Macro-Friendly Unstuffed Pepper Skillet With 36g of Protein

If easy, delicious, and convenient are what you seek, our Macro-Friendly Unstuffed Pepper Skillet is going to be on permanent rotation. Chock-full of veggies and loaded with protein, this one-skillet meal is ideal for meal-prepped lunches or dinners and will easily fit into your macros.

3 Reasons Why You’ll Love This Recipe

1. One Skillet – All you need to make this meal is one single skillet. Forget about having a sink full of dishes, this one-pot meal takes convenience to the next level.
2. Super Macro Friendly – With 36g of protein per serving and only 20g of carbs, this meal with fuel you, fill you, and leave you plenty of space for adding in some “fun” treats to your day, if you choose.
3. So Many Veggies! – If you struggle with eating enough veggies throughout the day, this unstuffed pepper skillet will help! It’s loaded with multiple veggies that provide a ton of nutrients to keep your body healthy and thriving.

Dinner · Lunch · Serves 4

Macro-Friendly Unstuffed Pepper Skillet

★★★★★5.0 from 4 ratings

If easy, delicious, and convenient are what you seek, our Macro-Friendly Unstuffed Pepper Skillet is going to be on permanent rotation. Chock-full of veggies and loaded with protein, this one-skillet meal is ideal for meal-prepped lunches or dinners and will easily fit into your macros.

Print Pin Rate

294 calories

36g protein

20g carbs

9g fat

47% protein · 26% carbs · 27% fat

12.2g protein per 100 cal

Prep

5 mins

Cook

15 mins

Total

20 mins

Ingredients

• 16 oz. ground chicken breast
• 2 large bell peppers – any color
• 1 large onion
• 1 large tomato
• 1 10 oz. bag riced cauliflower
• 1.5 cups jarred pasta sauce
• 1 cup reduced-fat shredded Mexican cheese
• Italian seasoning to taste
• Salt and pepper to taste

Equipment

• Veggie chopper or cutting board + knife
• Large Skillet
• Spatula

Instructions

1. Wash and chop veggies (peppers, onions, and tomatoes).

2. Over medium heat, brown ground chicken, drain.

3. Add chopped veggies and bag of frozen cauliflower rice to skillet with ground chicken and allow to cook for about 5 minutes, or until veggies are tender.

4. Add pasta sauce to skillet, stir until well combined. Add Italian seasoning, salt, and pepper to taste.

5. Reduce heat to low and allow to simmer for 3-5 minutes or until sauce is hot.

6. Serve immediately or store in airtight containers as an easy meal-prepped meal for up to 4 days in the refrigerator. Enjoy!

Tami’s notes

Feel free to customize the recipe by adding any additional veggies you have on hand or enjoy i.e. chopped zucchini. 

This dish goes great over a bed of rice if you need more carbs!

Nutrition

Per serving: Calories 294kcal · Protein 36g · Carbs 20g · Fat 9g

Nutrition is an estimate and will vary with the brands and amounts you use.