Ingredients
Scale
- 3 cups cooked white rice
- 2 cups shredded cooked chicken
- 1 cup salsa verde
- 1 cup shredded cheddar cheese
- 1 large diced avocado
- 1 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Warm the cooked rice and shredded chicken separately.
- Mix the shredded chicken with salsa verde until well coated and heated through.
- Set up serving bowls and organize toppings.
- Layer rice in bowls, then add warm verde chicken on top.
- Add shredded cheddar cheese to melt slightly on top of chicken.
- Top with diced avocado, chopped tomatoes, and a sprinkle of cilantro.
- Season with salt and pepper, then serve immediately.
Notes
- Add a squeeze of lime juice for extra flavor.
- Use rotisserie chicken for quicker preparation.
- Assemble fresh avocado and cilantro just before serving to maintain color and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Assemble
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken rice bowl, salsa verde, easy dinner, weeknight meal, avocado, cheddar cheese, quick recipe