Salsa Verde Chicken and Rice Bowls
Serves 415 mins prep15 mins cook
A quick and delicious meal that combines grilled chicken marinated in salsa verde with rice, black beans, feta cheese, and fresh veggies, all assembled into bowls. Perfect for a family-friendly weeknight dinner.
0 servings
What you need
Instructions
1: Pat dry chicken thighs and place in Seal Vax container. 2: Top with half a jar of salsa verde, making sure the chicken is fully coated. 3: Place the vacuum device on the container & seal; store in the fridge for 15 minutes. 4: Meanwhile, start cooking your rice (using a rice cooker or stove top). 5: Rinse and drain can of beans. 6: Chop lettuce, jalapeno, and avocado. 7: Remove chicken from the fridge and open the seal, then grill chicken on a BBQ or griddle for about 5 minutes per side or until it reaches an internal temperature of 165°F. 8: Slice chicken. 9: Assemble bowls starting with rice, beans, chicken, lettuce, jalapeno, avocado, and crumbled feta. 10: Drizzle with extra salsa verde. 11: Store any leftovers in your SEASON•SEAL container for up to 4 days.View original recipe