Health Recipe | Meal Prep Paleo Chicken Burrito Bowls

Meal Prep Paleo Chicken Burrito Bowls

3 3/4 cups shredded chicken (600 grams)
5 bell peppers, sliced (800 grams)
1 large onion, sliced (300 grams)
2 cups mushrooms, sliced (13 mushrooms/250 grams)
1 jalapeno, sliced
2 teaspoons taco seasoning
2 1/2 tablespoons avocado oil, divided
2 1/2 cups riced cauliflower
2 teaspoon garlic powder
1/2 cup packed cilantro, roughly chopped

  • Make the fajita veggies. Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add sliced peppers, onion, and mushrooms in a large bowl. Add 1 1/2 tablespoons avocado oil and taco seasoning and mix until veggies are coated. Spread out on baking sheet and bake for 30-35 minutes until soft.
  • While veggies bake, make cauliflower rice. In a large nonstick pan over medium heat, add 1 tablespoon avocado oil and let it get hot, about 30 seconds. Add rice and garlic powder and cook for 7-10 minutes until soft and cooked through. Stir in 1 tablespoon lime juice and chopped cilantro.
  • Make guacamole. In a small bowl add avocados, 1 tablespoon lime juice, red pepper flakes, and salt and pepper. Mash until combined.*
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