Chipotle-Style Chicken Meal Prep Bowls
This recipe yields six hearty, protein-packed bowls featuring smoky marinated chicken, zesty cilantro-lime rice, and fresh, homemade toppings.
Servings: 6
Calories: 845kcal
Equipment
- 1 Multi-cooker or Rice Cooker
- 1 Stovetop Pan
Ingredients
Ingredients
The Chicken & Marinade
- 2 1/2 lbs Boneless Skinless Chicken Thighs
- 1/4 cup Oil
- 1/4 cup Water
- 1 packet Chipotle seasoning
The Base
- 1 lb White rice dry weight
- 1 bundle Fresh cilantro chopped and divided
- Bottle lime juice divided
- 2 cans black beans 15 oz Seasoned
Fresh Toppings
- 6 Avocados
- 1 Red onion divided
- 1 tsp Salt
- 6 Roma tomatoes
- 2 Jalapeños optional
- 8 oz Monterey Jack cheese shredded
- 24 oz Sour cream
Instructions
- Marinate: Combine chicken, oil, water, and chipotle seasoning in a bowl. Cover and refrigerate for at least 1 hour.
- Cook Rice: Rinse the rice until the water runs clear. Cook in a rice cooker or multi-cooker. Once finished, fluff and stir in lime juice and chopped cilantro to taste.
- Cook Chicken: Heat a large pan over medium heat. Cook chicken thighs for 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Let rest under foil for 5 minutes, then dice.
- Make Guacamole: Mash avocado flesh with half the diced red onion, a handful of cilantro, lime juice, and salt.
- Make Pico de Gallo: Toss diced tomatoes, the remaining onion, jalapeño (if using), cilantro, 1/4 cup lime juice, and salt in a bowl.
- Assemble: Divide the rice, beans, and chicken into 6 containers.
- Serve: Add the cheese, sour cream, pico, and guacamole just before eating to keep the textures fresh.
Notes
Estimated Nutrition (Per Serving)
Calculated for 6 generous servings.| Nutrient | Amount |
| Calories | 845 kcal |
| Protein | 52g |
| Fat | 46g |
| Carbohydrates | 58g |
| Fiber | 11g |