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Smoky chipotle-seasoned chicken cutlets served with cilantro-lime rice cooked in chicken bone broth, charred sweet corn, black beans, romaine, cherry tomatoes, red onion, and fresh avocado. Designed for flavorful, high-protein meal prep that keeps well for up to 4 days.

Ingredients

Scale
  • 1 ¾ pounds (800g) boneless, skinless chicken breasts, sliced horizontally into thin cutlets
  • 2 tablespoons minced chipotle peppers in adobo sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil, plus 1 tablespoon for skillet cooking
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt (plus ½ teaspoon for rice)
  • 1 ¼ cups (250g) long-grain white or jasmine rice, rinsed well
  • 1 ¾ cups (420ml) chicken bone broth
  • 1 medium lime, zested and juiced
  • ⅓ cup (15g) fresh cilantro, finely chopped
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1 ½ cups (200g) frozen sweet corn (no need to thaw)
  • 2 romaine hearts, chopped
  • 1 pint (300g) cherry tomatoes, halved
  • ½ small red onion, finely diced
  • 1 large avocado (to slice just before serving)

Instructions

  1. Slice chicken breasts horizontally into thin cutlets.
  2. Rinse rice under cold water until water runs clear.
  3. Zest and juice the lime, finely chop cilantro.
  4. Halve cherry tomatoes, chop romaine, finely dice red onion, rinse and drain black beans; keep avocado whole until serving.
  5. In medium saucepan, combine rinsed rice, chicken bone broth, and ½ teaspoon kosher salt; bring to boil over medium-high heat.
  6. Lower heat to smallest setting, cover tightly, and simmer rice 15-18 minutes until liquid absorbed; remove from heat and keep covered 5 minutes.
  7. Fluff rice with fork, stir in lime zest, lime juice, and chopped cilantro; set aside.
  8. In large bowl, toss chicken cutlets with minced chipotle peppers, 2 tablespoons lime juice, 1 tablespoon olive oil, ground cumin, garlic powder, and kosher salt to coat fully.
  9. Heat 1 tablespoon olive oil in large skillet over medium-high heat until shimmering.
  10. Place chicken cutlets in single layer (work in batches if needed); cook 4-5 minutes per side until browned and internal temperature reaches 165°F (74°C), flipping only when edges turn opaque and pieces release easily.
  11. Transfer cooked chicken to cutting board and let rest; leave pan drippings in skillet.
  12. Return skillet to medium-high heat and add frozen corn to hot pan drippings; let sit undisturbed 2 minutes, then stir and cook 2-3 more minutes until kernels charred in spots; remove from heat.
  13. Chop rested chicken into bite-sized pieces.
  14. Divide cilantro-lime rice, chopped romaine, black beans, charred corn, halved cherry tomatoes, diced red onion, and chicken evenly among four meal-prep containers; keep avocado whole to slice just before serving.

Notes

Using halved cherry tomatoes instead of diced regular tomatoes keeps the romaine and rice from becoming soggy during storage., Store bowls in airtight glass containers in the fridge up to 4 days., Keep avocado whole and slice just before eating to avoid browning., For crisp greens when reheating, store romaine and cherry tomatoes separately and add after warming chicken and rice., Use an instant-read thermometer to ensure chicken reaches 165°F (74°C) for safe consumption., You can freeze the cooked chicken, black beans, corn, and rice together for up to 2 months; keep fresh vegetables and avocado separate., To mimic chipotle peppers if unavailable, mix 1 tablespoon smoked paprika, ½ teaspoon cayenne, and 1 tablespoon tomato paste.

Nutrition

Find it online: https://theproteincook.com/chipotle-chicken-meal-prep-bowls-with-bone-broth-rice-2/