MEAL PREP PALEO CHICKEN BURRITO BOWLS

MEAL PREP PALEO CHICKEN BURRITO BOWLS

Meal Prep Paleo Chicken Burrito Bowls make for a fresh, inexpensive, and healthy dish for an easy meal or meal prep. Makes 5 servings, ready in under an hour, and Whole30 approved! 

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Meal Prep Paleo Chicken Burrito Bowls make for a fresh, inexpensive, and healthy dish for an easy meal or meal prep. Makes 5 servings, ready in under an hour, and Whole30 approved!

Ingredients

• 3 3/4 cups shredded chicken (600 grams)
• 5 bell peppers, sliced (800 grams)
• 1 large onion, sliced (300 grams)
• 2 cups mushrooms, sliced (13 mushrooms/250 grams)
• 1 jalapeno, sliced
• 2 teaspoons taco seasoning
• 2 1/2 tablespoons avocado oil, divided
• 2 1/2 cups riced cauliflower
• 2 teaspoon garlic powder
• 1/2 cup packed cilantro, roughly chopped
• 2 tablespoons lime juice, divided
• 1 large head romaine, chopped (225 grams)
• 2 large tomatoes, diced (225 grams)
• 2 small avocados, deseeded (200 grams)
• pinch of red pepper flakes
• salt and pepper, to taste
• lime wedges and chopped cilantro for serving

Instructions

1. Make the fajita veggies. Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add sliced peppers, onion, and mushrooms in a large bowl. Add 1 1/2 tablespoons avocado oil and taco seasoning and mix until veggies are coated. Spread out on baking sheet and bake for 30-35 minutes until soft.
2. While veggies bake, make cauliflower rice. In a large nonstick pan over medium heat, add 1 tablespoon avocado oil and let it get hot, about 30 seconds. Add rice and garlic powder and cook for 7-10 minutes until soft and cooked through. Stir in 1 tablespoon lime juice and chopped cilantro.
3. Make guacamole. In a small bowl add avocados, 1 tablespoon lime juice, red pepper flakes, and salt and pepper. Mash until combined.*
4. Assemble bowls. Divided lettuce, diced tomatoes, fajita veggies, and cauliflower rice between 5 meal prep containers. Top with 3/4 cup shredded chicken. Serve with guacamole, cilantro, and a lime wedge. Can keep in the fridge for up to a week.

Recipe Notes

*guacamole might brown after a few days. You can skip this step and add freshly sliced avocado before eating if you prefer.

**if you want to heat up the chicken, veggies, and rice, keep those separate. Heat them up and then add over lettuce.

Recipe Adapted From Meal Prep Paleo Chicken Burrito Bowls @ eatthegains.com

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