Salsa Verde Chicken Rice Bowls for Two

Salsa verde chicken rice bowls for two are my answer to those nights when you want a really good dinner but don't have much time to make it. Ground Chicken cooks quickly in one skillet with taco seasoing, red salsa, salsa verde and a little hot sauce, while a pouch of frozen cilantro lime rice takes just three minutes in the microwave. Add avocado, crunch tortilla chips, pickled onions, and a drizzle of homemade cilantro lime sauce, and dinner is on the table in about 20 minutes.

This is a chicken and rice bowl for two that relies on a few very good shortcuts-because cooking for two doesn't mean everything has to be made from scratch.

Jump to:

• Why you'll love this chicken rice bowl
• The inspiration for these salsa verde chicken bowls
• The shortcuts that make this chicken rice bowl so fast
• How to make salsa verde chicken rice bowls
• A note about the toppings
• Share your thoughts
• Common questions about this recipe
• Related
• Salsa Verde Chicken Rice Bowls for Two Recipe
• my new cookbook is here!

The inspiration for these salsa verde chicken bowls

This recipe actually started at book club.

Our host made a delicious salsa verde chicken in the slow cooker. It was exactly the kind of recipe I love when I'm feeding a crowd: put everything in the crockpot, let it do its thing, and dinner is ready when everyone arrives.

But I wanted to make a version for two people on a busy weeknight.

So instead of the slow cooker, I pulled out one skillet. Instead of a package of chicken breasts or thighs that needs to cook for hours and then be shredded, I used ground chicken. And instead of making a pot of rice, I reached into the freezer.

The result is all the flavor of salsa verde chicken in a much faster chicken taco bowl for two.

And because we're cooking for two, there's no giant casserole dish of leftovers staring at you from the refrigerator.

The shortcuts that make this chicken rice bowl so fast

• Ground chicken Think taco meat, but with chicken. Ground chicken is already minced, so it cooks quickly and has plenty of surface area to absorb all that taco seasoning and salsa. There is no waiting for a chicken breast to cook through and no shredding step at the end. Once the chicken is browned, I add the taco seasoning, red salsa, salsa verde and hot sauce right to the skillet. A few minutes of simmering and the chicken is ready for the bowls.
• Store bought Frozen cilantro lime rice. This is one of my favorite freezer shortcuts for cooking for two. I use Grain Trust Cilantro Lime Rice, which I find at Whole Foods and sometimes at my local grocery store. One pouch is the perfect amount for two bowls and cooks in about three minutes in the microwave. I can keep a few packages in the freezer and have rice ready whenever I need it. Of course, you can make your own rice. But on a night when I'm trying to get dinner on the table quickly, I'm very happy to let someone else cook the rice.
• Jarred salsa does the heavy lifting. There is very little chopping here.
  No onion to dice. No tomatoes to chop. No peppers to roast. Just open a jar. I use both chunky red salsa and salsa verde. The red salsa brings tomato and chile flavor, while salsa verde adds the bright, tangy flavor of tomatillos. A splash of hot sauce brings another little kick. Use mild or spicy salsa depending on what you like.

See recipe card for quantities.

Buy just the taco seasoning you need

When you're cooking for two, you don't need to buy a whole packet of taco seasoning for every recipe.

If your grocery store has bulk spices, grab just a teaspoon or two. It's one of my favorite ways to shop for a smaller table because I buy what I need instead of collecting half-used packets in the spice drawer.

Or make your own.

For exactly 2 teaspoons of homemade taco seasoning, stir together:

• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt

Want a little more personality? Add a pinch of smoked paprika, dried oregano or cayenne.

How to make salsa verde chicken rice bowls

Taste and adjust the seasoning. More hot sauce? More salt? This is your bowl-make it yours.

Step 3 | Make the cilantro lime sauce

While the chicken simmers, stir together sour cream, mayonnaise, fresh cilantro, garlic, lime juice and honey.

Season with a little salt.

The sauce is creamy, tangy, fresh and just slightly sweet. It is also the thing that makes these bowls feel a little more special than simply putting chicken and salsa over rice.

And if you want to make this dinner even faster, use your favorite prepared cilantro lime sauce or dressing.

Step 4 | Heat the rice

Prepare the frozen cilantro lime rice according to the package directions.

Mine takes about three minutes in the microwave.

See? Dinner is happening.

Step 5 | Build your bowls

I like:

• sliced avocado
• shredded lettuce
• tortilla chips
• pickled red onions - check out the recipe for quick pickling recipe for burger toppings, any of the burger toppings will work great in these chicken rice bowls
• pickled jalapeños
• sliced green onions
• fresh cilantro
• lime wedges
• plenty of cilantro lime sauce

Then grab a fork and dig in.

A note about the toppings

This is where I think a chicken rice bowl really shines.

You don't need every topping listed above. Use what you have and what you love.

The avocado adds creaminess. Lettuce adds crunch. Tortilla chips bring a salty crunch. Pickled onions and jalapeños add brightness and acidity.

And that cilantro lime sauce? Don't be shy.

If you already have my quick pickled onions from my burger topping post, they are fantastic here. You can also add sliced jalapeños right into the same pickling brine with the onions.

Related

Looking for other chicken, shrimp or lamb and rice bowl recipes like this? Try these: