Having coached thousands of clients on nutrition and wellness over the past 12 years, I always come back to salsa verde chicken as a favorite. It’s simple, nourishing, and incredibly easy to make in advance—it takes only about five minutes to prep, which is especially helpful for busy weeks. It’s also a perfect example of how a little planning can set you up for success. Doubling this recipe is highly encouraged so there are plenty of leftovers ready to go. It’s also kid-approved, which makes it a win for the whole family.
This is a protein-packed dinner that works beautifully in a variety of ways. It can be served over cauliflower rice, served over a bed of greens, or paired with Siete brand tortillas or taco shells for a gluten-free, grain-free, lighter, lower-carbohydrate meal. Or use any tortillas or taco shells you have. It also works well over traditional rice.
One of the best habits to build with meals such as these is adding more vegetables when reheating. Even a handful or two of additional greens can make a meaningful difference in overall fiber intake, which supports digestion, blood sugar balance, and hormone health. The addition of fresh spinach in this recipe is intentional, and there’s always room to add even more or swap in other vegetables depending on what’s on hand.
The salsa verde is truly the star of this dish. It brings incredible flavor with minimal effort, tying everything together in a way that feels both bright and satisfying. It’s one of those ingredients that elevates the entire meal without requiring extra steps in the kitchen.
This is the kind of healthy meal that fits seamlessly into real life—simple, nourishing, and something that can be relied on again and again without overthinking. I love simplicity!
Serves 4
- 1 1/2 pounds raw skinless chicken tenders or chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 2 cups chopped fresh spinach or kale
- 16 ounces organic salsa verde
- Salt and pepper to taste
Toppings (Optional)
- Guacamole or avocado
- Cheese
- Extra spinach or vegetables
- Fresh cilantro
This recipe can be prepared using either a slow cooker or an Instant Pot, making it adaptable to different schedules and preferences.
For the slow cooker, season the chicken with garlic powder, oregano, cumin, salt, and pepper, then place it in the bottom of the slow cooker. Cover with salsa verde and cook on high for about 2 hours or on low for 4 hours. Once the chicken is fully cooked and tender, shred it using two forks, adjust seasoning if needed, and keep warm.
For the Instant Pot, season the chicken in the same way and place it at the bottom of the pot. Add the salsa verde, secure the lid, and cook on high pressure for 20 minutes. Release pressure either quickly or naturally, then remove the chicken and shred it with two forks.
Once the chicken is shredded, stir in the chopped spinach until just wilted. This adds a boost of nutrients while keeping the texture and flavor fresh.
