The Ultimate Salsa Verde Chicken Meal Prep Bowls (Easy, Flavor-Packed & Macro-Friendly)

If you’re craving a Mexican-inspired meal that’s as easy as it is delicious, these Salsa Verde Chicken Meal Prep Bowls are your new go-to. They’re everything you want in a quick, satisfying recipe — flavorful, juicy shredded chicken cooked low and slow in a Crockpot, colorful air-fried veggies, and perfectly portioned rice. This is the kind of meal prep that makes healthy eating a no-brainer all week long.

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Even better? You can prep everything in advance, and it comes together in minutes. Whether you enjoy it as a rice bowl, wrap it in a tortilla, or scoop it up with chips, this recipe is endlessly customizable and bursting with fresh flavor.

🥘 About This Recipe

We’re giving the classic “chicken and rice” combo a Mexican-inspired makeover. Think: juicy slow-cooked chicken simmered in tangy salsa verde, honey, and a hint of smoky depth — then topped with charred bell peppers and onions for that fajita-style vibe.

This dish is all about balance — high in protein, moderate in carbs, and low in fat, making it perfect for meal prep or anyone tracking macros. It’s naturally gluten-free, dairy-free, and can easily be adapted for different diets.

The best part? It’s hands-off! The Crockpot does all the work for the chicken while the air fryer crisps up your veggies to perfection.

💚 Why You’ll Love These Salsa Verde Chicken Bowls

• Effortless meal prep: Just toss everything in your slow cooker and air fryer — minimal cleanup, maximum flavor.
• Balanced and nourishing: Packed with lean protein, fiber, and vibrant veggies.
• Highly customizable: Serve it with rice, in tacos, or as a salad bowl.
• So flavorful: The combination of salsa verde, honey, and smoky seasoning is pure magic.
• Perfect for busy weeks: Store and reheat easily for quick lunches or dinners.

🥑 Ingredients & Substitutions

Here’s what you’ll need to make these meal prep chicken bowls:

For the Salsa Verde Chicken:

• 2 lbs boneless, skinless chicken breast – You can swap with chicken thighs for a richer flavor.
• ¾ cup salsa verde – Any store-bought jar works; Herdez or Trader Joe’s are great options.
• 2 tbsp honey – Adds a subtle sweetness that balances the tangy salsa.
• 1 tbsp liquid smoke – Brings a deep smoky flavor without a grill.
• 1 tsp each garlic powder & salt – For seasoning.
• ½ tsp cinnamon – The secret spice that adds warmth and depth.
• ¼ cup chopped cilantro – Adds a burst of freshness at the end.

For the Peppers & Onions:

• 1 medium red onion, sliced
• 2 medium bell peppers – Mix colors (green, red, yellow) for a beautiful presentation.
• 1½ tbsp olive oil – Or use avocado oil.
• 1 tsp each garlic powder & salt
• ¼ tsp black pepper

For Serving:

• 2 cups cooked rice – White, brown, jasmine, or even cauliflower rice.
• Optional toppings: avocado, cotija cheese, sour cream or Greek yogurt, black beans, pico de gallo, or tortilla chips.

👩‍🍳 How To Make It

Here’s how to bring everything together in a few simple steps:

1. Cook the Chicken

Place the chicken breasts, salsa verde, honey, liquid smoke, and seasonings into your Crockpot. Toss everything to coat the chicken evenly. Cover and cook:

• On high for 2–3 hours, or
• On low for 4–6 hours, until tender enough to shred.

Once cooked, shred the chicken with two forks, toss it back in the juices, and stir in the fresh cilantro.

2. Air Fry the Peppers & Onions

Preheat your air fryer to 400°F.
In a large bowl, combine sliced peppers and onions with olive oil, salt, garlic powder, and black pepper. Toss well.
Add them to the air fryer basket in a single layer and cook for 15–17 minutes, shaking halfway through. They should be slightly charred but still crisp-tender.

3. Assemble the Bowls

Scoop ½ cup rice into one side of your container, add ½ cup shredded salsa verde chicken to the other, and pile 1 cup of peppers and onions in the middle. Sprinkle with extra black pepper and top with avocado or cheese before serving.

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🌯 Topping & Serving Ideas

Make these bowls your own! Try one or more of these toppings:

• Guacamole cups or avocado slices – add healthy fats and creaminess.
• Queso fresco or cotija cheese – for a salty, crumbly finish.
• Black beans or corn – extra fiber and color.
• Pico de Gallo or cilantro – for brightness.
• Sour cream or Greek yogurt – adds cool creaminess.
• Crushed tortilla chips – for crunch.
• Hot sauce or salsa roja – if you love heat!

🥗 Storage Tips

• To store: Keep in airtight meal prep containers for up to 4 days in the fridge.
• To freeze: Store chicken separately (it freezes well for up to 2 months).
• To reheat: Warm in the microwave for 1–2 minutes, adding toppings fresh before serving.

🧠 Pro Tips

• Shortcut rice: Use microwave rice packets for a 5-minute meal.
• Make it low-carb: Swap rice for cauliflower rice or shredded lettuce.
• No air fryer? Roast the veggies in the oven at 425°F for 20 minutes.
• Extra flavor boost: Add a squeeze of lime juice over everything before eating.

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