MEXICAN SALSA VERDE CHICKEN
Mexican salsa verdé pulled chicken made in the Instant Pot/Electric pressure cooker on cauli rice, with avocado, sour cream and cheese. Keto/low carb and diabetic friendly as always.
- ½ onion, chopped
- ½ red pepper, chopped
- ½ big tomato, chopped
- 1 big or two small chicken breasts
- 1 can (180 g) salsa verde (or ¾ can Mexican style chopped tomatoes)
- 1 handful fresh coriander
- 3 tablespoons Mexican spice
- salt and pepper to taste
- squeeze of fresh lemon juice
Add all the ingredients (except the lemon juice) to the Instant pot/Electric pressure cooker.
Cook on high pressure for 30 minutes, then pressure release and cook for 15 minutes more on sauté until the liquid has reduced.
Add the lemon juice, stir and serve with cauli rice, avocado and grated cheese.
Recipe and photo: Ilze Jacobs
