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Ground Chicken Salsa Verde Bowls - Bright, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken (93–96% lean)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (or to taste)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup salsa verde (store-bought or homemade)
  • 1/2 cup low-sodium chicken broth (or water)
  • Juice of 1 lime, plus extra wedges for serving
  • 2 cups cooked rice, quinoa, or cauliflower rice (for serving)
  • 1 cup canned black beans, rinsed and drained (optional)
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 avocado, sliced or diced
  • Fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • Shredded lettuce or shredded cabbage (optional for crunch)
  • Crumbled queso fresco, Cotija, or shredded Monterey Jack (optional)
  • Sour cream or Greek yogurt (optional)

Method
 

  1. Prep your base: Warm cooked rice or quinoa, or steam cauliflower rice. Keep it covered so it stays fluffy.
  2. Heat the pan: Add olive oil to a large skillet over medium heat. When it shimmers, add the onion with a pinch of salt. Cook 3–4 minutes until softened.
  3. Add garlic and spices: Stir in garlic, cumin, chili powder, black pepper, and another small pinch of salt. Cook 30–60 seconds until fragrant.
  4. Brown the chicken: Add the ground chicken. Break it up with a spoon and cook 5–7 minutes until no pink remains. Don’t over-stir; let some bits brown for flavor.
  5. Simmer with salsa verde: Pour in the salsa verde and chicken broth. Stir to coat, then simmer 3–5 minutes to thicken slightly.
  6. Brighten it up: Squeeze in the lime juice. Taste and adjust salt or heat. If you like it saucier, add a splash more broth.
  7. Warm the add-ins: Stir in corn and black beans and heat for 1–2 minutes, or keep them separate for topping.
  8. Assemble the bowls: Add your base to bowls. Spoon over the chicken mixture. Top with avocado, cilantro, jalapeño, shredded lettuce or cabbage, cheese, and a dollop of sour cream or yogurt.
  9. Finish and serve: Add lime wedges on the side. A final sprinkle of salt over the avocado wakes everything up.