Ingredients
- 1 ½ tsp cumin
- 3 tbsp chipotle pepper and sauce
- 3 cups salsa
- 12 chicken thighs
- 3 cups dry quinoa
- 1 ½ limes
- 1 ½ tbsp olive oil
- ¾ cup fresh cilantro
- 3 cups frozen corn
- 3 cups cherry tomatoes
- 3 avocados
Directions
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Step 1
In a medium bowl, combine cumin, chipotle sauce, salsa and salt and pepper to taste. Stir to combine.
In this recipe- 1 ½ tsp cumin
- 3 tbsp chipotle pepper and sauce
- 3 cups salsa
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Step 2
Pat chicken thighs dry with a paper towel; season with salt and paper. Place chicken in the bottom of Instant Pot and pour salsa mixture over top. Lock lid in place and set pot to Manual: high pressure for 20 minutes. After cooking, quick-release pressure and remove lid.
In this recipe- 3 cups salsa
- 12 chicken thighs
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Step 3
Meanwhile, cook quinoa on the stovetop according to package directions. When cooked, fluff with a fork and then stir in 3 tbsp lime juice, the olive oil and salt to taste. Finely chop cilantro; add 6 tbsp to the quinoa (reserving the rest). Cover quinoa and set aside until ready to serve.
In this recipe- 3 cups dry quinoa
- 1 ½ limes
- 1 ½ tbsp olive oil
- ¾ cup fresh cilantro
-
Step 4
Defrost corn if needed. Cut cherry tomatoes in half. Cut avocado in half, remove pit and peel, then cut into slices.
In this recipe- 3 cups frozen corn
- 3 cups cherry tomatoes
- 3 avocados
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Step 5
Let chicken thighs cool 5 minutes, then shred with a fork. Divide quinoa evenly among 4 bowls: top each with chicken, corn, cherry tomatoes and avocado slices. Top with remaining cilantro and enjoy.
In this recipe- 12 chicken thighs
- 3 cups dry quinoa
- ¾ cup fresh cilantro
- 3 cups frozen corn
- 3 cups cherry tomatoes
- 3 avocados
