Tandoori Chicken & Cauli Rice - Crockpot or Instant Pot
Course Batch Cook, Instant Pot, Main Meals, Quick Recipes
Keyword Full Cal
Protein Poultry
Meal Plan Category Week 4
Servings 2servings
Calories 517kcal
Ingredients
12ozchicken breasts
1pintcherry tomatoesor grape tomatoes
1cupfull fat coconut milk
1/2cupwhite onionfinely chopped
1/2cupgreen bell pepperdiced
1tbsppaprika
1tspgarlicminced
1tspground cumin
1/2tspground turmeric
1/2tspgingergrated
1/2tspsea salt
1/2tspground cayenne pepperoptional
Fresh cilantrofor serving
2cupscauliflower ricefor 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