Citrus Verde Chicken Carnitas

Add some vibrance to your meals this week with this citrus verde chicken carnitas recipe. Add to tacos, on top of a salad, or in a Mexican nourish bowl!

I always make this recipe in the instant pot to save time, but the crockpot is a great alternative!

What you’ll Need:

• 1 tsp olive oil

• 2 pounds boneless skinless chicken breast (or thighs)

• juice of 2 oranges

• juice of 2 limes

• 1 tbsp orange zest

• 1 tbsp lime zest

• 1 tbsp minced garlic

• 1 jar of Herdez roasted salsa verde (or your favorite salsa verde!)

• 1 jalapeno (optional)

• pinch of salt

• pinch of pepper

• cilantro for serving

• orange slices and lime wedges for serving

How to:

• Add the olive oil to the bottom of the Instant Pot.

• Add the chicken, lime juice and zest, orange juice and zest, minced garlic, half of the jar of salsa verde, optional jalapeno, salt and pepper and mix.

• Place the lid on the instant pot and make sure it is switched to “sealing”

• Cook on high pressure for 45 minutes, then do a quick release.

• After the instant pot has depressurized, remove the lid and transfer the chicken to a greased baking sheet. Shred with a fork - the chicken should be falling apart at this point!

• Once the chicken is shredded, add the remainder of the salsa verde jar and about one cup of the leftover liquid from the cooked chicken.

• Mix and broil on high for about 5 minutes to crisp it up a bit (make sure to keep an eye on it to prevent burning!)

• Remove the chicken from the oven. Top with cilantro and serve with tacos, on a salad, nourish bowl, or on it’s own!