Shredded Salsa Chicken Cauliflower Rice Bowl Recipe
![Atkins Shredded Salsa Chicken Cauliflower Rice Bowl](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/a0ef323a80795d54f9a67aab6520e23d_3bad57a3-fc77-432d-9fda-04cdf7d2ecd2.jpg)
11.3g
Net Carbs
Net Carbs
Prep Time: 20 Minutes
Style:Mexican
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Mexican
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
43.9g
Protein
14.9g
Fat
7.6g
Fiber
385.6cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
16 oz Chicken Breast Filet, skinless
-
0 1/2 tsp Cumin seed, ground
-
0 1/2 tsp Salt
-
0 1/4 tsp Black Pepper, ground
-
8 Tbsp Red Salsa
-
4 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
-
1 1tsp Olive Oil
-
57 grams Onions, raw
-
2 cup Red Cabbage, raw, shredded
-
56 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
-
20 each Cherry or Grape Tomato
-
1 each Red Bell Pepper, medium
-
4 each Red or White Radish, raw
-
0 1/4 cup Green Onion, raw, chopped
-
0 2/3 each Avocado, Hass
-
3 Tbsp Sour Cream
-
0 1/2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
-
0 1/16 tsp Garlic Powder
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.
Cooking Tip