Go Back
Naomi Orrick

Easy Healthy Chipotle Chicken Bowls (Meal Prep Friendly, High Protein)

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Chipotle Lime Chicken Marinade
  • 2.5 lbs organic chicken thighs or breast, cubed
  • 1/4 cup olive oil
  • 2 tbs Siete Salsa Soleada (or peppers in adobe sauce)
  • 3 tbs lime juice
  • 3 tbs honey
  • 1 Siete Mild seasoning packet
For the Cilantro, Lime Rice
  • 2 cups white rice, cooked
  • 4-6 tbs lime juice (to taste)
  • chopped cilantro (optional)
  • 3-4 tbs butter (optional)
  • salt to taste
For the Corn Salsa
  • 1.5 cup frozen sweet corn
  • 1/4 cup chopped cilantro
  • 1/4 red oniononion, chopped
  • 2 tbs lime juice
  • 2 tbs lemon juice
  • 1 tsp honey
  • salt and pepper to taste
  • 2 tsp Siete Mild Seasoning (optional)
  • 1 fresh Jalapeno, chopped
For the Guacamole
  • 4 avocados
  • 4-6 tbs lime juice
  • 1-2 tbs pickled jalapenos, minced
  • salt and pepper to taste
  • chopped cilantro (optional)
For the pico de gallo
  • 3 Roma Tomatoes, chopped
  • 1/4 red onion
  • 1/4 cup lime juice
  • salt, pepper to taste
  • 1 tsp minced garlic
  • 1/4 cup chopped cilantro
For serving:
  • Nonfat greek yogurt or sour cream
  • Tortilla Chips
  • Chopped Cilantro
  • Sliced Limes
  • Shredded Ice burg lettuce

Equipment

  • Air fryer
  • Rice Cooker

Method
 

Marinate the chicken:
  1. Cube all of the chicken into bite sized pieces and mix with salt and the siete seasoning packet in a large bowl. Mix all the marinade ingredients in a bowl and pour over the chicken. Marinade for itlest 30 mins or preferably overnight.
Prepare your ingredients.
  1. Wash and finely chop a bunch of cilantro (itlest 1 cups worth.) Juice a bunch of limes and lemons ready to use.
Prepare the Cilantro Lime Rice:
  1. Cook rice according to instructions. Once done, fluff with a fork and add in all the rice ingredients and mix.
Prepare the corn salsa:
  1. Heat a skillet over medium heat with 1 tbs of oil. Add the chopped onion and saute till soft. Then add the corn. Cook until the corn is golden and slightly browned. Remove from the heat and toss with the other ingredients in a large bowl.
Prepare the pico de gallo
  1. Chop the onion and place in a bowl with the lime juice and let it marinate for itlest 10 mins by itself. This gets rid of that bitter onion taste. Then add the rest of the ingredients and mix.
Prepare the Guacamole
  1. Mash the avocados with all of the guacamole ingredients.
Cook the Chicken:
  1. Drain the excess marinade off of the meat and air fry at 390F for 12-14 mins or until the center of the cubes reaches 165F. You can also saute on the stove if you do not have an air fryer.
Assemble the bowls:
  1. Add a layer of rice, shredded lettuce, chicken, corn salsa, pico de gallo, guacamole, greek yogurt, extra cilantro and serve with chips if desired.