Hello friends!
I was in the mood for some Southwest flavors! I like to meal prep throughout the week, but I was able to get a lot done today. When I can, I like to make extra food to use as meal prep. So, we made a bunch of chicken to eat for tonight’s dinner and used the leftovers for lunches. If we had more cauli-rice, that would be a good base for burrito bowls. We ate the chili throughout the week adding different toppings to make it fun. I can’t believe what happened with the sandwiches!
Tell me below…
What is your favorite thing to meal prep?
Do you prep in one day or spread it out?
Got any tips?
I hope you enjoy!
Tequila Lime Chicken
2 lbs. skinless chicken thighs or breast tenderloins
salt & pepper
1 Tbsp. olive oil
1/2-1 oz. silver tequila
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. dried cilantro
1/4 tsp. paprika
1 drop lime vitality essential oil, or 2 Tbsp. fresh lime juice
1 drop cumin vitality essential oil or 1/4 tsp. cumin
Salt and pepper chicken on both sides. Mix all remaining ingredients together to form a wet paste.
Add the chicken to the “marinade” and make sure to coat each piece.
Refrigerate for 1-2 hours. Cook on the grill until 165 degrees. Enjoy!
Cilantro Lime Cauliflower Rice
½ tsp olive oil
1 bag frozen riced cauliflower
½ cup finely diced onion, red or white
Pinch of salt
½ tsp olive oil
1 drop lime vitality essential oil, or 2 Tbsp. fresh lime juice
1 Tbsp. dried cilantro
ÂĽ tsp. garlic powder
Salt & pepper to taste
Heat skillet to medium heat. Add ½ tsp. olive oil, the diced onions, an a pinch of salt. Sauté until soft and translucent. Add the cauliflower and stir well. Cook for about 2 minutes, just to heat through.
Make a well in the middle of the skillet by spreading the cauliflower rice to the edges of the skillet. Add ½ tsp. olive oil in the center. Add the lime vitality essential oil to the oil, and then add all the rest of the ingredents. Stir together thoroughly. Turn heat to medium low and cook for about 5 minutes.
Chipotle Chicken Chili
2 lbs. ground chicken
1 can pinto beans, not drained
1 can diced fire roasted tomatoes (sub plain)
½ cup onion, diced (white, yellow, or red)
2 cups chicken stock (sub beef or veg)
2 cups water
1 T. chipotles in adobo, pureed (sub 1 T. chipotle chili powder)
1 T. chili powder
1 T. paprika
1 tsp. garlic powder
1-2 drops Cumin Vitality essential oil, or ½ tsp. ground cumin
2 tsp. salt (more to taste)
½ tsp pepper
Optional Toppings Ideas
Sharp white cheddar cheese, Crazy Hot PopChips, & green onions. (shown in photo)
Tortilla chips, Greek yogurt, & avocado.
Just throw everything in the cooking device of your choice. Stir it around and let it go. Enjoy!
Instant Pot- 90 min on high pressure
Crockpot- 8-10 on low, 4-6 on high
Stovetop- 90 mini on medium high
If you have questions about any of these recipes, please reach out to me. And, if you make them, please tag me!
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