10/12/2022
Salsa Verde Chicken Bowl
1.5 lbs boneless, skinless chicken breast
1 16-ounce jar salsa verde sauce, no sugar added
1/4 tsp ground cumin
1/2 tsp ground coriander
1 red jalapeno pepper, diced
1 onion, sliced
2 cloves garlic, finely minced
1 tbsp olive oil
2 tbsp butter
2 red/orange bell peppers
Garlic seasoning
2 12-ounce bags frozen cauliflower rice
2 tbsp chopped cilantro leaves
Other Ingredients:
1 head romaine lettuce, thoroughly washed and chopped
1 small red onion, diced
1 avocado, sliced or guacamole
Lime wedges to garnish
1. To begin, add the chicken, salsa verde, cumin, coriander, jalapeño pepper, onion, garlic & olive oil. Cover the instant pot & close the vent. Select “MANUAL” or “PRESSURE COOK” and set the time to 30 mins.
2. In the meantime, melt 2 tablespoons of butter over medium-high heat in a large skillet. Add the bell peppers and sauté for about 5 minutes or until the peppers are tender. Season with garlic seasoning. Remove the pepper from the pan & set it aside.
3. In the same pan, add the remaining tablespoon of butter to the pan & turn the heat up to high. Add the cauliflower rice & continue to sauté, on high, for 5-7 minutes, continuously stirring. Once the cauliflower rice is tender & all the liquid has dried up, season with garlic seasoning and add the cilantro in. Toss the cauliflower rice, remove from the heat and set it aside.
4. Now, when the chicken is ready, release the steam from the instant pot & remove the cover. Remove the chicken from the sauce, shred it and set it aside. Turn the instant pot to “SAUTÉ” and simmer the sauce for 5-7 minutes until it begins to thicken. Return the chicken to the sauce and continue to sauce for a couple minutes. Turn the instant pot off and assemble the burrito bowl.
5. Add the lettuce to the bottom of the bowl, then top with the cauli-rice, chicken, sautéed peppers, red onion & avocado slices. Garnish with lime wedges & more cilantro.
*Reference your nutrition guide for serving sizes*
