These Salsa Verde Chicken Bowls are THE definition of easy meal prep! The Salsa Verde Chicken cooks in the Crockpot (making it so juicy!) while we quickly char the grilled vegetables in the air fryer.
So hands off, macro-friendly and makes the perfect lunch. Easily swap the rice out and serve chicken and peppers in a tortilla or alongside tortilla chips instead!
For the peppers and onions: Preheat the air fryer to 400F. Add the pepper and onion slices to a large bowl and add the oil, salt, garlic powder and black pepper.
To Assemble: Add 1/2 cup cooked rice to one side of your meal prep container, add 1/2 cup slow cooker chicken (139g) to the other side and add 1 cup cooked peppers (44g) and onions to the middle.