Honey Lime Chicken & Mango Meal Prep Jars
Serves 4
15 mins prep
10 mins cook
0 mins total
For the chicken
cDiced chicken thighs, skinless and boneless (or chicken breast)
tbspExtra virgin olive oil
tbspHoney
Zest of 1 lime
cloveGarlic, minced
tspSalt
For the jars
cCooked rice or quinoa(1/2 C per jar)
cMango, diced (about 2 mangoes)(1/2 C per jar)
cDiced red bell pepper (about 2 large peppers)If you don't digest raw vegetables well you can cook these also (1/2 C per jar)
cEnglish cucumber, dicedIf you don't tolerate raw vegetable swap for zucchini and cook the zucchini, peppers and onion together (1/2 C per jar)
tbspDiced red onion(1 tbsp per jar)
tbspFresh cilantro, minced(1 tbsp per jar)
For the dressing
tbspOlive oil
tbspHoney
tbspFresh lime juice
tspSalt
pinchChili powder *optional-omit if you have reflux or IBS
Cook the chicken. In a skillet, heat the oil, add the chicken, salt, honey and lime zest. Cook until the chicken is cooked through and the honey has caramelized and glazed the chicken in a brown color.
While the chicken is cooking wash and dice all your veggies and cook your rice
Layer the jars with rice, chicken, peppers, mango, cucumber, red onion and cilantro.
In a small bowl of jar add all the dressing ingredients and stir or shake vigorously until emulsified. Divide the dressing into the 4 cups.
Add the dressing cups and tightly seal the jars