Spicy Chicken Meal-Prep Bowls

Plan ahead for the week with these whole30, paleo-friendly, gluten-free, and low-carb Spicy Chicken Meal-Prep Bowls packed with spicy chicken, roasted green beans, broccoli, and mashed cauliflower.

Course Main Course

Cuisine American

Keyword Chicken, gluten-free, low-carb, meal-prep, paleo

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Calories 437kcal

Author Olivia Ribas

Ingredients

For the chicken and veggies

4 medium free-range organic chicken breasts
3 tablespoons extra virgin olive oil divided
1 tablespoon dried thyme
1 teaspoon paprika
1 teaspoon onion powder
¼ teaspoon ground coriander
⅛ teaspoon crushed red pepper
salt and pepper
2 cups broccoli chopped
3 cups green beans chopped

For the mashed cauliflower

1 medium cauliflower cut into florets
1/4 tsp garlic clove minced
1 teaspoon clarified butter or ghee use more for a large cauliflower head
1 teaspoon Whole30 Homemade Mayo use more for a large cauliflower head
salt and black pepper to taste

US Customary - Metric

Instructions

For the chicken and veggies

Preheat oven to 450ºF.
In a medium bowl, place the chicken with 1 tablespoon olive oil, thyme, paprika, onion powder, coriander, crushed red pepper, salt, and pepper. Toss everything together, and set aside.
On a baking sheet lined with aluminum foil or parchment paper, place the chicken, and roast it for about 15 minutes.
In a medium bowl, add all the veggies, and season with 2 tablespoons of olive oil, salt, and pepper.
Remove the sheet from the oven, and place all the veggies on the same baking sheet. Spread everything out in an even layer, and roast for 10 minutes more.
While the chicken and veggies are in the oven, prepare the mashed cauliflower.

For the mashed cauliflower

Fill a large pot with about 2 cups of water, and bring it to a boil.
Then, place a steamer basket in the bottom of the pot.
Add the cauliflower florets to the steamer basket.
Cover the pot, and steam until the cauliflower is fork-tender, about 6-8 minutes. Remove from the heat, uncover the pot (this step is important), and let the cauliflower cool for 5 minutes.
Place the steamed cauliflower and garlic in a blender jar, and blend until the cauliflower is completely smooth. Transfer to a bowl, add the clarified butter, mayo, salt, and ground black pepper, and stir well to combine.
Taste to adjust the seasoning.

MEAL PREPPING:

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. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.

Video

Notes

Are you meal-prepping every weekend? If so, I have other meal-prep recipes here for you. But my favourite meal-prep recipes are these: Spicy Salmon Vegetable Meal-Prep Bowls, Ground Turkey Cauliflower Rice Veggie Bowls, and One-sheet Pan Shrimp with Cherry Tomatoes.
Click HERE to watch the web story.
Get similar-sized chicken breasts so they cook evenly.
Make sure to steam and not boil the cauliflower, so they don't get waterlogged.
To store: Store the meal preps in an airtight container for up to 4 days in the fridge.
To reheat: You can reheat in the microwave when ready to eat.
To freeze: You can freeze chicken breasts in a freezer-safe bag or container for up to 3 months.

Nutrition