Salsa Verde Chicken Rice Bowls
Shredded chicken prepared in either a slow cooker or Instant Pot, piled on top of rice with avocado, cheese and beans for a delicious and filling dinner in a bowl.
Ingredients
- 2 lb boneless chicken breast
- 2 limes juice 1 and slice 1
- ⅓ C honey
- 1 C salsa verde
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped cilantro
- 2 avocados sliced
- 3-4 C prepared rice
- 1 can black beans rinsed and drained
- 1 C shredded cheese mexican blend or monterey jack blend
Instructions
Instant Pot Instructions for Chicken
- Place chicken in Instant Pot. Pour in juice of 1 lime, honey and salsa verde. Season with salt, pepper and garlic powder.
- Cover and seal. Set 15 minutes with manual high pressure.
- Once cooking time is up, use a quick release. Remove cover, place chicken on a cutting board or plate and shred using two forks. Place chicken back into Instant Pot and set to saute. Stir well to combine chicken with all the cooking liquid. Allow to cook on saute setting just 3-5 minutes. Turn off pot. Stir in chopped cilantro.
- Prepare rice bowl per instruction.
Slow Cooker Instructions for Chicken
- Spray slow cooker with non-stick spray or fit with a liner.
- Place chicken in slow cooker. Pour in juice of 1 lime, honey and salsa verde. Season with salt, pepper and garlic powder.
- Cover and set on high for 4 hours or low for 6 hours.
- Remove chicken and shred with 2 forks. Return chicken to slow cooker and stir well. Stir fresh cilantro into chicken.
- Prepare rice bowl per instruction.
To prepare Rice Bowl
- Place desired amount of rice in bowl. Place shredded chicken over half of rice. On the other half, arrange avocado slices, black beans and cheese. Serve with lime slice and squeeze over bowl if desired.