Simple, tender shredded BBQ chicken bowls with pineapple salsa, avocado, and rice
Servings 5servings
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Equipment
Instant pot or pressure cooker
Ingredients
Avocados, sliced
Fresh lime and cilantro, for garnish
For the BBQ chicken:
1 1/2lbs.Boneless skinless chicken breast (about 3 large chicken breasts)
1, 18oz.Bottle of BBQ sauce, any kind
For the pineapple salsa:
1freshPineapple, diced small
1-2Jalapeños, seeded and finely diced
1smallRed onion, finely diced
Fresh cilantro, chopped
Fresh Lime juice and zest
Salt, to taste
For the rice:
2cupsDry brown rice, rinsed
4cups Water
Instructions
For the BBQ chicken:
In the base of an instant pot or pressure cooker, combine the chicken and BBQ sauce. Make sure the chicken is coated well.
Secure the lid onto the pressure cooker. Turn on instant pot, select "Pressure Cook" setting, set to "high pressure" for 25-30 minutes*, and start. Once the timer has expired and the chicken has finished cooking, allow the pressure to release naturally. The chicken should temp at 165 degrees F. once done.
Remove from the bowl and shred using two forks. Place the shredded chicken back into the bowl of the pressure cooker to soak up the remaining sauce.
For the pineapple salsa:
In a large bowl combine pineapple, jalapeno, red onion, cilantro, lime, and salt. Stir to combine, set aside.
For the Rice:
In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
Evenly divide rice between 5 containers, top with shredded chicken, pineapple salsa, fresh avocado slices, lime, and extra cilantro. Seal and store for the week.
Notes
*Cooking time may change due to the thickness of the chicken breast, for quicker cooking, pound the chicken breasts.