Pressure Cooker Lemon-Oregano Chicken and Rice

Image of Caroline Chambers
Rated 5.0 based on 3 customer reviews
Pressure Cooker Lemon-Oregano Chicken and Rice
Pressure Cooker Lemon-Oregano Chicken and Rice


For best results, we recommend using:


Mealthy Tip

You can use fresh oregano leaves in place of the dried oregano. Substitute thyme (fresh or dried) for the oregano for a different herbal flavor.

Switch in quinoa or brown rice for the white rice if you are looking for a whole grain meal. Quinoa adds fiber and protein!

Nutrition Facts

Per Serving: 464 calories; 15g fat; 37.7g carbohydrates; 45g protein; 110mg cholesterol; 845mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 464 Calories from Fat139
% Daily Value*
Total Fat 15g 24%
Saturated Fat4g 19%
Trans Fat0.0g
Polyunsaturated Fat2.5g
Monounsaturated Fat7.9g
Cholesterol 110mg 37%
Sodium 845mg 35%
Total Carbohydrate 37.7g 13%
Dietary Fiber4g 18%
Protein 45g
Vitamin A7% Vitamin C81%
Calcium10% Iron22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Cam Cook

Cam Cook says:

I made this recipe prepared in bowl with butternut squash as the recipe suggested. So yummy! Hummus and feta cheese were perfect for toppings. Rice and chicken doesn't have to be boring! I love this recipe and can't wait to make it again.

Image of Jace Howard

Jace Howard says:

If you're tired of the same boring chicken and rice recipe, this is a good one to add to your repertoire. I added cucumber, tomatoes, and olives. It's a light dish that's perfect for weeknights. Pairs great with a glass of wine!

Image of Alexandria Urgo

Alexandria Urgo says:

I’m still pretty new to using a pressure cooker. I’ve read online that using frozen chicken works just the same as using the chicken. I used better than bouillon chicken broth and juiced three lemons and skipped the lemon zest. The chicken came out perfect with the hint of lemon flavor. Same goes for the rice. Paired it with mixed greens and Italian dressing. I made four servings for leftovers and the chicken will go great with salad.