For the chicken:
3 lbs Boneless Chicken Thighs
12 ounces Salsa Verde
8 ounces Green Chiles
1 ½ teaspoons Cumin
1 tablespoon Oregano
For the sauce:
½ cup Mayonnaise
½ cup Favorite Jarred Salsa
1 lime, juiced and zested
Pinch of Salt
Pinch of Pepper
For the bowl:
2 lbs. Cauliflower Rice, roasted
1 can Olives, sliced
8 Radishes, thinly sliced
2 Tomatoes, diced
½ bunch Cilantro, chopped
3 cups Baby Spinach
1 Avocado, diced
Add all ingredients for the chicken into the crockpot and cook on high for 4 hours. Shred with two forks.
Roast your cauliflower rice on a sheet pan for 20 minutes at 400 degrees.
Place mayo, salsa, lime juice and zest and salt and pepper into a mason jar and combine with an immersion blender or food processor.
Build your bowls:
Begin with hot cauliflower rice, spinach next and a scoop of chicken and sauce. Top with radishes, tomatoes, cilantro, and avocado and drizzle with sauce and enjoy!
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