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Shredded Green Chile Chicken Bowl

Savory Shredded Green Chile Chicken Bowl for Cozy Nights

Enjoy a comforting Shredded Green Chile Chicken Bowl packed with flavor, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs A flavorful, juicy protein perfect for shredding.
  • 2 tablespoons taco seasoning Adds spice and depth.
  • 1 cup salsa verde Provides moisture and tang.
  • 1 can mild diced green chiles Enhances the dish with mild kick.
  • 2 tablespoons avocado oil Great for sautéing.
For the Cauliflower Base
  • 3 cups cauliflower crumbles Low-carb rice alternative.
  • ½ cup chicken broth Adds flavor and moisture.
  • 1 lime lime zest & juice Adds brightness and acidity.
For the Toppings
  • 1 ripe avocado ripe avocado Creamy texture for added richness.
  • 3 stalks green onions Fresh and crunchy finish.
  • 1 cup shredded cheddar or pepper jack cheese Adds creaminess.
  • ½ cup fresh cilantro A burst of fresh flavor for garnish.
  • ½ cup sour cream Creamy topping that enhances richness.
  • to taste fine Pink Himalayan salt Essential seasoning.
  • to taste black pepper Essential seasoning.

Equipment

  • Instant Pot
  • cutting board
  • Knife
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Begin by seasoning the chicken generously with taco seasoning, pink Himalayan salt, and black pepper. Set aside.
  2. Set your Instant Pot to the SAUTÉ function, add avocado oil, and brown the chicken thighs for about 5-6 minutes. Press CANCEL to stop sautéing.
  3. Pour salsa verde and diced green chiles over the browned chicken. Secure the lid and cook at high pressure for 8 minutes, then allow natural release for about 10-15 minutes.
  4. Once the natural release is complete, shred the chicken with two forks and return it to the pot along with the cooking liquid.
  5. Add cauliflower crumbles, chicken broth, and lime zest & juice to the pot, secure the lid, and cook at high pressure for an additional minute. Perform a quick release.
  6. Prepare toppings by mixing diced avocado, chopped green onions, remaining lime juice, and a pinch of salt in a small bowl.
  7. To assemble, divide the cauliflower mixture among bowls, top with shredded chicken, avocado mixture, sprinkle with cheese, and a dollop of sour cream.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of chicken broth to retain moisture.

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