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HIGH PROTEIN CHICKEN BOWL recipe, served and ready to eat, easy homemade dinner
Thomas Baker

High Protein Chicken Bowl Meal Prep Satisfying Easy Guide

This High Protein Chicken Bowl is perfect for meal prep and batch cooking, featuring grilled chicken meal prep and a flavorful cilantro lime rice base. It’s an easy meal prep option great for a high protein lunch that keeps you satisfied and energized.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Calories: 597
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 3 chipotle chilis in adobo sauce finely chopped, plus 1 ½ tablespoon adobo sauce
  • 1 ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 ½ pounds chicken breast cut into strips
  • 1 cup long-grain white rice rinsed
  • 1 ½ cups water
  • ¼ teaspoon salt plus more to taste
  • 1 lime zested plus 2 tbsp fresh lime juice
  • ¼ cup chopped cilantro
  • 1 head romaine lettuce chopped
  • 1 cup tomatoes diced
  • 1 cup frozen corn thawed
  • 1 (15-ounce) can black beans rinsed and drained
  • ½ small red onion chopped
  • Guacamole or diced avocado

Method
 

  1. Combine olive oil, lime juice, chopped chipotle chilis, adobo sauce, garlic powder, and salt in a bowl, then stir in the chicken strips. Cover and chill for a minimum of 2 hours or overnight if possible.
  2. Warm a large skillet over medium-high heat, then remove the chicken from its marinade and cook in the pan, stirring occasionally until fully cooked, about 5 minutes. Remove from heat and set aside.
  3. Bring a pot of water to a boil with salt and add the rinsed rice. Once boiling again, lower the heat, cover, and simmer until the water is absorbed and rice is tender, about 15 to 18 minutes. Uncover, fluff with a fork, and stir in lime zest, lime juice, chopped cilantro, and salt to taste.
  4. Prepare bowls by laying down a base of the cilantro lime rice and chopped romaine lettuce. Top each bowl with cooked chicken, diced tomatoes, avocado or guacamole, thawed corn, black beans, and chopped red onion.

Notes

  • Store cooked rice and chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, cool completely, portion into freezer-safe bags, flatten, and freeze for up to one month.