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
Units
Scale
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