Shredded Salsa Chicken Cauliflower Rice Bowl
11.3g
Net Carbs
43.9g
Protein
14.9g
Fat
7.6g
Fiber
385
Calories
Ingredients:
- 1/2 teaspoon Salt
- 2/3 each Avocado, Hass
- 1/4 teaspoon Black Pepper, ground
- 1 teaspoon Olive Oil
- 1/4 cup Green Onion, raw, chopped
- 16 ounces Chicken Breast Filet, skinless
- 56 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
- 3 tablespoons Sour Cream
- 57 grams Onions, raw
- 4 each Red or White Radish, raw
- 1/2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
- 1/16 teaspoon Garlic Powder
- 2 cups Red Cabbage, raw, shredded
- 20 each Cherry or Grape Tomato
- 1 each Red Bell Pepper, medium
- 1/2 teaspoon Cumin seed, ground
- 8 tablespoons Red Salsa
- 4 cups Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
Directions:
- In a small cup, combine the cumin, 1/4 teaspoon salt and pepper. Sprinkle evenly over both sides of the chicken breasts.
- In an Instant Pot® with the trivet inserted, add the chicken broth. Place the chicken breast on the trivet, and spread the salsa evenly over the chicken. Set the Instant Pot® to pressure cook on high for 14 minutes. Allow the steam to naturally release for 5 minutes, then manually release the remaining steam and remove the chicken to a cutting board, retaining as much salsa as possible. Use two forks to shred the chicken, mixing with the salsa. Set aside.
- While the chicken is cooking, warm a 10-inch non-stick skillet over high heat. Add the frozen cauliflower and sauté until the cauliflower has dried out, stirring as needed, 3-5 minutes. Portion the cauliflower evenly into each of 4 bowls (about ½ cup each).
- Add 1 teaspoon olive oil to the skillet and place over medium high heat. Add the onion and cabbage and sauté until onion is translucent and cabbage is wilted, about 3 minutes. Divide evenly between the 4 bowls.
- To each bowl, add 1/4 of the shredded salsa chicken (about 1/2 cup), 2 tablespoons cheese, 5 halved grape tomatoes, ¼ bell pepper, cut into strips, and 1 radish, sliced thin. Sprinkle 1 tablespoon thinly sliced green onion over the top.
- In a small food processor, make the avocado creama by blending together the flesh from the avocado with sour cream, lime juice, 1/4 teaspoon salt and a pinch garlic powder until creamy and smooth. Finish each bowl with 2 tablespoons avocado creama.
- Serve while warm. One bowl is one serving.
