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Chipotle Chicken Meal Prep Lunch Bowls in 4 containers.
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5 from 1 vote

Chipotle Chicken Meal Prep Lunch Bowls 4 Ways

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican, Tex Mex
Diet: Halal
Servings: 4 Portions
Author: Richa

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

  • 4-6 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 Black Beans drained if using canned
  • 1/2 cup White Rice cooked
  • 1/2 cup Quinoa cooked
  • 2 cups Lettuce
  • Sour cream and lime wedges for topping

Instructions

  • 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.
  • 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.

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:

  • Chipotle Chicken Thighs + Grilled Vegetables
  • Chipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Black Beans + 1 cup Lettuce
  • Chipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Black Beans + 1/2 cup Cooked Rice
  • Chipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Quinoa + 1 cup Lettuce
  • Store the sour cream and lime wedges in separate mini container so that its easy to heat these up

Notes

  1. Refrigerate these lunch boxes for up to 5 days
  2. These can just be pulled out of the fridge and reheated in the microwave for a minute or two
  3. I wouldn't heat the boxes with lettuce or it'll wilt. The ones with lettuce are meant to be salad boxes
  4. I used boneless chicken thighs for this recipe. They work best as they remain tender and juicy. If you want to use chicken breasts, I recommend slicing them in half lengthwise, marinating them and then cooking them whole so that they retain their juices. Cook them for 4 minutes on each side (this can vary based on the size) and then chop them up.
  5. Please remove the lid of the boxes before microwaving
  6. Nutritional information below is for one chicken thigh and grilled vegetables only

Nutrition

Calories: 732kcal | Carbohydrates: 53g | Protein: 30g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 111mg | Sodium: 863mg | Potassium: 1103mg | Fiber: 9g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 5mg