Salsa Verde Chicken and Rice Bowls | Happy and Full
Salsa Verde Chicken and Rice Bowls
15 mins prepServes 4
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.
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.
