Servings: 4

Cooking Time: 30 Minutes

Ingredients:

1 tbsp. olive oil

3 chicken breasts, boneless & skinless

1 tsp salt

½ tsp pepper

1 onion, chopped

4 cloves garlic, chopped fine

1 jalapeno pepper, seeded & chopped fine

1 tsp oregano

1 tsp cumin

1 ½ cups corn

4 cups chicken broth, low sodium

6 tomatillos, husks removed, rinsed & chopped

1 tbsp. lime juice

¼ cup cilantro, chopped

½ cup avocado, cubed

Directions:

1- Add the oil to the cooking pot and set to sauté on med-high.

2- Season the chicken with salt and pepper and add to the pot. Sear on both sides until golden brown, about 4 minutes per side. Transfer chicken to a plate.

3- Add the onion and cook, stirring occasionally, until onions are translucent.

4- Add the garlic, jalapeno, oregano, and cumin and cook 1 minute.

5- Stir in the corn, broth and tomatillos and mix. Return the chicken to the pot.

6- Add the lid and set to pressure cook on high. Set the timer for 20 minutes. When the timer goes off use manual release to remove the lid.

7- Transfer the chicken to a cutting board and shred. Return it back to the pot and add the lime juice. Stir well. Ladle into bowls and top with cilantro and avocado. Serve.

Nutrition:

InfoCalories 385

Total Fat 13g

Total Carbs 26g

Protein 42g

Sodium 617mg