Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!