4.86 from 14 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 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
£1.77
Makes: 5
mains
Mexican
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 with seasoning in glass bowl stirred with tongs on an orange background.

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.

Chopped tomato, chillies, garlic cloves and coriander added to blender container on an orange background.

Roughly blend to combine.

Roughly blended ingredients held in the blender on an orange background.

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 spoons 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 on an orange background.

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 and cooked chicken pieces in a pan on stove.

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, grated cheese, fresh coriander and wedge of lime in a meal prep container on an orange background.

Low Carb Mexican Inspired Chicken Meal Prep Bowls

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4.86 from 14 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
£1.77
mains
Mexican
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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