CHICKEN VERDE TACO BOWLS
May 03, 2022
CHICKEN VERDE TACO BOWLS
Perfect for a low carb dinner or quick lunch on a hot summer day, these Chicken Verde Taco Bowls just can’t be beat! A combination of veggies, topped with warm chicken, spicy, tangy tomatillo salsa and cool, creamy toppings…taco night will quickly become your favorite night of the week!
CHICKEN VERDE TACO BOWLS
Servings: 6-8
Prep: 20 min
Cook: 30 min
Total: 50 min
Difficulty: Easy
By: Emilie
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!