Salsa Verde Chicken Bowl

the Story

This Salsa Verde Chicken Bowl is a fresh, zesty combination of bold flavors and wholesome ingredients. Tender shredded chicken is simmered in tangy salsa verde, then served over a bed of fluffy cilantro lime rice. Sweet corn and hearty black beans add texture and color, while a generous drizzle of creamy cilantro lime sauce ties everything together with a burst of brightness. Perfect for meal prep or a quick weeknight dinner, this bowl delivers vibrant, southwest-inspired flavor in every bite.

the Ingredients

Cilantro Lime Rice:

• 2 Cups Jasmine Rice

• (1) 32-oz. Low Sodium Chicken Broth

• 1/2 Stick of Butter

• 1/2 Cup to 1 Cup Chopped Cilantro (Per Your Preference)

• Optional: 1/4 Cup of Diced Onions

• Juice from 1 Lime

• Cotija Cheese, finely grated for topping

Shredded Chicken:

• 2 Pounds of Boneless Skinless Chicken Breasts

  • Seasoned with Onion Salt, Garlic Powder, Cumin, Chili Powder

• (1) 16 oz. Jar Chunky Red Salsa

• (1) 12 oz. Jar Salsa Verde

• 1-2 Tablespoons Taco Seasoning, Mild

  • Base the amount on your taste preference, can be Medium

• 1/4 Cup Hot Sauce

• 4 Tablespoons Melted Unsalted Butter

• (1) 15 oz. Can of Corn, Drained

• (1) 15 oz. Can of Black Beans, Drained

• Olive Oil, for Drizzling

• Cotija Cheese, finely grated for topping

  
  

Cilantro Lime Sauce:

• 1 Cup Mayonnaise (Duke's Preferred)

• Juice from 1 Lime

• 1/3 Cup Chopped Cilantro

• Roasted Garlic - From 2 Garlic Heads

• 1 Tablespoon Honey

the Instructions

For the Shredded Chicken:

• Remove any excess fat from the chicken breasts, and cut score lines into each breast.

• Season the Chicken with all the dry ingredients and let it rest for a few minutes.

• Drizzle Olive Oil at the bottom of a lined crockpot.

• Next, gently add the chicken breasts, placing evenly, at the bottom of a lined crockpot.

• Drizzle a little more oil over the top of each chicken breast.

• Mix the Chunky Red Salsa, Salsa Verde, Hot Sauce, Taco Seasoning, Drained Corn, and Drained Black Beans well.

• Pour the Salsa Mixture over the Chicken Breasts.

• Pour the Melted Butter over the Salsa Mixture.

• Cook on low for 4 hours. This can be done the day before.

• Once cooked, remove the chicken from the crockpot and shred with a fork. Add the shredded chicken back to the crockpot and let is simmer in the mixture for another half hour or so.

• Pour the entire mixture into a colander, in order to drain any excess mixture. Set aside.

For the Cilantro Lime Rice:

• In a large pot, add the onions and chicken broth and bring to a boil.

• Add the uncooked rice and simmer until the liquid has been absorbed by the rice, stirring occasionally.

• Once the rice has absorbed the broth, add the butter and stir the rice until the butter is thoroughly melted.

• Then, turn off the burner and add the lime juice and cilantro and stir thoroughly until mixed well. Set aside.

For the Roasted Garlic:

• Preheat the Oven to 350 Degrees.

• Slice the top off the head of garlic, exposing all the cloves. Peel off any excess wrapping. Place the head on a piece of foil and drizzle Olive Oil (about 3 Tablespoons) over the garlic until all surfaces of garlic are covered. Tightly wrap the foil around the garlic, and place on a baking sheet in the oven. Roast for 50 - 60 minutes. Once cool enough, carefully unwrap the foil from the garlic, and squeeze out the roasted garlic from the cloves onto a cutting board and mash with a knife until the consistency turns into a paste-like spread. Set aside.

For the Cilantro Lime Sauce:

• In a medium mixing bowl, add all the ingredients and stir until thoroughly mixed.

Now, it's time for Plating!

• Start with the Cilantro Lime Rice as the base, adding two large spoonful's of rice, and forming a circle on the plate, keeping a hole in the middle of the circle.

• Then, add a dallop or two of Chicken inside the circle.

• Top with a dallop of Cilantro Lime Sauce.

• Sprinkle with any remaining cotija cheese.

• Enjoy!