0 from 18 votes
Chipotle Chicken Meal Prep 4 Ways
Looking for a little more variety in your weekly meal prep? This chipotle chicken meal prep 4 ways is simple but changes slightly between each dish so you don't have to eat the same exact lunch 4 days in a row without having to do additional work!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 493 kcal
Course:
Main Course
Ingredients
Chicken Marinade
- 1 small onion chopped
- 5-7 garlic cloves
- 1 jalapeno (seeds removed)
- 7 oz chipotle peppers in adobo sauce
- 3/4 tsp cumin
- 3/4 tsp oregano
- 1/4 cup olive oil
- pinch of salt
- 2-3 tbsp water
- 3 large chicken breast
Roasted Vegetables
- 2 broccoli crowns
- 1000 grams mushrooms
- 1 carrot sliced
- 1 tbsp olive oil
- salt and 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.
Cup of Yum
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
- I wouldn’t heat the lunch boxes with spinach in it or it’ll wilt, either pack it in a second container so the chicken can be heated up separately or eat it as a cold chicken salad.
- Nutritional data provided is of all the ingredients used divided by 4.
Nutrition Information
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
(70%)
Fiber
15g
(60%)
Sugar
13g
(26%)
Vitamin A
6100IU
(122%)
Vitamin C
292.3mg
(325%)
Calcium
203mg
(20%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 493
% 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.