24 Amazing Low Carb Recipes #16

16. Mexican Chicken Parm Meal Prep Bowls

Servings: 4

Ingredients:

For the Mexican Chicken

12-14 oz chicken breast (roughly 2 large chicken breasts, sliced in half to make 3 oz portions)
1/4 cup all-purpose flour
1 egg
1/4 cup cornmeal
1/4 cup Panko or regular breadcrumbs
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground coriander

After Baking

1/2 cup salsa
1 cup Armstrong Monterey Jack with Jalapeño Cheese

For the Cauliflower Rice

1 tablespoon olive oil
1/2 onion, small dice
2 cloves garlic, minced
1 bell pepper, small dice
3 cups riced cauliflower (roughly 4-5 cups florets, chopped small)
1/4 teaspoon salt
Additional salsa & cheese (optional)

Instructions:

Prepare the Mexican Chicken
1. Heat oven to 375°F. Line a baking sheet with parchment and set aside.
2. In three separate bowls, combine:
  1. Flour
  2. Egg
  3. Cornmeal, Panko, salt, cumin, and coriander.
3. Prepare the chicken breast by cutting large portions in half (similar to butterflying).
4. Dip each chicken piece first in the flour, shaking off excess, then in the egg to coat, and finally roll in the cornmeal mixture until fully coated.
5. Place the coated chicken breasts on the prepared baking sheet. Repeat with remaining portions.
6. Bake for 10 minutes, flip, then bake for another 10 minutes.
7. Spread 2 tablespoons of salsa over each chicken breast and sprinkle with 2-4 tablespoons of cheese.
8. Return to oven for 5 minutes, or until cheese is melted and bubbly.
Prepare the Cauliflower Rice
1. While the chicken is baking, heat olive oil in a large pan over medium heat.
2. Add the diced onion and cook for about 5 minutes, until soft.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced bell pepper and cook for 3-4 minutes, until slightly soft.
5. Add the riced cauliflower and salt. Continue cooking for 3-4 more minutes, ensuring the veggies remain al dente.
6. Remove from heat and allow to cool slightly. Optionally, add additional salsa and cheese as desired.
Assemble the Lunch Bowls
1. Divide the cauliflower rice evenly between four 2-cup capacity storage containers.
2. Top each container with a portion of the baked chicken.
3. Store the meal prep bowls in the refrigerator for up to 4 days.
To Re-heat
1. Heat the meal prep bowls in the microwave until heated through.