Instant Pot Moroccan Chicken

1 Leaner | 1 Healthy Fat | 3 Green | 3 Condiments

Yield: 4 servings

Total Time: 30 minutes

Ingredients

• 1 tsp nutmeg

• 1 tsp cumin

• 1 tsp coriander

• ½ tsp allspice

• ½ tsp ground ginger

• 1/8 tsp cayenne

• 1/8 tsp cinnamon

• ½ tsp salt

• ½ tsp pepper

• 2 lbs. boneless skinless chicken breast, cubed

• 1, (14.5-oz.) can diced tomatoes

• ½ cup chicken broth

• 20 green, pitted olives

• ½ tbsp olive oil

• 4 cups frozen riced cauliflower

Directions

1. Combine the nutmeg, cumin, coriander, allspice, ginger, cayenne, cinnamon, salt and pepper in a large, re-sealable plastic bag. Add chicken, and toss to coat.

2. Place chicken in Instant Pot, and top with canned tomatoes and juices, chicken broth, olives, and olive oil. Secure lid and close pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening.

3. Meanwhile, microwave or sauté (using a little cooking spray) riced cauliflower according to package directions.

4. Serve chicken and sauce atop cauliflower rice.

Nutrition Facts: 380 calories, 55g protein, 15g carbohydrate, 11g fat