Green Chile Chicken Burrito Bowl

4 boneless, skinless chicken breasts, trimmed and cut into strips
1 1/2 cups Hatch Chile Verde
2 avocados, diced
1 1/2 cups cherry tomatoes, cut in half
2 green onions, thinly sliced
1 Tbsp. olive oil
3 Tbsp. fresh lime juice
6 cups frozen cauliflower rice
2 Tbsp. olive oil
1 onion, diced
1 large Poblano pepper, seeds and stems removed
1 tsp. cumin
salt and pepper to taste

Measure out 6 cups of cauliflower rice, break apart lumps, and let thaw
Trim chicken breast and cut lengthwise into 2 or 3 strips
Put chicken into the Instant Pot with Chile Verde. Lock the lid and set to Manual, High Pressure, 8 minutes
When cooking time is up, allow pressure to release naturally
Remove chicken to a cutting board and set Instant Pot to Sauté Medium Heat
Allow the chile verde sauce to reduce 8-10 minutes
Shred chicken and add back to the Instant Pot, stir to combine
Toss avocado, tomato and green onion with olive oil and lime juice, season with salt
Heat 2 Tbsp. olive oil in a skillet on medium high heat.
Add onion and poblano pepper, sauté until soft.
Season with cumin and add cauliflower rice. Continue to cook 6-8 minutes, until cooked through
To assemble, put a generous amount of cauliflower rice in a bowl. Add a generous scoop of chicken green chile mixture and top with tomato avocado salsa

Click here for Hatch Chile Verde