Easy and flavorful meals are exactly what we are all looking for during Whole30. I know I always want something I can make quickly and be able to customize with what I have on hand. That’s exactly what this Salsa Verde Chicken Burrito Bowl is. You can customize it with the veggies you have on hand and it is oh so easy and comes together in no time.
Of course the star of the show is the Chicken. So, to make the chicken, we are cooking it in the instant pot. It’s just hella easy. All you need to do is add all the ingredients to the instant pot, cover it and 30 minutes later, you will have delicious chicken to serve for lunch, dinner and everything in between. You can also cook the chicken in a slow cooker if you don’t have an instant pot. Instead of 30 minutes, you will cook on high for 4 hours.
Now you’ve heard me mention is meal is very customizable. That’s the beauty of a burrito bowl. After you’ve made the chicken, you can add any veggies you like or have on hand to the bowl.
SALSA VERDE CHICKEN BURRITO BOWL COMBINATIONS:
My favorite combination is some cilantro lime cauliflower rice, sautéed peppers, fresh leaves, avocado or guacamole, red onion, lime juice and some hot sauce. It’s simple and to the point. But, of course, if you’re not worried about low-carb or if you’re not on a Whole30, you can use white rice, beans, corn…etc.
Ok let’s jump into the recipe shall we? For more Whole30 recipes to continue to get you through your Whole30, CLICK HERE.Print
Chicken breasts slow cooked with warm spices and salsa verde sauce. Then served with all the fixings of a burrito without all the extra carbs.
1.5 lbs boneless, skinless chicken breast or thighs
1 16-ounce jar compliant salsa verde sauce
1/4 tsp ground cumin
1/2 tsp ground coriander
1 red jalapeño pepper, diced
1 onion, sliced
2 cloves garlic, finely minced
1 tbsp olive oil
2 tbsp ghee
1/2 lb sweet mini bell peppers, sliced (or 2 red/orange bell peppers)
Garlic seasoning (I like Balanced Bites Trifecta blend)
2 12-ounce bags frozen cauliflower rice
2 tbsp chopped cilantro leaves, plus more to garnish
1 head romaine lettuce, thoroughly washed and chopped
1 small red onion, diced
1 avocado, sliced or guacamole
lime wedges to garnish
hot sauce to serve
To begin, add the chicken, salsa verde, cumin, coriander, jalapeño pepper, onion, garlic and olive oil. Cover the instant pot and close the vent. Select “MANUAL” or “PRESSURE COOK” and set the time to 30 mins.
In the meantime, melt 2 tablespoons of ghee over medium-high heat in a large skillet. Add the bell peppers and sauté for about 5 minutes or until the peppers are tender. Season with a couple pinches of garlic seasoning. Remove the pepper from the pan and set it aside.
In the same pan, add the remaining tablespoon of ghee to the pan and turn the heat up to high. Add the cauliflower rice and continue to sauté, on high, for 5-7 minutes, continuously stirring. Once the cauliflower rice is tender and all the liquid has dried up, season with a few pinches of garlic seasoning and add the cilantro in with the cauliflower rice. Toss the cauliflower rice, remove from the heat and set it aside.
Now, when the chicken is ready, release the steam from the instant pot and remove the cover. Remove the chicken from the sauce, shred it and set it aside. Turn the instant pot to “SAUTÉ” and simmer the sauce for 5-7 minutes until it begins to thicken. Return the chicken to the sauce and continue to sauce for a couple minutes. Turn the instant pot off and assemble the burrito bowl.
To assemble the add the lettuce to the bottom of the bowl, then top with the cauliflower rice, chicken, sautéed peppers, red onion and avocado slices. Garnish with lime wedges, more cilantro and hot sauce.
Slow Cooker Instructions:
If you do not have an instant pot, you can cook the chicken in a slow cooker. Simply add all the ingredients needed for the chicken to the slow cooker and cook for 4 hours on high or 8 hours on low.
Then proceed with the rest of the recipe.
Keywords: Chicken burrito bowl, salsa verde chicken