Striped Dish Towel | Glass Food Containers
No matter what time of year is it, we could all use a little more time. And when things get busy, sticking to health goals gets tricky. But with this simple meal prep idea, you can have a week’s worth of high protein meals with no dairy, no grain, and no gluten.
By using a mix of lean chicken breast and flavorful chicken sausage, we get a meal that reheats well and is so tasty that you’ll be craving it day after day. 502 calories, 15.5g fat, 29g carbs, and 56.5g protein – this one will keep you satisfied and energized for hours, with no afternoon crash.
Give this one a try! No matter what your goals, everyone loves a delicious meal that doesn’t make them feel gross after, and this definitely fits.
Mexican Spiced Chicken Bowls
Ingredients
Roasted Vegetables
- 1 lb baby yellow potatoes washed, diced into 3/4in pieces if needed
- 12 oz cauliflower flourettes
- 1 lb Brussels sprouts washed, trimmed, cut in half
- 2 tsp Badia brand Adobo seasoning
- Avocado oil spray
Protein
- 2 1/2 lbs diced chicken breast
- 5 links Bilinski's brand chicken andouille sausage sliced
- 1 1/2 packets siete taco seasoning mild or spicy, according to your preference
- 2 tbsp avocado oil
Cilantro Lime Sauce
- 1 large handful cilantro leaves and stems
- 4 oz diced green chilis mild or spicy, according to your preference
- 1 medium avocado peeled, pit discarded
- 1 tbsp honey
- 1-1.5 tbsp lime juice fresh
- 1/2 tsp salt
- 1/2 cup flax milk unsweetened, unflavored
Instructions
Roast the vegetables
- Preheat oven to 400 degrees and place a roasting tray inside while it heats. In a bowl toss together all the ingredients with a few sprays of avocado oil. Once the oven comes to temperature, add the vegetables to the pan in the oven and shake to spread out evenly. Roast at 400 for 15-20 minutes until tender and browning begins.
Cook the Protein
- In a bowl mix the protein ingredients together. Add to a large sauté pan or wok over medium heat with 1/4 cup water and cook until done.
Make the Cilantro Lime Sauce
- Add all the sauce ingredients to a blender and blend until smooth. Adjust salt and honey to taste.
Assemble
- Divide the vegetables and meat into 6 even portions. Add one portion of each to each of your meal prep containers. Put the sauce into smaller sauce containers if you have them, and add the sauce after reheating, just before eating. Enjoy!
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This was amazing! I made it as a meal prep for lunch last week and this week I changed it up and served the meat and salsa with salad, rice and beans to eat as a bowl. Thanks for sharing!!! It’s definitely going in the weekly rotation.
Could the flax milk be subbed out with something similar?
You bet, that’ll just impact the macros.
Made this tonight and wow this is absolutely delicious!!! Thank you!!
So happy to hear!
If I don’t have flax milk, what’s a good substitute? If dairy isn’t an issue, do you recommend milk?
If dairy is no issue then ultra-filtered whole milk for higher protein content.
Thank you so much for creating and sharing these recipes!! I’m excited to try this one. We have several food restrictions/ allergies in our household and it can be a challenge to find interesting things that work without having to eliminate half the recipe. Your small scale thanksgiving turkey breast recipe has quickly become a holiday favorite that we make in double every year. Thank you!
So glad!
The recipe says 4 servings but the instructions say to break it up into 6 servings. Is it 6 servings?
My mistake – it is 6.
How much lime should be added to the cilantro lime sauce? I don’t see it in the recipe.😊
Added.
This sounds delish! Making a grocery list now… Does the macro count include the sauce? Thank you for sharing!
Yes it does!
Making this today. Can you clarify the servings? Intro says 4; recipe says 6. Thank you!
Fixed!