LET'S MAKE THIS RECIPE: 

Low Carb Chicken Meal Prep Bowls

PRIMAVERA KITCHEN

In a medium bowl, place the chicken with olive oil, oregano, paprika, onion powder, salt, and pepper. Toss everything together.

Step 1

Place seasoned chicken breast in the pan. Cook for about 5 minutes per side. Chicken will be ready when it gets the internal temperature of 165˚F. Transfer the chicken breasts to a plate.

Step 2

Fill a large pot with about 2 cups of water, and bring it to a boil. Place a steamer basket in the bottom of the pot. Add the cauliflower florets to the steamer basket. Steam for  6-8 minutes.

Step 3

In the same skillet, heat oil and butter. Add onions, bell pepper and zucchini. Saute them until tender. It’s about 4-5 minutes. Season with garlic powder, salt and pepper. Mix to combine.

Step 4

Place the steamed cauliflower and garlic in a food processor or blender jar, and puree/blend until the cauliflower is completely smooth. 

Step 5

Transfer to a bowl, add the butter, Parmesan, salt, and ground black pepper, and stir well to combine. 

Step 6

Place an even amount of chicken, veggies, and mashed cauliflower into 4 glass containers. Cover with the lid, and place in the fridge for up 4 days.

Step 7

GARLIC BUTTER BAKED CHICKEN 

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