1 pound frozen chicken breasts (about 3 breasts)
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme leaves
½ teaspoon Greek seasoning
1 (14.5-ounce) can of Italian diced tomatoes
½ cup water
DirectionsAdd chicken breasts to the inner pot of the pressure cooker in a single layer (it is okay for some overlap), drizzle with oil, sprinkle with garlic, oregano, thyme and Greek seasoning. Add tomatoes and water. Place lid on and lock. Use the manual option and cook for 8-12 minutes (9 minutes worked well). Cook time will vary based on the size of the chicken breast. Allow the pressure to naturally release for 10 minutes, and then manually release the remaining pressure. Check the internal temperature of the chicken (chicken is done when it reaches 165 degrees).
Yield: 4 Servings
Nutrition Breakdown: Calories 190, Fat 6g (1g saturated fat), Cholesterol 75mg, Sodium 440mg, Carbohydrate 5g, Fiber 1g, Protein 25g.
Diabetes Exchanges: 3 Lean Proteins
Percent Daily Value: 4% Vitamin A, 25% Vitamin C, Calcium 6%, Iron 6%..