The Shredded Chicken Taco Bowl is not only delicious, but low in calories and healthy, especially when using the cauliflower rice! Save some for leftovers – You will be happy you did:)
Ingredients:
- Shredded Chicken Taco Meat
- 3-4 chicken breast – skinless & boneless
- 1 Pkg. taco seasoning
- 1/3 cup chicken broth
- 1 cup salsa
- Other Ingredients
- 2 cups cauliflower riced, heated/toasted
- 1 can (15.5oz) black beans, drained & rinsed
- 2 tsps. garlic – minced
- 1 tsps. onion powder
- 1/3 cup chicken broth
- 1 avocado sliced/diced
- 1 cup tomatoes diced
- Sour cream (optional)
- Shredded cheddar cheese or queso fresco
- Salsa
Preparation:
- Shredded Chicken Taco Meat
- Place chicken breast, taco seasoning, chicken broth and salsa in Instant Pot .
- Press “Poultry” and set timer for 15 minutes for frozen or 12 minutes for fresh.
- Once cooking is completed and it is safe to open instant pot, remove chicken breast and shred, I usually use two large forks.
- Return chicken to the juices and seasoning to absorb the flavors.
- This can be used immediately or refrigerated for later use.
- Seasoned Black Beans
- Drain and rinse the black beans and place in a small sauce pan, add garlic, onion powder and chicken broth and simmer for about 5 minutes.
- If they start to dry out, add a little more broth.
- Drain and rinse the black beans and place in a small sauce pan, add garlic, onion powder and chicken broth and simmer for about 5 minutes.
- Assembly (You can assemble this any way you prefer!)
- Place a layer of the riced cauliflower in the bottom of the bowl.
- Add a layer seasoned black beans.
- Add shredded chicken taco meat.
- Add sliced avocado, diced tomatoes, sour cream, cheese and salsa.
Ole’, there you have it, Amigo! The ingredients can obviously be used for chicken tacos, taco salad and nachos as well. Enjoy!
