Hot take:
High protein meal prep doesn’t have to be dry, sad, or taste like cardboard. 🗣️
Proof?
These cheesy chipotle chicken rice bowls. 🤤
Smoky chicken, melty cheese, creamy chipotle sauce, AND 52g protein.
This meal prep recipe for the week is THE ONE.
Full recipe below, you're welcome. 💅
⚖️ Nutrition
Calories:
585
Protein:
52g
Carbs:
57g
Fat:
17g
📝 Ingredient List - Use While Cooking
Chipotle Chicken:
- 900g (32oz) boneless skinless chicken thighs
- 5g (1 tsp) avocado oil
- 20g (1 tablespoon) hot honey
- Juice of ½ lime
- To taste: Chipotle or ancho chili powder, garlic powder, onion powder, black pepper, salt
Fajita Veggies:
- 2 bell peppers
- ½ yellow onion
- 10g (2 tsp) avocado oil
- 15g (1 tablespoon) tomato paste
- To taste: salt
Rice:
- 300g (1 ⅔ cups) dry rice (~580g cooked weight)
Finishing Ingredients:
- 60g (2oz) reduced fat mozzarella
- 60g (2oz) extra sharp cheddar
- 100g (½ cup) 0% Greek yogurt
- Handful chopped cilantro
Smokey Chipotle Sauce:
- 180g (¾ cup) 0% Greek yogurt
- 60g (¼ cup) 1% milk
- 7g (1 tsp) honey
- 45g (3 tablespoons) adobo sauce
- To taste: smoked paprika, salt
🍳 How To
1
If making rice yourself, add 300g (1 ⅔ cups) dry rice according to package instructions, ideally storing in the fridge overnight.
2
In a bowl, mix 900g (32oz) boneless, skinless chicken thighs with 5g (1 tsp) avocado oil, 20g (1 tablespoon) hot honey, juice of ½ lime, season to taste with chipotle or ancho chili powder, garlic powder, onion powder, black pepper, and salt. Toss until evenly coated and the chicken changes color.
3
Cook chicken in an air fryer at 375°F for 20-25 mins, flipping halfway, until cooked through and lightly charred. Remove and chop into bite-sized pieces.
4
Remove the air fryer rack. Add 2 diced bell peppers, ½ yellow onion, 10g (2 tsp) avocado oil, 15g (1 tablespoon) tomato paste, and salt to taste directly to the basket. Air fry at 350°F for 10–15 mins, stirring once or twice, until softened and lightly browned.
5
Add pre-cooked rice directly to the veggies in the air fryer basket (or transfer to a large bowl). Stir in 60g (2oz) reduced-fat mozzarella, 60g (2oz) extra sharp cheddar, and 100g (½ cup) 0% Greek yogurt until melted and creamy. Add chopped chicken and a handful of cilantro. Mix until evenly combined.
6
In a bowl, add 180g (¾ cup) 0% Greek yogurt, 60g (¼ cup) 1% milk, 7g (1 tsp) honey, 45g (3 tablespoons) adobo sauce, then salt and smoked paprika to taste. Whisk until smooth.
7
Divide into 5 equal servings, top each with smoky chipotle sauce, and enjoy!
8
Store leftovers frozen for meal prep.
🖨️ Want To Keep This Recipe Forever?
🧀 Cheesy Chipotle Chicken Rice Bowls
Ingredients
Chipotle Chicken:
- 900g (32oz) boneless skinless chicken thighs
- 5g (1 tsp) avocado oil
- 20g (1 tablespoon) hot honey
- Juice of ½ lime
- To taste: Chipotle or ancho chili powder, garlic powder, onion powder, black pepper, salt
Fajita Veggies:
- 2 bell peppers
- ½ yellow onion
- 10g (2 tsp) avocado oil
- 15g (1 tablespoon) tomato paste
- To taste: salt
Rice:
- 300g (1 ⅔ cups) dry rice (~580g cooked weight)
Finishing Ingredients:
- 60g (2oz) reduced fat mozzarella
- 60g (2oz) extra sharp cheddar
- 100g (½ cup) 0% Greek yogurt
- Handful chopped cilantro
Smokey Chipotle Sauce:
- 180g (¾ cup) 0% Greek yogurt
- 60g (¼ cup) 1% milk
- 7g (1 tsp) honey
- 45g (3 tablespoons) adobo sauce
- To taste: smoked paprika, salt
Instructions
- If making rice yourself, add 300g (1 ⅔ cups) dry rice according to package instructions, ideally storing in the fridge overnight.
- In a bowl, mix 900g (32oz) boneless, skinless chicken thighs with 5g (1 tsp) avocado oil, 20g (1 tablespoon) hot honey, juice of ½ lime, season to taste with chipotle or ancho chili powder, garlic powder, onion powder, black pepper, and salt. Toss until evenly coated and the chicken changes color.
- Cook chicken in an air fryer at 375°F for 20-25 mins, flipping halfway, until cooked through and lightly charred. Remove and chop into bite-sized pieces.
- Remove the air fryer rack. Add 2 diced bell peppers, ½ yellow onion, 10g (2 tsp) avocado oil, 15g (1 tablespoon) tomato paste, and salt to taste directly to the basket. Air fry at 350°F for 10–15 mins, stirring once or twice, until softened and lightly browned.
- Add pre-cooked rice directly to the veggies in the air fryer basket (or transfer to a large bowl). Stir in 60g (2oz) reduced-fat mozzarella, 60g (2oz) extra sharp cheddar, and 100g (½ cup) 0% Greek yogurt until melted and creamy. Add chopped chicken and a handful of cilantro. Mix until evenly combined.
- In a bowl, add 180g (¾ cup) 0% Greek yogurt, 60g (¼ cup) 1% milk, 7g (1 tsp) honey, 45g (3 tablespoons) adobo sauce, then salt and smoked paprika to taste. Whisk until smooth.
- Divide into 5 equal servings, top each with smoky chipotle sauce, and enjoy!
- Store leftovers frozen for meal prep.
