Cooked - Chipotle Chicken Meal Prep Lunch Bowls 4 Ways

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Chipotle Chicken Meal Prep Lunch Bowls 4 Ways

4.0

½ Onion (roughly cut)

8 Garlic Cloves

½ Jalapeno (sliced)

4 Chipotle Peppers in Adobo Sauce

¾ teaspoon Cumin Powder

¾ teaspoon Oregano Powder

¼ cup Olive Oil

1 teaspoon Salt

6 Chicken Thighs (boneless and skinless)

1 tablespoon Vegetable Oil

6 cups Roughly cut Vegetables (Bell Peppers, Zucchini, Mushrooms, Brussel Sprouts, Carrots etc.)

1 tablespoon Oregano

2 tablespoons Olive Oil

Salt and Pepper to taste

1 cup Black Beans (drained if using canned)

½ cup White Rice (cooked )

½ cup Quinoa (cooked )

2 cups Lettuce

Sour cream and lime wedges for topping

Blend all the ingredients mentioned under marinade with 2-3 tablespoons water till smooth. Marinate the chicken thighs in the mixture and set aside for half an hour or up to 2 hours. Heat oil in a pan and cook the thighs for 25-30 minutes till tender.
Toss the vegetables with oregano, olive oil, salt and pepper and grill them in the oven at 225C/430F for 20 minutes till tender, but still crunchy.
Chipotle Chicken Thighs + Grilled Vegetables
Chipotle Chicken Thighs + Grilled Vegetables + ½ cup Black Beans + 1 cup Lettuce
Chipotle Chicken Thighs + Grilled Vegetables + ½ cup Black Beans + ½ cup Cooked Rice
Chipotle Chicken Thighs + Grilled Vegetables + ½ cup Quinoa + 1 cup Lettuce
Store the sour cream and lime wedges in separate mini container so that its easy to heat these up

Course🍽️Main Course

Diets🥩Carnivore...

Category🍱Meal Prep

Cuisine🇲🇽Mexican

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 85 weeks ago

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