Preheat oven to 400 degrees
Process one head of cauliflower in a food processor, until it is the consistency of rice. If you have a smaller processor, you may need to do this in two batches. Set aside
In a large oven safe skillet or pan. add 1 Tbs olive oil, and pour cauliflower rice in, spread it out, season with salt and pepper, and put in oven to bake for 8-10 minutes.
I have a set of Analon Pan
and I love them because they are oven safe and have even heat distribution.
Meanwhile, add corn, beans, Vital Protein Collagen Peptides, grape tomatoes cumin, chili powder, onion powder, and lime juice together in a large mixing bowl.
When the cauliflower rice is done baking, remove from the oven, and add the corn and bean mixture to it. Stir well.
Squeeze lime juice over the top.
Bake for 10 more minutes at 400 degrees. When done, set aside.
Meanwhile, in a small bowl, mix the chicken seasonings together: cumin, chili powder, and onion powder. Add Vital Proteins Collagen Peptides, and salt and pepper as desired.
Take chicken breasts (best if they are even-ish in size), and pat dry.
Then sprinkle seasoning mixture over the top, and rub it in. Set aside.
In a large skillet, over medium-high heat, add 1 Tbs olive oil, and bring temperature up.
Sear chicken in oil on each side, cooking 1-2 minutes until brown.
Turn heat down, and cook until cooked through (internal temp of 165 degrees) Approximately 6-8 minutes.
Remove from heat, and set aside.
In a food processor, add all dressing ingredients, and process until smooth, use olive oil to get desired consistency.
Divide cauliflower rice and chicken out between 4 meal prep containers. Fill smaller containers with the dressing and refrigerate until ready to heat and eat.
Keeps for 3-5 days in the fridge.
Don't heat the dressing.
This is also great as a meal, no need to use only for meal prep.