Chipotle Chicken Meal Prep 4 Ways
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
493 kcal
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Course
Main Course
Chipotle Chicken Meal Prep 4 Ways
Description
The recipe starts with a blended chipotle marinade combining onions, garlic, jalapeno, chipotle peppers in adobo, spices, olive oil, and a bit of water. Chicken breasts are marinated for at least half an hour or overnight for deeper flavor. Two breasts are cooked whole while one is shredded for flexibility in meals.
Roasted broccoli crowns, mushrooms, and sliced carrots tossed with olive oil, salt, and pepper are cooked at 400°F for 20 minutes to bring out natural sweetness and complement the smoky chicken. The cooked components are portioned into four containers with varying additions such as corn, black beans, spinach, and optional toppings like guacamole and lime wedges.
Spinach is added fresh to prevent wilting during reheating and can be packed separately. This meal prep offers convenience and balanced nutrition with protein, vegetables, and grains. Nutritional info is provided based on dividing ingredients by four servings.
The components can be reheated and combined as desired, making it practical for lunches and dinners with variations in flavors and textures throughout the week.
Ingredients
Chicken Marinade
- 1 onion chopped, small
- 5-7 garlic cloves
- 1 jalapeno pepper seeds removed
- 7 oz chipotle peppers in adobo sauce
- 3/4 tsp cumin
- 3/4 tsp oregano
- 1/4 cup olive oil
- salt pinch
- 2-3 tbsp water
- 3 chicken breast large
Roasted Vegetables
- 2 broccoli crowns
- 1000 grams mushrooms
- 1 carrot sliced
- 1 tbsp olive oil
- salt
- black pepper
Add Ons
- 1/4 cup quinoa
- 1/2 cup corn
- 1/2 cup black beans
- 1 cup spinach
Optional toppings
- guacamole
- lime wedges
Instructions
Chipotle Chicken
- Blend all the ingredients of the marinade in a food processor or blender. Add 2-3 tablespoons water into the mixture and blend until smooth.
- Marinate the chicken in the mixture and set aside in the fridge for half an hour or overnight.
- Heat up a cast iron or your pan of choice and cook the chicken for 25-30 minutes or until it's cooked through.
- Set aside two chicken breast and shred the third.
Vegetables
- Heat oven to 400F
- Toss vegetables with oil, salt, and pepper before roasting them in the oven for 20 minutes.
Assembly
- Divide the vegetables up in four containers with the first container having more than the last.
- First container: 1 chicken breast, vegetables, lime, optional guacamole or sour creamSecond container: 1 chicken breast, vegetables, corn, beans, lime, optional guacamole or sour creamThird container: 1/2 shredded chicken breast, spinach, vegetables, corn, beans, lime, optional guacamole or sour creamFourth container: 1/2 shredded chicken breast, quinoa, spinach, vegetables, corn, beans, lime, optional guacamole or sour cream
Notes
- Do not heat spinach-containing meals with spinach inside to prevent wilting; pack spinach separately or eat cold with the chicken.
- Nutritional information accounts for dividing the ingredients evenly into four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 493kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 39g | 78% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 1059mg | 44% |
| Potassium | 2459mg | 52% |
| Fiber | 15g | 60% |
| Sugar | 13g | 26% |
| Vitamin A | 6100IU | 122% |
| Vitamin C | 292.3mg | 325% |
| Calcium | 203mg | 20% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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