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Stay on track for your week and get ahead with Meal Prep Sundays! Why worry about having to prepare your food every single day when you get it all done in one shot on the weekend? Your fitness goals are first and foremost, and our meal prep recipes will help you stay right on track. Check out this week's below!

Ingredients:

2 lbs cauliflower head, separated into large florets

1 tbsp extra virgin olive oil

1 large onion

4 garlic cloves, finely chopped

2 medium green bell peppers, chopped into small bite-sized pieces

1 lb chicken breasts, cubed

1 1/2 tsp salt

Pinch of ground black pepper

15 oz. can tomato sauce

2 x 14 oz can black beans, drained & rinsed

2 tbsp harissa (or other hot chili pepper paste)

3 tbsp green onions, chopped

Cooking spray (olive or coconut oil)

Instructions:

1. In a food processor, add cauliflower florets in small batches and process until "rice" forms. Be sure to not over-process florets into a mush. Transfer "rice" to bowl.

2. Preheat large and deep non-stick pan, spray with cooking spray. Add cauliflower "rice" and cook for 3-4 minutes or until slightly golden, stirring frequently and being careful not to burn. In the last minute of cooking, add 1/2 tsp salt and a pinch of black pepper. Transfer to a bowl and set aside.

3. Return skillet to medium heat and swirl olive oil to coat. Add onion, garlic, and green bell peppers; cook for 6-7 minutes, stirring occasionally. Increase heat to medium-high, add chicken and cook for 5 more minutes, stirring occasionally.

4. Add remaining salt, tomato sauce, black beans, and harissa (or other hot chili paste); stir and bring to a boil. Reduce heat to low, cover, and simmer, for 10 more minutes. Remove from heat, stir in cauliflower "rice" and sprinkle with green onions.

5. Serve hot and enjoy!

Macros:

Protein 29g

Fat 3g

Carbs 38g

Calories 289

Meal Prep Tip:

Bulking? Substitute 1 lb. of cauliflower "rice" for half cup of cooked brown rice.

Recipe source: Olena at ifoodreal.com.