Tomatillo Chicken and Rice Bowls

Tomatillo Chicken & Rice Bowls

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 3-4 1x



  • 1 c white rice (can also sub cauliflower rice for low-carb option) 
  • 1 1/2 lbs boneless skinless chicken breasts, cooked and shredded (can also use rotisserie chicken)
  • 2 c Roasted Tomatillo Salsa (recipe below, can also use store bought roasted salsa verde)
  • OPTIONAL TOPPINGS: Cherry tomatoes, cilantro, avocado, green onion, lime wedges, jalapeños, sour cream, salsa


  • 1012 tomatillos, husk removed and washed
  • 1 white onion, quartered
  • 2 serrano peppers, stems removed
  • 2 jalepenos, stems removed
  • Juice of 12 limes
  • 1 tsp salt, more to taste
  • 2 large handfuls cilantro


  1. To prepare the salsa, line baking sheet with foil and pre-heat broiler.
  2. Place tomatillos, onions, Serrano’s, and jalepenos on baking sheet and roast until all sides are nicely charred. Turn once tops are charred until all sides are nicely roasted… (about 20-25 minutes)
  3. Toss everything in the blender/food processor including juices, and add lime juice, salt, and cilantro. Pulse until desired consistency is acheived.
  4. In a medium sized mixing bowl, combine the shredded chicken and 1 1/2 c tomatillo salsa.
  5. To assemble the bowls, add rice to each bowl followed by chicken and toppings of choice!

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