I’ve officially got the easiest and quickest meal to immediately add to your dinner rotation: my 20-Minute Shredded Chicken Verde.

It’s been a permanent staple for me since I first made it in college (when I discovered Trader Joe’s salsa verde), and since we don’t gatekeep around here, I had to share it with you guys too. Trust me, you have to make it!

A SIMPLE AND VERSATILE SHREDDED CHICKEN VERDE

It’s no secret I’m a major Mexican food loving girlie, so it also probably comes as a surprise to no one that this Shredded Chicken Verde is one my most favorite meals to make. Not just because it literally takes 20 minutes, but it tastes incredible and is so versatile.

It’s honestly more of a base of a meal, but can totally be eaten as-is. This perfectly delish shredded chicken can be served over rice, as an easy and flavorful taco or base of a soup (like my Shredded Chicken Verde Bone Broth Soup), or as Bridger recommends, “eat on top of Siete lime chips for best results”. You really can’t go wrong!

I even have a version of this shredded chicken (Mexican Street Tacos with Avocado Chimichurri) in my cookbook, Rachael’s Good Eats.

Oh, and for the record, feel free to make this with any salsa, but we love a verde in our house.

NEVER GETS OLD

As a new mom, I’ve really grown to appreciate quick and easy meals, and this 20-Minute Shredded Chicken Verde was just what I needed to bring back into the rotation this year.

Packed with lean protein (loaded with lots of vitamins and minerals involved in brain function, building muscle and strengthening bones) and the yummiest salsa verde flavor, it’s the perfect dish to whip up for an easy meal for the fam, or to prep ahead to have throughout the week.

And when I tell you it never gets old… you have to add this to your rotation too! Let me know what you think and any new serving ideas you come up with when you make it.

INGREDIENTS YOU’LL NEED:

• Organic chicken breasts
• Jar of salsa (I prefer salsa verde)
• Avocado oil

Optional Toppings:

• Cilantro
• Lime juice

HOW TO MAKE MY 20-MINUTE SHREDDED CHICKEN VERDE

Trim chicken breasts and slice each in half. The thinner they are, the quicker they cook. Season with salt and pepper on both sides.

Using a medium pot, turn the stove on medium to high heat. Add oil, then the chicken to sear on either side for 2-3 minutes.

Pour in salsa, reduce heat to low, then cover with a lid for 10 minutes.

Remove chicken and transfer to a cutting board (or stand mixer to mix). Use two forks and shred. Add chicken back to the pot, toss, and it’s ready to go.

To Serve and Store:

Serve over rice with cilantro, sliced jalapeño and avocado; add a side of sour cream or a dollop on top. Enjoy!

Store in an airtight container in the fridge for up to 3-4 days.

RECIPE SUBSTITUTIONS & QUESTIONS

This is a super simple recipe, so feel free to get creative with it. Use your favorite jar of salsa (doesn’t have to be verde), or you could even try making with an enchilada sauce.

Option to prep this ahead of time and store in the fridge so you have quick and easy meals on hand throughout the week.

The serving options are kind of endless too! A few I already mentioned are to serve over rice, in tacos, or with your favorite chips. You could even make a little shredded chicken quesadilla with it. Let me know any serving ideas you come up with below!

WHAT IS THE DIFFERENCE BETWEEN SALSA AND SALSA VERDE?

The main difference between salsa and salsa verde is the type of tomatoes used to make the salsa. Salsa verde is made with tomatillos, which are green, and regular salsa uses ripened red tomatoes.

Green salsa/salsa verde is generally considered to be milder in terms of spiciness when compared to regular salsa, but it also depends on the other ingredients.

IS THERE A DIFFERENCE BETWEEN SHREDDED CHICKEN AND PULLED CHICKEN?

Nope! There’s no difference between shredded chicken and pulled chicken. Both references are used interchangeably and refers to the idea of a meat being cooked until tender, then “shredding” or “pulling” along the meat’s grain.

MORE EASY AND DELICIOUS CHICKEN RECIPES YOU’LL LOVE:

Chicken & Wild Rice Soup

Nourishing Chicken Chili

15-Minute Crispy Chicken (Gluten-Free, Dairy-Free)

Crispy Chicken Parm (Gluten-Free)

Asian-Inspired Chicken Salad     

Click here to watch the reel I made of this recipe 🙂