Name: Salsa Verde Shredded Chicken
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.5 cup salsa verde; 0.25 cup yellow onion; 1 tsp garlic; 0.5 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup black beans; 0.5 cup cooked brown rice; 0.25 whole avocado; 1 tbsp fresh cilantro; 0.5 whole lime

Nutrition

Per serving

667 calories

Protein: 67g; 41% of calories
Carbs: 67g; 40% of calories
Fat: 14g; 19% of calories

Instructions

Prep 10 min · Cook 4 hr

Finely dice the yellow onion and mince the garlic.
Place the chicken breast in the bottom of a slow cooker and season both sides with cumin, sea salt, and black pepper.
Pour the salsa verde over the chicken and add the diced onion and minced garlic.
Cover the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours until the chicken is tender and easy to shred.
Once cooked, remove the chicken to a bowl and shred it using two forks, then return the meat to the slow cooker to toss with the remaining juices.
Rinse and drain the black beans, then warm them along with the pre-cooked brown rice.
Assemble the meal by placing the shredded chicken over the rice and beans.
Garnish with sliced avocado, chopped fresh cilantro, and a fresh squeeze of lime juice.

Nutrition

Ingredients

Instructions

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