November 21st, 2024
Recipes
Salsa Verde Chicken Burrito Bowls
Valentina P
- Difficulty
•
- Time 45"
A healthy and delicious chicken burrito bowl filled with salsa verde shredded chicken, creamy beans, cilantro lime cauliflower rice, sautéed bell peppers, and generous dollops of salsa and guacamole.
How To MakeDiet Type: Paleo
Shopping List
-
For the Bowls
- 2 large boneless skinless chicken breasts
- 1 (12 ounce) jar salsa verde
- 1 (15 ounce) can pinto or black beans, drained and rinsed
- 1 bell pepper, sliced (any color)
- 1/2 large red onion, sliced
- 2 tablespoons extra-virgin olive oil For the Cauliflower Rice
- 16 ounces riced cauliflower (fresh or frozen)
- 1 tablespoon extra-virgin olive oil
- 1/2 lime, juiced
- 1/4 cup chopped cilantro
- 1 garlic clove, chopped
- salt and pepper, to taste For Topping (Optional)
- cilantro, guacamole, salsa, and/or sour cream
Instructions
- Step 1: Slice the chicken breasts in half lengthwise to make 4thinner cutlets.
- Step 2: Heat the 1 tablespoon of the olive oil in a wide frying pan over medium-high heat. Add the chicken cutlets to the pan and sear for 2 minutes per side. Then pour the salsa verde into the pan. Cover with a lid and cook over for 10 minutes.
- Step 3: Once the chicken has cooked, remove it from the pan to cool. Shred the cooled chicken with two forks and stir the shredded chicken back into the salsa verde. Set aside.
- Step 4: Meanwhile, in another pan heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced onion and bell pepper. Season with salt and pepper and cook for 5 to 8 minutes, or until softened but still with some bite. Only stir the pan every minute or two, so the vegetables can get some nice browning on the sides. Add in the drained beans in the last few minutes of cooking. Set aside.
- Step 5: Rice time! Preheat the oven to 400 degrees Fahrenheit. Spread the fresh or frozen riced cauliflower evenly over a large baking sheet. Roast for 8 to 10 minutes. Note: If using frozen rice, microwave or defrost the cauliflower enough that you can break it apart in your hands.
- Step 6: Once the cauliflower has cooked, heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the garlic and cook for 30 seconds. Then add in the cauliflower rice, lime juice, and cilantro. Season with salt and pepper. Sauté everything together for 2 minutes. Set aside.
- Serve: Build the burrito bowls with the cauliflower rice, sautéed bean mix, and shredded chicken. Top with your favorite fixings and enjoy!
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Salsa Verde Chicken Burrito Bowls
PT45M 2 large boneless skinless chicken breasts 1 (12 ounce) jar salsa verde 1 (15 ounce) can pinto or black beans, drained and rinsed 1 bell pepper, sliced (any color) 1/2 large red onion, sliced 2 tablespoons extra-virgin olive oil 16 ounces riced cauliflower (fresh or frozen) 1 tablespoon extra-virgin olive oil 1/2 lime, juiced 1/4 cup chopped cilantro 1 garlic clove, chopped salt and pepper, to taste cilantro, guacamole, salsa, and/or sour cream Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
