Chicken Salsa Rice Bowl

• 110 g (110 g cooked skinless rotisserie chicken breast, shredded) — Cooked skinless rotisserie chicken breast
• 180 g (180 g cooked brown rice) — Cooked long-grain brown rice
• 70 g (70 g canned black beans, drained and rinsed) — Low-sodium canned black beans, drained and rinsed
• 60 g (1/4 cup (60 g) tomatillo salsa verde) — Tomatillo salsa verde
• 30 g (2 tbsp (30 g) potable water) — Potable water

Method

1. 1Prepare the chickenRemove all skin and bones from fully cooked rotisserie chicken breast, shred it, and weigh 110 g.1 minLook for: The chicken is in bite-size shreds with no skin, bone, or cartilage.Safety: Use a clean board and keep cooked chicken refrigerated.
2. 2Rinse the black beansRinse the beans under cool water, drain thoroughly, and weigh the complete 70 g portion.30 secLook for: The beans are clean and no canning liquid remains.Safety: Refrigerate the opened can remainder.
3. 3Load the skilletAdd chicken, rice, beans, and water to a skillet, breaking apart any compact rice with a spatula.45 secLook for: Chicken, rice, and beans form an even shallow layer.Safety: Use cooked rice that was refrigerated within 2 hours.
4. 4Heat the bowl ingredientsCover and heat over medium for 2 minutes, stir, then heat uncovered for 1 minute.3 min · 165°FLook for: Chicken, rice, and beans are steaming and all reach 165°F.Safety: Reheat the cooked chicken and rice to 165°F.
5. 5Fold in salsa verdeAdd every spoonful of salsa verde and fold for 45 seconds so it coats the chicken, rice, and beans.45 secLook for: No salsa pool remains and the bowl ingredients stay moist.Safety: Open the hot skillet away from steam.
6. 6Serve the complete bowlTransfer the full chicken salsa rice mixture to one bowl, scrape the skillet clean, and serve hot.30 secLook for: One complete bowl contains every measured ingredient in each spoonful.Safety: Eat immediately or refrigerate within 2 hours.