Trader Joe’s Green Chili Chicken Bowl Recipe

This creamy, tangy Trader Joes Green Chili Chicken Bowl is made with tender chicken, hearty ancient grains, and salsa verde, ready in just 25 minutes. The hero moment arrives when the shredded Monterey Jack cheese melts into the hot green sauce, creating a rich coating for the brown rice and quinoa. I love making a double batch of this recipe to guarantee satisfying lunches for the whole week.

Better Than Takeaway

I used to rely on the freezer aisle for quick lunches until I realized how easy this bowl is to replicate at home. The original Trader Joe’s version is delicious but often leaves me hungry an hour later due to the small portion size.

By making it from scratch, I can double the roasted peppers and use fresh chicken thighs for better texture. It was a surprise to see how simple pantry staples like jarred salsa verde could mimic that complex, tangy flavor profile perfectly without any preservatives.

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Trader Joes Green Chili Chicken Bowl Ingredients

• For the Base:
• 1 cup brown rice, uncooked (or 2 cups cooked)
• 1/2 cup quinoa, uncooked (or 1 cup cooked)
• 2 1/2 cups chicken broth (for cooking grains)
• For the Chicken & Sauce:
• 1 lb boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 jar (16 oz) salsa verde (green chili sauce)
• 1 cup frozen corn
• 1 can (15 oz) black beans, rinsed and drained
• For Topping:
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped

How To Make Trader Joes Green Chili Chicken Bowl

1. Cook the Grains: Rinse the brown rice and quinoa together in a mesh strainer. Combine them in a pot with the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes until tender and water is absorbed.
2. Sear the Chicken: While grains cook, heat olive oil in a large skillet over medium-high heat. Toss the diced chicken with cumin, garlic powder, onion powder, and salt. Add to the hot skillet and sear for 5-6 minutes until browned and cooked through.
3. Simmer the Sauce: Lower the heat to medium. Pour the jar of salsa verde into the skillet with the chicken. Stir in the frozen corn and rinsed black beans. Simmer for 3-4 minutes until the sauce is hot and bubbly.
4. Assemble the Bowls: Fluff the cooked grains with a fork and stir them directly into the skillet (or portion grains into bowls and top with the chicken mixture).
5. Melt the Cheese: Top the hot mixture with shredded Monterey Jack cheese. Cover the pan with a lid for 1-2 minutes until the cheese is completely melted and gooey. Garnish with fresh cilantro before serving.

Recipe Tips

• Use Rotisserie Chicken: To make this in under 15 minutes, skip the searing step and use shredded rotisserie chicken. Add it directly to the skillet with the salsa verde and veggies to warm through.
• The Right Cheese Matters: The original bowl uses Monterey Jack for its superior melting quality. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grate your own block if possible.
• Adjusting Moisture: The frozen meal is quite saucy. If your home version seems dry after adding the grains, splash in a little extra chicken broth or water to loosen it up before adding the cheese.

What To Serve With Green Chili Chicken Bowl

Since this is a complete meal in a bowl, I like to keep sides simple and fresh to cut through the richness. A few slices of ripe avocado or a dollop of sour cream adds a nice cooling contrast to the tangy green chilies. For extra crunch, serve with a handful of tortilla chips or warm flour tortillas on the side.

How To Store

This recipe is excellent for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days. You can also freeze individual portions for up to 2 months; just let them thaw in the fridge overnight before microwaving to prevent the rice from becoming mushy.

FAQs

Is this recipe gluten-free? Yes, as long as you double-check that your salsa verde and spices are certified gluten-free. Quinoa, brown rice, and corn are naturally gluten-free ingredients.

Can I use cauliflower rice instead? Absolutely. To keep it low carb, swap the brown rice and quinoa for cauliflower rice. Sauté the cauliflower rice in the skillet before adding the sauce to ensure it doesn’t get soggy.

Is the green chili sauce spicy? Most jarred salsa verde is mild to medium. If you are sensitive to spice, look for a “mild” label or use green enchilada sauce, which tends to be gentler than roasted salsa verde.

Nutrition

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 920mg
• Total Carbohydrate: 45g
• Protein: 32g