green salsa chicken

Fast, EASY, one skillet recipe!! Between the salsa verde, lime juice, and cilantro mixed with juicy chicken, rice, and beans, you&#x27;ll be hooked! Perfect for busy weeknights and meal prepping!!

15-Minute Salsa Verde Chicken, Rice, and Beans

olive oil

sweet Vidalia onion, diced small

chicken breast, diced into bite-sized pieces

garlic, finely minced or pressed

cumin

oregano oregano

black beans,

lime juice,

salt and pepper, optional and to taste

To a large skillet, add the olive oil,...

To a large skillet, add the olive oil, onion, and saute over medium high heat for 3-4 minutes, or until onion is beginning to soften.

Add the chicken and cook until done, about...

Add the chicken and cook until done, about 5 minutes. Stir and flip frequently to ensure even cooking

Add the garlic, evenly sprinkle the cumin, Mexican...

Add the garlic, evenly sprinkle the cumin, Mexican oregano, and cook for about 1 minute, or until fragrant; stir nearly continuously.

Add the salsa verde, rice, black beans, and...

Add the salsa verde, rice, black beans, and stir to combine.

Add the lime juice, cilantro, optional salt and...

Add the lime juice, cilantro, optional salt and pepper, stir to combine, and taste. If necessary, add additional salt, pepper, cumin, lime juice, etc.as desired. Serve immediately.

The easiest salsa verde chicken recipe made in the pressure cooker! Whip up this amazing shredded chicken for tacos, burrito bowls, enchiladas, lettuce wraps, and more!

Chile Verde Shredded Chicken

chicken thighs*

onion

green enchilada sauce

green salsa**

green chilies

tsp sea salt (to taste)

Add all of the ingredients for the shredded chicken to your Instant Pot.

Give everything a big stir so that all of the ingredients are evenly dispersed.

Press “Manual” or “Pressure Cook” and adjust the time for 20 minutes, making sure your Instant Pot is set to high pressure. Keep the steam valve closed (in the “sealing” position) for the cooking process. The Instant Pot will take about 10 to 15 minutes to come to full pressure before it goes into its 20 minute cycle.

Once the 20 minutes is up, you can use the quick release valve to release any remaining pressure, or allow the Instant Pot to naturally release for 10 to 30 minutes. I always take the longer approach as it results in even more tender chicken. For frozen chicken, pressure cook on high pressure for 24 minutes.

Use tongs to transfer the cooked chicken thighs to a cutting board and use two forks to shred it to your desired consistency.

Transfer the shredded chicken back to the pressure cooker and allow it to sit in the juices until you’re ready to use it. Taste the chicken for flavor and add additional salt to your personal taste. Use a slotted spoon to scoop out the chicken.

Use chile verde chicken for tacos, burrito bowls, burritos, and more. I like making burrito bowls with homemade Mexican Rice (or steamed brown rice), black beans, salsa, and guacamole. For low-carb, make burritos with cauliflower rice or tacos using low-carb tortillas.

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15-Minute Salsa Verde Chicken, Rice...

Chile Verde Shredded Chicken

Top 2 green salsa chicken recipes from across the web

The most viewed green salsa chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15-Minute Salsa Verde Chicken, Rice...

Chile Verde Shredded Chicken

The most viewed green salsa chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine