Chicken Verde Taco Bowls #healthy #lunch

Chicken Verde Taco Bowls #healthy #lunch

Taco Tuesday is going to get significantly increasingly flavorful! Chicken Verde Taco Bowls resemble taco night low carb/keto style! Prepared cauliflower rice, slashed cabbage, destroyed chicken and new tomatillo salsa with all your most loved garnishes makes for one unbelievable feast. Simple to plan for a weeknight supper or an incredible alternative to feast prep and pack for lunch… whichever way I have an inclination this will end up being a most loved on your week by week dinner pivot!

Ideal for a low carb supper or snappy lunch on a sweltering summer day, these Chicken Verde Taco Bowls can't be beat! A mix of veggies, finished with warm chicken, zesty, tart tomatillo salsa and cool, smooth fixings… taco night will rapidly turn into your most loved night of the week!

I cherish utilizing chicken thighs for this since they remain clammy and have a great deal more flavor than chicken bosom. Likewise, they have a superior protein to fat proportion for keto… white meat, not really! You could likewise cook an entire chicken and utilize a blend! There are a couple of parts to the formula however don't let that stop you… they are very simple and would all be able to be set aside a few minutes!

Also Try Our Recipe : ORANGE CHICKEN POPPERS (PALEO, AIP, WHOLE 30)

Chicken Verde Taco Bowls #healthy #lunch

INGREDIENTS
Tomatillo Salsa

  • 6 tomatillos, husked and washed
  • 1 white onion, quartered
  • 10 cloves of garlic with peel
  • 2 jalapenos, whole
  • ¼ cup water
  • 1/3 cup cilantro
  • 1 Tbsp. fresh lime juice
  • 2 tsp. salt

Cauliflower Rice

  • 3 T butter
  • ¼ cup diced onion
  • 1-2 garlic cloves, minced or ½ tsp granulated garlic
  • 2 10 oz. packages frozen plain cauliflower rice, like Birds Eye or 4 cups riced cauliflower
  • ¼ tsp cumin
  • Salt & pepper to taste
  • 4 cups roasted chicken thighs, deboned and shredded

Toppings

  • Shredded Cabbage
  • Shredded Monterey Jack Cheese
  • Sour Cream or Mexican Crema
  • Sliced Avocado
  • Minced Purple Onion
  • Chopped Cilantro
  • Lime Wedges

DIRECTIONS
STEP 1 Preheat oven to 450 degrees. On a parchment lined sheet pan place tomatillos, onion, garlic and jalapenos. Roast in oven for 30 minutes. The veggies should be blistered and a little charred and brown. Remove from oven and let cool for 10-15 minutes until cool enough to handle.

STEP 2 Take peeling off garlic and remove stem and seeds from jalapeno. At this point you may want to taste the jalapeno to make sure you are ok with the heat level.

STEP 3 Place tomatillos, onion, peeled garlic cloves, seeded jalapenos, water, salt, cilantro and lime juice in a blender and blend on medium speed until smooth. Pour into bowl for assembly.

STEP 4 If using frozen cauliflower rice, follow package instructions to decreasing steam time to 3 minutes. Carefully open the packages and press cauliflower rice between a couple paper towels to remove some of the excess moisture and set aside. To prepare the cauliflower rice, melt butter over medium high heat in a large skillet. Add onion and sauté until translucent, then add garlic and cook another minute. Add the cauliflower rice to the pan with cumin and cook for 3-4 minutes stirring constantly until heated through about rice begins to brown. Season with salt & pepper to taste. If using fresh riced cauliflower the cooking time will be a little longer, 5-6 minutes or until tender.

STEP 5 Assembly: You can layer your bowl any way you’d like but this is how we do it! Place about ½ a cup of cauliflower rice in the bottom of your bowl and top with a little cheese. Top the rice with about a ½ cup shredded chicken. Spoon on Tomatillo Salsa as desired. Top with Monterrey jack cheese, shredded cabbage, sour cream, avocado or guacamole, minced onion and chopped cilantro. Serve with lime wedges and enjoy!

For More Details : bit.ly/2LCk9sw

Read More Our Recipe : Warm Chipotle Lime Sweet Potato Salad

Post a comment

0 Comments