Ingredients
Scale
- 3 chicken breasts (about 1–1.5 lbs)
- 2.5 cups cauliflower rice (pre riced or riced in a food processor)
- 2.5 cups broccoli florets
- 3 tbsp coconut oil
- 2 tsp turmeric
- 1 tsp onion powder
- 1/2 tsp ginger
- 1 sea salt
- 1/2 tsp black pepper (omit for AIP)
- 1 tbsp coconut aminos
- 1–2 tsp fresh parsley
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper
- Place the three chicken breasts on one side of the baking sheet, and the broccoli on the other (use two baking sheets if it’s too crowded)
- Mix 2 tbsp of melted coconut oil with 1 tsp ground turmeric, onion powder, ginger, sea salt, and black pepper
- Pour the mixture over the chicken and the broccoli, evenly coating them
- Top the chicken with an extra tsp of ground turmeric
- Bake in the oven for 20-25 minutes or until chicken reaches internal temperature of 165-170 F
- Remove the chicken, set aside, and potentially keep the broccoli in for 5-8 more minutes if you like it crispy!
- While the chicken and broccoli are cooking, melt 1 tbsp of coconut oil in a large skillet on medium heat
- Add in the cauliflower rice and season with salt and coconut aminos
- Cook the cauliflower rice for 12-15 minutes, or until lightly browned
- Assemble the meal prep bowls (you’ll have about 3) by slicing the chicken and topping with parsley, then adding in the cooked broccoli and cauliflower rice
- Store in the fridge for 2-3 days and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 bowl
- Calories: 451
- Fat: 20g
- Carbohydrates: 13.2g
- Fiber: 4.3g
- Protein: 55.1g