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Southwest chicken salad meal prep card – high-protein lunch recipe with grilled chicken

Southwest Chicken Salad Meal Prep

This Southwest Chicken Salad Meal Prep packs 42g of protein per serving with seasoned grilled chicken breast, black beans, corn, and a creamy chipotle honey lime Greek yogurt sauce. It's got all the bold flavors of a takeout Southwest bowl without the hassle, ready to go in the fridge for up to 4 days. Smart meal prep that actually makes eating healthier feel like a feast.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 44 minutes
Servings: 5 servings
Course: Lunch
Cuisine: Mexican
Calories: 540
Ingredients Method

Ingredients
  

Chicken
  • 2 lbs boneless skinless chicken breast
  • 2 tablespoons avocado oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
Salad Base (divide amongst your meal prep containers):
  • 1 10oz bag of romaine lettuce
  • 1 can 15 oz low-sodium black beans drained and rinsed
  • 1 can 15 oz low-sodium whole kernel corn drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1/2 cup diced green onions
Chipotle Honey Lime Greek Yogurt Sauce:
  • 1½ cups plain non-fat Greek yogurt
  • 2 tablespoons avocado oil
  • 1 tablespoon honey
  • Juice from one lime
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
Garnish (Optional, add day of serving):
  • Fresh cilantro
  • Fresh pico de gallo or salsa
  • Shredded Cheese
  • Avocado diced
  • 5 oz corn chips broken into pieces.

Directions
 

  1. Take out your chicken breasts and pat them dry with paper towels.
  2. In a bowl, mix together the smoked paprika, garlic powder, chipotle chili powder, cumin, salt, and black pepper.
  3. Rub the seasonings all over your chicken breasts on both sides. Set it aside for now.
  4. Turn a burner on medium-high heat and place a large skillet on top of it. Add your avocado oil. Once the oil is hot, add your chicken to the skillet. Cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
  5. Remove the chicken from the skillet and let it rest for a few minutes before slicing or dicing into bite-sized pieces. Set aside to cool slightly.
  6. Take out a bowl to prepare your chipotle honey lime Greek yogurt sauce.
  7. Add all of the ingredients for the sauce into the bowl and mix everything together.
  8. Give it a taste and adjust salt or lime juice as needed. Set it aside or transfer to a small container and refrigerate until ready to use.
  9. Rinse your black beans and corn, and then dry them with a paper towel.
  10. Cut your cherry tomatoes in half and dice your red bell pepper and green onions. In a large bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, and green onions. Toss everything together until evenly mixed.
  11. Take out 5 meal prep containers.
  12. Divide the romaine lettuce evenly between your containers as your base layer.
  13. Top each container with equal portions of the mixed salad, then add your sliced chicken on top, dividing it evenly across all 5 containers.
  14. Seal your containers and store in the fridge for up to 4 days. Keep the yogurt sauce in a separate container.
  15. When you're ready to eat, drizzle the sauce over your salad and add your favorite garnishes. Shredded cheese, avocado, corn chips, fresh pico de gallo or salsa, and fresh cilantro all work great on top. Serve.