Chicken Bowl Recipe
shredded chicken, arroz verde, and refried pinto beans with jack cheese
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Ingredients
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Chicken
Arroz Verde
Refried Beans
Toppings
Method
Chicken Preparation
- 1
Season and Sear Chicken
In a skillet, heat olive oil over medium heat. Season chicken breasts with garlic powder, salt, and black pepper.
- 2
Cook Chicken
Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let cool.
- 3
Shred Chicken
Once cooled, shred the chicken using two forks and set aside.
Arroz Verde Preparation
- 4
Blend Green Mixture
In a blender, combine fresh cilantro, green onions, and lime juice. Blend until smooth.
- 5
Cook Rice
In a saucepan, heat vegetable broth over medium heat. Add rice and the blended green mixture to the broth.
- 6
Finish Rice
Bring to a boil, then reduce heat to low, cover, and cook for about 18-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
Refried Beans Preparation
- 7
- 8
- 9
Season Beans
Season with salt and stir well. Remove from heat.
Assembly
- 10
Layer Ingredients
In a bowl, layer shredded chicken, arroz verde, and refried beans.
- 11
Add Toppings
Top with shredded jack cheese, chopped cilantro, and a dollop of sour cream.
