Spicy Chicken Meal-Prep Bowls #healthy #paleofriendly

Plan ahead for the week with these whole30, paleo-accommodating, sans gluten, and low-carb Spicy Chicken Meal-Prep Bowls stuffed with hot chicken, broiled green beans, broccoli, and squashed cauliflower.

This Chicken Meal-Prep formula is extraordinary to make in the event that you cherish a well-prepared and amazing tasting chicken formula since it's stacked with flavors, for example, coriander, paprika, onion powder, and squashed red pepper. The veggies are sprinkled with olive oil and prepared with salt and pepper. You cook the chicken for 15 minutes, at that point include the veggies, and dish everything together for 10 minutes more. On the off chance that you like delicate cooked veggies, this is the best approach.

While the veggies are in the stove, set up the "pounded" cauliflower, which is exceptionally simple to make. Steam it until the cauliflower is fork-delicate, and when the cauliflower cools, gradually pound it with a drenching blender. At the point when the cauliflower is totally smooth, include explained margarine, whole30 mayo, garlic, salt, and ground dark pepper, and mix well to consolidate. So natural, and I guarantee you it tastes great!!

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Ingredients
FOR THE CHICKEN AND VEGGIES

•  4 medium free-range organic chicken breasts
•  3 tablespoons extra virgin olive oil — divided
•  1 tablespoon dried thyme
•  1 teaspoon paprika
•  1 teaspoon onion powder
•  ¼ teaspoon ground coriander
•  ⅛ teaspoon crushed red pepper
•  salt and pepper
•  2 cups broccoli — chopped
•  3 cups green beans — chopped

FOR THE MASHED CAULIFLOWER

•  1 medium cauliflower — cut into florets
•  ½ clove garlic
•  1 teaspoon  clarified butter or ghee — use more for a large cauliflower head
•  1 teaspoon  Whole30 Homemade Mayo — use more for a large cauliflower head
•  salt and black pepper to taste

Instructions
FOR THE CHICKEN AND VEGGIES

1. Preheat oven to 450ºF.
2. In a medium bowl, place the chicken with 1 tablespoon olive oil, thyme, paprika, onion powder, coriander, crushed red pepper, salt, and pepper. Toss everything together, and set aside.
3. On a baking sheet lined with aluminum foil or parchment paper, place the chicken, and roast it for about 15 minutes.
4. In a medium bowl, add all the veggies, and season with 2 tablespoons of olive oil, salt, and pepper.
5. Remove the sheet from the oven, and place all the veggies on the same baking sheet. Spread everything out in an even layer, and roast for 10 minutes more.
6. While the chicken and veggies are in the oven, prepare the mashed cauliflower.

FOR THE MASHED CAULIFLOWER

1. Fill a large pot with about 2 cups of water, and bring it to a boil.
2. Then, place a steamer basket in the bottom of the pot.
3. Add the cauliflower florets to the steamer basket.
4. Cover the pot, and steam until the cauliflower is fork-tender, about 6-8 minutes. Remove from the heat, uncover the pot (this step is important), and let the cauliflower cool for 5 minutes.
5. Place the steamed cauliflower and garlic in a blender jar, and blend until the cauliflower is completely smooth. Transfer to a bowl, add the clarified butter, mayo, salt, and ground black pepper, and stir well to combine.
6. Taste to adjust the seasoning.

MEAL PREPPING:

1. Place an even amount of chicken, veggies, and mashed cauliflower into 4 glass containers. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.

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