If you’re looking for a flavorful, protein-packed meal prep that’s both easy and delicious, you’ve found it! These Salsa Shredded Chicken Meal Prep Bowls are a total game-changer—juicy, tender chicken simmered in salsa, paired with wholesome grains and vibrant veggies for a perfectly balanced meal.
Not only is this dish quick and simple, but it’s also budget-friendly and customizable to fit your taste. Whether you’re prepping for the week or just need a no-fuss dinner, these bowls will keep you satisfied and excited for mealtime.
Why You’ll Love Salsa Shredded Chicken Meal Prep Bowls
This dish isn’t just about convenience—it’s about bold flavors, fresh ingredients, and satisfying textures. Here’s why you’ll love it:
Effortless Meal Prep
Make a batch in under 30 minutes and have healthy meals ready for the whole week.
Protein-Packed & Nutritious
Lean shredded chicken keeps you full and energized, while grains and veggies provide a balanced meal.
Customizable to Your Taste
Change up the grains, veggies, or toppings for endless variations—you’ll never get bored!
One-Pot Simplicity
The chicken cooks in one pot or slow cooker, making cleanup a breeze.
Family-Friendly & Versatile
Serve it in bowls, tacos, burritos, or salads—everyone will love it!
Ingredients in Salsa Shredded Chicken Meal Prep Bowls
This recipe comes together with just a few simple and wholesome ingredients:
Chicken Breasts: The star of the dish! Boneless, skinless chicken breasts cook up tender and juicy in salsa.
Salsa: Adds rich flavor and keeps the chicken moist. Use your favorite store-bought or homemade salsa.
Taco Seasoning: A blend of spices that gives the chicken a bold, smoky kick.
Grain Base: Brown rice, quinoa, or cauliflower rice make the perfect foundation.
Black Beans: A great source of fiber and protein that complements the shredded chicken.
Bell Peppers & Corn: Adds color, crunch, and natural sweetness to balance the dish.
Avocado: Creamy, healthy fats that make every bite irresistible.
Lime Juice: Brightens up the flavors with a zesty touch.
Cilantro & Jalapeño: Optional, but great for fresh flavor and a little heat!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make these flavor-packed meal prep bowls step by step:
Cook the Chicken
In a slow cooker or stovetop pot, place the chicken breasts, salsa, and taco seasoning. Cook until tender, then shred with two forks.
Prepare the Grain Base
Cook brown rice, quinoa, or your preferred grain according to package instructions. Fluff with a fork.
Sauté the Veggies
In a skillet, cook bell peppers and corn until slightly charred for extra flavor.
Assemble the Bowls
Divide the grain base into meal prep containers, top with shredded salsa chicken, black beans, and sautéed veggies.
Add Fresh Toppings
Finish with avocado slices, fresh cilantro, and a squeeze of lime juice.
Store or Serve
Enjoy immediately or seal containers and refrigerate for easy grab-and-go meals!
How to Serve Salsa Shredded Chicken Meal Prep Bowls
These bowls are delicious on their own, but here are a few ways to enjoy them even more:
- Taco Night: Use the shredded chicken as a taco filling with tortillas.
- Lettuce Wraps: Go low-carb by serving in lettuce cups instead of grains.
- Burrito Style: Roll it all up in a tortilla for an easy handheld meal.
- Over Salad: Skip the grains and serve over crisp greens with a drizzle of dressing.
- Extra Heat: Add a dollop of hot sauce or jalapeño slices for a spicy kick!
Additional Tips
To make this recipe even better, keep these tips in mind:
- Slow Cooker Perfection: Let the chicken simmer on low for 6-8 hours for ultra-tender results.
- Use Rotisserie Chicken: Short on time? Shred pre-cooked rotisserie chicken and mix with salsa and seasoning.
- Make It Spicy: Use hot salsa or add red pepper flakes for extra heat.
- Storage Tips: Store in airtight containers for up to 4 days in the fridge.
- Freeze for Later: Freeze shredded chicken separately and thaw overnight for easy meal prep.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Chicken thighs add extra juiciness and work just as well.
Q2: Can I make this in the Instant Pot?
A2: Yes! Cook on high pressure for 10-12 minutes, then shred.
Q3: How long does this meal prep last?
A3: Store in the fridge for up to 4 days or freeze the chicken for longer storage.
Q4: Can I make this dairy-free?
A4: Definitely! Just skip any cheese toppings and keep the rest as is.
Q5: What’s the best way to reheat?
A5: Microwave in 30-second intervals or heat in a skillet until warmed through.
Q6: Can I add cheese?
A6: Yes! Shredded cheddar, Monterey Jack, or cotija cheese work great.
Q7: Can I use canned corn instead of fresh?
A7: Yep! Just drain and rinse before adding to the bowls.
Q8: How do I keep avocado from browning?
A8: Squeeze lime juice over it before storing.
Q9: Can I make this vegetarian?
A9: Yes! Swap chicken for chickpeas, tofu, or jackfruit for a plant-based version.
Q10: What if I don’t have taco seasoning?
A10: Make your own with chili powder, cumin, paprika, garlic powder, onion powder, and salt.
Final Thoughts
These Salsa Shredded Chicken Meal Prep Bowls are a must-try for easy, healthy, and delicious meal prepping! Whether you enjoy them fresh or reheat them throughout the week, they’ll make lunches and dinners effortless and satisfying. Give them a try and let me know how you customize yours—enjoy!
Print
Salsa Shredded Chicken Meal Prep Bowls
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 meal prep bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish
Description
Try these high-protein Salsa Shredded Chicken Meal Prep Bowls for a flavorful and healthy meal prep option! Packed with lean protein, roasted bell peppers, and cauliflower rice, this dish is perfect for low-carb, gluten-free, and meal-prep-friendly diets. A delicious way to bring Spanish flavors into your kitchen!
Ingredients
Salsa Chicken:
- 3 boneless, skinless chicken breasts (1 lb / 450g)
- 16 oz mild salsa sauce (450g)
- 1/2 cup chicken broth
- 1 tsp chili powder
- 1 tsp paprika powder
Cauliflower Rice:
- 1 lb cauliflower florets (450g)
- 1/2 tsp salt
Bell Peppers:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tbsp olive oil
- Pinch of salt
Instructions
- Cook the Chicken:
- Place the chicken breasts in a pot and add salsa sauce, chicken broth, chili powder, and paprika. Stir to combine.
- Cover with a lid and bring to a boil. Then, reduce the heat and let it simmer for 30 minutes.
- Roast the Bell Peppers:
- Preheat oven to 425°F (220°C).
- Slice bell peppers into 1/2-inch strips and spread them on a baking sheet.
- Drizzle with olive oil, sprinkle salt, and toss to coat.
- Roast for 20-25 minutes until slightly browned.
- Prepare the Cauliflower Rice:
- Wash and break apart the cauliflower florets.
- Pulse in a food processor until it resembles rice.
- Steam for 10 minutes, then season with salt to taste.
- Shred the Chicken:
- Once the chicken has simmered for 30 minutes, use forks to shred it directly in the pot. Stir well and turn off the heat.
- Assemble the Meal Prep Bowls:
- Divide the cauliflower rice between two food storage containers.
- Add half of the shredded chicken and half of the roasted bell peppers to each container.
Storage:
- Store in glass meal prep containers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 554
- Sugar: 11g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 62g
- Cholesterol: 135mg