MEAL PREP PALEO CHICKEN BURRITO BOWLS
Meal Prep Paleo Chicken Burrito Bowls make for a fresh, inexpensive, and healthy dish for an easy meal or meal prep. Makes 5 servings, ready in under an hour, and Whole30 approved! 
If you are looking for some more fun ways to use shredded chicken, check out Prep & Recycle – a free meal prep guide to making shredded chicken + 5 different recipes in under 2 hours!
Meal Prep Paleo Chicken Burrito Bowls make for a fresh, inexpensive, and healthy dish for an easy meal or meal prep. Makes 5 servings, ready in under an hour, and Whole30 approved!

Ingredients
  • 3 3/4 cups shredded chicken (600 grams)
  • 5 bell peppers, sliced (800 grams)
  • 1 large onion, sliced (300 grams)
  • 2 cups mushrooms, sliced (13 mushrooms/250 grams)
  • 1 jalapeno, sliced
  • 2 teaspoons taco seasoning
  • 2 1/2 tablespoons avocado oil, divided
  • 2 1/2 cups riced cauliflower
  • 2 teaspoon garlic powder
  • 1/2 cup packed cilantro, roughly chopped
  • 2 tablespoons lime juice, divided
  • 1 large head romaine, chopped (225 grams)
  • 2 large tomatoes, diced (225 grams)
  • 2 small avocados, deseeded (200 grams)
  • pinch of red pepper flakes
  • salt and pepper, to taste
  • lime wedges and chopped cilantro for serving
Instructions
  1. Make the fajita veggies. Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add sliced peppers, onion, and mushrooms in a large bowl. Add 1 1/2 tablespoons avocado oil and taco seasoning and mix until veggies are coated. Spread out on baking sheet and bake for 30-35 minutes until soft.
  2. While veggies bake, make cauliflower rice. In a large nonstick pan over medium heat, add 1 tablespoon avocado oil and let it get hot, about 30 seconds. Add rice and garlic powder and cook for 7-10 minutes until soft and cooked through. Stir in 1 tablespoon lime juice and chopped cilantro.
  3. Make guacamole. In a small bowl add avocados, 1 tablespoon lime juice, red pepper flakes, and salt and pepper. Mash until combined.*
  4. Assemble bowls. Divided lettuce, diced tomatoes, fajita veggies, and cauliflower rice between 5 meal prep containers. Top with 3/4 cup shredded chicken. Serve with guacamole, cilantro, and a lime wedge. Can keep in the fridge for up to a week.
Recipe Notes
*guacamole might brown after a few days. You can skip this step and add freshly sliced avocado before eating if you prefer.
**if you want to heat up the chicken, veggies, and rice, keep those separate. Heat them up and then add over lettuce.