As someone who’s always looking to streamline weeknight meals, meal prepping is a game-changer. Marinating chicken, soaking and cooking beans, and prepping vegetables ahead of time allow me to quickly throw together delicious, veggie-packed bowls. This Grilled Chipotle Chicken Breast recipe is perfect for those busy evenings when I need a quick, flavorful, and nutritious meal. With its smoky, spicy marinade and juicy, tender chicken, it pairs wonderfully with rice, beans, and fresh veggies for a wholesome dinner that’s ready in minutes! I will prep this over the weekend. Then, I will grill it on a weeknight and add it to a bowl of lettuce, cilantro rice, regular or chipotle black beans, corn salsa, and tomato salsa. I will top it with a dollop of Greek yogurt and salsa for a delicious, flavor-packed weeknight dinner. This meal is on the table in under 30 minutes.
Servings: 4
Prep time: 10-15 minutes (for making the marinade and prepping the chicken) Marination time: At least 30 minutes, but for best results, marinate for 1-2 hours or overnight. Grill time: About 12-14 minutes (6-7 minutes per side) Total time: Around 45 minutes to 1 hour (including marination time)
Note: If you’re meal prepping, this can easily be doubled or tripled to make more servings! You can store the cooked chicken in the fridge for up to 4-5 days for quick meals.
Ingredients:
- 4 boneless, skinless chicken breasts (1.5 to 2 lbs)
- 1/4 cup chipotle salsa (or more for added spice)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 tablespoon finely minced garlic
- 1/2 teaspoon coriander powder
- 1/2 teaspoon black pepper
- Juice of 2 limes (or 1 lemon)
- Salt to taste
Method:
- Prepare the Marinade:
In a medium bowl, combine the chipotle salsa, cumin powder, chili powder, garlic powder, coriander powder, black pepper, and the juice of 2 limes (or 1 lemon). Stir well to mix, adding salt to taste. This marinade will give your chicken the perfect balance of heat, smokiness, and citrusy brightness. - Marinate the Chicken:
Place the chicken breasts in a large resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes, but for the best flavor, marinate for 1-2 hours or even overnight. - Preheat the Grill:
Preheat your grill to medium-high heat. Lightly oil the grill grates or use non-stick spray to prevent the chicken from sticking. - Grill the Chicken:
Remove the chicken breasts from the marinade and discard any leftover marinade. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has beautiful grill marks. Avoid overcooking to ensure the chicken stays juicy. - Rest and Serve:
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute and keeps the chicken tender.
Serving Ideas:
- Burrito Bowl: Slice the chicken, serve with a side of cilantro rice, lettuce, salsa, corn salsa, beans, a dollop of Greek yogurt and guacamole
- Tacos: Slice the chicken and serve in warm tortillas with fresh toppings like avocado, cilantro, and salsa.
- Grilled Veggies: Serve with grilled vegetables like peppers, zucchini, or corn for a well-rounded meal.
- Salads: Flake the chicken over a fresh salad for a light but flavorful meal.
- Rice or Quinoa: Pair with a side of rice or quinoa for a filling and nutritious meal.
