NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.5 cup Brown rice

1 cup Water

1 tbsp Olive oil

0.5 medium Red bell pepper

0.25 medium Red onion

1 tbsp Tamari

1 tbsp Sriracha

1 tsp Honey

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Combine the rinsed brown rice and water in the Instant Pot and cook on high pressure for 15 minutes, then manually release the steam and transfer the rice to a clean bowl.

• 2

  Select the Sauté function on the Instant Pot and add the olive oil to the inner pot once it is hot.

• 3

  Season the chicken thighs evenly with sea salt, black pepper, and garlic powder, then sear them in the pot for 3 minutes per side until a golden crust forms.

• 4

  Whisk together the tamari, sriracha, and honey in a small bowl, then pour the spicy glaze over the seared chicken thighs.

• 5

  Add the sliced red bell pepper and red onion to the pot, then secure the lid and cook on high pressure for 8 minutes.

• 6

  Allow for a 5-minute natural pressure release followed by a quick release, then remove the chicken and slice it into thick, juicy strips.

• 7

  Assemble the bowl by placing the chicken and sautéed vegetables over the brown rice, then garnish with the sliced avocado and fresh cilantro.