Looking for a little more variety in your weekly meal prep? This chipotle chicken meal prep 4 ways is simple but changes slightly between each dish so you don't have to eat the same exact lunch 4 days in a row without having to do additional work!
Blend all the ingredients of the marinade in a food processor or blender. Add 2-3 tablespoons water into the mixture and blend until smooth.
Marinate the chicken in the mixture and set aside in the fridge for half an hour or overnight.
Heat up a cast iron or your pan of choice and cook the chicken for 25-30 minutes or until it's cooked through.
Set aside two chicken breast and shred the third.
Heat oven to 400F
Toss vegetables with oil, salt, and pepper before roasting them in the oven for 20 minutes.
Divide the vegetables up in four containers with the first container having more than the last.
First container: 1 chicken breast, vegetables, lime, optional guacamole or sour creamSecond container: 1 chicken breast, vegetables, corn, beans, lime, optional guacamole or sour cream Third container: 1/2 shredded chicken breast, spinach, vegetables, corn, beans, lime, optional guacamole or sour cream Fourth container: 1/2 shredded chicken breast, quinoa, spinach, vegetables, corn, beans, lime, optional guacamole or sour cream
I wouldn’t heat the lunch boxes with spinach in it or it’ll wilt, either pack it in a second container so the chicken can be heated up separately or eat it as a cold chicken salad.Nutritional data provided is of all the ingredients used divided by 4.