Ground Chicken Taco Bowls

Ground Chicken Taco Bowls Meal Prep

Ground Chicken Taco Bowls

Ground Chicken Taco Bowls paired with shredded cabbage, rice, and a side of salsa roja. This is a flavorful and filling dish for under 500 calories.

PREP TIME

10 Minutes

COOK TIME

25 Minutes

Per Serving – Makes 5

481 Calories

45g C | 39g P | 13g F

THE RECIPE

Ground Chicken Taco Bowls Meal Prep

Ground Chicken Taco Bowls

4.69 from 44 votes
Course: Main Dish
Cuisine: meal prep, Mexican
Keyword: beef, meal prep, under 500 calories
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 servings
Calories: 481kcal
Ground Chicken Taco Bowls paired with shredded cabbage, rice, and a side of salsa roja.  This is a flavorful and filling dish for under 500 calories.
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Ingredients

For the Meat

  • 2 lbs (908 g) ground chicken (95/5) I put boneless skinless chicken thighs in the food processor
  • ¾ cup (180 g) tomato sauce
  • 1 tsp (3 g) paprika
  • 1 tsp (3 g) garlic powder
  • 1 tsp (3 g) chili powder
  • 1 tsp (3 g) cumin
  • ½ tbsp (8 g) oil
  • Salt and pepper to taste

For the Cabbage

  • 12 oz (563 g) shredded cabbage You can buy these pre shredded as coleslaw or salad mix
  • ½ tbsp (7 g) oil
  • 1 tsp (3 g) garlic powder
  • Salt and pepper to taste

For the Rice

  • cups (563 g) cooked rice
  • ½ tbsp (8 g) oil
  • 1 tbsp (8 g) chili powder
  • 1 tsp (3 g) paprika
  • 1 (60 g) Roma tomato diced

For the Salsa Roja

  • 4 (240 g) Roma tomatoes
  • 1 small (100 g) white onion
  • 2 (60 g) jalapeños
  • 5 cloves (25 g) garlic
  • ½ tbsp (7 g) oil
  • ½ bunch (20 g) cilantro
  • 2 Tbsp (30 g) lime juice
  • Salt to taste

Instructions

For the Rice

  • Prepare enough rice to have cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on what kind you use.
  • Dice 1 Roma tomato and remove the seeds.
  • Once the rice has finished, measure out cups and add in the oil, chili powder, paprika, diced Roma tomato, and salt to taste.

For the Salsa Roja

  • You can either boil, roast, or air fry this. I use the air fryer. Preheat the air fryer to 400°F.
  • Wash your tomatoes, jalapeños, and cilantro. Cut the stems off the jalapeños and cut your onion in half. Peel your garlic cloves.
  • Add the halved onion, jalapeño peppers, tomatoes, and garlic to a large bowl and drizzle over ½ tbsp of oil and salt to your liking. Toss to coat. The tomatoes have finished cooking when they begin to change color and the skin starts to break.
  • Air fry for 8-10 minutes, turning every few minutes until the tomatoes and onions have softened and developed color.
  • Add the tomatoes, onions, garlic, jalapeños, ½ bunch of cilantro, and the juice of 1 lime to a blender or food processor Blend until smooth.
  • Add salt to taste. Adjust flavor with salt and lime juice as needed.
  • Portion out into smaller, separate cups for the meals. You will probably have extra.

For the Shredded Cabbage

  • Heat ½ tbsp of olive oil over medium high heat. Add in the shredded cabbage and cook for 4-5 minutes. Season with 1 tsp garlic powder and salt and pepper to taste.
  • You can drizzle in a bit of water to create steam and help them cook faster. Once finished, set aside until you are ready to plate.

For the Taco Meat

  • Heat ½ tbsp of oil over medium high heat and add in your ground chicken. Allow it to brown and cook.
  • Once the chicken is about 90% of the way cooked, add ¾ cup of tomato sauce, 1 tsp paprika, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and salt and pepper to taste. Stir to combine and cook for an additional few minutes to cook out the tomato sauce. Taste test and adjust flavors as needed.

Plating

  • This recipe makes 5 servings. Divide your chicken, cabbage, and rice evenly between the containers. Each meal gets 1 of your salsa cups as well.

Nutrition

Calories: 481kcal | Carbohydrates: 47g | Protein: 41g | Fat: 14g


NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
233.1g
Protein
207.1g
Fat
71.8g
Calories
2407 cals

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This Post Has 22 Comments

  1. Michael Burgess

    Stumbled upon this recipe on YouTube. I made it this week and it was amazing. Lots of flavor, healthy and filling. Very simple, quick and easy to make.

  2. Dan

    5 stars
    Nothing has been bad but this is terrific. I was pretty heavy handed on the paprika

  3. Morgan Davidson

    I don’t see a weight gain or loss option for this recipe. Is this the only recipe option? Thanks!

    1. Josh Cortis

      Yes, some of the recipes don’t have all three versions. I’m working on going through and making one for each, it may just take some time 👍

  4. Farley Hammond

    5 stars
    I really liked this recipe. Quick easy and filling. Stored well too, still tasted great at the end of the week. I really liked the cabbage. I paired this with some coconut ginger rice (can be bought at Walmart, Vigo brand), which kicked it up another notch!

  5. Wilson Ramirez

    5 stars
    A weight gain option for this would be amazing

  6. john vance

    Unbelievably simple, delicious and pretty cheap too. This is why I’m here

  7. Amber

    5 stars
    Let these puppies sit overnight after you dish them up, before cracking one open. They’re so much more spicy and flavorful after getting a chance to soak up all that yummieness.

  8. Bobby Horn

    How do you microwave this meal? Do you leave the cabbage in the bowl?

  9. Lynn

    5 stars
    Loved the flavor! Used my rice cooker and stovetop for cabbage and protein, so an easy, super tasty meal the whole family liked. I added diced jalapeños to the chicken which totally amped the spice and we also made tortillas so we could make burritos with this. Great leftovers and can be used in so many different ways. Thank you for this recipe!

  10. Justin W

    5 stars
    Move over Chipotle and Qdoba, we’ve got a new bowl in town! Might be my favorite recipe yet, and I’ve done some damage on a few of the others! I diced the chicken since I couldn’t buy it ground and don’t have a processor, but I think it still worked great, and I added some sour cream too (and maybe guac next time if I don’t mind the calories lol)!

  11. Daniel

    5 stars
    Yeah this was bussin, thanks for an amazing recipe Josh. The chicken especially is so freaking goooood.

  12. Patrick Buijs

    4 stars
    First recipe I tried and was disappointed!
    Very filling, nice flavor and good amount of heat.

    Will try other recipes, I am looking around in the meal prep realm and see what I like.

    Keep it up!

    1. Patrick Buijs

      NOT disappointed I meant!

  13. Patrick Buijs

    4 stars
    I meant ‘NOT’ disappointed!

    Sorry!

  14. Jon Legendre

    Anyone try not using the tomato sauce or using something else instead? I feel like you need a sauce of sorts to help spread the seasoning around more evenly. Would maybe some peppers in adobo sauce take it up a notch?

  15. Dan Smith

    Can I use pasta sauce from a jar as an alternative for tomato sauce?

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