Description
A healthy, high-protein Meal Prep Chipotle Chicken Burrito with juicy marinated chicken, rice, beans, cheese, and a creamy jalapeño drizzle—perfect for busy weeks.
Ingredients
For the Chicken & Marinade:
2 boneless, skinless chicken breasts (4 oz each)
1/4 cup plain Greek yogurt
1 chipotle pepper in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried cilantro
Juice of 1 lime
For the Bowls:
1 1/2 cups cooked rice (brown or white)
1 cup black beans, drained
Shredded cheddar cheese, to taste
Creamy jalapeño sauce, to taste
Dried cilantro, for garnish
Instructions
1. Make the Marinade:
2. In a blender, combine Greek yogurt, chipotle pepper, cumin, salt, pepper, paprika, dried cilantro, and lime juice. Blend until smooth.
3. Marinate the Chicken:
4. Place chicken breasts in a resealable bag or container. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes.
5. Cook the Chicken:
6. Grill Method: Preheat grill and cook chicken for about 20 minutes, turning occasionally, until it reaches an internal temperature of 165°F.
7. Oven Method: Preheat oven to 375°F. Bake chicken in a baking dish for about 25 minutes or until it reaches 165°F internally.
8. Chop the Chicken:
9. Let the cooked chicken rest for a few minutes, then chop into bite-sized pieces.
10. Assemble Meal Prep Bowls:
11. Evenly distribute the cooked rice and black beans among meal prep containers. Top with chopped chicken, shredded cheddar, a drizzle of creamy jalapeño sauce, and a sprinkle of dried cilantro.
Notes
Store sauce separately and drizzle just before serving for best texture. To freeze, assemble without cheese and sauce. Add fresh toppings after reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Meal Prep Recipes
- Method: Grilling or Baking
- Cuisine: Southwestern