Meal Prep Salsa Verde Chicken Bowls (Easiest Ever)
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 25 mins
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Servings
4
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Calories
320 kcal
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Course
Main Course
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Cuisine
Mexican
Meal Prep Salsa Verde Chicken Bowls (Easiest Ever)
Description
Meal Prep Salsa Verde Chicken Bowls combine shredded chicken breast slow-cooked in a mix of salsa verde, honey, liquid smoke, garlic powder, and cinnamon, highlighted by fresh cilantro stirred in at the end. The chicken's cooking method yields tender, juicy shreds infused with a mild smoky sweetness and herbaceous notes.
Accompanying the chicken, bell peppers and onions are air-fried with olive oil and seasonings until tender and slightly charred, providing a savory contrast in texture and flavor. The bowls are assembled with cooked rice, layering the components for a balanced and filling meal.
This dish suits meal prepping, storing well for several days, and serving with optional toppings like avocado or queso for creaminess and richness. It can be portioned into containers for convenient reheating and enjoying throughout the week.
You may log each meal prep component separately if desired.Use store-bought salsa verde such as Herdez for convenience and consistent flavor.The described air fryer method ensures evenly cooked peppers and onions.
Ingredients
Salsa Verde Chicken:
- 2 lb. chicken breast boneless, skinless
- 3/4 cup salsa verde I use Herdez in the jar, 186g
- 2 Tbsp honey 42g
- 1 Tbsp liquid smoke
- 1 tsp salt garlic powder, each
- 1/2 tsp cinnamon
- 1/4 cup cilantro freshly chopped
Peppers & Onions:
- 1 onion medium, red, 175g
- 2 bell pepper I used green & yellow, medium, 315g
- 1.5 Tbsp olive oil 22g
- 1 tsp salt each
- 1 tsp garlic powder each
- 1/4 tsp black pepper
For serving:
- 2 cups rice I used 2 packs Ben’s Original, cooked
- avocado optional for serving
- Queso cheese or other cheese, optional, for serving
Instructions
Cook the Chicken:
- Add all the ingredients except the cilantro to the Crock Pot and toss around to evenly coat the chicken.
- Top with lid and cook on high for 2-3 hours or on low for 4-6 hours or until chicken is tender enough to shred.
- Shred with two forks, toss around in juices then stir in 1/4 cup fresh cilantro.
Cook the Peppers and Onions:
- Preheat the air fryer to 400F. Add the pepper and onion slices to a large bowl and add the oil, salt, garlic powder and black pepper. Toss until well combined.
- Spray the air fryer basket and place the peppers and onions inside. Air fry for 15-17 minutes, tossing half way through, to ensure they cook evenly.
Assemble:
- Add cooked rice to one side of your meal prep container, add salsa verde chicken to the other side and add cooked peppers and onions to the middle. Sprinkle with freshly cracked black pepper. When ready to serve, top with diced avocado and queso cheese, if desired, and enjoy! Each bowl:*1/2 cup salsa verde chicken (139g)*1 cup cooked peppers & onions (44g) *1/2 cup cooked rice (67g)
Notes
- Slow cooking the chicken in the salsa verde mixture allows the flavors to deeply penetrate, resulting in tender, juicy meat ideal for shredding.
- Air-frying the peppers and onions provides a caramelized yet crisp texture without extra oil.
- This bowl can be made in advance and stored in meal prep containers for easy reheating throughout the week.
- Optional toppings like avocado and queso add creaminess and richness when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 320kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 1.3g | 7% |
| Fiber | 2.3g | 9% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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