Better Than Takeout, Entrée, Gluten-Free, Lightened Up, Meal Prep, Mexican, Salad

Bring Chipotle Home with Chipotle Chicken Meal Prep Bowls


Happy meal prep Sunday! I saw this video floating around Facebook from Eating Well. I’ve been on a bowl quick lately and seem to favor them because 1. it’s one plate (or in this case bowl); 2. everything is right there — protein, veggies, grain and your own add on’s; and 3. it’s way easier to assemble and fun to eat, especially with a busy schedule. PLUS, they’re so easy to make for weekday meals and easy to recycle leftovers. Here’s a take on a Mexican-inspired Chipotle Chicken Bowls. I didn’t use cheese and swapped sour cream for non-fat plain Greek yogurt. I made my own salsa, tweaked from Steak, Beans & “Rice” with a Fresh Tomatillo Salsa. It’s super fresh with the lime juice and cilantro.

Ingredients (serves 4).

For the Chipotle Chicken:

  • 2 chicken breasts
  • 2 t light olive oil
  • 1 T chipotle peppers in adobo, finely chopped *
  • 1 t oregano
  • 1 t garlic powder
  • 3/4 t cumin
  • Dash of salt

* If you don’t have chipotle peppers in adobo, use the same spice blend (oregano, garlic, cumin), but add 1/8 t cayenne and 1/4 t paprika.

For the Bowl:

  • 1 c canned pinto beans (drained/rinsed)
  • 2 c romaine lettuce, chopped
  • 2 c rice of choice (I used cauliflower for one bowl and brown rice for another)
  • 1/4 c non-fat plain Greek yogurt
  • 1 avocado, cubed or sliced
  • 1 jalapeño, sliced (optional)
  • Cilantro
  • Lime wedge
  • 1/4 to 1/2 c salsa (see below for homemade version)

For the Salsa: if you want to use a homemade option

  • 15-20 cherry tomatoes
  • 1 T lime juice
  • 1/4 c cilantro, packed
  • 1/4 jalapeño (with seeds)
  • Salt to taste
  • Dash of garlic powder (optional)


  1. Salsa: combine all ingredients in small food processor or blender. (You can toss in the tomatoes whole.) Blend until desired salsa consistency.
    • This is really made “by taste” so add amounts of lime, cilantro and salt as preferred. Grab some tortilla chips and taste test along the way!
  2. Chicken: preheat oven to 400 F. Line a pan with foil.
    • In a ziplock, toss all ingredients for the chicken and marinate for 30-60 min (preferred) or let sit for 5 min.
    • Bake for 8-10 min, flip, and then bake for another 8-10 min until chicken is cooked through.
    • In the same pan you baked the chicken, shred chicken with two forks. This keeps the chicken in all the juices that cooked out initially.
    • Place under broiler for 3-5 min to allow chicken to brown and slightly crisp.
    • Remove from oven and cover to keep warm until serving.
  3. Bowl: assemble the bowl with: 1/2 c shredded chicken, 1/2 c rice of choice, 1/4 c pinto beans, 1/4 of the avocado, 1/2 c chopped romaine (packed), 1-2 T salsa, 1 T Greek yogurt, jalapeño medallions (optional and up to you to remove the seeds or not!), lime wedge and fresh torn cilantro leaves.
    1. If doing a meal prep, add lettuce and avocado the night before or morning of.
  4. Enjoy!

Adapted from Eating Well‘s Chipotle Chicken Quinoa Burrito Bowls.

Nutrition for 1 bowl with above proportions.
254 calories  •  10.3 g fat (34%)  •  23.4 g carbs (34%)  •  21.3 g protein (31%)  •  5.6 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.


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