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Honey Lime Chicken & Mango Meal Prep Jars

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 470kcal
Author Domenique Trupia

Equipment

  • 4 32 oz Mason jars with dressing holders and lids
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 skillet

Ingredients

For the chicken

  • 2 C Diced chicken thighs, skinless and boneless (or chicken breast)
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Honey
  • 1 Zest of 1 lime
  • 2 Cloves Garlic, minced
  • 3/4 tsp Salt

For the jars

  • 2 C Cooked rice or quinoa (1/2 C per jar)
  • 2 C Mango, diced (about 2 mangoes) (1/2 C per jar)
  • 2 C Diced 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)
  • 2 C English cucumber, diced If you don't tolerate raw vegetable swap for zucchini and cook the zucchini, peppers and onion together (1/2 C per jar)
  • 4 tbsp Diced red onion (1 tbsp per jar)
  • 4 tbsp Fresh cilantro, minced (1 tbsp per jar)

For the dressing

  • 3 tbsp Olive oil
  • 1 tbsp Honey
  • 2 tbsp Fresh lime juice
  • 1/2 tsp Salt
  • 1 Pinch Chili powder *optional-omit if you have reflux or IBS

Instructions

  • 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

Notes

Each Jar:
470 Calories
30g Protein
48g Carbs * If this is too high for you, you can substitute cauliflower rice
6g Fiber