Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Low Carb Chicken Burrito Bowls Meal Prep Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

These low-carb chicken burrito bowls are a delicious and convenient meal prep option, featuring shredded salsa-cooked chicken, cilantro cauliflower rice, and customizable toppings like cheese, guacamole, and sour cream. Perfect for a quick, nutritious lunch or dinner with minimal effort.

  • Total Time: 4 hours 10 minutes
  • Yield: 4 bowls

Ingredients

Protein

  • 1 pound chicken breasts, or thighs
  • 1 ½ cups salsa

Cauliflower Rice

  • 1 head cauliflower, riced (about 6 cups)
  • 1 tablespoon oil
  • ¼ cup chopped cilantro, divided

Toppings

  • ½ cup shredded cheddar cheese
  • 4 ounces guacamole, optional
  • 4 ounces sliced black olives, optional
  • Sour cream, optional

Instructions

  1. Cook the chicken: Place the chicken breasts or thighs and salsa into the slow cooker bowl. Cook on high for 4 hours or on low for 6 hours. Once cooked, shred the chicken thoroughly using two forks to prepare it for the bowls.
  2. Cook the cauliflower rice (Stovetop method): Heat a large non-stick pan over medium-high heat and add the oil. When the oil is warm, add the riced cauliflower and sauté for about 5 minutes until heated through and tender. Stir in ¼ cup chopped cilantro and mix well.
  3. Cook the cauliflower rice (Microwave method): Place the riced cauliflower in a microwave-safe bowl with ¼ cup water. Cover with plastic wrap to trap heat and microwave for about 4 minutes, stirring once or twice for even cooking. If using frozen cauliflower rice, follow package directions for steaming. After heating, stir in ¼ cup chopped cilantro.
  4. Assemble the meal prep bowls: Prepare 4 meal prep containers. Divide the cilantro cauliflower rice evenly among them, then top with shredded chicken, cheddar cheese, and black olives if using. Pack guacamole and sour cream separately in lidded containers for freshness.
  5. Reheat and serve: When ready to eat, microwave the burrito bowls for about 2 minutes, stirring halfway through for even heating. Add guacamole and sour cream on top, if desired, before serving.

Notes

  • You can use either chicken breasts or thighs based on preference.
  • Both stovetop and microwave methods are provided for cooking the cauliflower rice to suit your convenience.
  • Guacamole, sour cream, and black olives are optional toppings and should be added fresh after reheating.
  • This recipe is ideal for meal prepping up to 4 meals in advance.
  • For a spicier option, consider using a spicy salsa or adding extra seasoning to the chicken before cooking.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Meal Prep
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Low Carb

Find it online: https://monicarecipes.com/low-carb-chicken-burrito-bowls-meal-prep-recipe/