🌪️Friends, I give to you the hot mess bowl. I feel like your food choices should match your current state don’t you?
We ❤️ burrito bowls here on AlegriaAlondra cause everyone is happy and it’s fully customizable. Tonight we did 👩🏼🍳@lillielovesmacros instant pot chicken and skinny chipotle cream with rice, black beans, corn, tomatoes, cilantro, arugula, green onion, and cheese.
🍚Why rice? #asian, it goes pretty far in a bowl, and makes it way hearty. You’ll be surprised how far 70g of rice goes- and how satisfying it is.
🥗Bowl pictured C42 F6 P32
🐔Smoky Honey Cilantro Chicken
113g 4oz C5.7 F1.4 P20.7
1 cup salsa verde
½ a large white onion, diced (I used 170 g)
2 tbs honey
1 tbs liquid smoke (sold at grocery stores near barbecue sauce.
5 cloves garlic
2 tsp chili powder
1.5 tsp kosher salt
1 tsp dried oregano
1 tsp cumin
½ tsp paprika
2-3 pounds chicken breasts
Mix together everything but the chicken.
Combine sauce and chicken in instant pot. Close and set to manual for 12 minutes. I let the steam release naturally for ten minutes or so and then open it (if it doesn’t open easily, wait a few more minutes).
Shred, toss in juices, and stir in ½ cup chopped fresh cilantro.
OR cook in slow cooker on low ’till tender about 6-7 hours.
🌶️Skinny chipotle cream 30g C4.5 F0.3 P1.7
1 cup fat free sour cream (or light mayo, or greek yogurt.*)
2 chipotle peppers plus 1 tbs sauce (from canned chipotle peppers in adobo) ▶️Directions
Spoon 1 cup sour cream into a small food processor, or blender jar.
Add about 2 chipotle peppers plus 1 tbs of the sauce (depending on how much heat you like) to the sour cream and blend or process… all done!