Low Calorie Meal Prep Cilantro Lime Chicken With Quinoa – Fresh, Bright, and Satisfying

This cilantro lime chicken with quinoa is the kind of meal prep that makes weekday eating easy. It’s bright, tangy, and full of fresh herbs, but still simple enough to throw together on a Sunday. The chicken is juicy, the quinoa is fluffy, and the whole dish feels balanced and light.

Everything is designed to be low in calories without feeling skimpy. If you like big flavor and straightforward cooking, this one’s for you.

Low Calorie Meal Prep Cilantro Lime Chicken With Quinoa - Fresh, Bright, and Satisfying

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the chicken:
• 1.5 pounds boneless, skinless chicken breasts (about 3–4 medium)
• Zest of 2 limes
• Juice of 2 limes (about 1/4 cup)
• 3 tablespoons fresh cilantro, finely chopped (plus more for garnish)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon honey or agave (optional, for balance)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• For the quinoa:
• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken broth or water
• 1/4 teaspoon salt (if using water)
• For the add-ins (optional but recommended):
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1/2 small red onion, finely diced
• Lime wedges, for serving

Method

 

1. Make the marinade: In a bowl, combine lime zest, lime juice, cilantro, garlic, olive oil, honey, cumin, chili powder, salt, and pepper. Whisk until blended.
2. Prep the chicken: Pat the chicken dry. If the breasts are thick, slice them horizontally to create thinner cutlets. This helps them cook quickly and stay tender.
3. Marinate: Add the chicken to a resealable bag or shallow dish. Pour in the marinade, turning to coat. Marinate at least 20–30 minutes, or up to 4 hours in the fridge.
4. Cook the quinoa: Rinse the quinoa under cold water. Combine quinoa and broth (or water and salt) in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Turn off heat and let stand, covered, 5 minutes. Fluff with a fork.
5. Cook the chicken: Heat a large nonstick skillet or grill pan over medium-high. Lightly oil the surface. Cook chicken 4–6 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Avoid overcooking.
6. Rest and slice: Transfer chicken to a plate and rest 5 minutes. Slice into strips or cubes.
7. Add the veggies: If using, sauté the bell pepper and corn in the same pan for 2–3 minutes with a pinch of salt, or keep them raw for crunch. Toss red onion in fresh lime juice if you like a quick, bright pickle.
8. Assemble meal prep bowls: Divide quinoa among 4 containers. Top with chicken, veggies, and a sprinkle of fresh cilantro. Add lime wedges for extra brightness.
9. Taste and adjust: Finish with a light squeeze of lime and a pinch of salt as needed. Small adjustments make a big difference.

What Makes This Recipe So Good

• Big flavor, simple ingredients: Lime, cilantro, garlic, and a touch of honey give the chicken bold taste without heavy sauces.
• Perfect for meal prep: The flavors actually improve as they sit, and the components reheat well.
• Lean and balanced: High in protein from chicken, with fiber-rich quinoa to keep you satisfied.
• Flexible: Works with chicken breasts or thighs, and you can add veggies or swap grains as needed.
• Light on calories: Smart portions and a clean marinade keep the dish fresh and light.

Ingredients

• For the chicken:
• 1.5 pounds boneless, skinless chicken breasts (about 3–4 medium)
• Zest of 2 limes
• Juice of 2 limes (about 1/4 cup)
• 3 tablespoons fresh cilantro, finely chopped (plus more for garnish)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon honey or agave (optional, for balance)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• For the quinoa:
• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken broth or water
• 1/4 teaspoon salt (if using water)
• For the add-ins (optional but recommended):
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned, drained)
• 1/2 small red onion, finely diced
• Lime wedges, for serving

Step-by-Step Instructions

1. Make the marinade: In a bowl, combine lime zest, lime juice, cilantro, garlic, olive oil, honey, cumin, chili powder, salt, and pepper. Whisk until blended.
2. Prep the chicken: Pat the chicken dry.

   If the breasts are thick, slice them horizontally to create thinner cutlets. This helps them cook quickly and stay tender.

3. Marinate: Add the chicken to a resealable bag or shallow dish. Pour in the marinade, turning to coat.

   Marinate at least 20–30 minutes, or up to 4 hours in the fridge.

4. Cook the quinoa: Rinse the quinoa under cold water. Combine quinoa and broth (or water and salt) in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

   Turn off heat and let stand, covered, 5 minutes. Fluff with a fork.

5. Cook the chicken: Heat a large nonstick skillet or grill pan over medium-high. Lightly oil the surface.

   Cook chicken 4–6 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Avoid overcooking.

6. Rest and slice: Transfer chicken to a plate and rest 5 minutes. Slice into strips or cubes.
7. Add the veggies: If using, sauté the bell pepper and corn in the same pan for 2–3 minutes with a pinch of salt, or keep them raw for crunch.

   Toss red onion in fresh lime juice if you like a quick, bright pickle.

8. Assemble meal prep bowls: Divide quinoa among 4 containers. Top with chicken, veggies, and a sprinkle of fresh cilantro. Add lime wedges for extra brightness.
9. Taste and adjust: Finish with a light squeeze of lime and a pinch of salt as needed.

   Small adjustments make a big difference.

How to Store

• Refrigerator: Store in airtight containers for up to 4 days. Keep lime wedges separate until serving.
• Freezer: Freeze chicken and quinoa together for up to 2 months. Add fresh cilantro and veggies after reheating for best texture.
• Reheating: Microwave on medium power for 1–2 minutes, stirring halfway.

  Add a splash of water or broth if it seems dry.

Health Benefits

• Lean protein: Chicken breast supports muscle repair and helps keep you full with fewer calories.
• Complex carbs and fiber: Quinoa provides steady energy, fiber, and important minerals like magnesium and iron.
• Antioxidants and vitamins: Lime and cilantro bring vitamin C and plant compounds that support overall health.
• Low added fat and sugar: Just a touch of olive oil and optional honey keeps the flavor balanced without excess calories.
• Gluten-free friendly: Naturally gluten-free when you use certified quinoa and broth.

Common Mistakes to Avoid

• Over-marinating in too much acid: More than 4 hours in lime juice can toughen the chicken. Keep the marinating time moderate.
• Skipping the rinse on quinoa: Rinsing removes bitterness from saponins and helps the flavor stay clean.
• Overcooking the chicken: Use a thermometer and pull at 165°F. Thin cutlets cook fast.
• Under-seasoning: Taste at the end.

  A pinch of salt and extra lime can brighten everything.

• Packing hot food: Let chicken and quinoa cool slightly before sealing to prevent condensation and sogginess.

Alternatives

• Protein swaps: Use boneless, skinless chicken thighs, turkey cutlets, shrimp (marinate 15 minutes), or extra-firm tofu.
• Grain options: Brown rice, farro (not gluten-free), or cauliflower rice for lower carbs.
• Herb twist: Mix cilantro with parsley or mint if cilantro isn’t your thing.
• Spice level: Add red pepper flakes or diced jalapeño to the marinade for heat.
• Dairy add-on: A spoon of plain Greek yogurt on top adds creaminess and protein with minimal calories.
• Veggie boosters: Add cherry tomatoes, cucumber, or shredded cabbage for crunch and volume.

FAQ

Can I use bottled lime juice?

Yes, but fresh tastes brighter. If using bottled, choose a good-quality brand and add extra zest to boost the flavor.

How many servings does this make?

This recipe makes about 4 meal prep portions, depending on your appetite and container size.

Is quinoa necessary?

No. You can swap in brown rice, cauli rice, or mixed greens.

Adjust cooking times and liquids as needed.

Can I bake the chicken instead?

Yes. Bake at 400°F (204°C) for 15–20 minutes, depending on thickness, until it reaches 165°F. Broil for 1–2 minutes for light charring.

How do I keep the chicken juicy?

Use thinner cutlets, don’t overcook, and let them rest before slicing.

A quick sear over medium-high heat helps lock in moisture.

What’s the calorie range?

Depending on portion size and add-ins, a bowl typically lands around 350–450 calories. Go lighter on oil and quinoa if needed.

Can I make it ahead without marinating?

You can season and cook right away, but even 20 minutes of marinating improves flavor. If you’re short on time, rub in the marinade and cook within 5–10 minutes.

Wrapping Up

This low calorie cilantro lime chicken with quinoa is fresh, fuss-free, and built for busy weeks.

You get bright flavor, lean protein, and satisfying fiber without a heavy sauce or complicated steps. Keep a few containers in the fridge, add a squeeze of lime before eating, and you’ve got a clean, tasty meal ready whenever you are. If you want to switch it up, try a different grain, toss in more veggies, or add a little heat—this recipe is easy to make your own.