Chipotle Chicken Meal Prep

Ingredients

• 1.5 pounds Chicken Breast (skinless, boneless, cut into large chunks)
• 2 pieces Chipotle Peppers in Adobo Sauce (whole peppers, keep seeds for less heat if desired)
• 2 tablespoons Adobo Sauce (from the same can as the chipotle peppers)
• 1 tablespoon Olive Oil (for the marinade and cooking)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup Corn Kernels (fresh, frozen, or canned (drained))
• 1 cup Black Beans (canned, drained and rinsed)
• 0.25 cup Red Onion (finely diced (about 1/4 of a medium onion))
• 2 tablespoons Fresh Cilantro (chopped)
• 2 tablespoons Lime Juice (freshly squeezed (about 1 lime))
• 1 teaspoon Olive Oil (for salsa)

Instructions

1. Cut Chicken

   Place the chicken breasts on a cutting board and cut into uniform large chunks, about 1½‑inch pieces.

   Time: PT5M

2. Prepare Marinade

   In a mixing bowl combine the chipotle peppers, adobo sauce, olive oil, salt, and black pepper. Gently mash the peppers with a fork, being careful not to burst them.

   Time: PT5M

3. Marinate Chicken

   Add the chicken chunks to the bowl, toss to coat evenly, and let sit at room temperature for 10 minutes. For deeper flavor, cover and refrigerate up to 2 hours.

   Time: PT10M

4. Make Corn & Black Bean Salsa

   In a separate small bowl combine corn kernels, black beans, diced red onion, chopped cilantro, lime juice, and 1 tsp olive oil. Stir gently and set aside.

   Time: PT10M

5. Preheat Skillet

   Place the skillet over medium‑high heat and let it heat for about 2 minutes.

   Time: PT2M

   Temperature: Medium-High

6. Cook Chicken in Batches

   Add a portion of the marinated chicken to the skillet, spacing pieces evenly. Cook for 2 minutes on the first side until the edges turn white, then flip and cook another 2 minutes. Repeat with remaining batches.

   Time: PT8M

   Temperature: Medium-High

7. Rest Chicken

   Transfer the cooked chicken to a baking sheet and let rest for 2 minutes before portioning.

   Time: PT2M

8. Portion Meals

   Divide the chicken and corn‑black bean salsa into four meal‑prep containers. Keep salsa separate if you plan to store for more than a day.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

15 g

Fat

8 g

Fiber

5 g