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Low Carb Cheesy Chicken and Rice Meal Prep
Low carb cheesy chicken and rice is a delicious low carb lunch option! Pan-fried chicken breast and broccoli are smothered with cheese and served over cauliflower rice. Filling but light with only 5 g carbs and 43 g of protein.
1/2 head cauliflower
2 tablespoons olive oil
salt and pepper
1 crown broccoli (roughly 4 cups of bite-sized pieces)
1 cup shredded cheese (I used mozzarella)
1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
Make cauliflower rice: cut cauliflower into even-sized pieces. Pulse in a food processor 10-15 times or until it is broken down into uniform cauliflower rice. You can use a box grater if you’d prefer for this step!
Add 1 tablespoon olive oil to a non-stick pan and heat over medium heat. Add the cauliflower rice and cook for 5 or so minutes, until slightly softened. Season with salt and pepper.
Divide between four 2 cup capacity storage containers.
Add another 1 tablespoon of olive oil to the pan. Add the broccoli and cook for 5-7 minutes, until slightly softened. Add the cooked broccoli to the storage containers with the cauliflower rice.
Chicken: Toss the chicken with olive oil, onion powder, garlic powder, salt and pepper.
Cook in the non-stick pan over medium heat until cooked through; 5-7 minutes. Add the cooked chicken to the storage containers with the cauliflower rice and broccoli.
Divide shredded cheese between the four storage containers.
Store in the fridge for up to 4 days.
Heat in a microwave until steaming hot. Stir it up and enjoy.
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