Description
A vibrant, flavorful dish with tender shredded chicken in tangy green salsa, served over fluffy rice with avocado, beans, and crisp toppings. Quick, customizable, and restaurant-quality.
Ingredients
1 lb boneless chicken breasts (or thighs)
1 1/2 cups cooked white rice (jasmine or basmati)
6 unshelled tomatillos
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1 medium avocado (sliced)
1 cup black beans (canned, drained and rinsed)
1 cup corn kernels (fresh or frozen)
Optional toppings: diced red onion, sliced radishes, lime wedges, vegan sour cream
Instructions
Preheat oven to 400°F (200°C). Toss tomatillos with olive oil; roast for 15-20 minutes until blistered. Sauté chicken with cumin, chili powder, garlic powder, and salt for 6-8 minutes until browned and cooked through.
Shred chicken in pan using two forks. Combine roasted tomatillos with 1/2 cup water and 1 tbsp lime juice; simmer 5 minutes. Blend until smooth with cilantro.
Assemble bowls with warm rice, chicken, salsa verde, avocado, black beans, and corn. Garnish with toppings like lime slices or radishes.
Notes
Use thighs for richer flavor
Vegan sour cream is a great dairy-free topping
Salsa can be made ahead; stores up to 3 days
Coconut oil is a great alternative to butter or lard
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Roasting/Stir-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg