Recipe of the Week: Weekday Meal Prep – Chicken Chili Verde

Recipe Adapted from The Real Food Dietitians

Stuck in a dinner rut? We’ve all been there! In these situations, it’s helpful to have premade meal components on hand, that you can mix-and-match throughout the week for a variety of tasty meals. We love how simple this recipe is (you only need 5 minutes to prep), but really love the diversity of meals you can prepare. This zesty chicken would be delicious on top of cauliflower rice, in lettuce-wrapped “tacos,” or in a low-carb, high-fiber tortilla. Top with shredded carrots, avocado, or your favorite salsa, and you have a crunchy and delicious dinner, even on your busiest of days. Enjoy!


Makes 6 servings (4-ounce portions of chicken)


2 lbs boneless, skinless chicken breasts

1 12-ounce jar of salsa verde (we love the Trader Joe’s version, featured in a recent Grocery Store Spotlight)

1 4-ounce can fire roasted green chiles

½ tsp ground cumin

½ tsp dried oregano

Salt and pepper to taste

Optional toppings: fresh cilantro, lime wedges, diced avocado (+70 calories per ¼ avocado), shredded carrots, salsa, radishes  

Cauliflower rice (such as the one from Trader Joe’s), iceberg lettuce for tortilla-free tacos, or the La Tortilla Factory low-carb, high-fiber tortillas


Slow Cooker/Instant Pot Instructions

  • Place chicken in your slow cooker or Instant Pot.
  • In a small bowl, combine salsa, green chiles, cumin, and oregano. Pour over the chicken.
  • Place lid on slow cooker and cook on low heat for 4-6 hours. If using an Instant Pot, cook on the Poultry setting, or set timer for 17-19 minutes.
  • Remove lid and allow chicken to cool slightly before shredding with 2 forks right in the slow cooker/Instant Pot. Add salt and pepper to taste.


Nutrition Facts per 4-ounce portion of chicken (serves 6): 167 calories, 4g fat, 4g carb, 1g fiber, 2g sugar, 30g protein.


Photo: The Real Food Dietitians

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