Hey there! If you love bold flavors and easy meals, you are going to love this roasted tomatillo chicken and rice bowl. The secret? Roasting the tomatillos until they are soft and slightly charred. This brings out a rich, tangy taste that makes everything come together beautifully.
And guess what? You can prep this meal in under 30 minutes! So if you’re hungry and need something satisfying, let’s get to it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Baking sheet
- Blender or food processor
- Large skillet
- Medium saucepan
- Sharp knife
- Cutting board
- Mixing bowl
- Tongs
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: Around $15
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Calories per serving: 480 kcal
- Cook method: Roasting, Stovetop
- Season: Perfect all year round
- Course: Main Course
- Cuisine: Mexican-inspired
- Diets: GlutenFreeDiet, DairyFreeDiet
How to Make Roasted Tomatillo Chicken and Rice Bowls
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tbsp olive oil
- 6 tomatillos, husked and rinsed
- 1 small onion, quartered
- 2 cloves garlic, peeled
- 1 jalapeño, stem removed
- ¼ cup fresh cilantro
- ½ lime, juiced
- 2 cups cooked rice (white or brown)
- ½ cup black beans, drained and rinsed
- ½ cup corn kernels
- 1 avocado, sliced
- ¼ cup crumbled cotija cheese (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken thighs | Chicken breast or tofu |
| Tomatillos | Green tomatoes + 1 tbsp lime juice |
| Jalapeño | Poblano or bell pepper (for less heat) |
| Cilantro | Parsley or green onions |
| Black beans | Pinto beans or kidney beans |
| Cotija cheese | Feta cheese or omit for dairy-free |
Instructions
- Roast the tomatillos. Preheat your oven to 425°F. Place tomatillos, onion, garlic, and jalapeño on a baking sheet. Drizzle with a little olive oil and roast for 15 minutes, flipping halfway through. The tomatillos should be soft and slightly charred.
- Blend the sauce. Transfer the roasted veggies to a blender. Add cilantro, lime juice, and a pinch of salt. Blend until smooth. Set aside.
- Season and cook the chicken. In a bowl, mix salt, pepper, cumin, and garlic powder. Rub this seasoning on the chicken. Heat 1 tbsp olive oil in a skillet over medium heat, then cook the chicken for 6-7 minutes per side until golden brown and fully cooked. Let it rest for a few minutes, then slice into strips.
- Assemble the bowls. In each bowl, add a scoop of rice. Top with sliced chicken, black beans, corn, and avocado.
- Drizzle with tomatillo sauce. Spoon the roasted tomatillo sauce over the chicken and rice. Add crumbled cotija cheese if using.
- Serve warm and enjoy.
Helpful Tips
- Roast the tomatillos until they blister for the best smoky flavor.
- Let the chicken rest for at least 5 minutes before slicing so it stays juicy.
- If the sauce is too thick, add a splash of water to loosen it up.
- Use a meat thermometer to ensure the chicken reaches 165°F inside.
- Double the sauce recipe and keep extra in the fridge for tacos or nachos.
What to Serve with Roasted Tomatillo Chicken and Rice Bowls
This dish is a full meal on its own, but if you want to take it up a notch, serve it with:
- Warm tortillas on the side
- A fresh cucumber or tomato salad
- A glass of cold horchata or lemonade
How Do You Serve the Recipe?
A deep bowl works best to hold everything together. If you want to get fancy, use a shallow plate and arrange the ingredients neatly.
Where Do You Serve This Recipe the Most?
This is great for meal prep, family dinners, or a quick weeknight meal. You can also pack it for lunch since it tastes just as good cold.
Storage
Short-Term Storage (Room Temperature)
- If you’re eating it within 2 hours, keep it covered at room temperature.
Refrigeration
- Store leftover chicken, rice, and sauce separately in airtight containers.
- They will stay fresh for up to 4 days in the fridge.
Freezing
- The tomatillo sauce freezes well for up to 3 months in a freezer-safe container.
- Cooked chicken can be frozen for up to 2 months. Thaw in the fridge before reheating.
- Rice freezes too, just store it in portions for easy reheating.
Frequently Asked Questions
Can I use store-bought tomatillo salsa instead?
Yes, but roasting your own tomatillos gives a fresher, richer flavor. If using store-bought, look for a brand with simple ingredients and no added sugar.
What type of rice works best?
White rice, brown rice, or even cauliflower rice works. If you want more flavor, cook the rice with chicken broth instead of water.
Can I grill the chicken instead of pan-searing?
Yes! Grilling adds a nice smoky taste. Just make sure to oil the grates and cook the chicken over medium heat for about 6-7 minutes per side.
Is this recipe spicy?
It has a mild kick from the jalapeño, but you can remove the seeds for a milder taste or use bell pepper instead.
Can I meal prep this?
Yes, just store everything separately so the rice doesn’t get soggy. When ready to eat, reheat and assemble.
Meta Description
Roasted Tomatillo Chicken and Rice Bowls Recipe is an easy, flavor-packed meal made with roasted tomatillos, juicy chicken, and fresh toppings. Ready in 35 minutes.