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HIGH PROTEIN CHICKEN BOWL recipe, served and ready to eat, easy homemade dinner
Olivia Farnsworth

High Protein Chicken Bowl Meal Prep Satisfying Fresh Weekly

This High Protein Chicken Bowl Meal Prep is a delicious and healthy dish perfect for meal prep and batch cooking. Featuring grilled chicken bowls served over flavorful cilantro lime rice, it's an easy meal prep solution ideal for healthy lunch prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Calories: 597
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 3 chipotle chilis in adobo sauce finely chopped, plus 1 ½ tablespoon adobo sauce
  • 1 ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 ½ pounds chicken breast cut into strips
  • 1 cup long-grain white rice rinsed
  • 1 ½ cups water
  • ¼ teaspoon salt plus more to taste
  • 1 lime zested plus 2 tbsp fresh lime juice
  • ¼ cup chopped cilantro
  • 1 head romaine lettuce chopped
  • 1 cup tomatoes diced
  • 1 cup frozen corn thawed
  • 1 (15-ounce) can black beans rinsed and drained
  • ½ small red onion chopped
  • Guacamole or diced avocado

Method
 

  1. In a large bowl, mix olive oil, lime juice, chopped chipotle chilis, adobo sauce, garlic powder, and salt until combined.
  2. Add the chicken strips to the marinade, toss well to coat, then cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Heat a skillet over medium-high heat and place the marinated chicken pieces in the pan.
  4. Cook the chicken, stirring occasionally, until fully cooked and browned, about 5 minutes, then set aside.
  5. Bring water and salt to a boil in a pot, add the rinsed rice, then reduce heat to low and cover.
  6. Simmer the rice for 15 to 18 minutes until the water is absorbed and the rice is tender.
  7. Fluff the rice with a fork and stir in lime zest, lime juice, chopped cilantro, and salt to taste.
  8. To assemble each bowl, start with a base of cilantro lime rice and chopped romaine lettuce.
  9. Top the rice and lettuce with cooked chicken, diced tomatoes, thawed corn, black beans, chopped red onion, and dollops of guacamole or avocado.
  10. Serve immediately or pack into meal prep containers for easy, healthy lunches throughout the week.

Notes

  • For best results, marinate the chicken overnight. Store cooked rice and chicken separately in airtight containers in the fridge for 3 to 4 days. To freeze, portion the rice and chicken into freezer-safe bags and store for up to one month. Thaw before reheating.