Salsa Verde Chicken Power Bowls

For Instant Pot Salsa Verde Chicken: Place 2 large chicken breasts in your Instant Pot. Cover them with 1 jar of salsa verde and 1 4oz can of roasted green chilies. Turn the valve to sealing and select Pressure Cook for 10 minutes. Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (do NOT quick release). Remove the chicken, shred it with 2 forks, and add it back into the sauce.

Alternatively, for Slow Cooker Salsa Verde Chicken: Cook the chicken breasts in a slow cooker with the salsa verde and roasted green chilies for 4 hours on high or 7-8 hours on low. Shred the chicken and add it back to the sauce.

To serve as Power Bowls: Roast sweet potatoes at 400 degrees Fahrenheit (200°C) for 12-14 minutes per side until tender. Serve the shredded salsa verde chicken with romaine lettuce, tomato, avocado, roasted sweet potato, and your favorite Whole30-friendly dressing like Primal Kitchen Foods thousand island or ranch dressing.