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Chipotle Chicken Meal Prep Lunch Bowls are prepared 4 ways so that you have a delicious and a different lunch every day! This copycat chipotle chicken marinade has only 5 ingredients and gives you juicy chicken thighs that are perfectly smoky and have the right amount of heat.

Chipotle Chicken Meal Prep Lunch Bowls 4 Ways


  • Author: Richa
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 Portions 1x
  • Category: Main Dish
  • Cuisine: Mexican, Tex-Mex

Description

Chipotle Chicken Meal Prep Lunch Bowls are prepared 4 ways so that you have a delicious and a different lunch every day! This copycat chipotle chicken marinade has only 5 ingredients and gives you juicy chicken thighs that are perfectly smoky and have the right amount of heat.


Ingredients

Chipotle Chicken Marinade

  • 1/2 Onion, roughly cut
  • 8 Garlic Cloves
  • 1/2 Jalapeno, sliced
  • 4 Chipotle Peppers in Adobo Sauce
  • 3/4 teaspoon Cumin Powder
  • 3/4 teaspoon Oregano Powder
  • 1/4 cup Olive Oil
  • 1 teaspoon Salt

Chipotle Chicken

  • 46 Chicken Thighs, boneless and skinless
  • 1 tablespoon Vegetable Oil

Grilled Vegetables

  • 6 cups roughly cut Vegetables (Bell Peppers, Zucchini, Mushrooms, Brussel Sprouts, Carrots etc.)
  • 1 tablespoon Oregano
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste

Additional Ingredients

  • 1 cup cooked Black Beans, drained if using canned
  • 1/2 cup cooked White Rice
  • 1/2 cup cooked Quinoa
  • 2 cups Lettuce
  • Sour cream and lime wedges for topping

Instructions

  1. Chipotle Chicken: Blend all the ingredients mentioned under marinade with 2-3 tablespoons water till smooth. Marinate the chicken thighs in the mixture and set aside for half an hour or up to 2 hours. Heat oil in a pan and cook the thighs for 25-30 minutes till tender.
  2. Grilled Vegetables: Toss the vegetables with oregano, olive oil, salt and pepper and grill them in the oven at 225C/430F for 20 minutes till tender, but still crunchy.
  3. Assembly: Start by dividing the grilled vegetables between four lunch boxes. Place 1-2 chicken thighs in each box (I am happy with one chicken thigh, but my husband, Denver, needs two to feel full). For variety, here’s the day wise plan:
  • Day 1: Chipotle Chicken Thighs + Grilled Vegetables
  • Day 2: Chipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Black Beans + 1 cup Lettuce
  • Day 3: Chipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Black Beans + 1/2 cup Cooked Rice
  • Day 4:┬áChipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Quinoa + 1 cup Lettuce
  • Toppings: Store the sour cream and lime wedges in separate mini containers so that its easy to heat these up

Notes

  • Refrigerate these lunch boxes for up to 5 days
  • These can just be pulled out of the fridge and reheated in the microwave for a minute or two
  • I wouldn’t heat the boxes with lettuce or it’ll wilt. The ones with lettuce are meant to be salad boxes
  • Nutritional information below is for one chicken thigh and grilled vegetables only