This high protein salsa chicken meal prep is full of nutrients and is very easy to make. It offers a perfect opportunity to bring in those Spanish flavors into your home and have a filling lunch or dinner.
The recipe is high protein, dairy-free, gluten-free, paleo, and Whole30 diet-friendly.
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Salsa Chicken Meal Prep Bowls
If you want to treat yourself to a flavorful meal, and I mean truly flavorful, without breaking your diet, this is a perfect option for that. Salsa sauce is an excellent option for making your chicken and sides taste delicious.
The sauce itself comes in different levels in spiciness. You can choose mild, medium, or hot salsa sauce. For this recipe, I’m using mild salsa sauce, but it doesn’t mean you cannot take it up a notch!
In fact, that’s the beauty of this recipe. A meal like that would cost you quite a bit at a restaurant or a take-away, but it requires little to no skill to make.
To make your salsa chicken, all you need is get your favorite salsa sauce, make sure it’s not high in sugar, and just simmer chicken in it. It doesn’t get easier than that!
While it’s uncomplicated to make, it doesn’t taste like it! That’s truly the best part of this meal prep.
You can prepare it and feel like you’re eating an actual dish in a restaurant! Now, I can get behind that.
So, if you’ve been tired of eating your chicken meal prep the same way, try this recipe.
Side for This High Protein Salsa Chicken
We all understand that most of the protein comes for the chicken in the meal. So, how do we not blow it over with a bunch of carbs?
Well, we’re going to use cauliflower rice instead of white rice to bring in more nutrients such as fiber and even protein. To make cauliflower rice, you’ll need a food processor like this one here. In addition, get a steaming basket like this one.
Here is a good tutorial on how to make rice. You can also just watch the full video on how I make these salmon meal prep bowls.
If you do want to incorporate rice into this meal, I recommend going with either brown rice or black rice. This type of rice is more nutritious and higher in fiber than white rice.
What Can You Use to Make Shredded Salsa Chicken?
To make the chicken, I actually just used a regular pot. All I did was simmer the chicken for half an hour.
However, you don’t have to do that if you don’t want to. Feel free to use a slow cooker to make this chicken. You’ll want to have it on high for 4 hours or so.
Also, you could just use an instant pot and cook this in 20 minutes on high pressure. All these appliances will do the job.
What You Need for Any Chicken Meal Prep
Glass storage containers – tend to keep the food fresh for longer. However, they’re heavier. Especially if you have to carry a few, it might be a bit of a burden. Brilliant for home use, though! Also, they’re much better for the environment
Plastic storage containers – lighter than glass ones but don’t keep the food fresh for as long. However, they’re much easier to carry around.
Obviously, having appliances such as vegetable steamer, slow cooker, instant pot, spiralizer is very helpful too. However, they’re not a must to have because you can always get creative.
Other High Protein Recipes You Might Like
- Spicy Curried Chicken
- 21 High Protein Meal Prep Recipes
- 25 Tasty High Protein Lunches for Work
- Spicy Chickpea Meal Prep Bowls (Vegetarian)
- Healthy Chicken Fajita
- High Protein Salmon with Veggies
- 3 boneless, skinless chicken breasts (1lb, 450g)
- 16 oz mild salsa sauce (450g)
- 1/2 cup chicken broth
- 1 tsp chili powder
- 1 tsp paprika powder
- 1 lb cauliflower floret (450g)
- ½ tsp salt
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 tbsp olive oil
- Pinch of salt
- Take out your chicken breasts and add them to a pot. Pour in the chicken broth and salsa sauce. Add paprika and chili powder. Give it a stir.
- Cover the pot with a lid and bring it to boil. Once that’s done, lower the heat and let it simmer for 30 minutes.
- Preheat the oven to 425F (220 C). Cut all the bell peppers into ½ inch (1.3 cm) thick strips. Afterward, place them on a baking sheet and spray them with olive oil. Make sure it covers the peppers well and sprinkle a little bit of salt. Then, roast in the oven for 20-25 minutes until slightly browned.
- While chicken is boiling and peppers are baking, take out your cauliflower floret. Wash it and break it apart. Shred-it in the food processor and let it steam for around 10 minutes. Add some salt to your taste once finished.
- Once the chicken has simmered for 30 minutes, shred it with forks inside the pot and give it a stir afterward. Turn off the heat.
- Once all the cooking is finished, salt the cauliflower and add it into the food storage containers. Divide all the portions in half and add chicken followed roasted pepper into the container.
- You can store this meal prep in a fridge for up to 4 days. Glass containers tend to keep the food fresh for longer.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 554Total Fat: 16gSaturated Fat: 2.8gTrans Fat: 0gUnsaturated Fat: 2.6gCholesterol: 167mgSodium: 2994mgCarbohydrates: 46gNet Carbohydrates: 32gFiber: 14gSugar: 21gProtein: 62g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.