Salsa Verde Chicken & Rice Bowls

1: Pat dry chicken thighs and place in bowl or storage container.

2: Top with half a jar of salsa verde, ensuring chicken is fully coated.

3: Place in the fridge to marinate for at least 20 minutes or overnight.

4: Meanwhile, start cooking your rice using a rice cooker or stovetop.

5: Rinse and drain the can of beans.

6: Chop lettuce, jalapeno, and avocado.

7: Remove chicken from the fridge and cook on a BBQ or griddle for about 5 minutes per side or until it reaches 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.