1/2mediumCaulifloweror 4 servings of riced cauliflower
2tspTabasco Sauce(optional)
2mediumAvocados
Salt and Pepperto taste
Instructions
Place the chicken thighs on a plate and season each side with the salt and paprika.
Heat a frying pan set over medium-high heat and add the olive oil. Cook each piece of chicken for 5 minutes on each side, or until cooked through. Remove the chicken from the pan and slice into strips.
Return the pan to medium-high heat. Dice the bell peppers and cook for 5 minutes in remaining pan oils.
Chop the cauliflower into florets and then into rice-sized pieces. Alternatively, you can purchase cauliflower rice or pulse the florets in a food processor.
Divide the cauliflower rice between meal prep containers. Top with the Tabasco sauce (if using) and paprika. Top with the cooked chicken and bell peppers.
Halve and pit the avocados, and scoop the flesh into a small bowl. Mash the avocado and season with paprika, Tabasco sauce (if using), salt and pepper. Dollop onto each portion or keep separately.
Store in the fridge for up to 4 days.
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Video
Nutrition Facts
Chicken Burrito Bowl Meal Prep
Amount Per Serving
Calories 429Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 7g44%
Cholesterol 98mg33%
Sodium 1082mg47%
Potassium 888mg25%
Carbohydrates 13g4%
Fiber 8g33%
Sugar 4g4%
Protein 20g40%
Vitamin A 2139IU43%
Vitamin C 98mg119%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie keto diet.
Chicken thighs can easily be cooked in a slow cooker using the ingredients listed in the recipe below.You will need to increase the volume of liquid, though, since the main idea behind slow cooking is to cook food low and slow in plenty of fluid. Add 2 cups of water to the recipe below to make this dish in a slow cooker.