LEAN
I \iSTANT POT CHIPOTLE CHICKEN B CAULIFLOWER RICE BOWLS YIELD: 4 SERVINGS PER SERVING: 1 LEANER I 1 HEALTHY FAT 13 GREEN I 3 CONDIMENTS TOTAL TIME: 30 MINUTES
INGREDIENTS:
DIRECTIONS:
O 1. 14.5-02. can fire-roasted diced tomatoes ❑ I/3 Cup salsa o I canned chipotle pepper in adobe sauce • I tsp sauce o t tsp cumin O 16 tsp dried oregano o tsp salt O r Y2 lbs boneless skinless chicken breasts O 4 cups frozen aced cauliflower CI r cup reduced-fat shredded Mexican cheese blend O Y2 mediumilzed avocado. sliced
1. Combine first six ingredients In a blender, and blend until smooth. 2. Place chicken in Instant Pot, and pour sauce over top. Secure lid and close pressure valve. Set to zo minutes at high pressure. Allow pressure to release naturally before opening. Remove chicken and shred, and then toss back in sauce. 3. Meanwhile, microwave rIced cauliflower according to package directions. 4. To serve: Divide riced cauliflower, chicken, cheese, and avocado evenly amongst four bowls.
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