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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.