Mexican Spiced Chicken Bowls
A simple meal prep with 502 calories, 15.5g fat, 29g carbs, and 56.5g protein. Tons of flavor, and you'll be looking forward to meal time all week.
Servings 6
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 can 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 °F 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 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!