Chile Lime Chicken Bowl
Things I love - quick meal prep, grilled chicken thighs, and flavor. I have been making this bowl of goodness for weeks and am obsessed. This dish as it all - protein, carb, veggie, fat, and flavor. Macronutrient balance is the key to fueling your body for health, performance and body composition - the trick is tweaking the proportions for each individual based on his or her goals.
If you focus on protein, veggie, a little fat, and carbs based on activity level, you will be headed in the right direction.
Some keys for successful meal prep - must reheat well, stay fresh in fridge, one container only. Ya'll have told me you want some quick, healthy meal prep ideas so I hope you like this one!
- Boneless, skinless chicken thighs (I buy mine from Costco)
- Trader Joe's Chili Lime seasoning
- Urban Accents Hatch Chile powder - available here
For easy meal prep, I love these packs of Uncle Ben's rice - basmati, jasmine and brown are my favorites. Trader Joe's also has frozen rice (and quinoa) for super fast prep. If you keep rice in your pantry and freezer at all times, you will have a nutritious, easy carb to use in no time.
Any veggie will work in this bowl, but I especially like broccoli. (PRO TIP: Buy a bag of pre-washed, cut veggies that you can microwave in bag to steam. If you don't believe in microwaving, then just steam over the stovetop.)
Start by rubbing seasonings over your raw chicken thighs. I prefer using chicken thighs because the natural fats in the meat eliminate the need for additional cooking oils and add so much flavor to your chicken. 1/4-1/2tsp of each per thigh should do it.
I love using a mix of this chile lime seasoning blend ($2 at Trader Joe's!) and some Urban Accents Corn on the Cob Hatch Chile blend.
Next heat your grill pan over medium heat on stove (or use outdoor grill.) I use the Cephalon non-stick grill pan it's amazing. Creates delicious grilled food indoors and is so easy to clean up.
When pan is hot (a drop of water sizzles on it), it is ready. Place chicken thighs on pan and cook for 6-8 minutes per side until fully cooked, juices are clear (no pink). Remove chicken to cutting board for 5 minutes before slicing.
Meanwhile, prepare your rice. I microwave my rice while my chicken is cooking and steam my broccoli in the pan or microwave. Drain the broccoli and set aside.
Slice some jalapeno peppers if you like things spicy. I also love chopping some fresh cilantro and slicing a lime. Both add great flavor to the bowl.
Add rice and broccoli to a bowl. Top with sliced chicken, jalapeno slices and cilantro. Squeeze half a fresh lime over top and enjoy!
MEAL PREP TIP: It is very easy to prep multiple servings of this dish at a time. Simply portion out rice and veggie as you prepare them into to-go containers. Then add cooked chicken. You can add the cilantro and jalapeno as well and a fresh lime wedge. When you are ready to reheat, remove the lime, and microwave container for 90 seconds. Remove and squeeze lime over dish. The chicken thighs help prevent this dish from getting dried out while reheating so it stores very well!