1- 14oz can fire roasted diced tomatoes
1/3 cup salsa
1 canned chipotle pepper in adobo sauce – 1 sauce
1 teaspoon Cumin
½ teaspoon dried oregano
¾ teaspoon salt
1 ½ lbs boneless skinless chicken breasts
4 cups frozen riced cauliflower
1 cup reduced fat shredded Mexican cheese
½ medium sized avocado sliced
1) Combine diced tomatoes, salsa, chipotle pepper, cumin and oregano and blend until smooth.
2) Place chicken in Instant Pot and pour sauce over the top. Secure lid and close pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening. Remove chicken and shred. then toss back in sauce.
3) Meanwhile, microwave riced cauliflower according to package instructions.
4) Divide riced cauliflower, chicken, cheese and avocado evenly amongst 4 bowls and serve.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, 3 Condiments,