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Salsa Verde Chicken Rice Bowls - Bright, Zesty, and Weeknight-Friendly

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

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1 1/2 cups salsa verde (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 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)
  • 1/2 red onion, thinly sliced or diced
  • 1 avocado, sliced or diced
  • 1/2 cup chopped fresh cilantro
  • Lime wedges, for serving
  • 1/2 cup crumbled cotija or shredded Monterey Jack (optional)
  • Sour cream or plain Greek yogurt (optional)
  • Pickled jalapeños (optional, for heat)

Method
 

  1. Cook the rice. Prepare 2 cups of your preferred rice according to package directions. For extra flavor, stir in lime juice and chopped cilantro after cooking. Keep warm.
  2. Season the chicken. In a bowl, mix chicken with cumin, smoked paprika, salt, pepper, and olive oil. Toss until evenly coated.
  3. Sear the chicken. Heat a large skillet over medium-high. Add the chicken in a single layer. Cook 3–4 minutes per side until lightly browned. Work in batches if needed to avoid steaming.
  4. Add salsa verde. Lower heat to medium. Pour in salsa verde and stir to coat the chicken. Simmer 5–8 minutes, until the chicken is cooked through and the sauce thickens slightly. Taste and adjust salt.
  5. Warm the beans and corn. In a small pan or the microwave, warm black beans and corn with a pinch of salt. If using frozen corn, cook until just tender.
  6. Prep the toppings. Slice avocado, red onion, and chop cilantro. Set out lime wedges, cheese, sour cream, and pickled jalapeños.
  7. Assemble the bowls. Add a base of rice to each bowl. Top with salsa verde chicken and spoon extra sauce over the rice. Add beans, corn, onion, avocado, and your choice of toppings.
  8. Finish with freshness. Squeeze lime over each bowl and sprinkle with cilantro. Serve immediately.