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Salsa Verde Pulled Chicken Burrito Bowls: Store bought salsa verde makes this tasty pulled chicken dish extra easy! Add greens and seasoned rice to create simple, healthy burrito style bowls. | www.heartandstove.com

Salsa Verde Chicken Burrito Bowls


For the chicken:

  • 1 tbsp olive oil
  • 1 large bell pepper sliced
  • 1 medium yellow onion sliced
  • 1 lb boneless, skinless chicken breasts
  • 12 oz jarred salsa verde (I like Trader Joe's)
  • 3/4 cup chicken broth
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • pinch red pepper flakes optional
  • juice of 1 lime
  • 2 tbsp cilantro chopped

For serving:

  • 1 cup cooked brown rice
  • 1/2 tbsp unsalted butter
  • 1/8 tsp garlic powder
  • 3 cups leafy greens
  • sour cream for topping
  • your favorite salsa for topping


For the chicken:

  • Heat olive oil in a large skillet over medium-high heat.
  • Add peppers and onion and cook over high heat, until starting to brown, about 5 minutes. Transfer peppers and onion to a bowl and set aside.
  • Season chicken breasts with salt and pepper. Place chicken breasts in same skillet and cook 4-5 minutes per side, till browned.
  • Pour salsa verde, chicken broth, and remaining spices over chicken breasts. Lower heat to medium, cover skillet, and let simmer 15 minutes or until chicken is cooked through.
  • Remove chicken breasts from skillet and shred.
  • Return shredded chicken to skilet with peppers and onions. Stir in lime juice and cilantro.

Serving Suggestion:

  • Season 1 cup cooked brown rice with 1/2 tbsp unsalted butter, 1/8 tsp garlic powder, and salt & pepper to taste.
  • Divide leafy greens and seasoned brown rice between two bowls. Top with 1/2-1 cup of chicken mixture, sour cream, and additional salsa, if desired.