I love me some Mexican food. What can I say, I’m a born and raised San Diegan and I’ve grown up chowing down on burritos, tacos, chips and guacamole, you name it. So all this time spent at home and cooking pretty much every meal has me craving some healthified versions of an epic Mexican meal.
So I present to you: The Salsa Verde Chicken and Guacamole Burrito Bowl. So easy to make (I kid you not, it’s about 10 minutes of active cooking/prep and otherwise you’re sitting on the couch the whole dang time).
We’ve been having some variation of this pretty much every week and it makes such good leftovers for a few days. The best part is that you can just wing it with what you have on hand. The day we made this, I didn’t feel like rice, but if you want some grains in there, go for it.
We’ve been struggling to find avocados lately, so I’m super stoked on WHOLLY Guacamole. It’s a ready to-eat guacamole made with simple, quality ingredients like hand-scooped Hass Avocados and absolutely no added preservatives! I am a SUPER picky guacamole connoisseur and it’s legitimately the best packaged one I’ve found. Plus, they last in my fridge and can be frozen up to 3 months! – so convenient to easily add to my lunches and dinners
Okay so now for the recipe for this epic and delicious (and very easy to make) Salsa Verde Chicken and Guacamole Burrito Bowl:
Step 1. Prep the Salsa Verde Chicken (recipe below).
Step 2. Throw sweet potatoes in the oven on a baking sheet while the chicken bakes (90-120 minutes at 300 should cook it through to creamy dreamy goodness no problem).
Step 3. When chicken and sweet potatoes are done, it’s time to assemble!
Step 4. Assemble!
- Start with a base of greens (I used baby kale and spinach)
- Add a scoop of warmed up black beans, some mashed sweet potato, and a scoop of shredded salsa verde chicken.
- Can’t forget – a big ole scoop of classic @eatwholly guacamole to give it that special something you deserve right now
Salsa Verde Chicken
Ingredients
- 1.5 pounds chicken breast (about 3 large breasts)
- 2 cups chicken broth
- 1.5 cup salsa verde
- 1 tbsp cumin
- 1 tbsp chili powder
- salt and pepper to taste
Instructions
- Heat oven to 300 degrees
- Place chicken in a dutch oven (or covered baking dish) with broth and spices.
- Place dutch chicken in the oven and bake for 2 hours or until chicken is tender
- Remove from oven, shred chicken with two forks, and place back in the broth.
- Add salsa verde to chicken, and stir. You may want to add more salt and pepper based on the saltiness of your salsa.