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Ingredients:
1 Teaspoon Nutmeg
1 Teaspoon Cumin
1 Teaspoon Coriander
1/2 Teaspoon Allspice
1/2 Teaspoon Ground Ginger
1/8 Teaspoon Cayenne
1/8 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 lbs Chicken Breasts, boneless, skinless, and cubed
1 (14.5-oz) Can Diced Tomatoes
1/2 Cup Chicken Broth
20 Green Pitted Olives
1/2 Tablespoon Olive Oil
4 Cups Frozen Riced Cauliflower
Instructions
Combine the first nine ingredients in a large, re-sealable plastic bag. Add chicken, and toss to coat. Place chicken in a pressure cooker, and top with tomatoes and juices, chicken broth, olives, and olive oil. Secure the lid and close the pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening. Meanwhile, steam riced cauliflower in the microwave or on the stovetop until tender, about 5 minutes. Serve chicken and sauce atop cauliflower "rice." Alternatively, you may prepare this dish in the oven by placing the ingredients as instructed in a baking dish and baking at 400°F for 40 minutes or until the chicken reaches an internal temperature of 165°F.
Tip:
Chicken is a great source of protein. Chicken is high in protein and low calorie.
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