This meal prep for burrito bowls is healthy, low-carb, and delicious! From the shredded salsa chicken to guacamole and cauliflower rice, it’s a meal you can feel good about eating!
1lb chicken breasts or thighs
1 1/2cups salsa
1 tablespoon olive oil
4–6cups cauliflower rice
1/4cup chopped cilantro, divided
Shredded cheddar cheese
Sliced black olives
Combine the chicken and salsa in a slow-cooker dish. Cover and cook on high for 4 hours or 6 hours on low, until cooked through to an internal temp of 165F. Shred the meat between two forks.
In a large skillet, heat oil over medium-high heat. Add the riced cauliflower and sauté for about 5 minutes until the cauliflower rice is heated through and tender. Add in cilantro, stir to combine, turn off heat.
To assemble, create a bed of cauliflower rice in a meal-prep container, top with salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.