Meal Prep Chipotle Chicken Bowls
What You Will Need
Ingredients
- 1 ½ lbs. boneless, skinless chicken breast, cut into 1" pieces
- 1 Tbsp. olive oil
- 4 cups cooked brown rice
- 4 cups shredded lettuce
- 1 (15 oz.) can black beans, drained and rinsed
- ½ cup shredded cheddar cheese blend
- 1 cup salsa
- 1 avocado, sliced
- ½ cup plain Greek yogurt
- cilantro leaves, for garnish
- lime wedges, for serving
Marinade
- 2-3 chipotle peppers in adobo sauce, roughly chopped
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- juice from 1 lime
- 1 tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. ground cumin
- 1 Tbsp. olive oil
- ¼ tsp. ground black pepper
- ½ tsp. kosher salt
Made with
Lee Kum Kee products
How to make it
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In a bowl, add in the chipotle peppers, Lee Kum Kee Sriracha Chili Sauce, lime juice, onion powder, garlic powder, ground cumin, 1 tablespoon of the olive oil, ground black pepper, and kosher salt. Mix until well combined.
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Place the chicken into an airtight storage container and pour in the marinade.
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Seal the container then shake to coat the chicken. Refrigerate for at least 2 hours. When you’re ready to cook the chicken, remove it from the refrigerator and let it sit at room temperature for about 10 minutes.
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Add the remaining tablespoon of olive oil to a large pan and heat over medium-high heat. Add in the marinated chicken and cook until browned, about 5-8 minutes. Remove the pan from heat.
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Divide the rice equally among 4 serving bowls or meal prep containers. Portion the lettuce, black beans, cheese, and chicken between the bowls.
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When ready to eat, add in the salsa, avocado, and a dollop of Greek yogurt. Top with cilantro and serve with a lime wedge. Enjoy!
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