Salsa Shredded Chicken Meal Prep Bowls
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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.
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.
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.
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.
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.
Other High Protein Meal Preps
- 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
Watch Full Instructions
Salsa Shredded Chicken Meal Prep Bowls
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Is really almost 3,000mg of sodium in this recipe?
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.
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 🙂
Hello Amanda, you can buy already made cauliflower rice in a supermarket. 🙂 Most likely in the frozen section!