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Charred Tomato Salsa Chicken Bowl Recipe

A bright, smoky charred tomato salsa served over spiced chicken and zoodles for a fresh, flavorful bowl.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 tbsp olive oil for charring vegetables
  • 4 roma tomatoes
  • 1 jalapeño whole
  • 1/4 large red onion
  • 2 cloves garlic whole cloves for charring
  • 1 small bunch fresh cilantro some for the salsa and some for garnish
  • 1 tsp sea salt
  • freshly ground black pepper to taste
  • 2 tbsp olive oil for cooking chicken
  • 1 1/2 lb chicken breasts boneless, skinless, cut into thin strips
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • salt and pepper to taste for chicken
  • 16 oz zoodles
  • crispy fried onions for topping
  • cilantro for garnish

Instructions

  • Heat 2 tablespoons olive oil in a large sauté pan over medium heat.
  • Add whole roma tomatoes, whole jalapeño, quartered red onion, and whole garlic cloves; turn occasionally until all sides are blistered and charred, about 5–7 minutes. Remove garlic cloves if they begin to burn.
  • Transfer the charred tomatoes, jalapeño, onion, and garlic to a blender. Add the small bunch of cilantro, 1 teaspoon sea salt, and freshly ground black pepper; pulse until you reach your desired salsa consistency. Taste and adjust seasoning.
  • Wipe the sauté pan clean, then heat the remaining 2 tablespoons olive oil over medium-high heat.
  • Toss the chicken strips with smoked paprika, chili powder, cumin, oregano, and salt and pepper to taste.
  • Add the seasoned chicken to the hot pan and cook, stirring occasionally, until lightly browned.
  • Pour the prepared salsa over the chicken, reduce heat to medium-low, cover, and cook until the chicken is cooked through, about 8–10 minutes.
  • Divide zoodles among bowls, top with the salsa chicken, garnish with cilantro and crispy fried onions, and serve.

Equipment

  • large sauté pan
  • Blender
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula or tongs

Notes

  • Use a blender pulse to control salsa texture.
  • Remove garlic if it starts to blacken to avoid bitterness.
  • Adjust jalapeño amount for desired heat.
  • Cook chicken until internal temperature reaches 165°F (74°C).