Low Carb Santa Fe Chicken Meals
Santa Fe chicken low carb meal prep has cilantro lime cauliflower rice and bell peppers topped with taco-seasoned chicken breast and cheese! 8 g net carbs but still fills you up.
- 4 cups cauliflower (riced)–you can buy in freezer section
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 lime, zested
- 1/4 cup cilantro leaves (packed)
- 2 sweetl peppers sliced
- 1/2 red onion sliced
- 1 tablespoon olive oil
- 2 large chicken breasts (sliced in half horizontally; roughly 14 oz)
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1/4 cup cheese (shredded)
- 2 avocados
-
Heat olive oil in a non-stick pan over medium heat.
-
Add the riced cauliflower, salt, garlic powder and lime zest. Cook 5 or so minutes, until cauliflower rice is slightly softened (you want it to maintain some crunch).
-
Remove from heat and divide between four meal prep containers.
-
Add another 1 tablespoon of olive oil to the pan. Add bell peppers and onion, and cook for 5 or so minutes, until slightly softened.
-
Remove from heat and divide between meal prep containers.
-
Prepare the chicken: slice horizontally to make 2 thin pieces from each chicken breast. Brush with olive oil and sprinkle with taco seasoning.
-
Add chicken to the pan and cook 4-5 minutes per side. Remove from heat, cover and allow to rest in the pan for 5 minutes.
-
Divide chicken between meal prep containers, along with cheese (1 tablespoons per bowl).
-
Store in sealed container in the fridge for up to 4 days.
-
Heat in the microwave until steaming hot, and cheese is melted over the chicken.
-
Add sliced avocado fresh, if desired.
- make sure you add the avocado fresh or it will turn brown
- undercook your veggies & cauliflower rice slightly because they will cook again when you re-heat
- by sweetpeasandsaffron / denise
