Recipe Time: Salsa Chicken
Hearty, tender chicken topped with fresh, crisp veggies really hits the spot with this Instant Pot weeknight dinner.
Plus, “taco night” gives you plenty of range to make your meal overflow on the nutrition scale, while friends or family members (wfho may not share your health goals 😉) can build their plates as they wish.
Personalize this recipe with your favorite homemade or jar salsa and toppings. To keep with the original Whole30 compliant recipe, skip the cheese and yogurt and use a veggie base or cassava (grain-free) tortillas.
Photo credit and recipe adapted from nomnompaleo.com
Ingredients
2 lbs. boneless, skinless chicken thighs
1-2 tsp. chili powder (to taste – I use a combo of hot & mild)
1⁄2 tsp. cumin
1⁄2 tsp. sea salt
8-10 oz. organic salsa (store bought or homemade). Both tomatillo or tomato salsas taste great!
Topping ideas: avocado slices, cilantro, scallions, jalapeños, radishes, plain Greek yogurt and shredded Jack cheese.
1 package Siete cassava (grain-free) tortillas
Instructions
Place the chicken pieces in your pressure cooker and sprinkle the seasonings on both sides of each thigh. Arrange the chicken pieces evenly across the bottom, then pour the salsa on top.
Program the Instant Pot* to cook 10 min. under high pressure. (If using bone-in thighs, cook 15 min.) When the cook time is up, release the pressure manually.
Remove the lid and transfer the chicken to a bowl or cutting board to shred it with a fork. Taste the salsa mixture and add any salt, pepper or more chili powder, if desired. Add the chicken back to the pot and mix well.
Using tongs, serve the chicken with your favorite taco toppings. For the most nutritious options, make yourself a buddha bowl by placing the chicken and fresh toppings on a bed of roasted spaghetti squash, cauliflower rice or shredded lettuce or cabbage.
* You can make this just as easily in slow cooker, set to low for 3-5 hours (time varies by slow-cooker)
Serves: 6
