Salsa Verde Double-Chicken Burrito Bowls

Tender chicken simmered in tangy salsa verde and shredded, with an extra-big portion over cilantro-lime rice, black beans, corn, pico, cheese and a lime crema.

Ingredients

• 2½ lb boneless chicken breasts
• 1 cup salsa verde
• ½ onion, diced
• ¾ cup rice
• ½ can black beans, rinsed
• 1 cup corn
• 1 Roma tomato, diced
• ½ bunch cilantro, chopped
• 2 limes
• ⅔ cup plain Greek yogurt
• ½ cup shredded Mexican cheese
• ½ avocado, diced

From your pantry: 1 tsp cumin, ½ tsp oregano, ½ tsp garlic powder, salt.

Instructions

1. Season the chicken with cumin, oregano, garlic powder and ½ tsp salt. Put it in a pot with the onion and salsa verde, cover and simmer gently until it shreds easily, 20 to 25 minutes (or 4 hours on low in a slow cooker).
2. Shred the chicken in the pot and simmer uncovered until the sauce clings, 5 minutes.
3. Cook the rice and toss it with half the cilantro and the juice of 1 lime. Warm the beans and corn together.
4. Stir the yogurt with lime juice and salt; mix the tomato with a little cilantro and salt for pico.
5. Build bowls with rice, beans and corn, a big scoop of salsa verde chicken, cheese, pico, avocado and crema.

Tip: Double the chicken and freeze half in its sauce; it's a ready-made filling for tacos and bowls.

Nutrition per serving

Good for

Adapted from Skinnytaste.

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