Santa Fe Low Carb Chicken Meal Prep

With cilantro lime cauliflower rice and taco-seasoned chicken breast, these Santa Fe meal prep bowls have just 8 g net carbs, yet still fill you up.

Meal prep is a great way to ensure you get lots of veggies into your diet, and that you keep on track with your healthy eating goals. Like this egg roll in a bowl, or low carb cheesy chicken and rice, these Santa Fe meal prep bowls are perfect if you are following a keto or low carb diet.

This recipe combines taco seasoned taco breast smothered in cheese, with cilantro lime cauliflower rice and sautéd bell peppers. Serve it up with half an avocado for healthy fats to keep you full and satisfied!

Recipe video

Watch the video below to see exactly how I prepped these Santa Fe chicken bowls. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Ingredient notes

• chicken- I've used boneless skinless chicken breast for this recipe, but you could easily swap for boneless skinless chicken thighs. You could also swap for ground turkey or ground beef!
• taco seasoning- store bought taco seasoning can sometimes have sneaky carbs, so make your own!
• cauliflower rice- make your own, or use store bought riced cauliflower as a short cut.
• cheese- go for mozzarella, monterey jack, or even pepper jack
• avocado- since it browns when cut ahead, you'll want to add it fresh

Step by step directions

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1. Prepare cilantro lime cauliflower rice- You can make your own cauliflower rice in a food processor, or purchase pre-riced cauliflower as a short cut.

• a. wash and dry cauliflower.
• b. cut into 1-2 inch florets. Try to get them uniformly sized.
• c. pulse 10-15 times until broken down into rice-sized pieces.
• d. if you have random large cauliflower florets, simply pick them out.

To make cilantro lime cauliflower rice, you will heat oil in a pan, then add the cauliflower rice, some salt, garlic powder and lime zest. Cook until slightly softened, then stir in the cilantro and remove from heat.

TIP- keep some crunch to the cauliflower rice; it will cook for a second time when you heat it in the microwave

2. Sauté bell peppers & onions- Add 1 tablespoon of olive oil to the pan, and cook the bell peppers and red onion for 5 minutes, or until softened slightly. Transfer to a clean plate, or portion out into meal prep containers and allow to cool.

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3. Cook the chicken- Slice the chicken horizontally to make 2 thin slices, then brush with olive oil and rub taco seasoning all over.

Cook in a nonstick pan for 4-5 minutes per side; remove the pan from the heat, cover and allow to rest for 5 minutes

4. Portion out- Divide the cooled vegetables and chicken between four 3 cup meal prep containers. Sprinkle with cheese, put the lids on, and refrigerate for up to 4 days.

TIP- cauliflower rice does not smell amazing on days 2-4, but it still tastes great!

FAQ

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