Directions
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In a small bowl, combine salt, oregano, onion powder, and coconut sugar.
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Place the chicken in the pressure cooker and coat well with the seasoning mixture. Add garlic cloves, then pour lime juice and water around the chicken.
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Seal the pressure cooker and cook on high pressure for 25 minutes (chicken cooks faster than pork). Let pressure release naturally for 10–15 minutes.
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While the chicken cooks, heat the avocado oil in a large pan over medium heat. Add the cauliflower rice and sauté for 5–7 minutes until tender.
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Alternative option: Cook white rice in bone broth instead of water for improved digestion and richer taste.
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Remove the chicken and garlic with a slotted spoon. Shred the chicken with two forks. Spoon some of the cooking liquid over the shredded meat for moisture and flavor.
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Assemble bowls by dividing cauliflower rice (or bone broth-cooked rice), shredded chicken, and avocado slices evenly. Top with chopped cilantro.
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Enjoy warm!
Notes
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Storage: Keep leftovers in separate airtight containers for up to 3 days. Slice avocado just before serving. Chicken can be frozen for up to 3 months.
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Boost Flavor: Add cumin, paprika, or chili powder to the spice mix. Broil shredded chicken for a crispy finish.
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Toppings: Try sliced green onions, lime wedges, crumbled feta, or a drizzle of your favorite hot sauce.
