Shared recipe

Honey Chipotle Chicken Burrito Bowls

5 servings5 / 5Meal PrepHigh ProteinHealthyMexican-Inspired

Five lunches from one sheet pan and one pot of rice: honey chipotle chicken thighs roasted next to the corn, cilantro lime rice, black beans, a charred corn salsa with red onion, and a lime yogurt crema packed on the side.

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Time

Prep: 15min
Cook: 20min
Total: 35min

Nutrition

per serving

Calories: 417
Protein: 31.7g
Carbs: 50.5g
Fat: 9.6g

One serving: 1 bowl (approx 450 calories)

Instructions

Prep and Rice

Preheat oven to 425°F (220°C).
Cook rice according to package instructions. Once cooked, fluff with a fork and stir in 1 tbsp lime juice and half the chopped cilantro.

Chicken and Corn

In a bowl, whisk honey, chipotle in adobo, and a pinch of salt. Toss chicken in the mixture.
Spread chicken on one side of a parchment-lined sheet pan. On the other side, spread the corn kernels.
Roast for 15-18 minutes until chicken is cooked through and corn is slightly charred.

Assembly

Mix the roasted corn with diced red onion, remaining cilantro, and 1 tbsp lime juice.
In a small bowl, combine Greek yogurt and 1 tbsp lime juice to make the crema.
Divide rice, black beans, chicken, and corn salsa among 5 containers. Place a lime wedge in each and pack the crema in small separate containers.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To prevent soggy rice, let the cooked rice cool slightly uncovered before dividing into containers.

Tip 2 of 3

For the best flavor, mix the lime crema components at least 30 minutes before serving to allow the flavors to meld.

Tip 3 of 3

Place the lime wedges in a small, separate reusable container or parchment packet inside each meal prep bowl to keep the rest of the ingredients dry until you are ready to eat.

Source

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