Chicken Verde Bowl Recipe

1. Prep and marinate

Pat chicken thighs dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp ground cumin. Rub with 1 tbs olive oil and 2 minced garlic cloves. Place chicken in a shallow dish or zip-top bag and pour 1 cup salsa verde over it. Add 2 tbs lime juice and 1/4 cup chopped cilantro, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

2. Cook

Heat a large skillet over medium-high heat. Add a light drizzle of oil if pan is dry. Remove chicken from marinade (reserve the marinade). Sear chicken 4–5 minutes per side until browned. Lower heat to medium, pour the reserved salsa verde into the pan, cover, and simmer 6–8 minutes until chicken reaches 165°F (74°C) and sauce thickens slightly. If using an oven, preheat to 400°F and bake covered for 12–15 minutes. Remove chicken and let rest 5 minutes, then slice or shred. Spoon pan sauce over the sliced chicken.

3. While chicken cooks, heat 1 tbs olive oil in a small saucepan over medium heat. Add drained black beans, 1/2 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir to coat and add 2 tbs water or chicken broth. Cook 4–5 minutes, mashing a few beans with the back of a spoon to thicken. Taste and adjust seasoning. Finish with a squeeze of lime if desired.

4. Prepare the base. If using rice, fluff 2 cups cooked cilantro-lime rice. If using salad, arrange 2 cups mixed greens in bowls.

5. Assemble bowls. Divide the rice or greens between two bowls. Spoon half the black beans into each bowl. Top with sliced or shredded chicken verde and generous spoonfuls of the reduced salsa verde from the pan.

6. Add toppings. Arrange sliced avocado, halved cherry tomatoes, and thinly sliced red onion on each bowl. Sprinkle 2 tbs crumbled cotija or feta between the two bowls (adjust to taste). Drizzle with extra salsa verde or hot sauce if you like more heat.

7. Finish and serve. Garnish with extra chopped cilantro and a lime wedge on each bowl. Serve immediately while warm.