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Salsa Verde Chicken Bowls are a bright, tasty meal. They mix chicken with fresh veggies and quinoa. Each bowl is healthy and filling. You can find the full recipe at the end of this section. - 2 boneless, skinless chicken breasts - 1 cup salsa verde - 1 tablespoon extra virgin olive oil - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 ripe avocado, sliced - 1 cup cherry tomatoes, halved - 1 cup corn (fresh or canned, drained if canned) - 1/2 medium red onion, finely diced - 1 cup fresh cilantro, roughly chopped - Salt and freshly cracked pepper, to taste - Juice of 1 lime (about 2 tablespoons) These ingredients come together to create a great balance of protein, fiber, and vitamins. The chicken gives you lean protein. The quinoa adds whole grains. Beans and veggies bring fiber and nutrients. Each bite is not only tasty but also good for you. Start by marinating the chicken. Take a mixing bowl and add the chicken breasts. Pour in the salsa verde, covering the chicken well. This adds so much flavor. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes. This helps the chicken soak up all that tasty salsa. Next, we need to cook the quinoa. Rinse the quinoa under cold water. This removes a bitter coating called saponin. In a pot, combine 1 cup of quinoa and 2 cups of water. Bring the water to a boil. Then, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. Once the water is absorbed, remove the pot from heat and let it sit for 5 minutes. Fluff the quinoa with a fork, and it's ready! Now it's time to cook the chicken. Heat a tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, take the chicken from the marinade. Discard any leftover marinade. Place the chicken in the skillet and cook it for about 6-7 minutes on each side. The chicken should be golden brown and reach 165°F inside. After cooking, let it rest for a few minutes before you slice it thinly. In a large mixing bowl, combine the cooked quinoa, black beans, corn, halved cherry tomatoes, diced red onion, and half of the chopped cilantro. Drizzle lime juice over this mix. Season it with salt and freshly cracked pepper to taste. Toss everything gently until it’s all mixed well. To assemble the bowls, divide the quinoa and black bean mixture evenly among four bowls. Top each bowl with sliced chicken. Place the avocado slices on top of the chicken, and sprinkle the rest of the cilantro over each bowl. For a little extra flavor, you can drizzle more salsa verde on top. Serve the bowls right away. Add lime wedges on the side for a zesty touch. Enjoy your healthy and flavorful meal! For the full recipe, check out Salsa Verde Chicken Bowls . When picking salsa verde, look for freshness and flavor. Choose a brand made with real ingredients. Check for bright green color and a balance of spice. If you like heat, find one with jalapeños. A milder salsa works for those who prefer less spice. You can also make your own at home. Blend tomatillos, cilantro, lime juice, and garlic for a fresh twist. For juicy chicken, marinate it well. Salsa verde adds flavor and keeps the chicken moist. Use medium heat when cooking. This helps cook the chicken evenly without burning. Flip the chicken only once to get a nice sear. Use a meat thermometer to check for doneness. Chicken should reach 165°F. Let it rest before slicing to keep juices inside. Quinoa can taste bitter if not rinsed. Rinse it under cold water before cooking. This removes saponin, the coating that causes bitterness. Use a ratio of 1 part quinoa to 2 parts water. Bring it to a boil, then simmer. Fluff with a fork after cooking for a great texture. Cooked quinoa should be light and fluffy. Salsa verde chicken bowls are fun to customize! Add your favorite toppings like cheese, sour cream, or hot sauce. You can swap quinoa for brown rice or cauliflower rice. Try different beans like pinto or kidney beans. Add veggies like bell peppers or zucchini for extra crunch. Mix and match to suit your taste! {{image_4}} You can easily make this dish vegetarian. Replace the chicken with grilled zucchini or mushrooms. These options add great texture and flavor. Use the same salsa verde to keep it vibrant. You can also add more beans or chickpeas to boost protein. This way, you keep the meal filling and nutritious. If you prefer rice, swap quinoa for brown or white rice. Both options work well and absorb flavors nicely. Brown rice adds a nutty taste and more fiber. White rice gives a soft, fluffy texture. Cook the rice according to package instructions for best results. Try adding toppings for a personal touch. Crumbled feta cheese or Greek yogurt adds creaminess. Fresh jalapeños give a spicy kick. You can also include pickled red onions for tang. Serve with tortilla chips or a fresh salad on the side. These extras make the meal more exciting and flavorful. Feel free to mix and match to find your favorite combination! You can keep leftovers in an airtight container. Make sure to let the bowl cool before sealing it. Store the chicken and quinoa mixture separately from the avocado. This keeps the avocado fresh and green. Leftovers will stay good for up to three days in the fridge. To reheat, warm up the chicken and quinoa mixture in a skillet over medium heat. Stir it often. You can also use the microwave. Heat in short bursts of 30 seconds until warm. Be careful not to overheat, or the chicken may dry out. Add fresh avocado after reheating for the best taste. You can freeze the chicken and quinoa mixture for later. Use a freezer-safe container or bag. It will keep for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently, and then add fresh toppings. This will help keep your bowl vibrant and tasty. For the full recipe, check out the details above. You can serve many tasty sides with Salsa Verde Chicken Bowls. I suggest: - Tortilla chips for crunch. - A fresh garden salad for extra greens. - Greek yogurt or sour cream for creaminess. - Fresh lime wedges for added zest. - Extra salsa verde for more flavor. These options add variety and balance to your meal. Cooked chicken stays good in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. If you want it to last longer, freeze it. Frozen chicken can stay safe for up to 4 months. Yes, you can make parts of this recipe ahead of time. Marinate the chicken a day before. You can also cook the quinoa and store it in the fridge. Just keep everything in separate containers. This way, you save time when you’re ready to eat. Quinoa is very healthy! It is a complete protein. This means it has all nine essential amino acids. It’s high in fiber, which is good for digestion. Quinoa also has vitamins and minerals, like magnesium and iron. Adding quinoa to your meals boosts nutrition and keeps you full longer. In this article, we covered making delicious Salsa Verde Chicken Bowls. You learned about all the key ingredients, step-by-step cooking tips, and even how to customize your bowls. Remember to choose the best salsa and marinate the chicken well for great flavor. These bowls are versatile and perfect for any meal. Feel free to adjust toppings and sides to suit your taste. Enjoy your cooking adventure and delight your family with this healthy dish!

Salsa Verde Chicken Bowls

Create a delicious and healthy meal with these Salsa Verde Chicken Bowls! Packed with flavor and nutrients, this dish features marinated chicken, quinoa, black beans, and fresh veggies topped with creamy avocado and zesty lime. Perfect for a quick weeknight dinner or meal prep, it's a complete bowl of goodness that your family will love. Dive into the recipe now for step-by-step instructions and enjoy a vibrant, satisfying meal!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup salsa verde

1 tablespoon extra virgin olive oil

1 cup cooked quinoa (see cooking instructions below)

1 cup black beans, rinsed and drained

1 ripe avocado, sliced

1 cup cherry tomatoes, halved

1 cup corn (fresh or canned, drained if canned)

1/2 medium red onion, finely diced

1 cup fresh cilantro, roughly chopped

Salt and freshly cracked pepper, to taste

Juice of 1 lime (about 2 tablespoons)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chicken breasts and salsa verde, making sure the chicken is thoroughly coated with the sauce. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes to allow the flavors to meld.

    Cook the Quinoa: Rinse the quinoa under cold running water to remove its natural coating, called saponin, which can taste bitter. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

      Prepare the Chicken: Heat the olive oil in a skillet over medium heat. Once hot, remove the chicken from the marinade (discard any excess marinade) and place the breasts in the skillet. Cook for approximately 6-7 minutes on each side, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F). After cooking, remove the skillet from heat and let the chicken rest for a few minutes before slicing it thinly.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, corn, halved cherry tomatoes, diced red onion, and half of the chopped cilantro. Drizzle lime juice over the mixture, and season with salt and freshly cracked pepper to taste. Toss gently until everything is well incorporated.

          Assemble the Bowls: Divide the quinoa and black bean mixture evenly among four bowls. Top each serving with sliced chicken. Arrange avocado slices on top of the chicken and sprinkle the remaining cilantro over each bowl.

            Garnish and Serve: For an extra kick, feel free to drizzle additional salsa verde over the top of the bowls. Serve the bowls immediately, garnished with lime wedges on the side for added zest.

              Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings