Low Carb Mexican Inspired Chicken Meal Prep Bowls Recipes
LOW CARB MEXICAN INSPIRED CHICKEN MEAL PREP BOWLS
These Low Carb Mexican Inspired Chicken meal prep bowls are high in protein and packed full of nutrients. Garnish the chicken and roasted veggies with sour cream, lime and grated cheddar.... yummy!!
Provided by Mimi Harrison
Categories mains
Time 45m
Number Of Ingredients 18
Steps:
- Note: If you have extra time/ plan ahead, marinade the chicken in your fridge a couple of hours before preparing the rest of the meal prep.
- In a large mixing bowl, add the chopped chicken thigh pieces with 1 tbsp of rapeseed oil and the honey. Season with half of the cumin (1 tsp), chilli powder and paprika. Season with salt and use your tongs to get everything incorporated. Set aside to marinade.
- Add the chopped tomato, chilli (deseeded if you like less heat), garlic cloves, a handful of coriander and a squeeze of lime. Roughly blend to combine.
- Add the vegetables into a large baking tray and pour the spicy salsa over the veg along with a tbsp of rapeseed. Use a spatula to ensure all the veggies are evenly coated in the salsa. Pop in the oven for 30-35 minutes.
- After around 30 minutes, add the a tbsp of rapeseed oil in a large non-stick frying pan, increasing the heat to high. Once the pan is piping hot, add the chicken and refrain from stirring to achieve a nice sear.
- After a couple of minutes, and some visible browning, reduce the heat to medium and stir, fry for a further 6 minutes or so until the chicken is cooked through.
- Assemble the meal prep bowls by adding the saucy roasted veggies as a base, placing the chicken on top and storing until you're ready to eat. When it's time to eat, add a sprinkle the cheddar and reheat the bowls for 2 minutes in the microwave. Serve with a dollop of sour cream and a sprinkle of coriander and a squeeze of lime.
Nutrition Facts : Calories 388 kcal, Carbohydrate 13 g, Protein 43 g, Fat 16 g, ServingSize 1 serving
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
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- For the Chicken: In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite-size pieces.
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