Creamy Chicken Enchilada Bowls

1: Place chicken breasts in an Instant Pot. Sprinkle with taco seasoning and pour in half of the green enchilada sauce (14 oz). Cook on high pressure for 10 minutes, then allow for a natural release for 5–10 minutes.

2: Remove cooked chicken and transfer to a stand mixer with the paddle attachment. Shred on low speed until fully pulled apart (or shred by hand with two forks).

3: While chicken cooks, heat a skillet with oil over medium heat. Sauté the sliced onion and bell peppers with a pinch of salt and pepper until soft and slightly caramelized, about 8–10 minutes.

4: Turn off heat and stir the shredded chicken with the remaining 14 oz of green enchilada sauce, Greek yogurt, black beans, sautéed peppers and onions, chopped cilantro, and lime juice. Mix until well combined. Season to taste with salt and pepper.

5: For assembly of meal prep, lay down rice in bowls followed by creamy chicken, avocado slices, lime, and cilantro lime sauce if desired.

6: To make the cilantro lime sauce, add cottage cheese, light mayonnaise, salsa verde, ranch seasoning, cilantro, jalapeño, and lime juice to a blender. Mix and adjust seasoning and consistency with water or milk.