Salsa Verde Shredded Chicken Bowls (Edit recipe)

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This is number one in our dinner rotation! I've made this every week for the past 2 months and I don't anticipate stopping. I used to make regular salsa shredded chicken but it wasn't as juicy as salsa verde, and it had a stronger flavor that we got over real fast. However, the salsa verde that I get from TJs (it says roasted tomatillo on the container and is sold by the dips) is truly SO delicious. Everytime we eat this, my husband and I look at eachother and we go, "it's SO good!" This is hardly a recipe, but it's worth the share so try it, and tell everyone about it!

5 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	522
Fat:	8 g
Carbohydrates:	59 g
Protein:	49 g
Cholesterol:	170 g
Sodium:	1864 mg
Fiber:	7 g
Sugars:	0 g
Calculated for total recipe.

Serves: 4-6

Ingredients

2 lb Boneless Skinless Chicken Breasts
24 fl oz Salsa Verde, roasted tomatillo

Bone Broth Rice

1 cup Jasmine Rice
16 fl oz Beef Bone Broth

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Add your 4 chicken breast and 2 containers of roasted tomatillo salsa verde into your pressure cooker. Set on high heat for 10 minutes.
2. While your chicken is cooking, in a small sauce pan, combine your rice and bone broth. Bring to a boil, then reduce heat to low and cover, stirring every couple minutes until cooked through. Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
3. Once your chicken is cooked, remove from pressure cooker and shred it. I usually just use 2 forks, but I know a lot of people like to use their kitchen aid!
4. Return your shredded chicken back to your pressure cooker pot and stir so chicken is well coated with salsa.
5. Serve rice and chicken together and enjoy!

Notes

I have only made this with a pressure cooker, but you can certainly use a slow cooker if you'd like. You can also cook plain chicken breast or boil them, shred, and then return to a pot on medium heat with your salsa to let it heat up and soak into the chicken a little bit. These other methods should work just fine!