Chili Lime Chicken and Rice Meal Prep Bowls
Zesty chili-lime marinated chicken served with rice and peppers for easy make-ahead meal prep.
Equipment
- Large Bowl
- grill or large skillet
- Tongs or spatula
- Cutting board and knife
- Measuring Spoons
- Measuring Cups
- 4 meal-prep containers
Ingredients
- 1 pound boneless skinless chicken (breasts or thighs) about 4 small pieces
- 2 cups sliced bell peppers optional
- 4 cups cooked rice of choice
- 2 tablespoons fresh lime juice about juice of 1 lime
- 2 teaspoons lime zest about zest of 1 lime
- 2-3 cloves garlic minced or crushed
- 1/4 cup cilantro minced
- 4 tablespoons oil
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin optional
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 meal-prep containers
Instructions
- In a large bowl, whisk together lime juice, lime zest, minced garlic, minced cilantro, oil, brown sugar, chili powder, ground cumin (if using), salt, and black pepper to make the marinade.
- Add the chicken to the marinade and toss until fully coated; let sit 5–10 minutes while you preheat the grill or skillet to medium-high.
- Grease the grill or skillet lightly with oil. Transfer the chicken to the hot surface, discarding any leftover marinade, and cook 5–8 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice.
- Immediately add the sliced bell peppers to the same pan and cook 3–4 minutes, stirring occasionally, until charred and slightly tender.
- Allow chicken, peppers, and rice to cool to room temperature before assembling.
- Divide 1 cup cooked rice into each of 4 meal-prep containers, then evenly divide the sliced chicken and cooked peppers among the containers. Close lids and refrigerate.
Notes
- Use either chicken breasts or thighs as preferred.
- Bell peppers are optional and can be omitted.
- Let cooked ingredients cool before sealing containers.
- Refrigerate meal-prep bowls for up to four days.