Overhead shot of two chicken breasts, one sliced and one whole, with lime wedges, sliced jalapeños, and cilantro off to the side

Meal Prep Jalapeño Chicken

This Meal Prep Jalapeño Chicken is incredibly flavorful and perfect for prepping on the weekend to have on hand all week! It's marinated in a mixture of lime juice, avocado oil, diced jalapeño, smoked paprika, onion powder, and garlic powder! I love adding it to salads or just eating it by itself!

Course Chicken, Main
Cuisine Easy, Gluten Free, Healthy, Meal Prep, Paleo, Whole 30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Molly | Spices in My DNA


  • 2 medium-large boneless, skinless chicken breasts
  • 2 teaspoons + 1 tablespoon avocado oil
  • juice of 1 lime
  • 1 jalapeño, seeds and ribs removed, finely chopped*
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • salt and pepper
  • 1/4 cup water


  1. Place chicken in a bowl or dish. Add the 2 teaspoons of oil, lime juice, garlic powder, onion powder, smoked paprika, and season generously with salt and pepper. Toss the chicken in the marinade until it is evenly coated. Cover and refrigerate for  at least overnight, but up to 24 hours. 

  2. Once chicken has marinated, preheat oven to 375℉.

  3. Heat a cast iron or oven safe skillet over medium-high heat and add the remaining tablespoon of avocado oil. Once hot, add the chicken and sear for 3-4 minutes per side, or until golden brown. Add the water and bake for 15-25 minutes, depending on the thickness of your chicken breasts. 

  4. Store in the fridge all week for easy meals!

Recipe Notes

*I remove the seeds and ribs from my jalapeños because I don't like things to be super spicy, but feel free to keep them if that's your thing!

*I try to marinade my chicken for 24 hours, but overnight or whatever you have time for is fine! The longer, the more flavorful though.

*The baking time will differ greatly depending on the thickness of your chicken. Mine was perfect at about 20 minutes.

*I love slicing the chicken and storing in in a container in the fridge, so I can pull it out for salads and whatever meals I'm in the mood for! This is great served in fajitas with peppers and onions, or with cilantro rice and guacamole. The possibilities are endless!