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Salsa Verde Chicken Bowls - Bright, Zesty, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cups salsa verde (store-bought or homemade), plus extra for serving
  • 1/2 cup low-sodium chicken broth or water
  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 3 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 avocado, sliced or diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup crumbled queso fresco or shredded Monterey Jack (optional)
  • 1/4 cup red onion, finely diced
  • Lime wedges, for serving
  • Pickled jalapeños or fresh sliced jalapeños (optional)

Method
 

  1. Prep the base: Cook your rice according to package directions. Fluff with a fork and keep warm. If making cilantro-lime rice, stir in chopped cilantro, a squeeze of lime, and a pinch of salt.
  2. Sauté aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced onion and cook 3–4 minutes until softened. Stir in garlic, cumin, and oregano; cook 30 seconds until fragrant.
  3. Add sauce and chicken: Pour in salsa verde and broth. Nestle the chicken into the sauce in a single layer. Season with salt and pepper.
  4. Simmer gently: Bring to a low simmer, then cover. Cook 12–15 minutes for breasts or 15–18 minutes for thighs, turning once, until the chicken reaches 165°F in the thickest part.
  5. Shred the chicken: Transfer the chicken to a board. Shred with two forks into bite-size pieces.
  6. Reduce and return: Simmer the sauce uncovered 3–5 minutes to thicken slightly. Return shredded chicken to the pan and toss to coat. Taste and adjust seasoning with salt, pepper, or a splash more salsa verde for brightness.
  7. Warm beans and corn: In a small pan, warm black beans and corn with a pinch of salt and a splash of water. Alternatively, microwave in a bowl for 60–90 seconds.
  8. Assemble the bowls: Add a scoop of rice to each bowl. Top with salsa verde chicken, black beans, corn, avocado, red onion, and cilantro. Add cheese if using.
  9. Finish and serve: Squeeze fresh lime over the top. Garnish with jalapeños for heat. Serve extra salsa verde on the side.