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4 servings
Ingredients:
• 1 tsp nutmeg• 1 tsp cumin
• 1 tsp coriander
• ½ tsp allspice
• ½ tsp ground ginger
• 1/8 tsp cayenne
• 1/8 tsp cinnamon
• ½ tsp salt
• ½ tsp pepper
• 2 lbs. boneless skinless chicken breast, cubed
• 1, (14.5-oz.) can diced tomatoes
• ½ cup chicken broth
• 20 green pitted olives
• ½ tbsp olive oil
• 4 cups frozen riced cauliflower
Directions:
1. Combine first nine ingredients in a large, re-sealable plastic bag. Add chicken, and toss to coat.
2. Place chicken in a pressure cooker, and top with tomatoes and juices, chicken broth, olives, and olive oil. Secure lid and close pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening.
3. Meanwhile, steam riced cauliflower in microwave or on stovetop until tender, about 5 minutes.
4. Serve chicken and sauce atop cauliflower “rice.”
Note: Alternatively, you may prepare this dish in the oven by placing the ingredients as instructed in a baking dish and baking at 400°F (204° C) for 40 minutes or until chicken reaches an internal temperature of 165°F (74°C).
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