Servings: Yield: 4 servings Total Time: 30 minutes

Ingredients Ingredients
1, 14.5-oz. can fire-roasted diced tomatoes 1, 14.5-oz. can fire-roasted diced tomatoes
1/3 cup salsa ⅓ cup salsa
1 canned chipotle pepper in adobo sauce + 1 tsp sauce 1 canned chipotle pepper in adobo sauce + 1 tsp sauce
1 tsp cumin 1 tsp cumin
½ tsp dried oregano ½ tsp dried oregano
¼ tsp salt ¼ tsp salt
1½ lbs boneless skinless chicken breasts 1½ lbs boneless skinless chicken breasts
4 cups frozen riced cauliflower 4 cups frozen riced cauliflower
1 cup reduced-fat shredded Mexican cheese blend 1 cup reduced-fat shredded Mexican cheese blend
½ medium-sized avocado, sliced ½ medium-sized avocado, sliced

1.Combine first six ingredients in a blender, and blend until smooth.
2.Place chicken in Instant Pot, and pour sauce over 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, and then toss back in sauce.
3.Meanwhile, microwave riced cauliflower according to package directions.
4.To serve: Divide riced cauliflower, chicken, cheese, and avocado evenly amongst four bowls.
View more lean and green recipes here: www.pinterest.com/optavia/lean-green/