Description
Discover how to make delicious Green Chile Chicken Burrito Bowls! This easy recipe is packed with flavor and perfect for a quick and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts, trimmed and cut into strips
- 1 cup (240 ml) green chile salsa
- 1 cup (115 g) diced Anaheim chiles
- 2 avocados
- 1 1/2 cups (355 ml) cherry tomatoes cut in half
- 2 green onions, thinly sliced
- 1 tablespoon (15 ml) olive oil
- 3 tablespoons (45 ml) fresh lime juice (1 tablespoon (15 ml) is for tossing with avocado and the rest is for the salsa)
- salt to taste
- 6 cups (1440 ml) (1.4 liters) frozen cauliflower rice
- 2 tablespoons (30 ml) olive oil
- 1 onion, chopped small
- 1 large Poblano chile pepper, seeds and stem removed and finely diced
- 1 tablespoon (5 g) ground cumin
- salt and fresh-ground black pepper to taste
Instructions
- Leave the frozen cauliflower rice out to thaw, breaking up any clumps.
- Slice the chicken breasts lengthwise into strips for easier shredding later.
- Place the chicken strips into the Instant Pot along with the green chile salsa and diced Anaheim chiles. Secure the lid, set the device to MANUAL, HIGH PRESSURE for 8 minutes.
- Once cooking is complete, let it naturally release pressure for 10 minutes before manually releasing any remaining pressure.
- Transfer chicken to a board to cool while setting the Instant Pot to SAUTE, MEDIUM HEAT to thicken the sauce for about 8-10 minutes.
- Once chicken is cool, shred it and return to the Instant Pot, mixing it with the reduced chile sauce. Keep warm using the pressure cooker if necessary.
- While the chicken cooks, dice the avocados and toss them with a tablespoon of lime juice. Halve the cherry tomatoes and slice the green onions. Combine the avocado, tomatoes, and green onions with olive oil, the remaining lime juice, and a pinch of salt to prepare the salsa. (For Weekend Food Prep, make only half of the salsa initially and prepare the rest when serving leftovers.)
- Finely chop the onion and remove seeds and stem from the Poblano chile, then dice it.
- Heat olive oil in a large non-stick pan over medium-high heat, add the onion, and sauté for 2-3 minutes. Add the chopped Poblano and cook for another 2-3 minutes, then stir in the cumin and cook for an additional minute.
- Add the cauliflower rice to the pan, stirring often until the liquid evaporates and the rice is thoroughly cooked, about 6-8 minutes depending on how thawed it is. Start checking after 5 minutes.
- Season the cauliflower rice with salt and pepper to your taste. Add extra lime juice if desired for a citrusy touch.
- To serve, fill a bowl with the cauliflower rice, top with the shredded chicken in chile sauce, and finish with the tomato-avocado salsa.
- For Weekend Food Prep, make only half of the salsa initially. Store leftover chicken and rice in the fridge separately. When ready to serve again, prepare the remaining salsa and heat the chicken and rice in the microwave or on the stove.
Notes
- For added heat, consider including diced jalapeno or serrano peppers in the salsa.
- Enhance the tomato-avocado salsa with a handful of fresh cilantro for a burst of flavor.
- Save time by using store-bought pre-cut cauliflower rice instead of frozen cauliflower rice.
