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–+ servings
5 from 1 vote

Meal Prep Chipotle Chicken Bowls

Serves 8 bowls
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Ingredients 

Ingredients:

  • 4 boneless skinless chicken breasts
  • 4 bone-in skin-on chicken thighs
  • 1 recipe chicken marinade
  • Avocado or olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Kosher salt to have on hand fro seasoning
  • 1 can black beans drained and rinsed
  • 2 bell peppers sliced
  • 2 red onions sliced
  • 1 bag frozen corn thawed
  • 2 cups long grain white rice
  • 1/2 cup chopped fresh cilantro
  • 3 limes juiced and zested
  • Avocados half an avocado, sliced for topping when serving
  • * Sour cream for topping optional
  • * Shredded Mexican cheese for topping (optional
  • * Scallions for topping optional

For the chicken marinade:

  • 1/4 cup adobo sauce from a can of chipotles in adobo
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp salt

Directions 

  • In a bowl, whisk together the adobo sauce, garlic powder, onion powder, ground cumin, and salt.
  • Add the chicken breasts and thighs to the bowl and turn to coat evenly in the marinade. Let marinate in the fridge for at least 30 minutes.
  • Preheat oven to 425°F.
  • While the chicken is marinating, prepare the vegetables, then toss together with the black beans on a sheet pan with a drizzle of olive oil or cooking spray. Season with garlic powder, paprika, onion powder and cumin.
  • Place the marinated chicken on a baking sheet. Roast on the top rack in the oven for 20-25 minutes. Place the vegetables on the middle or bottom rack. Roast until the chicken is cooked through and the vegetables are tender and slightly browned. The beans should be lightly crispy.
  • While they roast, cook the rice according to package instructions. Add it to a large bowl, and mix with chopped cilantro, lime juice, a pinch of salt and a pinch o cumin.
  • Let the rice cool before packing in a sealed container. Let the chicken and vegetables also cool before packing in a sealed container.
  • When serving, microwave the rice with the chicken and veggies until warm. Then garnish each bowl with sliced avocado, a dollop of sour cream, and a sprinkle of cheese. Top with herbs.