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Salsa Shredded Chicken Meal Prep Bowls

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.

fork full of shredded chicken

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.

meal prep container with bell peppers, chicken and cauliflower rice

Ingredients You’ll Need

Salsa Chicken

Chicken Breasts (1lb, boneless and skinless)

Mild Salsa Sauce (16 oz)

Chicken Broth (1/2 cup)

Chili Powder (1 tsp)

Paprika Powder (1 tsp)

Cauliflower Rice and Bell Peppers

Cauliflower Floret (1 lb)

Salt (½ tsp)

Red Bell Pepper (1)

Yellow Bell Pepper (1)

Green Bell Pepper (1)

Olive Oil (1 tbsp)

How to Make Salsa Shredded Chicken Meal Prep Bowls

Step 1. 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.

Step 2. 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.

Step 3. 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.

Step 4. 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.

Step 5. 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.

Step 6. 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.

Step 7. You can store this meal prep in a fridge for up to 4 days. Glass containers tend to keep the food fresh for longer.

two meal prep containers with shredded chicken and veggies

Side for This High Protein Salsa Chicken

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.

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.

top view of salsa chicken meal prep bowl

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.

top view of two meal prep containers with shredded chicken and veggies

Other High Protein Meal Preps


Watch Full Instructions

salsa chicken meal prep

Salsa Shredded Chicken Meal Prep Bowls

Try these high protein salsa shredded chicken meal prep bowls and have your high protein meals ready for the week to come. Bring those Spanish flavors into your kitchen!
4.35 from 20 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Meal Prep
Cuisine Mexican
Servings 2 meal prep bowls
Calories 554 kcal

Ingredients
  

Salsa Chicken

  • 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

Cauliflower Rice

  • 1 lb cauliflower floret 450g
  • ½ tsp salt

Bell Peppers

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 tbsp olive oil
  • Pinch of salt

Instructions
 

  • 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.
RECIPE VIDEO

Nutrition

Serving: 1 meal prep bowlCalories: 554kcalCarbohydrates: 46gProtein: 62gFat: 16gSaturated Fat: 2.8gPolyunsaturated Fat: 2.6gCholesterol: 167mgSodium: 2994mgFiber: 14gSugar: 21g
Tried this recipe?Leave a comment below with your rating! I love the feedback and respond to every comment!
Recipe Rating




Ashlyn

Thursday 4th of April 2024

Is really almost 3,000mg of sodium in this recipe?

Karo @ AllNutritious

Thursday 4th of April 2024

Hello Ashlyn,

this is an automatic calculation by a tool. I think chicken broths usually have a lot of salt in them, so that's assumption. Make sure the broth you use doesn't have a ton of salt (you can either make it yourself or just look at that number when you're buying the chicken broth) and you won't have to deal with that amount of salt. None of the other ingredients in this recipe are high in salt, just chicken broth. If you use chicken broth that's not high in salt, you'll be more than ok.

Amanda

Friday 29th of December 2023

This looks great, it would be helpful if there was an alternative cooking suggestion to the food processor for those who do not have one 🙂

Karo @ AllNutritious

Saturday 30th of December 2023

Hello Amanda, you can buy already made cauliflower rice in a supermarket. :) Most likely in the frozen section!