CHIPOTLE CHICKEN BOWLS

Prep

15 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

451

Protein

46g

Carbs

44g

Fat

15g

Ingredients

broth (or water), garlic powder, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer until fully cooked (about
20 minutes). Stir in fresh cilantro once done. chicken with olive oil, chipotle seasoning, lime juice, and adobo sauce. Cook in a skillet over medium-high heat for 6–8 minutes until the chicken is browned and cooked through. avocados and mix with lime juice, cilantro, jalapeño (if using), salt, and pepper. red onion, cilantro, lime juice, salt, and pepper in a small bowl. guacamole, and pico de gallo evenly into 4 meal prep containers.
For the Chicken:
chicken breast, diced
2 tbsp (30ml) olive oil
2 tbsp (15g) chipotle or taco seasoning (store-bought or homemade)
1 tbsp (15ml) lime juice
1 tbsp (15ml) adobo sauce (from canned chipotles in adobo)
For the Rice:
1 cup (185g) uncooked brown rice (or white rice)
2 cups (480ml) chicken broth or water
1 tsp (3g) garlic powder
1 tsp (2g) ground cumin
2 tbsp (7g) fresh cilantro, chopped
For the Guacamole:
2 medium avocados
1 tbsp (15ml) lime juice
1 tbsp (7g) fresh cilantro, chopped
1 small jalapeño, finely diced (optional)
Salt & pepper to taste
For the Pico de Gallo:
2 medium tomatoes, diced
1 small red onion, finely diced
¼ cup (7g) fresh cilantro, chopped
1 tbsp (15ml) lime juice
Salt & pepper to taste

Instructions

6 steps

1Cook the Rice: In a pot, combine rice, chicken broth (or water), garlic powder, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer until fully cooked (about 20 minutes). Stir in fresh cilantro once done.
2Cook the Chicken: In a bowl, toss diced chicken with olive oil, chipotle seasoning, lime juice, and adobo sauce. Cook in a skillet over medium-high heat for 6–8 minutes until the chicken is browned and cooked through.
3Make the Guacamole: In a small bowl, mash avocados and mix with lime juice, cilantro, jalapeño (if using), salt, and pepper.
4Make the Pico de Gallo: Combine tomatoes, red onion, cilantro, lime juice, salt, and pepper in a small bowl.
5Assemble the Bowls: Divide the rice, chicken, guacamole, and pico de gallo evenly into 4 meal prep containers. For the Chicken:
65 lbs (680g) boneless, skinless chicken breast, diced 2 tbsp (30ml) olive oil 2 tbsp (15g) chipotle or taco seasoning (store-bought or homemade) 1 tbsp (15ml) lime juice 1 tbsp (15ml) adobo sauce (from canned chipotles in adobo) For the Rice: 1 cup (185g) uncooked brown rice (or white rice) 2 cups (480ml) chicken broth or water 1 tsp (3g) garlic powder 1 tsp (2g) ground cumin 2 tbsp (7g) fresh cilantro, chopped For the Guacamole: 2 medium avocados 1 tbsp (15ml) lime juice 1 tbsp (7g) fresh cilantro, chopped 1 small jalapeño, finely diced (optional) Salt & pepper to taste For the Pico de Gallo: 2 medium tomatoes, diced 1 small red onion, finely diced ¼ cup (7g) fresh cilantro, chopped 1 tbsp (15ml) lime juice Salt & pepper to taste