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southwest chicken bowl
Switch up taco night with a Southwest Chicken Bowl.  The instant pot makes this an easy weeknight dinner.

Ingredients:
  • 2 Boneless Chicken Breasts
  • 1 Cup Water
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Cumin Powder
  • 1 can black beans rinsed and drained
  • 1/2 Avocado sliced
  • 1 tbsp Cilantro chopped
  • Lime Juice
  • 3/4 Cup dry Quinoa
  • optional guacamole, salsa, dairy free sour cream
Directions:
1. Add chicken breasts, water, and spices into Instant Pot.  
2. Lock lid into place.
3. Set Instant Pot on manual for 10 minutes.  
4. Then natural release 15 minutes.
5. Remove chicken and shred apart with two forks.
6. Reserve 1 cup of liquid in Instant Pot to make quinoa.
7. Rinse quinoa in a fine mesh strainer and add to instant pot.
8. Lock lid and set instant pot to 3 minutes. Then natural release 10 minutes.
9. Layer bowls with quinoa, black beans, chicken.  Top with avocado slices, fresh lime juice, fresh cilantro, dairy free sour cream, guacamole or salsa. 

 


Notes from the cook:
Serve this bowl hot or cold.  
Looking for more kick to your chicken add 1/4 tsp of chili powder to the spice mixture.
I like to make extra quinoa have it in a breakfast bowl with egg, bacon, guacamole, black beans, and salsa!
Fresh lime juice can be substituted with a drop of Lime Vitality essential oil in 1/2 tsp of extra virgin olive oil drizzled over the bowl.


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