Meal Prepped Chipotle Chicken Burrito Bowls with Cilantro Lime Rice

For the Chicken Marinade:

• 1 yellow onion, minced

• 8 cloves garlic, minced

• 5 chipotle peppers in adobo sauce, minced

• 1 t cumin

• 1 t salt

• 1/2 t black pepper

• Juice of 1 lime

• 1/4 c EVOO or avo oil

• 1/4 c greek yogurt

• 5 lbs chicken breast

For the Cilantro Lime Rice:

• 1 c jasmine rice, dry

• 1/2 t salt

• 3 T lime juice

• 1/2 c cilantro leaves

For the Rest of the Bowl:

• 1 head iceberg lettuce, shredded

• 1/2-1 c shredded Mexican cheese blend

• 3 roma tomatoes, diced

• 1 (15 oz) can black beans, drained

• 3 limes, cut into 6 wedges each

• 4 T cilantro leaves

Directions:

1. Make the marinade. Blend all of the marinade ingredients together in a food processor or blender until smooth. If the mixture is too thick, add a tablespoon or two of water. Transfer the marinade to a food-safe container with a lid and add the chicken. Toss to fully combine, then refrigerate for 2-4 hours.

2. Once the chicken has finished marinating preheat the oven to 425F and line a rimmed baking sheet with parchment paper or foil. Add the chicken to the prepared pan and cook in the oven for 25-35 minutes, until the internal temperature reaches 165F (the time will depend on the thickness of the chicken). Remove from the oven and let sit for a few minutes, then slice into 1/2" slices.

3. Meanwhile, make the cilantro lime rice. Bring 2 cups of water to a boil then add rice and salt. Mix to combine, then cover and reduce heat to low. Simmer for 12-15 minutes until the water has fully absorbed, then fluff with a fork and mix in the lime juice and cilantro. Set aside.

4. Assemble! Portion out all of the ingredients into 10 meal prep containers and store in the fridge for up to 1 week.

Enjoy!!