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High Protein Salsa Verde Chicken Bowls - Fresh, Filling, and Fast

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

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), trimmed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil (or avocado oil)
  • 1 cup salsa verde (store-bought or homemade), divided
  • 2 tablespoons fresh lime juice, plus extra wedges for serving
  • 2 cups cooked brown rice or quinoa (warm)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 1 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/3 cup fresh cilantro, chopped
  • 1/2 cup plain 2% Greek yogurt (or light sour cream)
  • Optional: sliced jalapeño, shredded lettuce, pickled onions, crumbled cotija

Method
 

  1. Season the chicken: Pat chicken dry. In a bowl, combine salt, pepper, cumin, chili powder, and garlic powder. Rub evenly over the chicken.
  2. Sear and simmer: Heat oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Reduce heat to medium-low, add 3/4 cup salsa verde and 2 tablespoons lime juice. Cover and cook 5–8 minutes, until chicken reaches 165°F and is tender.
  3. Shred or slice: Transfer chicken to a board. Shred with two forks or slice thinly. Return to skillet and toss in the warm salsa verde. Taste and adjust salt.
  4. Prep the bases: Warm the rice or quinoa. Rinse and drain black beans. If using corn, warm it briefly in the skillet or microwave with a pinch of salt.
  5. Chop the toppings: Dice onion, halve tomatoes, and chop cilantro. Dice avocado just before serving and squeeze on a bit of lime to prevent browning.
  6. Make the quick yogurt sauce: Stir the remaining 1/4 cup salsa verde into the Greek yogurt with a pinch of salt. This makes a creamy, tangy drizzle.
  7. Assemble the bowls: Divide rice or quinoa among bowls. Top with salsa verde chicken, black beans, corn, tomatoes, onion, and avocado. Spoon over the salsa verde yogurt, sprinkle with cilantro, and add jalapeño or cotija if you like. Serve with lime wedges.