Meal prep isn’t something I talk about too often on here, but it is a huge part of my life and it SAVES me weekly. So I thought I’d start sharing some of the types of things I like to prep to have on hand all week!
So I often grill a bunch of chicken on the weekend to have on hand to throw into salads, have as a protein for a quick dinner, to add to tacos, or to soups! The list goes on. This chili lime version is SO quick and flavorful. Because I need more flavor on my chicken than just salt and pepper!
It’s a super quick rub/marinade of chili powder, cumin, paprika, smoked paprika, garlic powder, lime zest, and lime juice. You really only need to let it marinate for 20 minutes or so while you make the quinoa, but if you have time, the longer the better! You could even marinate it overnight.
And the quinoa is SO delicious. I’m a big fan of adding mango to savory dishes, and it goes so well with the quinoa, cilantro, and lime. The key is to get a super ripe juicy mango, so it makes the quinoa almost “saucy” with the lime juice! Soooo good.
To go with these bowls, I added some sliced avocado, lime wedges, extra cilantro, and some halved cherry tomatoes. You could add some guac, salsa, or whatever your heart desires! You can’t mess these up.
If you wanna see more meal prep type recipes and/or tips, let me know!
Meal Prep Chili Lime Chicken Bowls with Mango Cilantro Lime Quinoa
These meal prep chili lime chicken bowls are packed with tons of flavor and they're served with a super delicious mango cilantro lime quinoa! Super quick and healthy too!
For the chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- zest of 1 lime
- juice of 1 lime
For the quinoa
- 1 cup quinoa, rinsed
- 1 3/4 cups water
- 1 cup diced mango (from about 1 large mango)
- juice of 1 lime
- 1/4 cup chopped cilantro
- salt and pepper
For the bowls
- sliced avocado
- cherry tomatoes
- lime wedges
- extra chopped cilantro
In a medium mixing bowl, whisk together the olive oil, chili powder, cumin, paprika, smoked paprika, garlic powder, salt, pepper, lime zest, and lime juice. Add the chicken and toss to coat. Let marinate for at least 20 minutes while you prepare the quinoa (but you could marinate it up to overnight!)
Make the quinoa. Bring the water to a boil and add the quinoa. Stir, cover, and reduce heat to medium-low. Cook for 15 minutes (no peeking!)
Once quinoa is finished cooking, let cool for 5 minutes, then stir in the mango, lime juice, and cilantro. Season to taste with salt and pepper.
Make the chicken. Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear chicken for 4-5 minutes per side (depending on how thick the breasts are) or until cooked through. Let rest for 10 minutes before slicing.
Serve the chicken over the mango quinoa and add desired toppings! Or, portion everything into containers to have on hand all week!
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