Salsa Verde Chicken Rice Bowl

Ingredients

• 12 oz boneless skinless chicken breast, cubed
• 1.75 cups cooked white rice
• 6 tbsp salsa verde
• 0.75 cup canned black beans, drained
• 0.5 medium avocado, sliced
• 1 oz cheddar cheese, grated
• 1 tbsp olive oil
• 0.5 tsp fine salt

Instructions

1. Season the cubed chicken with the salt. Heat the olive oil in a skillet over medium-high and sear the chicken for 4 minutes, stirring once, until golden on the edges.
2. Pour in the salsa verde, lower the heat to medium, and simmer 5 to 6 minutes until the chicken is cooked through and the sauce thickens and clings.
3. Meanwhile, warm the black beans in a small pot and divide the cooked white rice between two bowls.
4. Spoon the salsa verde chicken and beans over the rice, then top with the sliced avocado and grated cheddar.

Nutrition (per serving)

Calories

644

Protein

51 g

Fat

22 g

Carbs

58 g