Description

These Chili Lime Chicken and Rice Meal Prep Bowls are perfect for make-ahead lunches. Juicy marinated chicken, sautéed bell peppers, and fluffy rice come together in a zesty, flavorful meal that stays fresh all week.

Ingredients

For the Chicken & Bowls:

1 pound boneless, skinless chicken breasts or thighs (about 4 small pieces)

2 cups sliced bell peppers (any color)

4 cups cooked rice (white, brown, or your choice)

For the Marinade:

2 tablespoons fresh lime juice (about 1 lime)

2 teaspoons lime zest

2–3 garlic cloves, minced

1/4 cup chopped fresh cilantro

4 tablespoons cooking oil

1 tablespoon brown sugar

2 teaspoons chili powder

1/2 teaspoon ground cumin (optional)

1 teaspoon salt

1/4 teaspoon black pepper

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Instructions

1. In a large bowl, whisk together the lime juice, zest, garlic, cilantro, oil, brown sugar, chili powder, cumin (if using), salt, and pepper. Add the chicken and stir to coat well. Let it sit while you prepare the other ingredients or marinate in the fridge for up to 1 hour.

2. Preheat a grill pan or skillet over medium-high heat. Lightly oil the surface. Remove chicken from marinade and cook for 5–8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.

3. In the same pan, add the sliced bell peppers and sauté for 3–4 minutes, until softened and slightly charred.

4. Allow all ingredients to cool to room temperature. In each of four meal prep containers, add 1 cup of cooked rice. Divide the sliced chicken and bell peppers evenly among the containers.

5. Seal and refrigerate for up to 4 days.

Notes

Use brown rice for added fiber or cauliflower rice for a low-carb option. Adjust chili powder to taste for more or less spice. Chicken can be grilled or pan-seared, depending on preference and time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Meal Prep Recipes
Method: Grilling or Pan-Searing
Cuisine: American with a Southwestern twist