Chicken:
Chicken breasts (1,000g)
Non-fat Greek yogurt (90g)
Fresh cilantro (1/2 cup – chopped)
Pickled jalapeno (~2 tbsp – diced)
Lime juice (2)
Lime zest (1 lime)
Garlic (3 cloves – grated)
Cumin (1 tsp)
Salt (2 tsp)
Black pepper (2 tsp)
Cilantro-Lime Rice:
White, long-grain rice (275g)
Lime juice (1/2 lime)
Fresh cilantro (3 tbsp – chopped)
Salt (pinch)
Green salsa lime crema:
Light sour cream (100g)
Salsa verde (40g)
Lime (Wedge)
Salt (pinch)
Other:
Roma tomatoes (diced for garnish)
Cotija cheese (20g)
Freshly chopped cilantro
1. To cook the rice, simply add the rice to a sauce pan, and add in the recommended amount of water or chicken stock (generally 2x the rice amount) – let simmer until done. Once done, season with salt, and add chopped cilantro and lime juice. Mix well.
2. Flatten your chicken breasts and place in a mixing bowl or on a tray. Spray with olive oil then add in non-fat Greek yogurt, chopped cilantro, chopped pickled jalapenos, lime zest and juice, grated garlic, cumin, salt, and black pepper. Mix well, then let marinate for however long you have.
3. To sear the chicken, place it in an oiled skillet set over medium heat and let cook until color is developed on both sides and the internal temp reaches 165 degrees (F). Spoon over any remaining marinade while the chicken is cooking. Once done, place off to the side and dice up to serve. You can also cook the chicken in an air fryer or oven at 450 (F).
4. To make the sauce, simply combine each item into a mixing bowl and mix together.
5. To serve, add a layer of rice to the bottom of the meal prep containers, optionally hit with more salt, then layer on top your sliced chicken. Layer over some of your sauce and optionally garnish with cilantro, roma tomatoes, and cotija cheese. Enjoy! 🙂
