Instructions

If using the instant pot, turn to sauté mode. Add olive oil and onion, cook until onion is translucent. Add garlic and oregano, and cook and additional 30 seconds. Add spinach and stir until wilted. Remove mixture and put on a plate. If you're not using the instant pot, follow the same directions but cook chicken in a skillet and follow the rest of the directions for the remaining ingredients.

Lightly coat instant pot with spray grease. Add chicken, salt, and 1 cup of water. Cook on high pressure for 15 minutes. Let it natural release if you can (or for at least 10-15 minutes before you manually release it), your meat will be so much more tender that way. It's worth the wait if you have the time.

Once chicken is cooked, place it on a cutting board and shred with 2 forks. Reserve the liquid from cooking in case you want to add it back it. It's got the salt and moisture you might want.

Place the shredded chicken back in the pot with the reserved onion mixture, lemon zest and juice; stir to combine. Add half and half, salt to taste, and any liquid you want for desired consistency.

Serve over cooked rice, or cauliflower rice. Enjoy!