LEAN & GREEN INSTANT POT CHIPOTLE CHICKEN & CAULIFLOWER RICE

OPTAVIA Counts:

• 1 Leaner
• 3 Green
• 1 Healthy Fat
• 3 Condiment

If you’re looking for a way to enjoy Mexican cuisine without the carb-loaded rice, this recipe is it! This light supper is perfect for lunch, dinner, or any other meal! Do you want to enjoy Mexican food at breakfast, lunch, and dinner? Make this lean and green Instant Pot Chipotle Chicken & Cauliflower Rice for a flavorful Mexican meal that’s both nutritious and balanced on your plan!

• Difficulty
  Medium
• Servings
  4
• Cooking Time
  20 MINUTES
• Prep Time
  10 MINUTES

LEAN & GREEN INSTANT POT CHIPOTLE CHICKEN & CAULIFLOWER RICE

INGREDIENTS

• 14.5 oz Fire-roasted Tomatoes
• 1/3 cup Salsa
• 1 small Chipotle Pepper
• 1 tsp Adobe Sauce
• 1 tsp Cumin
• 1/2 tsp Dried Oregano
• 1/4 tsp Salt
• 1 1/2 lbs Boneless Skinless Chicken Breast
• 4 cup Frozen Riced Cauliflower
• 1 cup Reduced-Fat Mexican Cheese Blend shredded
• 1/2 medium Avocado sliced

LEAN & GREEN INSTANT POT CHIPOTLE CHICKEN & CAULIFLOWER RICE

INSTRUCTIONS

1. In a blender, combine the tomatoes, salsa, pepper, adobe sauce, cumin, and dried oregano. Blend them until smooth.
2. Place the chicken in the Instant Pot, and then pour the sauce over it. Place the lid on top of the cooker and close the pressure valve. Set the timer for 20 minutes at high pressure. Allow the cooking time to finish naturally before opening the pot.
3. Remove the chicken from the pan and shred it, then add it back to the sauce.
4. With 10 minutes remaining, cook the chicken. Microwave riced cauliflower according to the package directions.
5. Divide the riced cauliflower, chicken, cheese, and avocado equally over four bowls.