Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb) Recipe
These Mexican Meal Prep Bowls with Cauliflower Rice are a flavorful and healthy low-carb dish featuring tender shredded chicken, spiced cauliflower rice, fresh green bell pepper, and vibrant wild rocket salad, topped with creamy avocado. Perfect for quick weekly meal prep, this recipe combines simple ingredients with warming spices to deliver a nutritious and satisfying lunch or dinner option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
Cauliflower Rice
- 1 head cauliflower
- 1 tbsp olive oil
- 1 green bell pepper, chopped
- 1 can chopped tomatoes (1.5 cups)
- 1 tsp ground onion
- ½ tsp garlic powder
- ½ tsp cumin
- 1 tsp paprika
- ¼ tsp crushed chili flakes
- ½ tsp dried oregano
- Pinch of salt
- Pinch of black pepper
Salad and Garnish
- 1 cup wild rocket salad
- 1 avocado
Instructions
- Cook and shred chicken: Place the chicken breasts in a large pot and season with salt and black pepper. Add enough water to cover the chicken by about 1 inch. Bring the water to a boil, then reduce heat and simmer for about 12 minutes until the chicken is cooked through. Remove the chicken from the water and shred it using two forks, shredding claws, or a food processor.
- Prepare cauliflower rice: Break apart the cauliflower head, then wash, dry, and chop it into manageable pieces. Pulse the cauliflower pieces in a food processor until they reach a rice-like texture.
- Sauté vegetables: Heat the olive oil in a pan over medium heat. Add the chopped green bell pepper and sauté for a couple of minutes until slightly softened.
- Cook cauliflower rice mixture: Add the cauliflower rice and chopped tomatoes to the pan with the bell pepper. Let the mixture simmer for 5 minutes, stirring occasionally.
- Add spices and simmer: Stir in ground onion, garlic powder, cumin, paprika, crushed chili flakes, dried oregano, salt, and black pepper. Mix well to evenly combine the spices with the vegetables and let the mixture simmer for another 5 minutes.
- Assemble meal prep bowls: Divide the seasoned cauliflower rice evenly into four food containers. Top each portion with shredded chicken and a serving of wild rocket salad. Slice the avocado and place slices on top of each bowl as a creamy garnish.
Notes
- Use fresh cauliflower for the best texture in the cauliflower rice.
- Adjust the crushed chili flakes according to your preferred spice level.
- Shredding chicken with claws or a food processor saves time and effort.
- These bowls can be stored in airtight containers in the refrigerator for up to 4 days.
- For a dairy-free and gluten-free meal, this recipe already meets those dietary requirements.
