Dinners

Spicy Chicken Bowls

If you’re looking to spice up your meal prep (literally), add these Spicy Shredded Chicken Bowls to your lineup! One of those meals you get excited to eat all day long.

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Spicy Chicken Bowls

If you’re looking to spice up your meal prep (literally), add these Spicy Shredded Chicken Bowls to your lineup! One of those meals you get excited to eat all day long.

The basic shredded chicken chicken recipe (before you add the Franks and Greek yogurt) is a meal prep staple. You can spice it up to add to tacos, make chicken salad, add to pasta, the possibilities are endless! It’s so juicy and perfect. If you’re doing my 2 week reset, this recipe can totally replace any of the others on the meal plan if you’re eager to try it. ENJOY!

AUTHOR: bybodyadm

Spicy Chicken Bowl

SERVES: 4

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Ingredients

2 chicken breasts
1 tsp Kosher salt
1 tsp black pepper
1 tsp garlic powder 1/2 cup water or chicken broth
1/3 cup Franks Red Hot BBQ sauce is a great non-spicy option!
1/3 cup Greek yogurt
4 cups spinach
1 tsp olive oil
1/2 regular rice 1/2 cauliflower rice to serve (1/2 cup per serving)
Green onion to garnish

Instructions

Place your chicken in your InstantPot and season with salt, pepper and garlic powder. Pour water or chicken broth in the pot to prevent burning.
Close the lid and ensure the valve is closed. Pressure cook on high for 10 minutes. When the time is up, turn the InstantPot off and let it naturally release the pressure.
Once the valve indicates the pressure has released, remove the chicken and shred on a cutting board. Discard of the juices in the pot.
Place shredded chicken in a bowl and add Greek yogurt and hot sauce. Stir well until the chicken is coated.
Rinse and dry the InstantPot and select the saute setting.
Pour in a drizzle of olive oil then add in your spinach. Saute until slightly wilted, about 2 minutes.
Serve the spicy shredded chicken over rice with the sauted spinach. Top with green onion and drizzle with more hot sauce if you’d like!

Notes

*You can make this chicken in a slow cooker (4-5 hours on high, 7-8 hours on low) or a regular pot with a lid (bring to a boil then cover and reduce heat to low for 20-30 min).

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