Meal Prep Taco Bowls
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • 1 lb chicken boneless, skinless, shredded
  • • 1 tablespoon paprika
  • • 1 tablespoon cumin
  • • 1 tablespoon chili powder
  • • optional: ½ cup salsa
  • • 1⅓ cup cauliflower rice
  • • 3 bell peppers, sliced
  • • 2 yellow onions, sliced
  • • 1 tablespoon garlic, minced
  • • 1 tablespoon olive oil
  • • ¼ teaspoon salt

  • Toppings: avocado, plain greek yogurt, green onion, salsa, sriracha
Instructions
  1. Using Skillet: Slice 3 bell peppers (orange, yellow and red) and 2 yellow onions length-wise (about ¼ inch thick) and toss into skillet with 1 tablespoon of olive oil and ¼ teaspoon of salt. Cook until soft and brown. Once cooked, divide into 4 portions and scoop servings into separate containers.
  2. While peppers and onions cook, heat 1⅓ cup of frozen cauliflower rice in microwave (about 5 minutes). Scoop ⅓ cup into each container.
  3. Next, throw shredded chicken in skillet and add spices (1 tablespoon paprika, 1 tablespoon cumin and 1 tablespoon chili powder). Or you can substitute with ½ cup of salsa.
  4. Stir until completely mixed and again divide into 4 portions (about 4 oz each if you have a food scale). Scoop servings into separate containers.
  5. Top with slices of avocado, plain greek yogurt, green onion, salsa or sriracha.
  6. Enjoy!

  7. For Instant Pot Recipe, see above in blog post.
Recipe by Afitcado at https://www.afitcado.com/meal-prep-taco-bowls/