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Ingredients

  • 1/2 tsp Nutmet
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Allspice
  • 1/2 tsp Ground Ginger
  • 1/8 tsp Cayenne Pepper
  • 1/8 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 lbs Boneless Skinless Chicken Breast Cubed
  • 1 14.5 oz Tomatoes-Canned Diced
  • 1/2 cup Low Sodium Chicken Broth
  • 20 medium Green Olives Pitted
  • 1/2 tbsp Olive Oil
  • 4 cup Frozen Riced Cauliflower
  • 2-3 dash Light Cooking Spray
OPTAVIA Counts:
  • 1
    Lean
  • 1
    Healthy Fat
  • 3
    Green
  • 2.5
    Condiment

Instructions

  1. Combine first nine ingredients in a large, re-sealable bag or container. Add chicken and toss to coat the chicken.
  2. Place chicken in the Instant Pot and top with canned tomatoes and juices, chicken broth, olives and olive oil.
  3. Secure lid and close pressure valve. Set to 20 minutes at high pressure and cook. Allow pressure to release naturally before opening.
  4. After 10 minutes of cooking, microwave or sauté (using a small amount of light cooking spray) riced cauliflower according to package directions and keep warm till pressure cooker releases.
  5. After chicken has released, plate prepared cauliflower rice and top with chicken medley from pressure cooker.

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