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- 2 chicken breasts, boneless and skinless - 1 cup salsa verde - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - 1/2 red onion, diced - 1 cup fresh cilantro, chopped - Juice of 1 lime - Salt and pepper to taste The main ingredients in this dish are simple yet packed with flavor. The chicken breasts get a burst of taste from the salsa verde. This sauce adds a tangy and zesty kick that makes every bite exciting. Quinoa serves as a great base. It adds texture and some protein, making the meal hearty. For additional ingredients, black beans bring fiber and richness. They pair well with the chicken and salsa. Fresh avocado adds creaminess. Sliced cherry tomatoes brighten the bowl with their sweetness. When it comes to seasoning, a few staples make all the difference. Olive oil helps cook the chicken perfectly. Fresh cilantro adds a pop of color and freshness. Lime juice gives a bright finish, bringing all the flavors together. Salt and pepper are essential to enhance the taste. For the full recipe, check out the detailed steps on how to create this delicious meal. Start by preparing the chicken. Place the chicken breasts in a bowl. Pour salsa verde over the chicken. Make sure each piece is fully coated. Cover the bowl and chill in the fridge. Marinate for at least 30 minutes. This step adds great flavor and helps keep the chicken juicy. Next, rinse the quinoa under cold water. This helps remove any bitterness. Then, follow the package instructions to cook it. Usually, you boil it in double the amount of water. Cook for about 15 minutes until the quinoa is fluffy. For fluffy quinoa, avoid stirring it too much while cooking. In a skillet, heat the olive oil over medium heat. Remove the chicken from the marinade and place it in the pan. Cook for about 6-7 minutes on each side. Check that the internal temperature reaches 165°F. After cooking, let the chicken rest for a few minutes. This makes it easier to slice. In a large bowl, mix the cooked quinoa, black beans, corn, cherry tomatoes, and diced red onion. Add half of the chopped cilantro for freshness. Squeeze lime juice over the mixture. Season with salt and pepper to taste. This combination adds color and texture to your dish. Now, divide the quinoa and black bean mixture into bowls. Slice the chicken and place it on top. Add sliced avocado and the remaining cilantro. This makes the dish look vibrant and inviting. You can also drizzle more salsa verde on top for extra flavor. For optional garnishes, consider adding more cilantro or a sprinkle of cheese. Serve fresh lime wedges on the side. The lime adds a zesty touch that brightens the dish. Enjoy your flavorful and simple meal! For the full recipe, check out the details provided. To get juicy chicken, marinate it well. Use salsa verde to add flavor. Let the chicken soak for at least 30 minutes. This helps it stay moist when cooked. Cook the chicken until it reaches an internal temperature of 165°F. Use a meat thermometer for best results. Remember, overcooking can make chicken dry. Adjust the seasoning to fit your taste. Add salt and pepper to the quinoa and bean mix. You can also sprinkle some chili powder for extra kick. If you like heat, add diced jalapeño or serrano peppers. This will spice up the dish nicely. Tasting as you go helps you find the right balance. Meal prep can save you time. Cook extra quinoa and beans for future meals. Store them in the fridge for quick use. You can also make the chicken in advance. Leftover chicken is great in salads or wraps. Use any leftover veggies to create other meals. This way, you reduce food waste and save time in the kitchen. For the full recipe, check out the details above. {{image_2}} You can switch out chicken for other proteins. Try pork or beef for a heartier meal. Both meats pair well with salsa verde. For a lighter option, use turkey. If you prefer seafood, shrimp works great too. Just adjust cooking times to ensure everything is cooked through. For plant-based options, consider using tofu or tempeh. Both absorb flavors well and add protein. You can marinate them in salsa verde just like chicken. Another choice is jackfruit, which has a meaty texture and soaks up the salsa flavor. Quinoa is a fantastic base, but you can use other grains too. Brown rice offers a nutty flavor and chewy texture. Farro or barley are also great alternatives. If you want something gluten-free, use millet or rice. For low-carb options, consider cauliflower rice. It cooks quickly and has a mild taste. Zucchini noodles, or “zoodles,” are another fun substitute. They add a fresh crunch to your bowl. Salsa verde is delicious, but feel free to experiment. Use mango salsa for a sweet twist. Peach salsa adds a nice touch of summer flavor. Try roasted tomatillo salsa for a smoky taste. You can also add spices and herbs to enhance flavor. Cumin and paprika give warmth. Fresh lime zest brightens everything up. Cilantro or fresh basil can elevate the dish further. Mix and match to find your perfect flavor profile. Keep leftovers in an airtight container. This helps keep food fresh. Store in the fridge. Salsa Verde Chicken Bowls last about 3 days. After that, they may lose flavor and texture. Always check for signs of spoilage before eating. You can freeze components of the dish. First, cool the chicken and quinoa completely. Then, place them in freezer bags. Remove as much air as possible. For best quality, use within 3 months. To reheat, defrost in the fridge overnight. Then, heat in a skillet until warm. You can also microwave for a quick meal. For easy storage, prep ingredients in advance. Chop veggies and cook grains ahead of time. Store them separately to keep them fresh. When ready to eat, just build your bowls! Layer quinoa, beans, chicken, and toppings. This makes meal planning simple and fun. For a full recipe, check out the complete steps! Yes, using store-bought salsa verde is easy and quick. Many brands offer tasty salsas. Look for ones with fresh ingredients and no added sugars. This way, you save time without losing flavor. You can still make your dish special with a good quality salsa. To make this dish gluten-free, check all your ingredients. Quinoa is naturally gluten-free and a great base. Ensure your salsa verde has no gluten ingredients. Most canned beans are gluten-free, but check the label. Fresh produce, like avocado and tomatoes, is also gluten-free. Yes, you can make parts of this recipe ahead of time. Cook the quinoa and beans a day before. Store them in the fridge. You can also marinate the chicken and keep it in the fridge for up to a day. This way, you save time on busy days. Just cook the chicken fresh for the best taste. You can serve many tasty sides with these bowls. Here are some ideas: - Tortilla chips for crunch - A green salad for freshness - Grilled veggies for a smoky flavor - A dollop of sour cream for creaminess These options add variety and balance to your meal. For the full recipe, check the details above. To wrap up, we explored how to make delicious salsa verde chicken bowls. We covered key ingredients like chicken, quinoa, and beans. I shared step-by-step instructions for cooking and assembling your bowls. You also learned tips for perfecting chicken and variations to keep things interesting. Remember, these bowls are easy to customize and great for meal prep. Enjoy experimenting with flavors and make this recipe your own!

Salsa Verde Chicken Bowls

Savor the deliciousness of Salsa Verde Chicken Bowls with this easy-to-follow recipe! Perfect for a quick yet satisfying meal, these bowls combine juicy chicken marinated in salsa verde with nutritious quinoa, black beans, and fresh veggies. It's a colorful, tasty dish that's packed with flavor and healthy ingredients. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

2 chicken breasts, boneless and skinless

1 cup salsa verde

1 tablespoon olive oil

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 avocado, sliced

1 cup cherry tomatoes, halved

1 cup corn (fresh or canned)

1/2 red onion, diced

1 cup fresh cilantro, chopped

Salt and pepper to taste

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken breasts with salsa verde, ensuring they are well coated. Cover and let marinate in the fridge for at least 30 minutes.

    Cook Quinoa: Rinse the quinoa under cold water, then cook according to package instructions. Typically, this involves boiling it in double its volume in water for about 15 minutes or until fluffy.

      Prepare the Chicken: Heat olive oil in a skillet over medium heat. Remove the chicken from the marinade and place it in the skillet. Cook for about 6-7 minutes on each side, or until fully cooked (internal temperature reaches 165°F). Remove from heat and let it rest for a few minutes before slicing.

        Combine Ingredients: In a large bowl, mix the cooked quinoa, black beans, corn, cherry tomatoes, diced red onion, and half of the cilantro. Squeeze lime juice over the mixture and season with salt and pepper to taste.

          Assemble the Bowls: Divide the quinoa and black bean mixture among bowls. Slice the chicken and place it on top. Add sliced avocado and the remaining cilantro on top of the chicken.

            Garnish and Serve: Optional: Drizzle additional salsa verde over the top for extra flavor. Serve fresh with lime wedges on the side.

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