Updated: Aug 26, 2021
2 lbs of Raw Chicken Breast
1 Jar of Salsa
1 Cup Jasmine Rice, uncooked
2 Tbsp Olive Oil
1 1/2 Cups Corn
1 1/2 Cups Black Beans
1 Red Pepper
1 Yellow Pepper
1/4 Cup Cilantro
Salt & Pepper
Place chicken breast into instant pot with salsa; pressure cook on high for 18 minutes. Once cooked, shred chicken using 2 forks.
In a pot, add jasmine rice and 1 tbsp olive oil. Stir on medium heat for 2 minutes. Add 1 1/2 cups water and bring to a boil. Then, reduce heat to low, cover & simmer for 15 minutes. Once cooked, add diced cilantro and squeeze in lime juice. Mix lightly until combined.
Slice peppers and onions into strips. Sauté on stove top with 1 tbsp olive oil until brown. Season with salt, pepper, garlic powder & paprika.
Rinse black beans using a strainer.
Layer rice, corn, black beans, peppers and chicken in bowl.
Nutrition Information: (Makes 5 Servings) 490 Calories, 52g Carbs, 10g Fat, 40g Protein