Healthy Ranch Chicken and Potatoes

Let's make something lovely.

1. 01

   Prepare the Chicken and Vegetables:

2. 02

   In a large bowl, toss the chicken breasts, quartered potatoes, broccoli florets, and sliced carrots with 2 tablespoons of olive oil to coat everything evenly.

3. 03

   In a small bowl, mix the salt, pepper, garlic powder, and 1 teaspoon of dried oregano. Sprinkle this seasoning mixture over the chicken and vegetables, tossing to coat evenly.

4. 04

   Cook in the Instant Pot:

5. 05

   Pour the low-sodium chicken broth into the Instant Pot. Place the seasoned chicken breasts in the broth and layer the potatoes, broccoli, and carrots on top.

6. 06

   Lock the lid in place and set the vent to the sealed position. Set the Instant Pot to "pressure cook" for 10-15 minutes, depending on the size of the chicken breasts (see note).

7. 07

   Once the cook time is complete, do a quick release by turning the vent to the venting position. Wait for the float valve to drop before carefully removing the lid.

8. 08

   Make the Greek Yogurt Herb Sauce:

9. 09

   While the chicken and vegetables are cooking, prepare the sauce. In a small bowl, whisk together the Greek yogurt, 1 tablespoon of olive oil, lemon juice, minced garlic, chopped parsley, dill, ½ teaspoon of dried oregano, salt, and pepper until smooth.

10. 10

    Serve:

11. 11

    Use a slotted spoon to transfer the chicken, potatoes, broccoli, and carrots to a large platter. Sprinkle the grated Parmesan cheese over the top.

12. 12

    Drizzle the Greek yogurt herb sauce over the chicken and vegetables or serve it on the side as a dipping sauce. Garnish with fresh parsley or thyme, if desired.