Shredded Salsa Chicken Cauliflower Rice Bowl Recipe


Atkins Shredded Salsa Chicken Cauliflower Rice Bowl
11.3g
Net Carbs
Prep Time: 20 Minutes
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

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INGREDIENTS

  • 2 cup Red Cabbage, raw, shredded
  • 0 1/4 tsp Black Pepper, ground
  • 1 1tsp OLIVE OIL Salov North America Corp.
  • 16 oz Chicken Breast Filet, skinless
  • 4 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
  • 4 each Red or White Radish, raw
  • 0 1/16 tsp GARLIC POWDER Topco Associates, Inc.
  • 20 each Cherry or Grape Tomato
  • 57 grams Onions, raw
  • 0 1/2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
  • 0 1/2 tsp SALT Morton Salt, Inc.
  • 0 1/2 tsp Cumin seed, ground
  • 8 Tbsp RED SALSA Harris-Teeter Inc.
  • 1 each Red Bell Pepper, medium
  • 3 Tbsp SOUR CREAM Daisy Brand
  • 0 2/3 each Avocado, Hass
  • 0 1/4 cup Green Onion, raw, chopped
  • 56 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)

DIRECTIONS

  1. In a small cup, combine the cumin, 1/4 teaspoon salt and pepper. Sprinkle evenly over both sides of the chicken breasts.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Serve while warm. One bowl is one serving.

Cooking Tip