Mexican Meal Prep Bowls with Cauliflower Rice
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Missing Mexican flavors but want a healthy low-carb meal prep lunch? These low-carb Mexican meal prep bowls with cauliflower rice are healthy, nutritious, and flavorful.
On top of that, low-carb, gluten-free, dairy-free, Paleo, Whole30-friendly, and high-protein. I’m a big fan of Mexican food, as I’m sure many of you are too. What’s not to love about the warm, spicy flavors?
These Mexican Meal Prep Bowls are packed with Mexican flavors. That’s because you use a lot of spices- 8 different spices, to be exact.
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Pin ItSo, they’re savory and sweet with a hint of heat. If you like it even spicier, feel free to add extra chili flakes.
Ingredients You’ll Need
Cauliflower Rice
Cauliflower (1 head)
Olive Oil (1 tbsp)
Green Bell Pepper (1, chopped)
Chopped Tomatoes (1.5 cup, canned)
Ground Onion (1 tsp)
Garlic Powder (1/2 tsp)
Cumin (1/2 tsp)
Paprika (1 tsp)
Crushed Chili Flakes (1/4 tsp)
Dried Oregano (1/2 tsp)
Salt (a pinch)
Black Pepper (a pinch)
Shredded Chicken
Chicken Breasts (4, boneless and skinless)
Salt (½ tsp)
Black Pepper (¼ tsp)
Salad
Wild Rocket Salad (1 cup)
Avocado (1)
How to Make Mexican Meal Prep Bowls with Cauliflower Rice
Step 1. Get a big pot and place your chicken breasts in them, adding salt and pepper. Cover your chicken with about 1 inch of water, and bring to a boil. Once boiling, let it simmer for about 12 minutes.
Step 2. Next, remove your chicken and shred it with a fork, or for extra convenience, you can use a food processor or meat claws. These meat claws are super affordable and efficient.
Step 3. To make the cauliflower rice, begin by breaking apart your cauliflower head. Wash it, dry it, and cut it into smaller pieces.
Then place them in a food processor and process until rice-like. This food processor should do the trick.
Step 4. Heat up a non-stick skillet, add some olive oil and chopped green peppers, sautéing them for a few minutes.
Step 5. Add your cauliflower rice and chopped tomatoes and simmer for 5 minutes. Then, add your ground onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper and simmer for 5 minutes.
Step 6. To serve, portion your cauliflower rice equally among 4 food containers. Then, add your shredded chicken, along with some wild rocket salad.
Then, slice an avocado and top each meal prep bowl with it for some healthy fats. This avocado slicer makes pitting and slicing your avocado a breeze.
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Pin ItHow Long Can You Keep This Chicken Meal Prep in the Fridge?
This Chicken Meal Prep lasts 3 to 4 days in the fridge. Make sure to store it in airtight food storage containers to keep it fresh longer.
I like these containers here because they are sustainable and chemical-free that will leak into your food. If you prefer lighter containers, these BPA-free plastic containers are a good option.
Other Recipes You Might Like
- Salsa Shredded Chicken Meal Prep Bowls
- Healthy Chicken Fajita Meal Prep Bowls
- Low-Calorie Meal Prep Ideas
- Spicy Curried Chicken Meal Prep Bowls
- 20 Sheet Pan Meal Ideas for Meal Prep
Watch Full Instructions
Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb)
3 Cals: 406 Protein: 48 Carbs: 17 Fat: 17
Ingredients
Cauliflower Rice:
- 1 head cauliflower
- 1 tbsp olive oil
- 1 green bell pepper chopped
- 1 can chopped tomatoes 1.5 cup chopped tomatoes
- 1 tsp ground onion
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp paprika
- 1/4 tsp crushed chili flakes
- 1/2 tsp dried oregano
- pinch of salt
- pinch of black pepper
Shredded Chicken:
- 4 boneless skinless chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
Salad:
- 1 cup wild rocket salad
- 1 avocado
Instructions
Shredded Chicken:
- Get a large pot, add chicken breasts to it, and season with salt and pepper.
- Cover the chicken with around 1 inch of water.
- Bring the water to a boil and let it simmer for around 12 minutes. Remove the chicken from water and shred it using either fork, claws, or a food processor.
Cauliflower Rice:
- Break apart cauliflower head. Wash, dry, and chop into smaller pieces.
- Pulse with a food processor until you’ve got cauliflower rice.
- Heat up a pan, add olive oil, chop green pepper and sauté them for a couple of minutes.
- Add cauliflower rice, chopped tomatoes, and simmer for 5 minutes.
- Mix in onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper. Mix as well as you can and let it simmer for 5 minutes.
Serving:
- Divide cauliflower rice equally among 4 food containers. Add shredded chicken to each of them as well as wild rocket salad. Slice avocado and top each meal prep bowl with it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use frozen riced cauliflower?
Yes, you can!
Hi – when you go to eat these, do you reheat the whole thing in the microwave, lettuce and avocado too?
You can eat these cold. Please don’t reheat with lettuce and avocado as they’re fresh and not cooked 🙂
This recipe sounds delicious and I can’t wait to make it! Could you take the pictures out of the instructions so that when I go to print it off I don’t have to print 11 pages?
Hi Chelsea,
sorry. I’ll need to look into it. Google recommends adding images as most people don’t actually print the instructions and I’m trying to balance out between what’s needed for the business versus the customer. You could copy paste the instructions into your Word and print it, it would not import the images and you’d save the printing space.
Hope that helps.