I’m in a serious bowl era right now. There’s something about a meal prep bowl that just makes the week feel handled… protein, carbs, something fresh, something saucy, all stacked into one container that I can grab on my way out the door or while I’m having a busy workday. This Chipotle Chicken Bowl couldn’t have been more perfect this week. Smoky chili lime chicken, cilantro lime rice, black beans, corn, and a creamy chipotle sauce that honestly makes the entire bowl.

The chipotle sauce has a kick but it’s a must. Just Greek yogurt, adobo peppers, and lime juice blended smooth – no mayo, no sour cream – and it tastes like it has so much more going on than it actually does. I always swap Greek yogurt (or even cottage cheese) in when I can. It keeps the creamy, tangy thing intact but sneaks in extra protein, which is one of those small tweaks that makes a big difference. You’ll want to drizzle this sauce on everything for the rest of the week, fair warning.

This recipe also comes together in less than 30 minutes which is a must (I promise you wont be in the kitchen all day Sunday). And no sad, soggy lunch by Wednesday. Just bold flavor, a little heat, and a meal that actually feels exciting to open up at noon.

Let’s get into the recipe…

Meal Prep Chipotle Chicken Bowl

Serves 4 | Protein: ~40g protein

Ingredients:

• 1 cup rice
• 1/4 cup cilantro, diced
• 2 limes
• 1 lb thinly sliced chicken breast
• Chili or chipotle seasoning (I used the chili lime seasoning from Trader Joe’s)
• 1 tbsp olive oil
• 1/3 cup greek yogurt
• 2 adobo peppers
• 1 cup black beans
• 1 cup corn
• Optional: pickled red onions

Directions:

1. Cook rice according to package directions. When done, mix in the cilantro and the juice of one lime.
2. Heat the olive oil in a pan on medium heat and season both sides of the chicken with the chili or chipotle seasoning. Once the pan is hot, add the chicken and cook 3-5 minutes each side until fully cooked through. Remove from pan and set aside.
3. Add the yogurt, adobo peppers and juice from the second lime into a blender. Blend until completely smooth.
4. Into four individual meal prep containers, evenly distribute the rice, beans, corn and chicken. Drizzle with the chipotle sauce and top with pickled red onions.
5. Cover and keep in the fridge for an easy grab-n-go lunch!