Low Carb Burrito Bowls

 Sharon, KweenB   2019-09-20  Comments Low Carb, Poultry
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These burrito bowls are the perfect combination of heat from the chilies and coolness of the limes, sour cream, and Avo. And in the Instant Pot, these burrito bowls only take 30 minutes from start to finish so are great for week night meals.

 

Prep Time:
15 mins
Cook Time:
15 mins
Serves:
6                                                                     

 

  • 4 chicken breast fillets
  • 1 cup chili salsa
  • 3 tbsp minced green chilies
  • 6 cups uncooked cauliflower rice
  • 2 tbsp olive oil extra virgin
  • 1 tbsp ground cumin
  • salt & pepper to taste
  • 3 fresh limes
  • 2 advocados
  • 1.5 cups halved cherry tomatoes
  • 3 spring onions
  • half cup water


Put your salsa, water, minced green chilies & chicken into the Instant Pot. Lock your Instant Pot lid, set your pot to High Pressure for 8 minutes.


When the cooking time is finished, allow the steam to naturally release for 10 minutes before switching your Instant Pot to venting.


Remove the chicken & place on a chopping board, ready for shredding. Set your Instant Pot to Saute mode. Add your cauli rice & cumin to the salsa chili sauce and stir continuously for 5 minutes.


Shred your chicken using two forks and add to the cauli rice. Set saute to low and stir occasionally for a few minutes.


Dice your Avos, tomatoes and spring onions into a bowl. Drizzle with lime juice, olive oil, and salt & pepper to taste. Serve your burrito bowl with a dollop of sour cream.

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