Santa Fe Chicken Low Carb Meal Prep Bowls

Step 1

Cilantro Lime Cauliflower Rice- Heat olive oil in a non-stick pan over medium heat. Add the cauliflower rice, some salt, garlic powder and lime zest. Cook until slightly softened, then stir in the cilantro and remove from heat.

Step 2

Sauté bell peppers & onions- Add 1 tablespoon of olive oil to the pan, and cook the bell peppers and red onion for 5 minutes, or until softened slightly. Transfer to a clean plate, or portion out into meal prep containers and allow to cool.

Step 3

Cook the chicken- Slice the chicken horizontally to make 2 thin slices, then brush with olive oil and rub taco seasoning all over.Cook in a nonstick pan for 4-5 minutes per side; remove the pan from the heat, cover and allow to rest for 5 minutes

Step 4

Portion- Divide the cooled vegetables and chicken between four 3 cup meal prep containers. Sprinkle with cheese, put the lids on, and refrigerate for up to 4 days.

Step 5

To serve- Heat in the microwave until steaming hot, and cheese is melted over the chicken. Add sliced avocado, if desired.