Ingredients
F
For the chicken marinade:
c
1 ½ lbs chicken thigh (or breast)
c
1 tsp cumin
p
1 tsp paprika
o
1 tsp onion powder
s
1 tsp salt
b
1 tsp black pepper
l
3 tbsp liquid aminos (or soy sauce)
h
3 tbsp honey
J
2 Juice of limes
g
3 garlic cloves, minced
C
Cucumber salad:
r
1 red onion, finely chopped
c
2 cucumbers
o
handful of cilantro
l
1 lime, juiced
S
Salt
F
For the bowls:
W
White rice (I used frozen rice from Trader Joe’s)
R
Roasted corn (bagged from Trader Joe’s)
C
Cilantro
L
Lime
Directions
1
Start by prepping your chicken & marinade, in a bowl add your trimmed chicken thighs or breast, add in all seasonings and spices. Cover and let sit in the fridge while your oven preheats and cucumber salad is done. Set oven to 425 degrees
2
Prep cucumber salad by dicing red onion, cucumber, cilantro and add in lime juice and salt. Mix and set in fridge.
3
Place your chicken thighs into the oven and let bake for 25 minutes, broiling the last 2-3 minutes to get a little char
4
Once your chicken is cooked, remove and let sit before dicing. I add 4-5 oz of chicken, 1/2 cup rice, 1/2 cup corn, and 1 cup of cucumber salad to my meal prep container. Topping with more lime juice, cilantro and jalapeño (optional)
