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4 chipotle chicken meal prep boxes with onions, peppers, and sides of salsa, guacamole, and sour cream

(Copycat) Meal Prep Chipotle Chicken Recipe

Food Dolls
Even better than Chipotle, this Meal Prep Chipotle Chicken Recipe is absolutely bursting with flavor! Quick and easy, it’s a healthy recipe that’s perfect to get you through the week.
Prep Time 30 mins
Cook Time 7 mins
Total Time 37 mins
Course dinner, lunch
Cuisine American, tex mex
Servings 8
Calories 218 kcal


  • meal prep containers


For the Marinade:

  • ¼ cup chipotle chilis in adobo sauce
  • 6 ounces low-fat plain Greek yogurt
  • 1 Tablespoon extra virgin olive oil
  • ½ teaspoons ground cumin
  • 2 teaspoons ground chili powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 Tablespoon fresh lime juice
  • 2 cloves garlic (minced)

For the Chicken Bowls:

  • 2 pounds chicken tenderloins (trimmed and cut into bite-sized pieces)
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 medium red onion (chopped)
  • 2 Tablespoons taco seasoning
  • 2 Tablespoons extra virgin olive oil


For the Marinade:

  • In a small food processor or high-speed blender, add all of the ingredients for the marinade. Pulse until smooth.
  • Pour the marinade into a sealable bag or airtight container.
  • Submerge the chicken in the marinade, ensuring it is completely coated.
  • Marinate in the fridge at least 30 minutes or up to overnight.

For the Chicken:

  • Heat a non-stick grill pan over medium heat. Spray with coconut oil spray. Place the chicken on the pan, and cook for 3-4 minutes on one side.
  • Flip over, and cook an additional 2-3 minutes or until the chicken is cooked through and reaches an internal temperature of 165° F.

Air Fryer Method:

  • Preheat the air fryer to 350° F.
  • Grease the basket, and air fry the chicken 15-18 minutes or until it reaches an internal temperature of 165° F, shaking halfway through.

For the Veggies:

  • Preheat the oven to 425° F. Line a baking sheet, and set aside.
  • Slice the peppers and onions into thin strips.
  • Place the veggies on the baking sheet in a single layer, and drizzle with olive oil and taco seasoning. Toss to coat.
  • Bake for 15-20 minutes or until peppers are tender.
  • To serve, combine the chicken and veggies with rice, cauliflower, rice, or quinoa. Top with salsa, sour creams, and lime wedges, if desired. Store in an airtight container in the fridge for 3-4 days.


Calories: 218kcal | Carbohydrates: 7g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 731mg | Potassium: 545mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1176IU | Vitamin C: 61mg | Calcium: 43mg | Iron: 1mg
Keyword chicken recipe, chipotle chicken, chipotle chicken recipe, easy chicken recipe, meal prep recipe


meal prep containers
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