Thai Chicken Lettuce Wraps

With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with the creamiest peanut sauce to really make this special! Made in partnership with my friends at Stonewall Kitchen.

Thai chicken lettuce wraps with peanut sauce on a platter.Thai Chicken Lettuce Wraps

I used to love the lettuce wraps at that popular Asian chain restaurant, and they are totally the inspiration for this dish. Of course this recipe is a healthier version using real ingredients and my favorite soy-free alternatives to still get that classic taste. These lettuce wraps are topped with a creamy peanut sauce that completely makes the dish. Don’t worry though, there is an easy swap to make this peanut-free making this dish Whole30 and Paleo friendly.

Thai Chicken Lettuce Wraps deconstructed in a meal prep container.

Ingredients for Thai Lettuce Wraps

Thai chicken marinating in a bowl.

How to Make It

The first thing you want to do is marinate the chicken! This is going to add in some savory flavor to the dish. While we are suggesting to do this for about 30 minutes, it can be as quick as 15 minutes or as long as overnight. Obviously the longer you do it the better the flavor.

Once the chicken has been marinated, and all of the ingredients are prepped up heat up a large pan. Once hot, cook the mushrooms until all of the liquid has been evaporated.

Next add in the cabbage and a big pinch of salt and pepper cook until it’s softened. Move the mixture to the side to make room for the chicken!  Add in the remaining 1 teaspoon sesame oil to the pan and cook chicken until no pink remains, about 3-5 minutes. You’ll be leaving behind any of the excess marinade.

Finally, add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season the chicken and veggies to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions. That last addition of the fresh herbs really helps this dish pop in flavor.

This dish will be garnished with a peanut sauce, that can be made with peanut butter or almond butter for those looking to keep it Whole30 or Paleo-friendly. To make it add all of the sauce ingredients to a bowl and whisk together. Depending on your thickness of nut butter, you may need to add in a bit more hot water. Add in more hot water if needed to reach desired sauce consistency.

Serve the chicken and veggies inside of lettuce cups and drizzle with the peanut sauce. Garnish with additional fresh herbs and sesame seed! Or make into meal prep. See below for more details on that!

Thai chicken mixture in a saute pan with fresh herbs on top.Why Stonewall Kitchen Products are Always in My Pantry

One of the most frequently asked questions I get about maintaining a clean-eating lifestyle is: what’s in my pantry? The simple answer is that it’s important to keep a wide range of products in your pantry that allows you to whip up a quick dinner or snack at a moments notice. Ones that don’t compromise on ingredients and that you can feel good about eating and serving. 

Headquartered in York, Maine (the cutest place ever), Stonewall Kitchen is the maker of some of my favorite gourmet specialty foods that always have a place in my pantry. Chances are, you’ve likely seen their famous jam in a grocery store near you (even Costco has it right now!). But in case you didn’t know, they have a wide range of healthy products that make it easy to maintain a good-for-you diet. 

Their Creamy Peanut Butter is one of my favorites (you can also grab it on Amazon) and it’s the perfect addition to these Thai Chicken Lettuce Wraps. Made with only roasted peanuts & salt (no added sugars or oils) you can feel good about enjoying it! While the chicken filling is good on it’s own, adding that creamy peanut sauce on top REALLY makes the dish.

Stonewall Kitchen Peanut Butter

Meal Prep Options

There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual lettuce cups you’ll want to store cleaned and dry lettuce leaves separately from the cooked chicken mixture. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the lettuce so it can be heated.

Or you could make this into meal prep bowls by serving with cauliflower rice or regular white rice, and omit the lettuce cups all together.

Thai chicken with cauliflower rice in a meal prep container.

If you like this meal prep recipe, check out these others:

For more chicken recipes, check these out:


5.0 rating
2 reviews

 Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce


Yield 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Marinade

    Chicken & Veggies

    Paleo ’Peanut’ Sauce

    • 1 tablespoon peanut butter
    • 1 teaspoon fresh lime juice
    • 1 tablespoon and 1 teaspoon filtered water
    • 1/4 teaspoon fish sauce
    • 1 teaspoon honey or coconut sugar

    Directions

    1. In a bowl combine marinade ingredients and chicken and set aside.
    2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
    3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
    4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
    5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
    6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
    7. In a small bowl, mix together peanut sauce ingredients.
    8. To Assemble;
      Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
      Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

    Recipe Notes

    Omit peanut sauce for Whole30 Compliant!


    Nutrition

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    Thai Chicken Lettuce Wraps

    This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It’s easily customizable to add your favorite “pizza” toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to us today from the new book by Cassy Joy Garcia, “Cook Once, Eat All Week”!

    Finished pizza chicken sheet pan dinner

    Pizza Flavored Sheet Pan Chicken and Veggies

    This sheet pan chicken dinner is just SO FUN! It’s coming to us today from “Cook Once, Eat All Week”, Cassy Joy Garcia’s newest book. When we were flipping through the pages trying to decide which recipe to share (this was hard, because they all looked so good!) we were instantly in love with how unique this sheet pan dinner recipe sounded! It basically has all the flavor and fun of pizza, but made hearty and healthy using protein and veggies!

    And of course, like so many sheet pan dinners, it’s so easy to throw together! Her book is all about meal prep made easy (see below for more about this) so we made a few minor modifications from her recipe so it could be made as a stand alone dish. We’re sure you’re going to love this dinner so much you’ll definitely want to grab a copy of her book now to see how she guides you on how to make meal prep easy.

    Other Options for this “Pizza” Sheet Pan Dinner:

    This sheet pan recipe is chock full of chicken, veggies and fun pizza toppings. Cassy has suggested her favorites, and we’re adding to that and suggesting a few other options you might find fun to substitute in for this dinner depending on what you have in the house:

    Copy of "Cook Once, Eat All Week"

    I’ve known Cassy for around 4+ years now, and she instantly became one of my closest friends right when I met her. Nothing makes me happier than meeting an Internet/blog friend who becomes an in-real-life best friend! We go to conferences together, we go on girl trips, and she even introduced me to Beautycounter! She is just the best.

    Let me tell you about Cassy: She is genuine, beyond kind, and SO hard working. So, when she told me about her new book concept I had no doubt it would be an amazing resource, but when I opened it, I was BLOWN AWAY. Ya’ll, this book is amazing. It reinvents meal prepping and combines it with batch cooking in a way that makes your weekly meals fun and exciting, without spending the entire day in the kitchen over the weekend!  This is one of those books that anyone looking for a REAL solution to help them eat healthy and delicious meals, while also wanting to save time and money, needs in their kitchen!

    Here’s the premise of Cook Once, Eat All WeekYou have a prep day to get all your main ingredients ready to go – a protein, veggie and a starch – then you can make 3 (or more, depending on your needs) different meals throughout the week with those prepped main ingredients.

    Plate of chicken breast sheet pan dinner

    If you like this sheet pan dinner, check out these others:

    Grab a copy of Cook Once, Eat All Week here!


    5.0 rating
    1 reviews

    Chicken "Pizza" Sheet Pan Dinner

    This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It's easily customizable to add your favorite "pizza" toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to use today from the new book by Cassy Joy Garcia, "Cook Once, Eat All Week"!


    Yield 4
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 2 cups cubed cooked chicken breasts (see note)
    • ¼ cup ranch dressing
    • 1 cup cherry tomatoes
    • 2 cups 1" cauliflower florets, or leftover cubed yellow potatoes (see note)
    • 1 cup shredded mozzarella cheese
    • 2 ounces sliced pepperoni
    • 1 cup sliced mushrooms
    • 2 tablespoons sliced black olives
    • ½ green bell pepper, sliced 
    • ½ teaspoon red pepper flakes, for garnish
    • Optional: We love serving this with a side of warm marinara sauce!

    Directions

    1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
    2. Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
    3. Cut the tomatoes in half and sprinkle them on top of the chicken. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.
    4. Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!

    Recipe Notes

    1. This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy
      Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.
    2. In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.
    3. We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.

    Nutrition

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    Chicken “Pizza” Sheet Pan Dinner

    A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!

    Sun dried tomato chicken salad in a wrapSun Dried Tomato Chicken Salad

    If it’s not broke, don’t fix it and chicken salad for meal prep is a recipe that sure isn’t broke. We’ve made it a few times here on LCK, but this time we’re making it with an Italian-esque makeover: a mayo based chicken salad with sun-dried tomatoes, capers, parsley and white wine vinegar. It’s salty, tangy and really delicious.

    As with all chicken salad, it’s easiest to use either leftover chicken or grab a rotisserie chicken. If doing it this way, this meal prep takes about 5 minutes! If you’re using a rotisserie chicken you can either double up on this recipe since it only calls for 2 cups of chicken, or use the remainder of the chicken for a dish such as Buffalo Chicken Dip, Loaded Paleo Nachos, or Chicken Soup. If you want to make the chicken fresh, you can make shredded chicken in the Instant Pot or slow cooker!

    Chicken salad sun dried tomatoes in a bowl

    Ingredients for this Sun Dried Tomato Chicken Salad:

    Wrapping up chicken salad

    Ways to Use Chicken Salad:

    How many days can you keep homemade chicken salad?

    Homemade chicken salad stays good for 3 to 5 days in the refrigerator!

    Sun dried tomato chicken sandwich

    Like this chicken salad recipe, check out these others:

    5.0 rating
    3 reviews

    Sun-dried Tomato Chicken Salad

    A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!


    Yield 2
    Prep Time 5 minutes
    Cook Time
    Total Time 5 hours



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 2 cups cooked chicken, shredded
    • 1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
    • ⅓ cup sun-dried tomato packed in olive oil, drained and chopped fine
    • 2 tablespoon parsley
    • 2 tablespoons capers
    • 2 green onion
    • 2 teaspoons white wine vinegar, or lemon juice
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Directions

    1. Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
    2. Store in a container and use for up to 5 days.

    Nutrition

    Loading nutrition data...

    Pin it for later:

    Sun-Dried Tomato Chicken Salad

    This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.

    How do you cook oats in the oven?

    Apple Cinnamon Baked Oatmeal

    Everyone has been absolutely loving our new Peanut Butter, Banana, Chocolate Chip Baked Oatmeal, so we decided to make another amazing version!

    You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.

    How long do you keep baked oats in the fridge

    What is baked oatmeal?

    Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

    How do you make baked oatmeal?

    It’s so easy!

    Can I bake oats?

    How do you serve baked oatmeal?

    There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

    If you like this oat recipe, check out these others:

    4.5 rating
    2 reviews

    Apple and Cinnamon Baked Oatmeal


    Yields 9
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    Directions

    1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
    2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine. 
    3. To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
    4. Pour into prepared 8"x 8" dish and bake for 30-35 minutes, until the center is just barely firm.
    5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.

    Nutrition

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    Apple Cinnamon Baked Oatmeal (Gluten-Free)

    These Turkey Apple Meatballs are the perfect fall dinner. They’re warm and comforting with just enough hint of spice to make you remember the season has changed. But even better is that you can have them on your table in under 30 minutes after coming home from fantastic fall activities! Oh, and they’re paleo, gluten-free and absolutely kid-friendly!

    turkey apple meatballs paleo

    Turkey Apple Meatballs with Sage

    Whether you love it or hate it, fall is just around the corner! And this is our quintessential welcome Fall easy 30 minute dinner! For so many of you the welcoming of this season means back from vacations and back to school! This time can be an adjustment, and the last thing you need is to be running around the kitchen making a complicated meal. So we’ve got your covered with these super easy and delicious Turkey Apple Meatballs with sage.

    These meatballs are super easy to prepare and SUPER YUMMY. They’re barely sweet from the apples with a hint of warmth from the allspice. I had to include the sage that’s growing so well from my garden and it was the perfect addition. We like to serve them with butternut squash noodles (or sweet potato noodles) that we quickly sauté up with some garlic and oil. For a more kid-friendly option feel free to serve with some pasta with garlic and olive oil. Either way, they’re just what you’ll want on your table for dinner!

    turkey apple meatballs baby

    Gluten Free Turkey Apple Meatball Ingredients

    How to Make Gluten Free Sage Turkey Meatballs

    We opted to pan-sear these first to give a nice caramelized flavor before finishing cooking them in the oven, but feel free to bake them from the start all the way through if you don’t want the extra step.

    To Make Them:

    First, Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper. Then mix together the meatball ingredients and form into 12 meatballs.

    Then pan sear them, taking care to leave enough space in between each and brown meatballs on all sides, about 2 minutes per side. You may need to do this step in batches depending on how large your skillet is. 

    Finally, transfer the browned meatballs to the prepared baking sheet and bake in the oven until fully cooked through and reached an internal temperature of 165º.

    Serve them hot with butternut squash noodles or pasta, or your preferred side dish.

    Sage turkey meatballs

    Love this meatball recipe? Check out these others:

    5.0 rating
    4 reviews

    Apple Sage Turkey Meatballs

    These Turkey Apple Meatballs are the perfect fall dinner. They're warm and comforting with just enough hint of spice to make you remember the season has changed. But even better is that you can have them on your table in under 30 minutes after coming home from fantastic fall activities! Oh, and they're paleo, gluten-free and absolutely kid-friendly!


    Yields 12
    Prep Time 10 minutes
    Cook Time 16 minutes
    Total Time 26 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 1 lb. ground turkey (light or dark meat)
    • 1 medium apple, peeled and grated
    • 1 egg, beaten
    • 3 cloves garlic, minced
    • 3 tablespoons almond flour
    • 1 tablespoon (about 5 leaves) fresh sage
    • 1 teaspoon white ground pepper
    • 1 teaspoon onion powder
    • 1/2 teaspoon fine sea salt
    • pinch allspice
    • 1 tablespoon avocado oil

    Directions

    1. Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper.
    2. In a large bowl add all of the ingredients and mix until fully combined. Form into 12 meatballs.
    3. Heat a large skillet over medium high heat. Once hot, add oil. Add meatballs, taking care to leave enough space in between each and brown meatballs on all sides, about 2 minutes per side. You may need to do this step in batches depending on how large your skillet is. (See note)
    4. Transfer browned meatballs to the prepared baking sheet and bake in the oven until fully cooked through and reached an internal temperature of 165º,  about 10-15 minutes.
    5. Serve meatballs hot with butternut squash noodles or pasta.

    Recipe Notes

    1. Although we love the caramelized apple due to the extra step of browning these meatballs, you can skip this step and just bake in the oven. Bake at 400º for 10-15 minutes until the meatballs have fully cooked through and reached an internal temperature of 165º.

    Nutrition

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    Apple Sage Turkey Meatballs

    Today we are taking minimal ingredients, and making them last! Two awesome dishes made into 8 easy and budget friendly meal prep lunches! This post is made in partnership with my friends at Ello and I am so excited to work with them!  Here’s how this works: We are making two different dishes that will each make 4 meals. So if you are cooking lunches for 2 people, you will each have 4 lunches for the week, a total of 8 prepped lunches. The Asian Chicken and Veggies and Grilled Chicken Kebabs with Broccoli Pesto recipes are budget friendly, nutritious, and made quickly! A meal prep win!

    Meal Prep: 8 Budget Friendly Lunches

    Meal Prep: 8 Budget Friendly Lunches

    Making lunches can often be overlooked when planning meals for the week, resulting in unhealthy take-away choices made on-the-go while at work. While sometimes there is a little leftover from dinner that is enough to take to work the next day, it isn’t something you can count on unless you’ve planned ahead. We wanted to brainstorm an easy way to get lunch ready for two adults at home for almost the entire week (saving one free day for an office lunch or meeting) using one shopping list that could easily be pepped together! We came up with a shopping list with 10 items (not including pantry staples) that will cook our new Asian Chicken and Veggie dish and Grilled Chicken Kebabs with Broccoli Pesto. The dishes are both unique on their own and don’t leave you feeling like you’ve ate the same thing all week. So go ahead and use this easy meal prep plan for your lunches all week!

    Tips For Cooking Both Meals at Once:

    Want to make both of these meals at once? Use these prep tips to make cooking a breeze:

    1. Cut the chicken at the same time: 1-1/2″ pieces for the kebabs, and 2″ pieces for the Asian Chicken! Go ahead and marinate the meat for the kebabs ahead of time while you prepare the Asian Chicken dish!
    2. Prep the broccoli at the same time: 3 cups (6-3/4 ounces) small 1/4″ florets for Asian chicken and 1 cup florets (2-1/2 ounces) for Broccoli Pesto:
    3. Make cauli-rice at the same time: Cook both 16 ounce bags of cauli-rice ahead of time in a large saute pan. Add half from the pan to 4 Ello meal prep containers, and then leave the other half in the pan to add with the prepared broccoli pesto before placing in containers.

    Meal Prep: 8 Budget Friendly Lunches

    I am seriously so in love with my Ello DuraGlass Food Storage Containers. With other glass tupperware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too! Perfect for stacking.

    Meal Prep: 8 Budget Friendly Lunches

    I love that they are colored so I don’t loose my lids, and know what dish is for who and for what day!


    Take this shopping list to the store to make both the Asian Chicken and Veggies and Chicken Kebabs with Broccoli Pesto!

    Shopping List:

    1. 2-1/2 lb. boneless, skinless chicken breast, cut into 1.5″ cubes
    2. 2 medium heads of broccoli (organic whenever possible)
    3. 1 onion
    4. 1 head garlic
    5. 1 red pepper (organic whenever possible)
    6. 1 pint cherry tomatoes (organic whenever possible)
    7. 1 bunch basil (organic whenever possible)
    8. 1-8oz container mozzarella ciliegine or bocconcini (aka small mozzarella balls!)
    9. 1 lemon
    10. 2-16 ounce bags Cauliflower Rice

    Pantry Staples (that you likely already have):


    Dish number 1: Asian Chicken and Veggies

    Meal Prep: 8 Budget Friendly Lunches

    Dish number 2: Grilled Chicken Kebabs with Broccoli Pesto

    Meal Prep: 8 Budget Friendly Lunches

    Recipes:

    5.0 rating
    2 reviews

    Asian Chicken and Veggies


    Yield 4


    Total Time 25 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Asian chicken and Veggies

    Directions

    For Asian Stir Fry:

    1. Heat 1 tablespoon oil in large skillet over medium heat. Once hot, add onion and red pepper and cook until beginning to soften 5-7 minutes.
    2. Add garlic and broccoli florets and stir to combine. Carefully add 1/2 cup water and let broccoli cook until beginning to soften, 3-5 minutes.
    3. Move the vegetables to the sides to clear a space in the middle of the pan, and add 1 tablespoon oil and then the chicken. Season with salt and pepper and let brown on one side, undisturbed for 5 minutes.
    4. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 1 teaspoon of oil. Once hot, add cauli-rice and salt and pepper to taste and cook for 3-5 minutes until hot.
    5. After 5 minutes, flip chicken and add coconut aminos, rice wine vinegar and fish sauce, if using, and continue to cook for 3-4 minutes until chicken is cooked through and sauce has barely reduced. (See note about thickened sauce)
    6. Divide asian chicken and cauli-rice between four Ello meal prep containers. Let cool completely in refrigerator before covering.

    Recipe Notes

    1. To thicken coconut aminos sauce make a slury with 1/2 teaspoon arrowroot powder  whisked with 1/2 teaspoon water and add to sauce at the end of cooking

      Nutrition

      Loading nutrition data...

      5.0 rating
      2 reviews

      Grilled Chicken Kebabs with Broccoli Pesto


      Yield 4


      Total Time 25 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 1 lb. boneless, skinless breast, diced to 1-1/2" pieces
      • 1/4 cup plus 1 tablespoon olive oil, divided
      • 1 teaspoon italian seasoning
      • 3 garlic cloves, divided
      • 1/2 teaspoon salt, divided
      • 1/2 teaspoon pepper
      • 1 pint cherry tomatoes
      • 1 cup broccoli florets
      • 1/4 cup basil
      • 1 tablespoon lemon juice
      • 1 teaspoon lemon zest
      • 1 8oz. container mozzarella bocconcini

      Directions

      1. Combine chicken, 1 tablespoon olive oil, 1 teaspoon italian seasoning, garlic, 1/4 teaspoon salt and 1/2 teaspoon black pepper and toss to coat.
      2. Assemble 8 skewers by alternating two pieces chicken and two grape tomatoes, leaving room on both ends for mozzarella balls after grilling.
      3. Prepare a grill, or heat a grill pan over medium heat.
      4. Place skewers on grill grate or pan, being careful not to overcrowd, for 5 minutes. Cover the grill, or the grill pan. Flip the chicken, and continue to cook uncovered for an additional 3 minutes, or until chicken has cooked through and reached 165º and let cool briefly.
      5. Combine remaining 1/4 cup olive oil, broccoli, basil, lemon juice and zest and 1/4 teaspoon salt in a high-speed blender and blend until completely combined. Taste and adjust seasoning as desired.
      6. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 2 tablespoons broccoli pesto and add cauli-rice and cook for 3-5 minutes until hot.
      7. Once skewers are cool enough to handle, place mozzarella balls on each end.
      8. Divide caulirice and skewers in 4 Ello meal prep containers and top with broccoli pesto, or place in small container.

      Recipe Notes

      1. These are the small mozzarella balls about 2" in diameter.

      Nutrition

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      P.S. Enter the giveaway over on Instagram here.

      This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Meal Prep: 8 Budget Friendly Lunches

      Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen
      Happy holidays from all of us here at LCK! This week’s Dinner Plan is filled with my favorite holiday EATS! From Apple Cider Braised Chicken to Slow Cooker French Onion Soup, this meal plan will definitely not disappoint!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen

      Monday: Christmas Day

      Tuesday: Christmas Leftovers

      Wednesday: Loaded Eggplant [dairy-free, grain-free, paleo-friendly, vegetarian]

      Thursday: Gluten-Free Hidden Veggie Mac & Cheese [grain-free, gluten-free, egg-free]

      Friday: Leftovers

      Saturday: Apple Cider Braised Chicken [one-pot, grain-free, gluten-free, refined sugar-free]

      Sunday: NYE + Slow Cooker French Onion Soup [grain-free, dairy-free and paleo-friendly if you omit the cheese]

      Grab your free printable shopping list HERE!

      Cook from the Lexi’s Clean Kitchen Cookbook this holiday season!

      Apps: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Spinach Dip-Stuffed Mushrooms on page 116, The Ultimate Meat & Cheese Board, Easy Chorizo and Kale Soup on page 130, Shredded Brussels Sprouts Salad on page 154, Winter Harvest Salad on page 138, and The Best Shrimp Cocktail on page 92 are my go-tos!

      On The Side: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Caramelized Butternut Squash on page 220, and Creamy Mashed Roots Two Ways on page 238

      Cocktails: Apple Cider Sangria on page 256

      Main Dishes: Holiday Desserts: Nanny’s Potted Chicken on page 160, Balsamic Braised Short Ribs on page 204, and Maple-Crusted Salmon on page 186

      Holiday Desserts: Crunchy Chocolate Cookies on page 294, Brown Butter Apple Crisp on page 308, and Pear Tartlets on page 290


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 56

      Looking for simple, healthy and delicious meals to make this week? We have got you covered! From my go-to homemade meat sauce with spaghetti squash boats to the freezer-friendly Pecan Popcorn Chicken, this menu is perfect for this busy holiday season!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 55 | Lexi's Clean Kitchen

      Monday: Pecan Popcorn Chicken [dairy-free, paleo-friendly]

      Tuesday: Spaghetti Squash Boats with Homemade Meatsauce [gluten-free, no sugar added, grain-free]

      Wednesday: Candied Pecan and Herb Chicken Salad [gluten-free, paleo-friendly]

      Thursday: Leftovers

      Friday: Roasted Salmon with Apple Fennel Salad [30 minutes or less, egg-free, dairy-free]

      Saturday: Out

      Sunday: Sheet Pan Buffalo Chicken and Veggies [paleo-friendly, egg-free, gluten-free]

      Grab your free printable shopping list HERE!

      Make some on-the-go breakfasts this week from the Lexi’s Clean Kitchen Cookbook!

      The French Vanilla Muffins on page 48 are so simple and make for a great freezer-friendly make-ahead breakfast or snack! I also love making a big batch of the French Toast Sticks on page 38 over the weekend and enjoying them as a grab & go option all week long!


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 55

      Lexi's Weekly Dinner Plan Week 54 [paleo-friendly] | Lexi's Clean Kitchen

      This week’s Dinner Plan is filled with easy and delicious meals that are perfect for the busy week ahead! The Slow Cooker Chicken and Veggie Dinner is one of my go-to simple and delicious comfort foods to make in the fall and winter! It will definitely not disappoint!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 54 [paleo-friendly] | Lexi's Clean Kitchen

      Monday: Slow Cooker Chicken and Veggie Dinner [paleo-friendly, grain-free, gluten-free]

      Tuesday: Gluten-Free Classic Potato Latkes [30 minutes or less, dairy-free, paleo-friendly]

      Wednesday: Mediterranean Meal Prep Bowls [vegetarian, gluten-free, grain-free]

      Thursday: Leftovers

      Friday: Broccoli Rabe and Sausage Pasta [30 minutes or less, egg-free, nut-free, paleo-friendly]

      Saturday: Out

      Sunday: Tomato, Eggplant, and Chickpea Ragout [30 minutes or less, egg-free, nut-free, paleo-friendly]

      Grab your free printable shopping list HERE!

      Make some on-the-go breakfasts this week from the Lexi’s Clean Kitchen Cookbook!

       


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 54

      Lexi's Weekly Dinner Plan Week 51 | Lexi's Clean Kitchen

      Can you believe Thanksgiving is already next week?! If you are looking for last-minute Thanksgiving inspiration, we have got you covered! Make sure to scroll all the way down to find our go-to Thanksgiving round-up with our favorite Thanksgiving sides, main dishes, appetizers, and ways to use the leftovers!

      We know the holidays can get stressful, so we have compiled a week of meals that are simple, flavorful, and stress-free!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far

      Monday: Chicken Marsala [dairy-free, paleo-friendly, gluten-free]

      Tuesday: Greek Veggie Bowls [egg-free, dairy-free, nut-free, paleo-friendly, vegan]

      Wednesday: Butternut Squash Curry Soup [egg-free, paleo-friendly, vegetarian if you use vegetable broth]

      Thursday: Thanksgiving

      Friday: The Ultimate Thanksgiving Leftover Sandwich or Thanksgiving Stuffed Acorn Squash [30 minutes or less, paleo-friendly, grain-free]

      Saturday: Leftovers AGAIN! The Ultimate Thanksgiving Leftover Sandwich or Thanksgiving Stuffed Acorn Squash or throw turkey in this soup!

      Sunday: BRINNER: Loaded Paleo Breakfast Hash [gluten-free, nut-free, paleo-friendly]

      Grab your free printable shopping list HERE!

      Find our favorite Thanksgiving round-up with gluten-free appetizers, sides, main dishes and healthy meals you can make with Thanksgiving leftovers HERE!

      Thanksgiving Recipes: 

      Cinnamon Roasted Sweet Potatoes

      Perfect Roasted Veggies

      Maple Roasted Brussels Sprouts with Bacon

      Cranberry Spice Relish

      Easy Pumpkin Soup

      Harvest Salad with Maple Balsamic Dressing

      Brussels Sprouts Slaw

      Cheesy Scalloped Potatoes 

      Gluten-Free Stuffing


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 51

      Meal Plan Graphic Week 50 [gluten-free, no refined sugar] | Lexi's Clean Kitchen
       I am so excited for this week’s Dinner menu! Easy to make, healthy, nourishing meals that are easily re-heatable… does it get any better than that?!
      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!
      Meal Plan Graphic Week 50 | Lexi's Clean Kitchen

      Monday: Spaghetti Squash Bake [gluten-free, grain-free]

      Tuesday: Leftovers

      Wednesday: Copycat Chipotle Burrito Bowls [dairy-free, egg-free, paleo-friendly]

      Thursday: Thai Curry Soup [grain-free, dairy-free, paleo-friendly]

      Friday: Out

      Saturday: Creamy “Pasta” Alla Vodka [low-carb, gluten-free, paleo-friendly]

      Sunday: Apple Cider Braised Chicken [one-pot, no refined sugar, grain-free, dairy-free]

      Grab your free printable shopping list HERE!

      Make a swap this week from the Lexi’s Clean Kitchen Cookbook!

       


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 50

      This week’s Dinner Plan is filled with comforting, hearty, dishes that are perfect for these chilly nights! From my favorite one-pot Lemon Chicken to the Deconstructed Taco Soup, this Dinner Plan will not disappoint!
      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far
      Weekly Dinner Plan Week 49 | Lexi's Clean Kitchen

      Monday: Lemon Roasted Chicken with Garlic, Capers, and Artichokes [dairy-free, egg-free, gluten-free, nut-free]

      Tuesday: Sausage Peppers and Onions [whole30 compliant, paleo-friendly, gluten-free, no sugar added]

      Wednesday: 30-Minute Taco Soup [dairy-free and paleo-friendly if you omit the cheese, gluten-free, egg-free]

      Thursday: Leftovers

      Friday: Stir-Fry with Garlic Scallion Cauliflower Rice [egg-free, gluten-free, paleo-friendly]

      Saturday: Out

      Sunday: Slow Cooker Brisket & Hearty Brisket Tacos [dairy-free, egg-free, no refined sugar]

      Grab your free printable shopping list HERE!

      Make a swap this week from the Lexi’s Clean Kitchen Cookbook!

       


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 49

      If you have been wondering which of my healthy, clean eating, gluten-free recipes are good make ahead freezer-friendly meal recipes, this is the post for you! Freezing meals is such a time saver and a great way to reduce food waste, BUT it can be really hard to tell which meals are freezer-friendly and if they are freezable, the best way to freeze them for re-heating.

      Healthy Gluten-Free Freezer-Friendly Meals - Lexi's Clean KitchenThe Best Freezer Meals (Healthy & Gluten-Free)!

      Similarly to my round-up of Cooking for Others, I have consolidated my go-to make ahead freezer-friendly recipes into this healthy gluten-free Freezer Friendly Meals post! For the most part with these, I’m reheating on the stove-top, in the oven, in a toaster, or on occasion, in the microwave (I avoid this, mostly). Over time I will be adding to this list, so make sure to keep coming back if you are always on the look-out for healthy, simple, and delicious freezer-friendly breakfasts, main dishes, snacks, and desserts!

      What is Freezer Cooking?

      Freezer cooking is when you create meals and freeze them or freeze ingredients for a meal, to make meal times easier for a busy new mom, somebody dealing family issues, and so much more. It’s really great for anyone to have freezer-friendly meals ready to go in a pinch! They are often done in bulk so you have a few meals at a time!

      Tip: Always clearly label the freezer bag or container with the date.


      Breakfast

      Potato, Leek, and Chard Frittata: Freeze for 2-3 months. [30 minutes or less, vegetarian, nut-free]

      Sweet Potato BLT Frittata Freeze for 2-3 months. [dairy-free, nut-free]

      Spring Vegetable Quiche: Freeze for 2-3 months. [vegetarian, nut-free]

      Pumpkin Waffles Freeze for 3-4 months. [vegetarian, dairy-free, low-carb]

      Waffle Bites: Freeze for 3-4 months. [vegetarian, dairy-free, low-carb]

      Fluffy Paleo Pancakes Freeze for 3-4 months. [vegetarian, 30 minutes or less]

      Breakfast Burritos: Freeze for 3 months. [dairy-free, nut-free]

      Freezer Smoothie PacksFreeze for 1 month. Add fruit and veggies to a ziplock bag and freeze.

      Breakfast Cookies: Freeze for 3 months. [vegetarian, dairy-free, low-carb]


      Main Dishes

      Classic Chicken Soup: To preserve the textures of meat and vegetables in soup, it’s important to cool hot soups completely before freezing! To quickly reduce the temperature, transfer to large, shallow containers (13- × 9-inch baking dishes) and refrigerate uncovered, stirring occasionally, until cool. Freeze for 3 months.

      Copycat Chipotle Chicken Burrito Bowls: Make sure to freeze the chicken, seasoned cauliflower rice, and black beans separately and add avocado and dressing when serving. Freeze for 3 months. [dairy-free, egg-free]

      Enchiladas (from LCK cookbook): Freeze for 2 months.

      Moroccan Chicken Burgers: Freeze raw. Freeze for 3 months. [dairy-free, 30 minutes or less]

      Sausage, Peppers, and Onions: Freeze for 3 months. [whole30 compliant, paleo-friendly]

      Mediterranean Fritters: Freeze in a single layer on a baking sheet, then transfer to an airtight container or freezer-friendly ziplock bag. Freeze for 3 months. [dairy-free, vegetarian]

      No-Bean Falafel: Freeze in a single layer on a baking sheet and then transfer to an airtight container or ziplock bag. Freeze for 3 months. [paleo-friendly, vegetarian]

      Loaded Turkey Meatballs, Nanny’s Sweet and Sour Meatballs, Thai Meatballs: Arrange raw meatballs in a single layer on a small tray lined with parchment paper. Freeze for 1 to 2 hours; transfer to a zip-top bag. You’ll avoid one frozen mass, plus single servings thaw faster! Freeze for 3 months.

      Turkey Chili, Game-Day White Chili, Sweet Potato Chili: To preserve the textures of meat and vegetables in soup, it’s important to cool hot soups completely before freezing! To quickly reduce the temperature, transfer to large, shallow containers (13- × 9-inch baking dishes) and refrigerate uncovered, stirring occasionally, until cool. Freeze for 3 months.

      Sloppy Joe: Freeze the meat and the bread separately. Freeze for 3 months.

      Chicken Milanese: Place the chicken cutlets on a small tray lined with parchment paper and freeze. Move to a freezer-friendly ziplock bag once frozen. This will prevent the chicken cutlets from sticking together. Freeze for 2-3 months.

      Instant Pot Chicken CacciatoreFreeze for 2-3 months.

      Loaded Taco SkilletFreeze for 2-3 months.

      One-Pan Indian Spiced Chicken and CauliflowerFreeze for 2-3 months.

      Spaghetti Squash Bake: Freeze before baking! Freeze for 3 months.

      Eggplant Pizza Crust: Wrap individual crust in foil, then freeze. Will keep for 3 months frozen, defrost for 15 minutes or so. Reheat in a large frying pan with the lid on over medium-high heat. This allows the crust bottom to crisp and the cheese to remelt without burning!

      Pizza Crust: Wrap individual crust in foil, then freeze. Will keep for 2-3 months in the frozen, defrost for 15 minutes or so. Reheat in a large frying pan with the lid on over medium-high heat. This allows the crust bottom to crisp and the cheese to remelt without burning!

      Gluten-free Hidden Veggie Mac and Cheese: Freeze in a lidded oven-safe Tupperware for easy transport between oven, freezer, and fridge! Will keep in the freezer for up to 1-2 months.

      Marinated Chicken: Place raw chicken in freezer-friendly bags. Pour in the marinade. Freeze the raw chicken and marinade together for up to 2-3 months. Let thaw before cooking.

      Stir-Fry: Poach the chicken and slice it before freezing. Chop the vegetables and freeze them raw. Freeze these ingredients in a single layer on a sheet pan before transferring them to a freezer-friendly container. This ensures that the ingredients freeze individually instead of in a solid block! Freeze for up to 2-3 months.

      Slow Cooker Carne AsadaFreeze braised pork shoulders in their cooking liquid. This preserves the juicy flavor and tender texture while guarding against freezer burn. Portion meat into freezer bags, add cooking liquid and freeze for up to 1 month!

      Slow Cooker Shredded Chicken: Make sure to cool shredded chicken completely. Freeze in an airtight container for up to 3 months! De-frost, and then heat up in a soup, on the stovetop heated in salsa to add to a burrito, or warmed in the oven or on the stovetop and served on top of a salad!

      Pesto Chicken SaladMake sure to cool shredded chicken completely. Freeze in an airtight container for up to 3 months! Freeze pesto separately. Defrost then combine.

      BurritosFreeze for 3 months. Reheat in the oven or in a microwave if you choose to use one!


      Snacks and Desserts

      Banana Bread: Freeze for up to 3 months

      Zucchini Bread Freeze for up to 3 months

      Sea Salt Pumpkin Butter Cups:  Freeze for up to 3 months

      Thin Mints Freeze for up to 3 months

      Oatmeal Raisin Cookies:  Freeze raw dough in cookie form, for up to 3 months

      BrowniesFreeze for up to 3 months

      Classic Chocolate Chip Cookies: Freeze for up to 3 months.

      Paleo Lemon Bars: Freeze for up to 3 months.

      Homemade Chocolate Bark: Freeze for up to one year.


      Sauces, Sides, & Other 

      Tomato Sauce: Let cool completely before freezing. Freeze for 3-4 months.

      Meat Sauce: Let cool completely before freezing. Freeze for 3 months.

      Sweet Potato FriesBlanch sweet potatoes first! Slice sweet potatoes into strips or as desired. Bring a pot filled with water to a boil, then boil fries for 5 minutes. Place in strainer and rinse with cold water immediately to stop the cooking process. Place on cooking sheet and put in freezer for an hour to flash freeze.

      Pumpkin BBQ Sauce: Freeze for up to 3 months.

      Strawberries & Blueberries: Dry well. Place berries onto a rimmed baking sheet in a single layer and slide them into the freezer. Once the berries are firm, transfer them to storage bags or containers and return them to the freezer to be used as needed!

      Zucchini or Squash: You can 

      Broth: Pour the broth into ice cube trays and place in the freezer. Remove frozen broth cubes and store in a freezer bag!

      What would you add to this list?

      Freezer-Friendly Meals (Healthy & Gluten-Free!)

      This week’s Dinner Plan is filled with an assortment of veggies, protein, and nutrients to keep you energized all week long! From my favorite Maple Glazed Salmon to my Candied Pecan and Herb Salad, this week’s menu will definitely not disappoint!
      Meal Plan Week 48 [gluten-free] | Lexi's Clean Kitchen

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 48 | Lexi's Clean Kitchen

      Monday: Maple Glazed Salmon [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

      Tuesday: Candied Pecan and Herb Chicken Salad [dairy-free, gluten-free, paleo-friendly]

      Wednesday: Shakshuka [30 minutes or less, dairy-free, gluten-free, paleo-friendly]

      Thursday: Leftovers

      Friday: Egg Roll Bowls [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

      Saturday: Out

      Sunday: Chicken and Kale Detox Soup [30 minutes or less, dairy-free, egg-free, gluten-free, and paleo-friendly]

      Grab your free printable shopping list HERE!

      Make a cocktail this week from the Lexi’s Clean Kitchen Cookbook!

      The apple cider sangria on page 256 is one of my all-time favorites and is so great for serving a crowd! I also love the classic margarita on page 252!


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 48

      This week’s Dinner Plan is filled with some of my favorite Fall recipes! From easy Slow Cooker Chicken to Gluten-free Brussels Sprouts Pizza, this week’s menu is definitely a WINNER!
      Lexi's Weekly Dinner Plan Week 47 [gluten-free, paleo-friendly] | Lexi's Clean Kitchen

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Lexi's Weekly Dinner Plan Week 47

      Monday: Slow Cooker Roasted Chicken with Perfect Roasted Veggies [dairy-free, egg-free, paleo-friendly, Whole30 compliant if you use oil of choice or ghee]

      Tuesday: Healthy Broccoli Soup [30 minutes or less, vegetarian, paleo-friendly if you omit the cheese]

      Wednesday: Leftovers

      Thursday: Shepherds Pie [dairy-free, gluten-free, nut-free, paleo-friendly]

      Friday: Out

      Saturday: Rustic Tomato Vegetable Soup [dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, vegan]

      Sunday: Brussels Sprouts Pizza [gluten-free, nut-free, paleo-friendly]

      Grab your free printable shopping list HERE!

      Make some sides this week from the Lexi’s Clean Kitchen Cookbook!

       


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 47

      Happy Saturday! This week’s Dinner Plan is filled with some of my most popular Fall recipes! From the Buffalo Chicken Chili to the Pumpkin Waffles, you are not going to want to miss this week’s menu!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 46 [Gluten-free] | Lexi's Clean Kitchen

      Monday: Apple Cider Braised Chicken [paleo-friendly, grain-free, dairy-free]

      [Tuesday: BRINNER: Pumpkin Waffles [dairy-free, gluten-free, egg-free]

      Wednesday: Paleo Garlic Shrimp Noodle Bowls [30 minutes or less, dairy-free, egg-free, nut-free, paleo-friendly]

      Thursday: Spaghetti Squash Alfredo[gluten-free, paleo-friendly]

      Friday: Leftovers

      Saturday: Out

      Sunday: Buffalo Chicken Chili [30 minutes or less, dairy-free and paleo-friendly if you omit the optional cheese]

      Grab your free printable shopping list HERE!

      Make an on-the-go breakfast from the blog this week!

      These Baked Egg Nests, Morning Glory Muffins, and Banana Foster Chia Pudding are perfect quick and easy recipes to take with you on your way to work or school!


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 46

      Weekly Dinner Plan Week 44 [paleo-friendly] | Lexi's Clean Kitchen

      Happy first week of October! This week’s meal plan is filled with a mix of my favorite comfort food and light and refreshing dishes to help you have a well balanced week!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 44 | Lexi's Clean Kitchen

      Monday: Chicken Caesar Pasta Salad [3o minutes or less, refined sugar-free, gluten-free]

      Tuesday: Meatball and Veggie Soup [30 minutes or less, egg-free, gluten-free, nut-free, paleo-friendly]

      Wednesday: Leftovers

      Thursday: Spicy Chicken In Tomatoes [30 minutes or less, dairy-free, egg-free]

      Friday: Out

      Saturday: Slow Cooker Carne Asada [dairy-free, egg-free, paleo-friendly]

      Sunday: Crockpot Asian Beef [dairy-free, grain-free, paleo-friendly, whole30 compliant if you omit the coconut sugar in the marinade]

      Grab your free printable shopping list HERE!

      Make a breakfast this week from the Lexi’s Clean Kitchen Cookbook!

      The Buttery Drop Biscuits on page 74 are delicious with this slow cooker pumpkin butter!

      Celebrate October with some of my favorite pumpkin recipes on the blog!

       


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 44

      This week’s Dinner Plan is filled with some of my favorite pre-Fall recipes! From 30 minute or less comforting Shrimp Curry to my a reader’s favorite 3-Ingredient Breakfast Skillet, you are not going to want to miss this week’s menu!
      Weekly Dinner Plan Week 42 | Lexi's Clean Kitchen

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 42 | Lexi's Clean Kitchen

      Monday: Brown Butter Pumpkin Sauce Over Zucchini Linguine & Grilled Chicken [dairy-free, paleo-friendly, gluten-free, grain-free, egg-free]

      Tuesday: Easy Curry Shrimp [30 minutes or less, paleo-friendly, dairy-free, gluten-free]

      Wednesday: Leftovers

      Thursday: Roasted Garlic Chicken and Veggie Primavera [dairy-free and paleo-friendly if you omit the optional cheese, grain-free, gluten-free, egg-free]

      Friday: BRINNER: 3-Ingredient Breakfast Skillet [30 minutes or less, paleo-friendly, grain-free, dairy-free]

      Saturday: Roasted Chicken Buddha Bowl [grain-free, dairy-free, paleo-friendly]

      Sunday: Out

      Grab your free printable shopping list HERE!

      Make a swap this week from the Lexi’s Clean Kitchen Cookbook!

      The Creamy Cajun Chicken Pasta on page 178 is so flavorful and a perfect meal for any night of the week!


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 42

      Another week, another healthy Dinner Plan! This week’s Dinner Plan is perfect for back-to-school! From freezable burritos to the ultimate Sloppy Joes, you are not going to want to miss this kid-friendly menu!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 41 | Lexi's Clean Kitchen

      Monday: Zucchini Linguine with Homemade Meat Sauce [grain-free, gluten-free, low-carb]

      Tuesday: Freezable Burritos [dairy-free if you omit the optional cheese, no sugar added, gluten-free]

      Wednesday: Leftovers

      Thursday: Spicy Shrimp and Citrus Salad [dairy-free, gluten-free, paleo-friendly]

      Friday: Feel Good Veggie Soup [Paleo-friendly, gluten-free, nut-free]

      Saturday: Out

      Sunday: Sloppy Joes [30 minutes or less, no added sugar, dairy-free, and nut-free]

      Grab your free printable shopping list HERE!

      Make some snacks from the blog to add to your back-to-school lunches!

      These nut-free paleo-friendly chicken fingers are perfect for school lunches or as a kid-friendly dinner!

      Add a healthy treat to lunch boxes with these secret ingredient Avocado Brownies! Such a great way to sneak in healthy fats during the day!


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 41

      Weekly Dinner Plan Week 40 | Lexi's Clean Kitchen

      Happy Labor Day Weekend! I hope everyone is having a relaxing long weekend filled with great food! If you need any last-minute grilling recipes, scroll all the way down to see our go-to Labor Day EATS!

      This week is filled with simple and healthy meals to get you back on track after this holiday weekend!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 40 | Lexi's Clean Kitchen

      Monday: LABOR DAY COOKOUT!

      Tuesday: LABOR DAY BBQ leftovers

      Wednesday: Eggplant Meatballs [Vegetarian, dairy-free, and paleo-friendly if you omit the optional parmesan cheese, paleo-friendly]

      Thursday: Sheet Pan Chicken and Veggies [One-pan, dairy-free, egg-free, paleo-friendly, whole30 compliant]

      Friday: Buffalo Chicken Burgers [30 minutes or less, paleo-friendly, dairy-free, egg-free, whole30 compliant, dairy-free, gluten-free]

      Saturday: Thai Curry Soup [Egg-free, whole30 compliant, dairy-free, paleo-friendly]

      Sunday: BRINNER French Toast Sticks [Paleo-friendly, refined sugar-free]

      Grab your free printable shopping list HERE!

      Check out our Favorite Labor Day EATS here:

      http://lexiscleankitchen.com/2014/08/30/30-labor-day-bbq-recipes/

      Cook from the Lexi’s Clean Kitchen Cookbook this weekend!

      The All-American Burgers on page 198 with the Truffle Sweet Potato Fries on page 226 are a must!

      I also love the Grilled Steak on page 212 topped with chimichurri. Such a great Summer recipe loaded with fresh Summer herbs!

      Lastly, my go-to Summer’s Best Grainy Mustard Potato Salad on page 228 is a Labor Day staple! The perfect hearty side for any BBQ gathering!


      As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

      Lexi’s Weekly Dinner Plan Week 40

      This Week’s Meal Plan is filled with delicious, healthy, and simple meals that are great for the busy week ahead! From Mediterranean Bowls to Savory Chorizo Breakfast Bowls, you are not going to want to miss this week’s menu!

      Labor Day is fast approaching, make sure to scroll all the way down to see our favorite Labor Day recipes!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Lexi's Weekly Dinner Plan Week 39 | Lexi's Clean Kitchen

      Monday: Orange Power Pasta with Cauliflower Alfredo [vegetarian, Egg-free, paleo-friendly]

      Tuesday: Instant Pot Chicken Cacciatore [egg-free, paleo-friendly, nut-free]

      Wednesday: Leftovers

      Thursday: Citrus Mahi Mahi [dairy-free, egg-free, gluten-free, paleo-friendly]

      Friday: Mediterranean Bowls [vegetarian, gluten-free, refined sugar-free]

      Saturday: Out

      Sunday: BRINNER: Savory Chorizo Breakfast Bowls [dairy-free, gluten-free, nut-free, paleo-friendly]

      Grab your free printable shopping list HERE!

      Looking for healthy Labor Day recipes? We’ve got you covered!

      Check out these Paleo Labor Day BBQ recipes we LOVE!

      Lexi’s Weekly Dinner Plan Week 39

      Weekly Dinner Plan Week 38 | Lexi's Clean Kitchen

      I am obsessed with the meals in this Week’s Dinner Plan! The Loaded Eggplant took us awhile to perfect, but it was so worth it! This week’s menu is a delicious assortment of low-carb, easy meals that you will want to make again and again!

      New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

      Meal Plan Graphic Week 38 | Lexi's Clean Kitchen

       

      Monday: Thai Turkey Bowls [30 minutes or less, paleo-friendly, nut-free, egg-free]

      Tuesday: Broccoli Rabe and Sausage Pasta [30 minutes or less, egg-free, gluten-free, nut-free, paleo-friendly]

      Wednesday: Leftovers

      Thursday: Loaded Grilled Eggplant with Creamy Herb Sauce [vegetarian, dairy-free, no added sugar]

      Friday: Caribbean Pulled Chicken Lettuce Wraps [dairy-free, paleo-friendly, low-carb]

      Saturday: Out

      Sunday: Fig Pizza [dairy-free, paleo-friendly, gluten-free, no refined sugar]

      Grab your free printable shopping list HERE!


      Make lunch throughout the week from the Lexi’s Clean Kitchen Cookbook!

      Try one of my chicken salad recipes on page 152 in a lettuce wrap for a great travel-friendly lunch! The Pesto Chicken Salad is my favorite chicken salad variation for Summer, but you can’t go wrong with the classic as well!

      Lexi’s Weekly Dinner Plan Week 38

      DIY Gluten Free Lunch Pinwheels | Lexi's Clean Kitchen

      Finding a great on-the-go lunch that is both adult and kid-friendly is a hard task, but these DIY Lunch Pinwheels are just that! One-hundred percent customizable, easy to make-ahead, and a way to bring everyone around the table to make a meal together!

      DIY Lunch Pinwheels | Lexi's Clean Kitchen

      Although these pinwheels are perfect for school or work lunches, I cannot wait to make this DIY Pinwheel Spread for Football entertaining! I am excited to partner with Dietz & Watson for their Choose The Table campaign because I truly love the concept of more social and less media! Though my job has me on, almost all that time, I treasure the moments where I can shut off! Gathering around the table for a meal, to make lunch, to make a snack, and just chat and have some Face-time is truly so important!

      Lay out all of the ingredients and have your family members and/or friends create their own pinwheels! The perfect party pleaser for those picky eaters out there!

      I love how creative you can get with these pinwheels. Make a BLT pinwheel with turkey, or a Caprese BLT with pesto, or even an ultimate roasted veggie wrap pinwheel with all of your favorite Summer fixings… the options are endless!

      DIY Lunch Pinwheels | Lexi's Clean Kitchen

      I was so excited to find that Dietz & Watson has an organic line of turkey breast and chicken breast, plus DELICIOUS mustards! They even have organic, minimal ingredient beef hot dogs! Perfect options to grab in the grocery store.

      DIY Lunch Pinwheels | Lexi's Clean Kitchen

      5.0 rating
      1 reviews

      DIY Lunch Pinwheels


      Yield 6
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Wraps

        • 1 package gluten-free tortillas
        • 4 leaves romaine lettuce or collard greens, stemmed shaved
        • Flour tortillas
        • Homemade Tortillas

        Spread Ideas

        • 1/2 cup hummus
        • 1/2 cup pesto
        • 1/2 cup Dietz & Watson whole-grain mustard

        Meat Ideas

        • 1 pound organic turkey breast 
        • 1 pound sliced pepperoni
        • 1 pound sliced salami
        • 1 pound shredded rotisserie chicken
        • Sliced chicken breasts

        Veggie Ideas

        • Shredded lettuce
        • Tomatoes, sliced thin
        • Cucumbers, sliced thin
        • Alfalfa sprouts
        • Spinach, more as needed
        • 1 avocado, thinly sliced
        • 1 red onion, sliced thin
        • 1 eggplant, sliced into rounds and grilled
        • 1 zucchini or yellow squash, sliced into rounds and grilled

        Other Add-Ins

        • Bacon, cooked
        • Cheese, sliced or shredded
        • Pickled jalapeños
        • Sliced pickled pepperocini
        • Black beans, drained and rinsed
        • Roasted red peppers, sliced
        • Sundried Tomatoes, sliced

        Directions

        1. Place lettuce leaves, collard leaves, or tortillas of choice on a flat surface.
        2. Spoon 1 to 2 tablespoons of your spread of choice onto the middle of your wrap.
        3. Add a few slices of meat and/or veggies on top of the spread in a straight line along the stem of the lettuce wrap or the long side of the tortilla.
        4. Lift the side of the tortilla closest to you and roll, using your fingers to make sure none of the filling falls out. If making a lettuce wrap, the stem should span the length of the whole roll. Before closing the roll, place a teaspoon of spread on the edge of the wrap. This will help the wrap stay together. Roll as tightly as possible for best results.
        5. Using a sharp knife, cut the wrap into 1-inch pieces.
        6. Place in the refrigerator until ready to serve!

        Recipe Notes

        *You can use a toothpick to help the pinwheels stay together if they start to fall apart!


        Nutrition

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        Choose The Table Dinner

        Dietz & Watson Choose The Table Dinner

        I had the amazing pleasure of dining with Chef Michael Schlow for the #choosethetable event at Doretta Tavern in Boston! I’ve always known it to be true that food really does bring people together, so I truly love this campaign which encourages others to gather around the table with family and friends to reclaim some extra moments of quality time together! More social, less media, my friends!

        He brought out the delicious meat sauce, sans pasta for me, and he made even the cheesecake especially gluten-free for me! I’m not usually a cheesecake fan and this was insane!

        Boston friends: Go enter to win your very own exclusively curated, private dinner at Doretta Tavern with Chef Michael Schlow on 9/12!

        Dietz & Watson Choose The Table Dinner

        This post is sponsored by Dietz & Watson. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

        DIY Lunch Pinwheels

        Weekly Dinner Plan Week 37 | Lexi's Clean Kitchen

        This week is filled with some of my most popular recipes on the blog! From the spaghetti squash bake to the new copycat Chipotle Burrito Bowls, this week is filled with flavorful, simple, and absolutely delicious meals that are perfect for meal prep!

        If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

        Meal Plan Graphic Week 37 | Lexi's Clean Kitchen

        Monday: Italian Style Spaghetti Squash Bake [gluten-free, grain-free]

        Tuesday: Copycat Chicken Burrito Bowls [grain-free, gluten-free, paleo-friendly, Whole30 compliant + VIDEO]

        Wednesday: Greek Veggie Bowls [vegan-friendly, egg-free, nut-free, paleo-friendly, whole30 compliant]

        Thursday: Leftovers

        Friday: Watermelon Ahi Salad [grain-free, dairy-free, paleo-friendly]

        Saturday: Out

        Sunday: Chicken Milanese [dairy-free and paleo-friendly if you omit the cheese, gluten-free]

        Grab your free printable shopping list HERE!

        Make breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

        The French Vanilla Muffins on page 48 and the Healing Tropical Smoothie Bowl on page 62 are perfect for HOT Summer mornings! Looking for BRUNCH inspiration? The avocado toast on page 58 is one of my faves! SO flavorful, filling, and customizable!

        Lexi’s Weekly Dinner Plan Week 37

        Greek Veggie Bowls [Paleo and Vegan] | Lexi's Clean Kitchen

        These Greek Veggie Bowls with Greek Cauliflower Rice are a weeknight favorite of ours! Packed with veggies, fresh herbs, hummus, and so much flavor, these easy-to-prepare gluten-free bowls are a fabulous dinner or lunch, and perfect for meal prep!

        Greek Veggie Bowl

        I am loving all things Mediterranean, Greek, and Middle Eastern lately. If you tried my Mediterranean Fritters or Bowls, you know just where I’m coming from. The flavors are just so delightful, healthy, and fresh!  These Greek Veggie Bowls are simple and perfect for meal prepping or a quick meal any night of the week!

        Greek Veggie Bowl

        All those fresh herbs going into that cauli rice!

        Greek Veggie Bowl

        These bowls are loaded with:

        Roasted or Grilled Veggies

        Fresh herbs

        Greek Cauliflower Rice

        Hummus to top

        Greek Veggie Bowl

        Roasted veggie time!

        Greek Veggie Bowl

        Greek Veggie Bowl

        5.0 rating
        1 reviews

        Greek Veggie Bowls


        Yield 4
        Prep Time 5 minutes
        Cook Time 45 minutes
        Total Time 50 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          Grilled Or Roasted Veggies

          Cauliflower Rice: (See notes for regular rice)

          Everything Else

          • Hummus, for topping (homemade or store-bought)
          • Optional: crumbled feta cheese

          Directions

          1. Preheat oven to 400°F.
          2. Line a baking sheet with parchment paper and spread veggies across it in one single layer. Toss with extra-virgin olive oil, sea salt, and black pepper. Bake for 45-5o minutes, or until veggies are soft and start to blister.
          3. Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.
          4. Assemble the bowl! Place roasted veggies and cauliflower rice in serving bowls of choice. Top with hummus, feta cheese (if using), and serve right away or store in an airtight container for later.

           

          Recipe Notes

          • *To make this dish with regular rice, follow the directions on your basmati rice package, and add fresh herbs, garlic, and onion to the water while cooking your rice!

          Nutrition

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          Greek Veggie Bowls

          Weekly Dinner Plan Week 35 | Lexi's Clean Kitchen

          Can you believe it is already the last week of JULY?! This week’s meal plan is filled with simple, healthy, and flavorful meals that are perfect for these HOT Summer days! From Bruschetta Chicken to BLT Pasta Salad, you are not going to want to miss this weeks menu!

          If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

          Meal-Plan-Graphic-Week-35

          Monday: BLT Pasta Salad

          Tuesday: Herb Chicken and Candied Pecan Salad

          Wednesday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Can substitute spiralized Summer squash for the spaghetti squash!)

          Thursday: Leftovers

          Friday: Tequila Lime Shrimp served with this Mexican Street Corn Salad!

          Saturday: Bruschetta Chicken

          Sunday: Leftovers

          Grab your free printable shopping list HERE!

          Make a breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

          The chia pudding (three ways!) on page 60 is such a great make ahead egg-free breakfast or midday snack! Looking for a heartier breakfast? Try the Classic Home Fries on page 42 and top them with an egg!

          Lexi’s Weekly Dinner Plan Week 35

          Meal Plan Week 33 | Lexi's Clean Kitchen

          This week’s Dinner Plan is loaded with colorful, nourishing, and simple meals for these HOT days! From grilled peaches to veggie packed deconstructed Egg Roll Bowls, these recipes are must-makes this Summer!

          If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

          Meal Plan Week 33 | Lexi's Clean Kitchen

          Monday: Grilled Peach, Avocado, and Crab Salad

          Tuesday: Morrocan Chicken Burgers

          Wednesday: Egg Roll Bowls

          Thursday: Leftovers

          Friday: Carne Asada

          Saturday: Out

          Sunday: Chicken Fajita Salad

          Grab your free printable shopping list HERE!

          Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Summer’s Best Grainy Mustard Potato Salad on page 228 is a staple Summer dish of mine!

          Dessert idea: These Lemon Bars are the perfect Summer treat! Such a great balance of tart lemon, buttery crust, and just the right amount of sweetness.


          As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

          Happy Cooking!

          Lexi’s Weekly Dinner Plan Week 33

          Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

          These Copycat Chipotle Chicken Burrito Bowls are the perfect low-carb, grain-free, dairy-free, and Whole30 compliant make ahead meal! Delicious Mexican cauliflower rice paired with homemade pico de gallo, avocado, and perfectly seasoned grilled chicken is meal prep perfection. Made in partnership with Shenandoah Valley Organic!

          Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

          I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics.

          On their website you can see where all of the farms are located, so you know just where your chicken was raised.

          Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

          Their chicken is seriously amazing. You can literally taste the quality! Their business model is one that I love. It’s a farmer focused one; created by farmers, for farmers.  It was created this way to provide the highest quality organic chicken at an affordable price while encouraging healthy eating and cultural awareness.

          These burrito bowls are a game changer. An amazing chipotle crema, fresh pico de gallo, marinated chicken, and all the fixins’!

          Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

          Plus, this Mexican-style cauliflower rice is AMAZING.

          Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

          Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

           Watch the video:


          5.0 rating
          3 reviews

          Copycat Chipotle Chicken Burrito Bowls


          Yield 4
          Prep Time 25 minutes
          Cook Time 10 minutes
          Total Time 35 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

            Wet Rub

            Pico De Gallo

            • 1 jalapeño, diced
            • 1 red onion, diced
            • 3 ripe tomatos, diced
            • 2 tablespoons cilantro, roughly chopped
            • 1 lime, juiced

            Mexican Cauliflower Rice

            Chipotle Crema

            Sautéed Peppers & Onions

            Other Ingredients

            Directions

            1. Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.
            2. Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.
            3. While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauli rice and the rest of the ingredients and saute for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.
            4. Once chicken is cooked through, let cool, dice and set aside until ready to eat.
            5. In a separate medium skillet, heat 1 tablespoon extra virgin olive oil. Add in sliced onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Take off heat and set aside.
            6. Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.
            7. Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.
            8. Assemble bowl: Place cauliflower rice on the bottom, top with grilled chicken, sauted onions and peppers, black beans if using, pico de gallo, scallions, and a drizzle of chipotle crema.

            Recipe Notes

            *This is a great meal prep item! Prep all of the ingredients the day before, and then simple assemble the bowl when ready to eat!


            Nutrition

            Loading nutrition data...

            This post is sponsored by Shenandoah Valley Organic! All opinions are always 100% my own.

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