Prep time: ten mins |Cooking time: quarter-hour |Servings: 4

1-pound chicken breast, boneless, skinless
1 teaspoon ground black pepper
​½ teaspoon paprika
½ teaspoon ground coriander
1 tablespoon butter
1 cup spinach, chopped
1 cucumber, chopped
1 teaspoon chili flakes
1 teaspoon fresh freshly squeezed lemon juice
1 teaspoon avocado oil
1 cup lettuce, chopped
1 cup water for cooking

Rub the chicken with ground black pepper, paprika, and ground coriander. Then place chicken inside cooker. Add water. Close the lid and cook the chicken on High-pressure mode for quarter-hour. Make a quick pressure release. Remove chicken white meat within the cooker and chill it little. Meanwhile, in the mixing bowl combine together lettuce and spinach. Sprinkle the greens with chili flakes, lemon juice, and avocado oil. Add cucumber and mix inside the amalgamation. Shred the chicken white meat and vary things with butter. Then fill the serving jars with shredded chicken and add green salad mixture. Store the salad within the fridge.

calories 174,
fat 6.1,
fiber 1,
carbs 4,

protein 25