Salsa Verde Chicken Meal Prep
This meal is packed with flavor! A delicious weekly meal prep!
Equipment
- Crockpot
Ingredients
- 2-3 Frozen Chicken Breasts
- 1 16oz Jar Herdez Salsa Verde Mild
- 4 oz Light Cream Cheese
- 1 can Black Beans *strained and rinsed
- 1 1/2 cups Minute Rice
- 1 1/2 cups Water
- 1-2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
Instructions
- Place 2-3 frozen chicken breasts in the crockpot. Add one jar of salsa verde and 4oz of light cream cheese.
- Cook on high for 4-6 hours.
- Once the chicken is cooked through, (to at least 165°) take the chicken out of the crockpot, place on a plate, shred the chicken with 2 forks. While the chicken is removed from the crockpot, use a whisk or an immersion blender to combine the cream cheese and the salsa verde for about 30 seconds. Once the cream cheese and salsa verde are combined, add the chicken back into the crockpot with 1 tsp salt and 1/4 tsp black pepper.
- Place 1.5 cups minute rice and 1.5 cups water into a microwaveable bowl. Cover and cook for 7 minutes. Remove the rice from the microwave and let rest for 5 minutes, until the water is absorbed. Then fluff with a fork and add 1/2 tsp salt.
- Open can of black beans, strain and rinse with hot water till the water runs clear. Put beans in a bowl with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp onion and 1/4 tsp garlic powder. Stir to combine.
- Using 5 meal prep containers, scoop 1/2 cup rice, 1/4 cup black beans, and an equal amount of chicken into all 5 containers.
- When you are ready to eat, vent the lid of the container slightly and heat for 1 minute. Enjoy!
Notes
These meals will last 5 days in the refrigerator. If you want to meal prep for 2 people, or if you are bulking, or need more fuel, simply double this recipe!
My favorite way to eat this, the day of, is to heat the meal all the way through, and then add shredded lettuce and hot sauce! It makes it a yummy salad, or you can always eat it as is, a burrito bowl!