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🧀 Cheesy Chipotle Chicken Rice Bowls – High Protein Meal Prep Recipe For The Week. POV: you thought eating high protein meals had to be dry and miserable. 🥹 Nope. This cheesy chipotle chicken rice bowl is your new go-to high protein meal prep. ✨ Saucy, cheesy, smoky, and it stays good all week. 🙌 This meal prep recipe for the week is actually UNHINGED how good it is.
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🧀 Cheesy Chipotle Chicken Rice Bowls

High Protein Meal Prep Recipe For The Week
Servings 5
Calories 585kcal

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.
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