CHICKEN VERDE TACO BOWLS #diet #lowcarb

 Ideal for a low carb supper or snappy lunch on a sweltering summer day, these Chicken Verde Taco Bowls can't be beat! A mix of veggies, finished with warm chicken, zesty, tart tomatillo salsa and cool, smooth fixings… taco night will rapidly turn into your most loved night of the week!

 Chicken Verde Taco Bowls resemble taco night low carb/keto style! Prepared cauliflower rice, slashed cabbage, destroyed chicken and new tomatillo salsa with all your most loved garnishes makes for one unbelievable feast. Simple to plan for a weeknight supper or an incredible alternative to feast prep and pack for lunch… whichever way I have an inclination this will end up being a most loved on your week by week dinner pivot!

 Actually, it was so great I made an additional cluster of Tomatillo Salsa and destroyed chicken to keep in the cooler for the following couple of days so we could have these dishes for lunch… they were so great!

 Also Try Our Recipe : SLOW COOKER MEXICAN CHICKEN SOUP 
CHICKEN VERDE TACO BOWLS #diet #lowcarb

 INGREDIENTS
Tomatillo Salsa
  • 6 tomatillos, husked and washed
  • 1 white onion, quartered
  • 10 cloves of garlic with peel
  • 2 jalapenos, whole
  • ¼ cup water
  • 1/3 cup cilantro
  • 1 Tbsp. fresh lime juice
  • 2 tsp. salt
Cauliflower Rice
  • 3 T butter
  • ¼ cup diced onion
  • 1-2 garlic cloves, minced or ½ tsp granulated garlic
  • 2 10 oz. packages frozen plain cauliflower rice, like Birds Eye or 4 cups riced cauliflower
  • ¼ tsp cumin
  • Salt & pepper to taste
  • 4 cups roasted chicken thighs, deboned and shredded
Toppings
  • Shredded Cabbage
  • Shredded Monterey Jack Cheese
  • Sour Cream or Mexican Crema
  • Sliced Avocado
  • Minced Purple Onion
  • Chopped Cilantro
  • Lime Wedges
DIRECTIONS
  1. STEP 1 Preheat oven to 450 degrees. On a parchment lined sheet pan place tomatillos, onion, garlic and jalapenos. Roast in oven for 30 minutes. The veggies should be blistered and a little charred and brown. Remove from oven and let cool for 10-15 minutes until cool enough to handle.
  2. STEP 2 Take peeling off garlic and remove stem and seeds from jalapeno. At this point you may want to taste the jalapeno to make sure you are ok with the heat level.
  3. STEP 3 Place tomatillos, onion, peeled garlic cloves, seeded jalapenos, water, salt, cilantro and lime juice in a blender and blend on medium speed until smooth. Pour into bowl for assembly.
  4. Visit bit.ly/2D0kX8e for full instructions.


Read More Our Recipe : Mexican Chopped Salad