Chipotle Salad Meal Prep
Servings 4 Salads
Ingredients
Chipotle Chicken
- 5 Chicken Boneless Skinless Thighs
- Chipotle Seasoning
- Blend together:
- 2 adobo peppers and sauce
- 1/2 cup water
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
Veggies
- 2 Peppers
- 1/2 Red Onion
- 1 tbsp olive oil
- 3 tbsp Taco seasoning
Cilantro Lime Rice
- Mix together:
- 2 cups cooks jasmine rice
- 3 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt
Chipotle Vinaigrette
- blend together the following
- 2 tbsp Red Wine Vinegar
- 1 Chipotle in adobo sauce
- 1/4 cup honey
- 3 tbsp water
- 1 tbsp avocado oil
Instructions
Chipotle Chicken
- Preheat oven to 400
- Blend together ingredients for chipotle marinade
- Add marinade to a bag and add in chicken thighs
- Cover chicken with marinade by shaking the bag
- Take chicken out of bag and place on a tin foil covered pan
- Bake for 35 minutes
- Let chicken rest and cut into bite sized pieces.
Veggies
- Cut up veggies
- Add to a medium sized pan and coat with olive oil and taco seasoning
- Sauté until slightly cooked. It’s important to not overlook your veggies because they will make your salad soggy if you do
Salads
- Add salad base of choice to four bowls
- Make sure all ingredients (chicken, rice, and veggies) have completely cooled before adding them on top of the salad
- Place Vinaigrette in bowl in small cup
- Enjoy salads throughout the week, pour dressing over when ready to eat!