Chipotle Chicken and Cauliflower Rice: A 5-Day Meal Prep You’ll Love
A delicious budget friendly and quick 5-day meal prep
This is one of my go-to easy meal preps because it’s not just delicious and quick—it’s also budget-friendly. I get it, though: grocery prices seem to change every time you walk into the store. The cost I mention here might vary depending on where you live, but either way, this recipe is designed to maximize flavor without stretching your wallet.
Packed with bold chipotle flavors, protein, and veggies, this dish comes together in no time and will keep you satisfied throughout the week. Here’s everything you need to make it happen:
Ingredients
For the Chicken:
• 4 lb chicken breast, cubed
• 1 lime, juiced
• 4 tbsp chipotle sauce
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp black pepper
For the Cauliflower Rice:
• 2 packs (12 oz each) of cauliflower rice, microwaved
• ½ medium onion, diced
• 1 tomato bouillon cube
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
For the Broccoli:
• 1 pack of frozen broccoli
Additional:
• Olive oil cooking spray
1. Prep the Chicken
Start by cubing the chicken breast into bite-sized pieces. Season it with the paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Add the chipotle sauce and squeeze fresh lime juice over the top. Mix everything thoroughly so the chicken is evenly coated in the seasoning and sauce.
2. Cook the Chicken
Spray a large skillet with olive oil cooking spray and heat it over medium heat. Add the seasoned chicken to the skillet and cook until fully done, stirring occasionally to ensure even browning. Set aside once cooked.
3. Prepare the Cauliflower Rice
While the chicken cooks, dice half of a medium onion and microwave the two packs of cauliflower rice according to package instructions.
In a large skillet, heat a bit more olive oil spray over medium heat. Add the diced onion and cook for 2–3 minutes until slightly softened. Then, add the cauliflower rice, tomato bouillon cube, paprika, salt, black pepper, and cumin. Stir everything well to combine and let it cook for 5–7 minutes over medium-low heat.
4. Cook the Broccoli
Microwave the frozen broccoli according to the package instructions, and if you wish to season, then season it with garlic powder, paprika, salt, and pepper.
5. Divide and Store
Divide the chicken, cauliflower rice, and broccoli into five equal portions. Store them in airtight containers and refrigerate. These will stay fresh for up to 4 days—perfect for grab-and-go lunches or quick dinners!
Why I Love This Meal Prep
This recipe checks all the boxes for me:
• Quick: Ready in under an hour.
• Flavorful: The chipotle chicken is smoky and tangy, while the cauliflower rice is seasoned to perfection.
• Healthy: Packed with protein and veggies.
• Budget-Friendly: It’s hard to beat the cost-effectiveness of frozen veggies and chicken breast.
Meal prep doesn’t have to feel like a chore, and this dish proves it. Whether you’re tackling a busy workweek or just want to save money by cooking at home, this recipe is a winner.
Let me know if you give it a try—I’d love to hear how it works for you!
Meal Prep Safety:
Meal prep dishes are generally safe to store in the fridge for 3–4 days, depending on the ingredients. Here’s a breakdown to ensure food stays fresh and safe:
Storage Times by Ingredient Type
• Cooked Meat, Poultry, and Fish: 3–4 days
• Cooked Rice, Pasta, and Grains: 3–5 days
• Cooked Vegetables: 3–5 days
• Salads (with dressing or dairy): 1–2 days (longer if dressing is stored separately)
Tips for Keeping Meal Prep Fresh
1. Use Airtight Containers: Store meals in sealed containers to prevent moisture loss and contamination.
2. Cool Food Before Storing: Let food cool completely before refrigerating to avoid condensation.
3. Label Containers: Mark the date when you prepped the meal to track freshness.
4. Freeze for Longer Storage: If you won’t eat the meals within 3–4 days, freeze them instead (good for 2–6 months).