Chipotle Honey Chicken Bowls, Sheet-Pan Beef Kebabs, and Meal-Prep Sides

Ingredients

• 3 lb boneless skinless chicken thighs
• 1 can chipotles in adobo (Use adobo sauce only for mild chicken; use the whole can for spicy chicken.)
• 0.25 cup honey (Plus extra to drizzle over the chicken.)
• 0.25 cup olive oil (For chicken marinade.)
• 2 limes lime juice (For the chicken.)
• 1 tbsp garlic powder (For the chicken.)
• 1 tbsp onion powder (For the chicken.)
• 1 tbsp paprika (For the chicken.)
• 2 tsp chili powder (For the chicken.)
• 2 tsp ground cumin (For the chicken.)
• 2 tsp dried oregano (For the chicken.)
• 1 tbsp kosher salt (For the chicken.)
• 1 tsp black pepper (For the chicken.)
• 3 cups long-grain rice
• 0.75 cup warm chicken broth (Fold in gradually after cooking the rice.)
• 0.5 cup cilantro (For the rice.)
• 2 limes lime juice (For the rice.)
• 2 tbsp olive oil (For the rice.)
• salt (For the rice, to taste.)
• 3 cups corn (For corn salsa.)
• 1 jalapeño (For corn salsa.)
• 0.5 red onion (For corn salsa.)
• 0.5 bunch cilantro (For corn salsa.)
• 1 lime lime juice (For corn salsa.)
• 2 cans black beans (For beans.)
• 1 tsp ground cumin (For beans.)
• broth (A splash, for warming the beans.)
• 4 tomatoes (For pico de gallo.)
• 3 lb ground beef
• 1 white onion (For the beef kebabs; process with pepper, garlic, and parsley.)
• 1 red bell pepper (For the beef kebabs.)
• 6 cloves garlic (For the beef kebabs.)
• 1 bunch parsley (For the beef kebabs.)
• 2 tbsp paprika (For the beef kebabs.)
• 1 tbsp ground cumin (For the beef kebabs.)
• 2 tsp ground coriander (For the beef kebabs.)
• 2 tsp ground turmeric (For the beef kebabs.)
• 1 tbsp kosher salt (For the beef kebabs.)
• 1.5 tsp black pepper (For the beef kebabs.)
• 0.5 tsp cinnamon (Optional; for the beef kebabs.)
• 2 red bell peppers (For roasted peppers and onions.)
• 2 yellow bell peppers (For roasted peppers and onions.)
• 2 red onions (For roasted peppers and onions.)
• 1 bunch scallions (For roasted peppers and onions.)
• 2 tsp paprika (For roasted peppers and onions.)
• 2 tsp ground cumin (For roasted peppers and onions.)
• olive oil (For roasting peppers and onions, amount not specified.)
• 2 cups Greek yogurt (For tzatziki.)
• 1 cucumber (Grated, for tzatziki.)
• 1 clove garlic (Grated, for tzatziki.)
• 1 lemon lemon juice (For tzatziki.)
• 0.25 cup dill (For tzatziki.)
• pita (Oil and grill before filling with tzatziki, beef, and vegetables; amount not specified.)
• 6 sweet potatoes (Halved; for maple sweet potatoes.)
• olive oil (For sweet potatoes; amount not specified.)
• maple syrup (For sweet potatoes; amount not specified.)

Steps

1. 1

   For the chicken, mix the chicken thighs with chipotles in adobo, honey, olive oil, lime juice, garlic powder, onion powder, paprika, chili powder, cumin, oregano, kosher salt, and pepper. Marinate; the source does not specify a marinating duration.

2. 2

   Heat the oven to 425°F. Arrange the marinated chicken thighs on a sheet pan, drizzle with additional honey, and bake for 20–25 minutes, until the chicken reaches 165°F.

3. 3

   Broil the baked chicken briefly to add char. The source does not specify a broiling duration.

4. 4

   Cook the long-grain rice according to the source's rice-cooking method, which is not further specified.

5. 5

   While the rice is still hot, mix in cilantro, lime juice, olive oil, and salt. Fold in the warm chicken broth gradually.

6. 6

   Dice the corn-salsa ingredients—corn, jalapeño, red onion, cilantro, and lime juice—and mix them together with salt and pepper.

7. 7

   Warm the black beans with cumin, salt, and a splash of broth.

8. 8

   Dice the tomatoes, red onion, and cilantro for the pico de gallo. Mix with lime juice and salt.

9. 9

   For the beef kebabs, food-process the white onion, red bell pepper, garlic, and parsley.

10. 10

    Squeeze the processed vegetables very dry in cheesecloth.

11. 11

    Hand-mix the dried vegetable mixture with the ground beef, paprika, cumin, coriander, turmeric, kosher salt, pepper, and optional cinnamon.

12. 12

    Press the beef mixture onto a sheet pan and score deep rows into it.

13. 13

    Bake at 425°F for approximately 15 minutes. Drain off the liquid and fat, then broil for 3–5 minutes.

14. 14

    Combine the red and yellow peppers, red onions, scallions, paprika, cumin, olive oil, salt, and pepper. Roast at 425°F for 20–25 minutes.

15. 15

    Mix the Greek yogurt, grated cucumber, grated garlic, lemon juice, dill, and salt to make the tzatziki.

16. 16

    Oil the pita and grill it. Fill with tzatziki, beef, and roasted vegetables.

17. 17

    Halve the sweet potatoes. Coat with olive oil and maple syrup, then place cut-side down and roast at 425°F until tender and caramelized. The source does not specify a roasting time.

Notes

The post combines several meal-prep components rather than specifying one combined yield. Marinating time, the chicken broiling time, the rice cooking method, pita quantity, roasting time for the sweet potatoes, and amounts of several 'to taste' or drizzle ingredients are not provided. The expanded recipes are stated to be available on the creator's Substack.

Nutrition per serving

• meal prep
• main
• Mexican-inspired
• sheet-pan
• baked
• broiled
• grilled
• gluten-free without pita