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Tandoori Chicken & Cauli Rice - Crockpot or Instant Pot - FULL CAL

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Course: Main Meals
Keyword: Week 4
Cooking Method: Instant Pot
Recipe Type: Batch Cook, Poultry, Quick Recipes
Servings: 2 servings
Calories: 517kcal

Ingredients

  • 12 oz chicken breasts
  • 1 pint cherry tomatoes or grape tomatoes
  • 1 cup full fat coconut milk
  • 1/2 cup white onion finely chopped
  • 1/2 cup green bell pepper diced
  • 1 tbsp paprika
  • 1 tsp garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ginger grated
  • 1/2 tsp sea salt
  • 1/2 tsp ground cayenne pepper optional
  • Fresh cilantro for serving
  • 2 cups cauli rice for serving

Instructions

  • TURN crockpot to low heat. To the pot of the crock pot add coconut milk and whisk in seasonings. Place chicken breasts, tomatoes, bell pepper and onion into pot and cover with lid. Cook 4-5 hours, or until chicken is fork tender.
  • REMOVE chicken breasts and shred using two forks. Return to crockpot and stir to coat in sauce. Serve over cauliflower rice and top with chopped cilantro.

ALTERNATE INSTANT POT METHOD:

  • ADD all ingredients except cilantro and cauli rice to instant pot. Close lid and vent. Set to manual pressure for 20 minutes. Continue with step 2 above

Nutrition

Calories: 517kcal | Carbohydrates: 23g | Protein: 45g | Fat: 29g | Fiber: 7g | Net Carbs: 16g