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Instant Pot Chicken Adobo Bowl – FULL CAL

Chicken Adobo Bowl – FULL CAL

Print Rate
Course: Main Meals
Keyword: Week 10
Cooking Method: Instant Pot, Stovetop
Recipe Type: Poultry
Servings: 2 servings
Calories: 542kcal

Ingredients

  • 12 oz chicken thighs boneless, skinless, cut into 1” pieces
  • tbsp ghee
  • ¾ cup red onion diced
  • ¼ cup green onion thinly sliced
  • ¾ cup pasilla pepper diced
  • ½ cup frozen corn kernels 
  • 2 tsp garlic minced
  • ½ tsp salt
  • ½ tsp smoked paprika
  • black pepper to taste
  • ¼ cup gluten-free soy sauce 
  • 3 tbsp white vinegar
  • 1 tbsp lime juice
  • 2 bay leaf
  • 1 tbsp brown sugar Swerve 
  • 3 cups iceberg lettuce shredded
  • ¼ cup white onion thinly shaved
  • ¼ cup  cilantro 
  • ½ cup fresh tomatoes diced
  • 2 lime wedges
  • 1 medium avocado thinly sliced

Instructions

INSTANT POT DIRECTIONS:

  • SET to sauté mode and sauté the chicken, red onion, green onion, pasilla pepper, corn, and garlic in the ghee for about 4-5 minutes. Season with salt, pepper, and paprika.
  • STIR in the soy sauce, vinegar, lime juice, bay leaves and Swerve.
  • COVER and cook on high pressure for 15 minutes.
  • DIVIDE the fresh veggies into two portions and serve alongside/on top of the chicken.

STOVETOP DIRECTIONS:

  • HEAT the ghee in a large pot over medium-high heat and sauté the chicken, red onion, green onion, pasilla pepper, corn, and garlic in the ghee for about 4-5 minutes, until lightly browned.
  • STIR in the soy sauce, vinegar, lime juice, bay leaves and Swerve.
  • REDUCE heat to medium-low, cover, and simmer for about 30 minutes.
  • DIVIDE the fresh veggies into two portions and serve alongside/on top of the chicken.

Nutrition

Calories: 542kcal | Carbohydrates: 35g | Protein: 34g | Fat: 36g | Fiber: 10g | Net Carbs: 25g
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