This quick meal-prep style meal is super flavorful and easy to customize. Layer the cooked brown rice with shredded chicken and your desired toppings. So good! Ready in 20 mins.
C29.5g P31g F6.5g
Instant Pot Salsa Chicken (makes 1,139g/eat 74g)
•2 pound (907g) raw chicken breast
•2 cup (512g) “Pace” mild picante salsa
•1/2 tsp salt
- Place all ingredients in the Instant Pot and secure the lid. Use the “high pressure” setting to cook for 15 minutes.
- Do a quick pressure release when finished cooking. Shred chicken with two forks.
- Slow cooker directions: Place all ingredients in a slow cooker and cook on low for 5-6 hours or high for 3-4 hours, until chicken is tender and shreds easily. Shred chicken with two forks. Use any brand of salsa, the macros are generally very similar!
Cooked Brown Rice (you should eat 103g)
•103g cooked brown rice
Burrito Bowl Toppings (makes 1 serving/eat 1 serving)
•1/8 avocado fruit, without skin and seed (17g)
•2 tbsp (33g) “Pace” mild chunky salsa
•4 slice (4g) fresh radish
Other optional zero-macro toppings include: cilantro, lime wedges, or chopped onion. Shredded cheese would be a delicious addition to this meal too. Just don’t forget to add the additional macros in.
- Sprinkle on top of your burrito bowl! Yum.