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Easy Chipotle Chicken Meal Prep Bowls - Flavor-Packed, Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Marinade: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons chipotle peppers in adobo, finely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • For the Rice: 1.5 cups uncooked long-grain white rice (or brown rice)
  • 2.5–3 cups low-sodium chicken broth or water
  • 1/2 teaspoon salt (skip if broth is salty)
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  • For the Veggies: 2 bell peppers, sliced (any color)
  • 1 medium red onion, sliced
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • For the Creamy Sauce (Optional but Great): 1/2 cup plain Greek yogurt (or sour cream)
  • 1 teaspoon adobo sauce from the chipotle can
  • 1 teaspoon lime juice
  • Pinch of salt
  • To Serve and Garnish: Lime wedges
  • Fresh cilantro
  • Optional add-ins: black beans, avocado, shredded lettuce, pico de gallo

Method
 

  1. Marinate the chicken: In a bowl, whisk chipotles, olive oil, garlic, cumin, smoked paprika, oregano, salt, pepper, and lime juice. Add chicken and coat well. Cover and refrigerate at least 20 minutes (up to overnight for deeper flavor).
  2. Cook the rice: Rinse rice until the water runs clear. Add rice and broth to a pot. Bring to a boil, then reduce heat, cover, and simmer until tender (about 15 minutes for white rice, 35–40 for brown). Rest 5 minutes, then fluff. Stir in lime juice, cilantro, and salt if needed.
  3. Roast the veggies: Heat oven to 425°F (220°C). Toss peppers, red onion, and corn with olive oil, chili powder, salt, and pepper. Spread on a sheet pan. Roast 15–18 minutes, tossing once, until lightly charred and tender.
  4. Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Sear chicken 5–6 minutes per side, until browned and cooked through (165°F/74°C). Rest 5 minutes, then slice or chop.
  5. Make the sauce: Stir yogurt, adobo sauce, lime juice, and a pinch of salt until smooth. Adjust heat with more adobo if you like it spicier.
  6. Assemble the bowls: Divide rice among 4–5 containers. Top with sliced chicken and roasted veggies. Add a spoonful of sauce. Garnish with cilantro and a lime wedge. If adding avocado or lettuce, store them separately.
  7. Cool and store: Let bowls cool slightly, then seal. Refrigerate promptly.