Healthy Mexican Chicken Meal Prep (Whole30, Paleo, Keto)
An easy, healthy Mexican chicken meal prep with seasoned chicken breasts, an avocado cilantro ranch dressing, boiled eggs, and plenty of fresh veggies. Paleo, Whole30, low carb, keto.
Yield: servings
Ingredients
Southwestern Chicken
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 12 ounces boneless skinless chicken breasts 2 or 3 chicken breasts, see note
- 2 teaspoons avocado oil
- 2 teaspoons lime juice
For the Sauce
- 1-2 cloves garlic peeled and smashed
- 1 avocado peeled and pitted
- 1 tbsp Freshly ground black pepper
- 1 tablespoon fresh lemon juice or lime juice
- 1 tablespoon white vinegar or apple cider vinegar plus more to taste
- ¼ cup fresh parsley
- ⅓ cup fresh cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¾ cup unsweetened almond milk
- 1 teaspoon salt
To Serve
- 10 eggs boiled to preference (see blog for recommendations)
- 12-15 snacking snacking peppers
- 2 ½ cups mixed greens
Instructions
Cook Southwestern chicken
- In a small bowl, stir together garlic powder, chili powder, salt, and paprika. Reserve 2 teaspoons of seasoning and set aside. Evenly sprinkle seasoning over both sides of chicken breasts.
- Heat avocado oil in a skillet over medium heat. When hot, gently add chicken breasts to skillet and sear on first side, about 5-6 minutes, or until it lifts easily. Flip and cook another 5-6 minutes, or until internal temperature reaches about 161-162º F. Drizzle with lime juice. Transfer to a plate and let rest at least 5 minutes.
Make avocado cilantro ranch dressing
- Combine all ingredients in a food processor or blender. Process until very smooth. Taste and add more vinegar, citrus juice, or salt to taste. Divide evenly among condiment cups or small reusable containers.
Assemble meal prep containers
- Slice rested chicken breasts against the grain.
- Evenly divide mixed greens among 5 meal prep containers. Evenly divide sliced chicken among containers and place on top of greens.
- Evenly divide peppers among containers and place to the side of chicken and greens. Place 2 eggs in each container and sprinkle with reserved Southwestern seasoning. Serve with avocado cilantro ranch dressing.
Notes
If your chicken breasts are very large, slice them evenly across the middle (Laterally) to create smaller, even breasts. Use only about 12 ounces in this recipe.
Nutrition
Serving Size: 5g | Calories: 187cal | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 1086mg | Potassium: 557mg | Total Carbs: 8g | Fiber: 4g | Sugar: 1g | Net Carbs: 4g | Vitamin A: 1125IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 1mg