Chipotle Lime Chicken Meal Prep
Chipotle Lime Chicken Meal Prep
Ingredients
For the Chicken
- 800 g skinless chicken thighs
- 2 chipotle peppers in adobo, finely chopped, plus 1 teaspoon sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- to taste salt
- to taste black pepper
- 1 tablespoon olive oil
For the Pasta
- 120 g rigatoni or pasta of choice, dry
For the Sauce and Vegetables
- 200 g chopped tomatoes
- 1 tablespoon tomato purée
- 1 large yellow onion, diced
- 2 bell peppers, diced
- 1 tablespoon honey
- from 2 limes lime juice
- from 1 lime lime zest
- small handful fresh coriander, chopped
For the Creamy Finish
- 200 g 0% Greek yoghurt
- 120 g reduced-fat mozzarella, grated
Instructions
- 1
Preheat your oven to 200°C. In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, the finely chopped chipotle peppers and 1 teaspoon of adobo sauce, smoked paprika, ground cumin, garlic powder, salt, and black pepper until the chicken is well coated. Transfer the seasoned chicken to a baking tray.
⏱️ 5 min•🌡️ 200
- 2
Roast the chicken in the preheated oven for 20–25 minutes, or until it is cooked through and reaches an internal temperature of 74°C (165°F).
⏱️ 25 min•🌡️ 200 - 3
While the chicken is roasting, heat a large pan or Dutch oven with a little olive oil over medium heat. Add the diced yellow onion and bell peppers and cook for 4–5 minutes, stirring occasionally, until they have softened.
⏱️ 5 min
- 4
Stir in the chopped tomatoes, tomato purée, and honey into the pan with the vegetables. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 5
Once the chicken is cooked, remove it from the oven and either shred it with two forks or chop it into bite-sized pieces. Add the shredded or chopped chicken to the sauce in the pan, along with the lime juice, lime zest, and chopped fresh coriander. Stir to combine all ingredients.
⏱️ 5 min
- 6
At this point, cook your rigatoni or pasta of choice in a separate pot of salted boiling water according to package directions until it is al dente. Drain the cooked pasta thoroughly.
⏱️ 10 min
- 7
Reduce the heat under the sauce to low. Stir in the 0% Greek yoghurt to create a creamy chipotle base. Mix well until fully incorporated.
⏱️ 2 min
- 8
Add the cooked pasta and grated reduced-fat mozzarella to the pan. Mix everything well until the pasta is coated in the sauce and the cheese has melted through, creating a cohesive dish.
⏱️ 3 min
- 9
Portion the chipotle lime chicken and pasta evenly into 4 meal prep containers. Allow the meal prep boxes to cool completely to room temperature before covering and storing them in the refrigerator. This helps prevent condensation and keeps the food fresh.
⏱️ 30 min
Kitchen Tools
Chipotle Lime Chicken Meal Prep
For the Chicken
- 800 g skinless chicken thighs
- 2 chipotle peppers in adobo, finely chopped, plus 1 teaspoon sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- to taste salt
- to taste black pepper
- 1 tablespoon olive oil
For the Pasta
- 120 g rigatoni or pasta of choice, dry
For the Sauce and Vegetables
- 200 g chopped tomatoes
- 1 tablespoon tomato purée
- 1 large yellow onion, diced
- 2 bell peppers, diced
- 1 tablespoon honey
- from 2 limes lime juice
- from 1 lime lime zest
- small handful fresh coriander, chopped
For the Creamy Finish
- 200 g 0% Greek yoghurt
- 120 g reduced-fat mozzarella, grated
Instructions
- 1
Preheat your oven to 200°C. In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, the finely chopped chipotle peppers and 1 teaspoon of adobo sauce, smoked paprika, ground cumin, garlic powder, salt, and black pepper until the chicken is well coated. Transfer the seasoned chicken to a baking tray.
⏱️ 5 min•🌡️ 200 - 2
Roast the chicken in the preheated oven for 20–25 minutes, or until it is cooked through and reaches an internal temperature of 74°C (165°F).
⏱️ 25 min•🌡️ 200 - 3
While the chicken is roasting, heat a large pan or Dutch oven with a little olive oil over medium heat. Add the diced yellow onion and bell peppers and cook for 4–5 minutes, stirring occasionally, until they have softened.
⏱️ 5 min - 4
Stir in the chopped tomatoes, tomato purée, and honey into the pan with the vegetables. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 5
Once the chicken is cooked, remove it from the oven and either shred it with two forks or chop it into bite-sized pieces. Add the shredded or chopped chicken to the sauce in the pan, along with the lime juice, lime zest, and chopped fresh coriander. Stir to combine all ingredients.
⏱️ 5 min - 6
At this point, cook your rigatoni or pasta of choice in a separate pot of salted boiling water according to package directions until it is al dente. Drain the cooked pasta thoroughly.
⏱️ 10 min - 7
Reduce the heat under the sauce to low. Stir in the 0% Greek yoghurt to create a creamy chipotle base. Mix well until fully incorporated.
⏱️ 2 min - 8
Add the cooked pasta and grated reduced-fat mozzarella to the pan. Mix everything well until the pasta is coated in the sauce and the cheese has melted through, creating a cohesive dish.
⏱️ 3 min - 9
Portion the chipotle lime chicken and pasta evenly into 4 meal prep containers. Allow the meal prep boxes to cool completely to room temperature before covering and storing them in the refrigerator. This helps prevent condensation and keeps the food fresh.
⏱️ 30 min