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Meal Prep Salsa Verde Chicken Bowls (Easiest Ever)

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 25 minutes
Servings: 4
Calories: 320kcal
Author: Lauren
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!
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Equipment

Ingredients

Salsa Verde Chicken:

  • 2 lb. boneless skinless chicken breast
  • 3/4 cup salsa verde (186g) I use Herdez in the jar
  • 2 Tbsp honey (42g)
  • 1 Tbsp liquid smoke
  • 1 tsp each: salt garlic powder
  • 1/2 tsp cinnamon
  • 1/4 cup freshly chopped cilantro

Peppers & Onions:

  • 1 medium red onion (175g)
  • 2 medium bell peppers (315g) I used green & yellow
  • 1.5 Tbsp olive oil (22g)
  • 1 tsp each: salt & garlic powder
  • 1/4 tsp black pepper

For serving:

  • 2 cups cooked rice I used 2 packs Ben’s Original
  • Avocado optional for serving
  • Queso cheese or other cheese, optional, for serving

Instructions

Cook the Chicken:

  • Add all the ingredients except the cilantro to the Crock Pot and toss around to evenly coat the chicken.
  • Top with lid and cook on high for 2-3 hours or on low for 4-6 hours or until chicken is tender enough to shred.
  • Shred with two forks, toss around in juices then stir in 1/4 cup fresh cilantro.

Cook 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. Toss until well combined.
  • Spray the air fryer basket and place the peppers and onions inside. Air fry for 15-17 minutes, tossing half way through, to ensure they cook evenly.

Assemble:

  • Add cooked rice to one side of your meal prep container, add salsa verde chicken to the other side and add cooked peppers and onions to the middle. Sprinkle with freshly cracked black pepper. When ready to serve, top with diced avocado and queso cheese, if desired, and enjoy!
    Each bowl:
    *1/2 cup salsa verde chicken (139g)
    *1 cup cooked peppers & onions (44g)
    *1/2 cup cooked rice (67g)

Notes

You can also log the components of this meal prep separately if you wish.
  • LFF Crock Pot Salsa Verde Chicken
  • LFF Air Fryer Peppers and Onions

Nutrition

Serving: 1bowl | Calories: 320kcal | Carbohydrates: 34g | Protein: 28g | Fat: 8g | Saturated Fat: 1.3g | Fiber: 2.3g | Sugar: 9g