Description
Fuel your week with spicy chipotle chicken rice bowls—a high-protein meal prep packed with smoky heat, vibrant ingredients, and wholesome goodness.
Ingredients
- 2 large chicken breasts, boneless and skinless
- 2 tablespoons chipotle sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Juice of 1/2 lime
- 1 cup rice (white or brown)
- 2 cups water or chicken broth
- 1 cup corn kernels
- 1 cup black beans, drained
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, sliced
- Fresh cilantro
- Optional: Greek yogurt or sour cream, lime juice
Instructions
1. Cook rice with water or broth and a pinch of salt until fluffy. Set aside.
2. Mix chipotle sauce, olive oil, spices, salt, pepper, and lime juice to create marinade.
3. Coat chicken with marinade and let sit for 15–20 minutes.
4. Heat a skillet and cook chicken for 6–7 minutes per side until fully cooked.
5. Remove chicken, rest for a few minutes, then slice.
6. Prepare toppings by chopping vegetables and warming corn and beans if desired.
7. Mix yogurt or sour cream with lime juice for optional sauce.
8. Assemble bowls with rice, chicken, vegetables, and toppings.
9. Drizzle sauce and garnish with cilantro before serving.
Notes
- Adjust chipotle for desired spice level.
- Use quinoa or cauliflower rice for variation.
- Store meal prep portions up to 4 days.
- Keep avocado and sauce separate until serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 85mg