Macro-Friendly Unstuffed Pepper Skillet
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.
Equipment
- 1 Veggie chopper or cutting board + knife
- 1 Spatula
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
Instructions
- Wash and chop veggies (peppers, onions, and tomatoes).
- Over medium heat, brown ground chicken, drain.
- 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.
- Add pasta sauce to skillet, stir until well combined. Add Italian seasoning, salt, and pepper to taste.
- Reduce heat to low and allow to simmer for 3-5 minutes or until sauce is hot.
- Serve immediately or store in airtight containers as an easy meal-prepped meal for up to 4 days in the refrigerator. Enjoy!
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
Calories: 294kcalCarbohydrates: 20gProtein: 36gFat: 9g
Tried this recipe?Let us know how it was!