Description
A delicious, gluten-free meal prep recipe that replicates the flavors of Chipotle. Featuring smoky marinated chicken thighs, cilantro-lime rice, roasted vegetables, and black beans, this dish is ready in under an hour and freezes well for easy weekly meals.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups long grain white rice (Basmati or Jasmine)
- 3 cups water
- 1 bunch fresh cilantro, chopped
- 3 large limes (juiced and zested)
- 1 can (15 oz) black beans, rinsed and drained
- 2 medium avocados, sliced
- 1 cup sharp cheddar cheese, shredded
- 1 cup homemade salsa verde
- 2 tbsp olive oil (for chicken marinade)
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, chopped
- Salt and pepper to taste
Instructions
- Cut chicken thighs into 1-inch chunks. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp oregano, and the juice of one lime. Toss chicken in the mixture and marinate for at least 15 minutes.
- Preheat oven to 400°F (200°C). Toss chopped bell peppers and red onion with 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast for 20-25 minutes, stirring halfway, until tender and charred.
- Rinse rice under cold water until water runs clear. In a saucepan, combine rice, 3 cups water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork and stir in the juice of two limes and chopped cilantro.
- Heat a large skillet over medium-high heat with a splash of oil. Sear marinated chicken in a single layer for 4-5 minutes per side until cooked through (165°F internal temp). If desired, boil leftover marinade for 2 minutes and drizzle over chicken.
- Assemble bowls by dividing rice, chicken, roasted veggies, and black beans into containers. Store fresh toppings (avocado, salsa, cheese) separately or add just before eating.
Notes
For best results, rinse rice thoroughly to remove excess starch. Chicken thighs stay juicier than breasts during meal prep. Roasted vegetables do not freeze well; freeze chicken and rice separately instead. Add fresh avocado just before eating to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 6
- Protein: 35
Keywords: Chipotle copycat, chicken burrito bowl, meal prep, gluten-free, healthy dinner, high protein, batch cooking