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glass meal prep container with mexican chicken cauliflower rice bowl
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5 from 1 vote

Mexican Chicken and Cauliflower Rice Meal Prep Bowls

Mexican chicken parm and cauliflower rice meal prep bowls make for a tasty, low carb work lunch that can be prepped on the weekend.  Topped with jalapeño Monterey Jack cheese for a little kick!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 420kcal


Mexican Chicken

  • 12-14 oz chicken breast roughly 2 large chicken breasts, sliced in half to make 3 oz portions
  • ¼ cup all purpose flour
  • 1 egg
  • ¼ cup cornmeal
  • ¼ cup Panko or regular breadcrumbs
  • ¼ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander

After baking

  • ½ cup salsa
  • 1 cup Armstrong Monterey Jack with Jalapeño Cheese

Cauliflower Rice

  • 1 tablespoon olive oil
  • ½ onion small dice
  • 2 cloves minced garlic
  • 1 bell pepper small dice
  • 3 cups riced cauliflower roughly 4-5 cups florets chopped small
  • ¼ teaspoon salt
  • additional salsa & cheese optional


  • Heat oven to 375°F. Line a baking sheet with parchment and set aside.
  • In three separate bowls combine: 1) flour 2) egg 3) cornmeal, panko, salt, cumin and coriander.
  • Prepare the chicken breast, cutting large portions in half (the way you would if you were butterflying it). Dip first in the flour, shaking off excess, then in the egg to coat, and finally, roll in the cornmeal mixture until fully coated.
  • Place chicken breast on the baking sheet and repeat with remaining portions.
  • Bake for 10 minutes, flip, then bake for another 10 minutes.
  • Spread with 2 tablespoons of salsa, and sprinkle with 2-4 tablespoons of cheese.
  • Return to oven for 5 minutes, or until cheese is melted and bubbly.
  • Cauliflower RiceWhile chicken is baking, prepare the cauliflower rice.
  • Heat oil in a large pan over medium heat.
  • Add the onion and cook for 5 or so minutes, until soft. Add the garlic and cook for a minute.
  • Add the bell pepper and cook for 3-4 minutes, until slightly soft.
  • Add the riced cauliflower and salt, and continue cooking for 3-4 more minutes. You want your veggies to be al dente and not completely soft.
  • Remove from heat and cool.
  • Lunch BowlsDivide the cauliflower rice between four 2 cup capacity storage containers. Top each with a portion of chicken.
  • Store for up to 4 days.
  • To Re-heatHeat in the microwave until heated through.



Serving: 1lunch bowl | Calories: 420kcal | Carbohydrates: 25g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 146mg | Sodium: 1118mg | Fiber: 4g | Sugar: 3g