Santa Fe Chicken Low Carb Meal Prep Bowls
Colorful and flavorful low-carb meal prep bowls made with riced cauliflower, fresh veggies, and seasoned chicken, perfect for quick weeknight dinners.
Ingredients
For the base and seasoning
- 4 cups cauliflower rice Fresh or frozen
- 3 tablespoons olive oil (divided) Use for sautéing
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Zest of 1 lime
- 1/4 cup packed cilantro leaves Chopped
For the veggies
- 2 bell peppers, sliced Any color
- 1/2 red onion, sliced
For the chicken
- 1 lb chicken breasts, sliced in half horizontally
- 2 tablespoons taco seasoning Adjust for spice preference
For assembly and serving
- 1/4 cup shredded cheese Any cheese of your choice
- 2 avocados Sliced for garnish
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the cauliflower rice, salt, garlic powder, and lime zest. Sauté until the rice is slightly softened, then stir in the cilantro and set aside.
- In the same pan, add another tablespoon of olive oil. Add the sliced bell peppers and red onion, cooking for about 5 minutes until they’re just softened. Transfer to a plate or meal prep containers and allow to cool.
- Slice the chicken horizontally to create thinner pieces. Brush with the remaining tablespoon of olive oil, toss with taco seasoning, and cook in the same pan for about 4-5 minutes on each side until a thermometer reads 165°F in the thickest part. Remove from heat, cover, and let rest for 5 minutes.
- Divide the cauliflower rice and sautéed vegetables evenly between four 3-cup meal prep containers. Top each with sliced chicken and sprinkle with cheese before sealing the lids.
Serving
- When ready to eat, microwave a bowl until it reaches 165°F and the cheese is melty. Garnish with sliced avocado before serving.
Notes
Store in airtight containers in the fridge for up to 4 days. Avoid freezing chicken to maintain texture.