Shredded Salsa Chicken Cauliflower Rice Bowl Recipe
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
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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16 oz Chicken Breast Filet, skinless
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0 1/2 tsp Cumin seed, ground
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0 1/2 tsp Salt
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0 1/4 tsp Black Pepper, ground
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8 Tbsp Red Salsa
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4 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
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1 1tsp Olive Oil
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57 grams Onions, raw
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2 cup Red Cabbage, raw, shredded
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56 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
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20 each Cherry or Grape Tomato
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1 each Red Bell Pepper, medium
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4 each Red or White Radish, raw
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0 1/4 cup Green Onion, raw, chopped
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0 2/3 each Avocado, Hass
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3 Tbsp Sour Cream
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0 1/2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
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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