5 from 7 votes

Low Carb Mexican Inspired Chicken Meal Prep Bowls

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These Low Carb Mexican Inspired Chicken meal prep bowls are high in protein and packed full of nutrients. Garnish the chicken and roasted veggies with sour cream, lime and grated cheddar.... yummy!!
Prep time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
£1.77
Makes: 5
mains
Mexican
Chicken Meal Prep, Low Carb Mexican Inspired Chicken Meal Prep Bowls, Mexican Inspired
Freezable

Table of Contents

  1. How to make this recipe

How to make this recipe

Preheat oven to 180°C

Note: If you have extra time, marinade the chicken in your fridge a couple of hours before preparing the rest of the meal prep.

Start by adding the chopped chicken thigh pieces to a mixing bowl with 1 tbsp of rapeseed oil and the honey. Season with half of the cumin (1 tsp), chilli powder, paprika and season with salt. Use your tongs to get everything incorporated and set aside to marinade.

Chicken in glass bowl stirred with tongs to mix in marinade

Now using a blender, add the chopped tomato, chilli (deseeded if you like less heat), garlic cloves, a handful of coriander and a squeeze of lime.

Ingredients added to blender

Roughly blend to combine.

Roughly blended ingredients in blender

Using a large baking tray, evenly distribute the vegetables and pour the spicy salsa over the top with a tbsp of rapeseed. Use a spatula to ensure all the veggies are evenly coated in the salsa. Pop in the oven for 30-35 minutes.

Vegetables on large baking tray being stirred with wooden spoon to cover with marinade

Meanwhile, after around 30 mins, add a tbsp of rapeseed oil in a large non-stick frying pan, increasing the heat to high. Once the pan is piping hot, add the chicken and refrain from stirring to achieve a nice sear.

Marinated chicken frying in pan on cooker

After a couple of minutes and some visible browning, reduce the heat to medium and stir, fry for a further 6 minutes or so, until the chicken is cooked through.

Browned chicken

Assemble the meal prep bowls by adding the saucy roasted veggies as a base, placing the chicken on top and storing until you’re ready to eat.   When it’s time to eat, add a sprinkle the cheddar and reheat the bowls for 2 minutes in the microwave. Serve with a dollop of sour cream and a sprinkle of coriander and a squeeze of lime.

Chicken with sour cream and wedge of lime in meal prep container

 

Low Carb Mexican Inspired Chicken Meal Prep Bowls

Print Pin It
5 from 7 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
£1.77
mains
Mexican
Chicken Meal Prep, Low Carb Mexican Inspired Chicken Meal Prep Bowls, Mexican Inspired
Freezable
Servings: 5
These Low Carb Mexican Inspired Chicken meal prep bowls are high in protein and packed full of nutrients. Garnish the chicken and roasted veggies with sour cream, lime and grated cheddar.... yummy!!

Ingredients

  • 650 g chicken thighs boneless skinless (£3.85)
  • 3 mixed peppers, cut into slices (£0.97)
  • 1 tin plum tomatoes (£0.28)
  • 2 courgettes, roughly chopped (£0.80)
  • 2 red onions, chopped into wedges (£0.50/3)=(£0.34)
  • 1 broccoli, chopped into florets (£0.50)
  • 2 cloves garlic (£0.69/3)=(£0.23)
  • 1 chilli (£0.45)
  • A few dollops of sour cream (£1.00/4)=(£0.25)
  • 50 g cheddar (£2.35/5)=(£0.47)
  • Bunch of fresh coriander (£0.50)
  • 1 lime (£0.79/4)=(£0.20)

Cupboard Essentials

  • 2 tbsp rapeseed oil
  • 2 tsp cumin
  • 2 tsp chilli powder
  • 1 tsp paprika
  • ½ tbsp honey
  • Chilli flakes, if you like the heat

Method

Preheat oven to 180°C

  • Note: If you have extra time/ plan ahead, marinade the chicken in your fridge a couple of hours before preparing the rest of the meal prep.
  • In a large mixing bowl, add the chopped chicken thigh pieces with 1 tbsp of rapeseed oil and the honey. Season with half of the cumin (1 tsp), chilli powder and paprika. Season with salt and use your tongs to get everything incorporated. Set aside to marinade.
  • Add the chopped tomato, chilli (deseeded if you like less heat), garlic cloves, a handful of coriander and a squeeze of lime. Roughly blend to combine.
  • Add the vegetables into a large baking tray and pour the spicy salsa over the veg along with a tbsp of rapeseed. Use a spatula to ensure all the veggies are evenly coated in the salsa. Pop in the oven for 30-35 minutes.
  • After around 30 minutes, add the a tbsp of rapeseed oil in a large non-stick frying pan, increasing the heat to high. Once the pan is piping hot, add the chicken and refrain from stirring to achieve a nice sear.
  • After a couple of minutes, and some visible browning, reduce the heat to medium and stir, fry for a further 6 minutes or so until the chicken is cooked through.
  • Assemble the meal prep bowls by adding the saucy roasted veggies as a base, placing the chicken on top and storing until you’re ready to eat. When it’s time to eat, add a sprinkle the cheddar and reheat the bowls for 2 minutes in the microwave. Serve with a dollop of sour cream and a sprinkle of coriander and a squeeze of lime.

Nutrition

Servings: 5 servings
Fat: 16g
Calories: 388kcal
Carbohydrates: 13g
Protein: 43g

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