Shredded Salsa Verde Chicken Bowl with Spanish Cauliflower Rice, Pico de Gallo & Sweet Potatoes

For the Salsa Verde Chicken: Place 2 chicken breasts in a crockpot on high. Add one 4 oz can diced green chilies and 1/2 jar salsa verde. Cook for 3-4 hours and then shred with 2 forks.

For the Spanish Cauliflower Rice: Sauté 2 cloves garlic (minced) and one diced tomato in avocado oil on medium heat for about 5 minutes. Add one bag of cauliflower or broccoli rice (regular rice works too!), corn cut from one cob, 2 tbsp tomato paste, cilantro, juice from one small lime and season with salt, pepper, chili powder, paprika and cumin. Sauté for 5-10 minutes until “rice” is soft. For regular rice just combine all ingredients.

For the Pico de Gallo: Finely chop and combine 2 tomatoes, 1/4 red onion, 1/2 jalapeño, 2 cloves garlic, juice from 1 lime, cilantro, garlic salt and pepper.

For the Sweet Potatoes: Toss sweet potatoes in avocado oil and the same seasoning as the rice (salt, pepper, chili powder, paprika, cumin) and bake for 10-15 minutes each side at 400 degrees Fahrenheit.

To Serve: Combine the shredded salsa verde chicken, Spanish cauliflower rice, and pico de Gallo in a bowl. Serve with the crispy sweet potatoes, chopped romaine lettuce tossed in green goddess dressing, bell pepper, and avocado.