Salsa Verde Chicken Burrito Bowls
If you have been short on time in the last oh, I don’t know, DECADE, you have probably found yourself standing in line at someplace like Chipotle. I’ve been there, no shame, and it has been the food I needed to get me through the day. However, sometimes I laugh at how such a simple concept can make a world of difference. I also realize how easy something like that is to make at home.
I get it, ordering out can be fun and easy. The problem? You have no control as to what ingredients they use, the kind of oil, the quality of the meat, the PORTIONS, etc. When you make it at home, you get all the say. While I am all for eating out and enjoying food with friends, eating at home has been shown to improve your overall health.
Now that it is cold out (in Upstate NY anyway), I thought it was time for me to make a nice warm homemade burrito bowl. I was up for making my own at home to see if I could make it as tasty as one I would get out with a little bit of a healthy spin. Not to mention, frozen cauliflower rice now exists, sooooooo my burrito bowl is a little healthier than most.
Convenience is a Game Changer
Now, let me touch on the frozen cauliflower rice for a second. GAME CHANGER. Now, I know, I can make cauliflower rice on my own with a food processor and a head of cauliflower. I’ve done it a million times. But let’s all talk about the disaster that our kitchen becomes. Cauliflower remnants EVERYWHERE. Not to mention, cleaning a food processor some days just makes me want to throw my hands up and order take-out, or opt for rice.
If you want to make Cauliflower Rice on your own, check out The Real Food RD’s version here!
Rice itself is not unhealthy. However, a cup of cauliflower rice has a lot less carbohyrates (I like saving my carbs for chocolate, fruit and wine) and is packed with nutrients like potassium and vitamin C. These nutrients help to balance your body’s electrolytes and protect your immune system. What else could you ask for from your dinner?
I keep this frozen gloriousness in my freezer for when I am in a pinch or for when I really, REALLY, don’t want to deal with the mess I would make if I were making it myself. Sometimes the price of convenience is oh, so worth it. I always tell my clients to keep convenient vegetables on hand so that you have no excuse, frozen riced cauliflower is a must in that case! (I find mine at Whole Foods & Trader Joe’s).
Healthy Chicken Burrito Bowls
Burrito bowls are a wonderful thing. You can beef them up and add your own pizazz. You can think of this as a healthier version of your Chipotle burrito bowl, one that is #sassyapproved and okay to eat more than once a week 🙂 Afterall, it is loaded with veggies, fiber, flavor and deliciousness.
Snag your own Instant Pot for fast and simple dinners (or any meals) here! It has been a game-changer in my house and is worth the storage space. Pulled chicken in 30 minutes is ready without the mess of boiling it in water over your stovetop.
Pro tip: If you do not have a pressure cooker/Instant Pot, you can make the chicken in a slower cooker. Cook on high for 4-6 hours or low for 6-8 hours.
Alright, let’s dig in!Print
Salsa Verde Chicken
- 2 pounds, chicken breast
- 1 Tablespoon olive oil
- 16 oz. salsa verde
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2– 16 oz. bag frozen riced cauliflower (I used Trader Joe’s but you can use fresh if you prefer)
- 2 teaspoons olive oil
- 2 Tablespoons fresh cilantro, minced
- Juice of 1 Lime
Fresh Bean & Corn Salsa
- 1–15.5oz can pinto beans, drained
- 1– 15 oz can sweet corn, drained
- 1 small red onion, diced
- 1 pint cherry/grape tomatoes, quartered
- 1 jalapeno (deseeded if you prefer no spice!), minced
- Juice of one lime
- 2 Tablespoons cilantro, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Sour Cream
- Tortilla Chips
Salsa Verde Chicken
- Add 1 Tablespoon of olive oil to a Pressure Cooker/Instant Pot and select Saute function. Add chicken to the pressure cooker and brown on each side for 1-2 minutes.
- Cancel saute function, add salsa verde to the cooker, secure lid and choose meat function and set for 30 minutes.
- Allow chicken to cook for 30 minutes.
- Once time is up, use quick release or slow release method to release the pressure.
- When pressure is released, shred chicken in the cooker with two forks and either serve immediately or cool and store for later use.
- While chicken is cooking, in a large pan, heat 2 teaspoons of olive oil over medium heat. Add cauliflower, cilantro and salt/pepper to taste and saute for 5 minutes, until warmed and lightly toasted.
Fresh Bean & Corn Salsa
- Add all ingredients to a medium bowl, stir to combine, set aside.
- To assemble burrito bowl, start with lettuce, add cauliflower rice, chicken and then salsa. Top with any other desired toppings.
- Serving Size: 1 Burrito Bowl
I almost forgot to mention, I had a side of tortilla chips (one of my favorite indulgences) with my burrito bowl. I figured since I had no tortillas and no white rice, I could splurge a bit on the chips. Not to mention, I tried Siete Foods Avocado Oil Chips at Expo East and have been addicted ever since! Unlike most “healthy” tortilla chips, they hold up to a chunky salsa (like the Bean & Corn one above) so you won’t have to save a chip with another chip and be left with a pile of soggy chip pieces at the end.
What are your favorite burrito bowl toppings?
Do you prefer homemade or Chipotle?
Post in the comments so we can make the Sassiest combo of Burrito bowls out there!
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