Ingredients
Salsa Verde Chicken:
2 lbs boneless, skinless chicken breast
¾ cup salsa verde (store-bought)
2 tbsp honey
1 tbsp liquid smoke
1 tsp garlic powder
1 tsp salt
½ tsp cinnamon
¼ cup freshly chopped cilantro
Peppers & Onions:
1 medium red onion, sliced
2 medium bell peppers (any color), sliced
1½ tbsp olive oil
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
For Serving (optional):
2 cups cooked rice (white, brown, or microwaveable)
Avocado
Cotija or queso fresco
Black beans
Pico de Gallo
Sour cream or Greek yogurt
Crushed tortilla chips
Instructions
1. Cook the Chicken
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Place chicken, salsa verde, honey, liquid smoke, garlic powder, salt, and cinnamon into a Crockpot.
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Toss to coat evenly.
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Cook on high 2–3 hours or low 4–6 hours, until chicken is tender.
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Shred chicken with forks, stir in fresh cilantro.
2. Air Fry the Peppers & Onions
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Preheat air fryer to 400°F.
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Toss sliced peppers and onions with olive oil, garlic powder, salt, and black pepper.
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Place in a single layer in the air fryer basket.
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Cook 15–17 minutes, tossing halfway through, until slightly charred and tender.
3. Assemble the Bowls
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Add ½ cup cooked rice to one side of your meal prep container.
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Add ½ cup shredded salsa verde chicken to the other side.
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Place 1 cup of cooked peppers and onions in the middle.
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Sprinkle with black pepper and top with avocado, cheese, or desired toppings.
Notes
- You can swap chicken breast with thighs for a richer flavor.
- Use any combination of bell peppers for color and variety.
- Swap rice for cauliflower rice to reduce carbs.
- Store meals in airtight containers for up to 4 days in the fridge.
- Reheat in microwave for 1–2 minutes; add toppings fresh.
- Optional toppings like cheese, avocado, or chips can elevate flavor and texture.
- Prep Time: 10 min
- Cook Time: 3 hr 15 min