sea salt
• Black pepper
• 1 lemon, sliced (garnish)
• Feta cheese, crumbled (garnish)

Directions

1. Combine 2T olive oil, lemon juice, garlic, and oregano in a resealable plastic bag. Add chicken and seal. Marinate in fridge for at least 15 minutes or up to 2 hrs.
2. When ready to cook, set pressure cooker to "sear", add remaining olive oil, then press "start/stop". Place chicken in pressure cooker and sear until browned on both sides. Remove chicken; set aside.
3. Add zucchini, asparagus, tomatoes, and olives. Close and lock lid. Set pressure cooker to "poultry", adjust time to 12 minutes, then press "start/stop". When done, quick release and make sure all pressure is released before opening lid.
4. Carefully open lid, check seasoning, and add salt and pepper, if needed.
5. Remove chicken to a serving platter along with veggies. Garnish with feta and lemon slices.