Chipotle Chicken Meal Prep Bowls
Chipotle Chicken Meal Prep Bowls
Ingredients
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from can of chipotle peppers
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Chipotle Adobo Ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce, from can of chipotle peppers
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
For the Meal Prep Bowls
- 3 cups cooked rice, brown or white
- 1 can black beans, 15 ounces, rinsed and drained
- 1 cup corn, frozen, thawed or canned, drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 avocado, diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Prepare the Chipotle Chicken: In a large bowl, combine the cut chicken thighs, olive oil, minced chipotle peppers, 1 tablespoon adobo sauce, garlic powder, paprika, dried oregano, salt, and black pepper. Toss until the chicken is evenly coated. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 15 min
- 2
Cook the Chipotle Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Alternatively, spread chicken on a baking sheet and bake at 400°F for 15-20 minutes until cooked through.
⏱️ 20 min•🌡️ 400
- 3
Make the Chipotle Adobo Ranch: While the chicken cooks, combine mayonnaise, sour cream, buttermilk, minced chipotle pepper, 1 teaspoon adobo sauce, lime juice, garlic powder, onion powder, dried dill, salt, and black pepper in a blender or food processor. Blend until smooth. Stir in the chopped fresh cilantro.
⏱️ 5 min
- 4
Assemble the Meal Prep Bowls: Divide the cooked rice evenly among 4 meal prep containers. Top each with a portion of the cooked chipotle chicken, black beans, corn, cherry tomatoes, diced red onion, and diced avocado.
⏱️ 10 min
- 5
Serve and Store: Drizzle each bowl with the Chipotle Adobo Ranch. Garnish with extra fresh cilantro and a lime wedge. These bowls can be enjoyed immediately or stored in airtight containers in the refrigerator for up to 3-4 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken Meal Prep Bowls
Ingredients
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from can of chipotle peppers
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Chipotle Adobo Ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce, from can of chipotle peppers
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
For the Meal Prep Bowls
- 3 cups cooked rice, brown or white
- 1 can black beans, 15 ounces, rinsed and drained
- 1 cup corn, frozen, thawed or canned, drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 avocado, diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Prepare the Chipotle Chicken: In a large bowl, combine the cut chicken thighs, olive oil, minced chipotle peppers, 1 tablespoon adobo sauce, garlic powder, paprika, dried oregano, salt, and black pepper. Toss until the chicken is evenly coated. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 15 min - 2
Cook the Chipotle Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Alternatively, spread chicken on a baking sheet and bake at 400°F for 15-20 minutes until cooked through.
⏱️ 20 min•🌡️ 400 - 3
Make the Chipotle Adobo Ranch: While the chicken cooks, combine mayonnaise, sour cream, buttermilk, minced chipotle pepper, 1 teaspoon adobo sauce, lime juice, garlic powder, onion powder, dried dill, salt, and black pepper in a blender or food processor. Blend until smooth. Stir in the chopped fresh cilantro.
⏱️ 5 min - 4
Assemble the Meal Prep Bowls: Divide the cooked rice evenly among 4 meal prep containers. Top each with a portion of the cooked chipotle chicken, black beans, corn, cherry tomatoes, diced red onion, and diced avocado.
⏱️ 10 min - 5
Serve and Store: Drizzle each bowl with the Chipotle Adobo Ranch. Garnish with extra fresh cilantro and a lime wedge. These bowls can be enjoyed immediately or stored in airtight containers in the refrigerator for up to 3-4 days.
⏱️ 5 min