If you’re craving a vibrant, satisfying meal that’s both healthy and bursting with flavor, then you’re going to fall head over heels for this Salsa Verde Chicken Burrito Bowl (Keto and Whole30) Recipe. This dish masterfully combines tender, juicy chicken simmered in tangy salsa verde with crisp veggies and fragrant cilantro, all layered over light, fluffy cauliflower rice. It’s a colorful, wholesome bowl that feels indulgent without any of the guilt. Whether you’re following Keto or Whole30, this recipe hits every note for a crowd-pleasing, easy-to-make dinner that will have you coming back for seconds.

Ingredients You’ll Need

Inside a shiny silver pot, there is a base layer of thick green sauce with a chunky texture on the right side. On top of the sauce, there is a pink raw chicken piece slightly covered with red chopped peppers scattered around it. On the left side, there is a pile of white sliced onions with smooth, curved layers. Small bits of chopped garlic are sprinkled in the middle of the pot, resting partly on the onions and the chicken. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Salsa Verde Chicken Burrito Bowl (Keto and Whole30) Recipe starts with a handful of fresh, simple ingredients that each play an essential role. From juicy chicken breasts to bright bell peppers and zesty salsa verde, each element brings a unique flavor, texture, and color that make this dish pop.

1.5 lbs boneless, skinless chicken breast or thighs: Your protein powerhouse that soaks up the salsa verde perfectly.
1 16-ounce jar compliant salsa verde sauce: The tangy, vibrant heart of the dish.
1/4 tsp ground cumin: Adds earthy warmth and depth.
1/2 tsp ground coriander: Brings a subtle citrusy sweetness.
1 red jalapeño pepper, diced: Just the right kick of heat to wake up your taste buds.
1 onion, sliced: Provides a sweet, mellow base when cooked.
2 cloves garlic, finely minced: Infuses the dish with rich aromatics.
1 tbsp olive oil: For sautéing and adding a silky texture.
2 tbsp ghee: Boosts buttery flavor and keeps it Whole30-friendly.
1/2 lb sweet mini bell peppers, sliced (or 2 red/orange bell peppers): Offers vibrant color and a juicy crunch.
Garlic seasoning (Balanced Bites Trifecta blend recommended): Enhances the overall flavor profile with a garlicky punch.
2 12-ounce bags frozen cauliflower rice: A light, grain-free base that soaks up all those delicious juices.
2 tbsp chopped cilantro leaves, plus more to garnish: Adds freshness and bright herbal notes.
1 head romaine lettuce, thoroughly washed and chopped: For added crunch and to lighten up the bowl.
1 small red onion, diced: Adds sharpness and texture.
1 avocado, sliced or guacamole: Creamy contrast that balances the spices.
Lime wedges to garnish: A zingy finishing touch that lifts the entire bowl.
Hot sauce to serve: For those who love an extra fiery kick.

How to Make Salsa Verde Chicken Burrito Bowl (Keto and Whole30) Recipe

Step 1: Prepare the Chicken and Vegetables

Start by heating the olive oil and ghee in a large skillet over medium heat. Once shimmering, add the sliced onions, diced jalapeño, and minced garlic. Sauté until the onions soften and become translucent, releasing their sweet aroma. This creates a flavorful bed for your chicken.

Step 2: Season the Chicken

Sprinkle the chicken breasts or thighs with the ground cumin, ground coriander, and garlic seasoning. Toss to ensure every piece is evenly coated with these aromatic spices, setting the stage for a deeply flavorful bite.

Step 3: Cook the Chicken in Salsa Verde

Place the seasoned chicken pieces into the skillet with the sautéed vegetables. Pour the salsa verde sauce over the top, making sure every piece is nestled in the green goodness. Cover and let everything simmer gently until the chicken is tender and cooked through, about 20 minutes. The chicken will soak in that tangy, zesty salsa, making it incredibly juicy.

Step 4: Prepare the Bell Peppers and Cauliflower Rice

While the chicken cooks, toss the sweet mini bell peppers into another pan with a little ghee or olive oil and a pinch of garlic seasoning. Sauté them until just tender but still vibrant and slightly crisp. In a separate pan, warm the frozen cauliflower rice according to the package directions, seasoning lightly with garlic seasoning and chopped cilantro to boost flavor.

Step 5: Assemble the Burrito Bowls

Once the chicken is cooked and the vegetables are ready, it’s time to build your bowl. Start with a base of chopped romaine lettuce, then add a generous scoop of cilantro-infused cauliflower rice. Top with sliced chicken, sautéed peppers, diced red onion, and fresh avocado or a scoop of guacamole. Don’t forget a squeeze of lime and a sprinkle of cilantro for that final pop of brightness.

How to Serve Salsa Verde Chicken Burrito Bowl (Keto and Whole30) Recipe

The image shows an Instant Pot with a shiny silver inner pot filled with a clear brown broth containing six large pieces of cooked chicken. The chicken pieces are light brown with visible strands and some slight red-brown char marks. Inside the broth, small diced orange carrot pieces and bits of onion float around. The Instant Pot sits on a white marbled surface, and the photo is taken from a bird’s-eye view, showing the contents clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your bowl is where you get to personalize each bite. Fresh chopped cilantro adds a fresh, herbal note, while lime wedges bring a burst of citrusy zing. Avocado slices or guacamole introduce creamy richness that mellows the spicy salsa verde perfectly. For those who love heat, a few drops of hot sauce will elevate the flavors even further.

Side Dishes

This bowl is truly a complete meal on its own, but if you want to round it out, consider serving it alongside a crisp cucumber salad or a light cabbage slaw. These cool, refreshing sides balance the warmth and spice of the burrito bowl, making your meal even more satisfying.

Creative Ways to Present

For a fun twist, turn this hearty bowl into stuffed bell peppers by scooping the chicken mixture into hollowed sweet peppers, then baking them briefly. Or layer all the components in a mason jar for a grab-and-go lunch option. No matter how you present it, this Salsa Verde Chicken Burrito Bowl (Keto and Whole30) Recipe always looks inviting and tastes incredible.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making the dish taste even better the next day. Just keep the avocado or guacamole separate until you’re ready to serve to avoid browning.

Freezing

If you’d like to freeze the meal, remove any fresh garnishes and avocado first. Store the cooked chicken, salsa verde, and vegetables in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or broth if the mixture seems dry. Re-freshen the bowl with fresh cilantro, lime, and avocado after reheating for maximum flavor.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are actually a great choice for this Salsa Verde Chicken Burrito Bowl (Keto and Whole30) Recipe because they stay juicy and tender, absorbing flavors exceptionally well.

Is this recipe suitable for the Whole30 diet?

Yes, it is. Make sure your salsa verde and all seasonings are Whole30 compliant, and use ghee or approved oils – this recipe fits perfectly within those guidelines.

Can I make this recipe dairy-free?

Yes! The recipe already uses ghee, which is clarified butter and generally tolerated on Whole30. If you want to avoid all dairy, substitute with avocado oil or olive oil instead.

What can I substitute for cauliflower rice?

If you’re not following Keto or Whole30, you can use brown rice, quinoa, or even shredded cabbage as a nutritious base for the bowl.

How spicy is this recipe?

The heat level is moderate, thanks to the red jalapeño and the salsa verde. You can easily adjust it by removing seeds from the jalapeño or adding more hot sauce to taste.

Final Thoughts

This Salsa Verde Chicken Burrito Bowl (Keto and Whole30) Recipe has quickly become one of my favorite go-to meals for busy weeknights or when I’m craving something fresh and comforting. It’s packed with bold flavors, nutrient-rich ingredients, and comes together with minimal fuss. I can’t wait for you to try it and make it your own — enjoy every vibrant, delicious bite!