Meal prep…but not overwhelming

Ingredients

• 1.5 pounds Boneless Skinless Chicken Breast (cut into bite‑size pieces)
• 2 tablespoons Chipotle Peppers in Adobo Sauce (finely chopped; includes some adobo sauce)
• 2 cloves Garlic (minced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 1 teaspoon Ancho Chili Powder
• 1 teaspoon Salt (plus extra for seasoning rice and veggies)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for marinating and cooking)
• 2 cups Long Grain White Rice (rinsed well)
• 1 teaspoon Chicken Bouillon Powder (dissolved in cooking water)
• ¼ cup Cilantro (chopped, divided (some for rice, some for garnish))
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 medium Red Onion (diced)
• 1 Jalapeño Pepper (seeded and diced; adjust heat to taste)
• 1 cup Canned Corn (drained)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine the chipotle peppers, minced garlic, cumin, oregano, ancho chili powder, salt, pepper, and olive oil. Add the chicken pieces, toss to coat, and cover. Let it marinate while you prep the rest of the ingredients.

   Time: PT15M

2. Cook the Rice

   Rinse the rice until the water runs clear. In a saucepan combine the rinsed rice, 2 ½ cups water, chicken bouillon powder, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15‑18 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in half of the chopped cilantro and lime juice.

   Time: PT20M

   Temperature: Medium heat

3. Prepare the Fresh Salsa

   In a small bowl combine the diced red onion, diced jalapeño, drained corn, a pinch of salt, and the remaining lime juice. Mix well and set aside.

   Time: PT5M

4. Cook the Chicken

   Heat a skillet or grill pan over medium‑high heat. Add the marinated chicken (discard excess liquid) and cook, stirring occasionally, until the pieces are browned and reach an internal temperature of 165 °F (74 °C), about 10‑12 minutes.

   Time: PT12M

   Temperature: Medium‑high heat

5. Assemble the Bowls

   Divide the cilantro‑lime rice among four serving bowls. Top each with a portion of the cooked chipotle chicken, then spoon over the corn‑onion salsa. Garnish with the remaining fresh cilantro and an extra lime wedge if desired.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g