Salsa Chicken and Cauliflower Rice Power Bowl

Salsa chicken: Add all ingredients (boneless skinless chicken thighs, salsa of choice, chicken bone broth, 1 tsp sea salt, pepper to taste) to your instant pot and cook on high for 12 minutes. Let sit (turned off) for 10 minutes before releasing steam. Shred chicken and set aside.

Cauliflower rice: Cook rice (1 cup rice, 2 cups water) according to package directions. When rice is almost done cooking, add your riced cauliflower (1/2-1 cup) and one pat of grass fed butter. Close lid and let cook on low until cauliflower is tender. Season with 1/2 tsp sea salt and pepper.

Veggies: Heat a skillet to medium heat and add your chopped zucchini and cherry tomatoes with a little bit of avocado oil. Cook for 5 minutes and season with salt and pepper.

Build your bowl with rice, shredded chicken, veggies and any additional toppings you like such as avocado, onions, cilantro, and salsa.