Grilled Chicken Tenderloins

This chicken is packed with protein, easy to meal prep, and perfect for bowls, salads, wraps, tacos, and more. I love making a big batch at the beginning of the week so I always have a delicious protein option ready to go!

Servings: 8
Prep Time: 10 minutes (+ marinating time)
Cook Time: 12–15 minutes

Ingredients

• 2 pounds boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 2 tablespoons adobo sauce (from a can of chipotle peppers in adobo)

• 2 chipotle peppers in adobo, minced

• Juice of 1 lime

• 4 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

Instructions

1. In a large bowl, whisk together the olive oil, adobo sauce, minced chipotle peppers, lime juice, garlic, cumin, oregano, smoked paprika, salt, and pepper.

2. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

3. Preheat your grill to medium-high heat.

4. Remove the chicken from the marinade and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F.

5. Transfer the chicken to a cutting board and allow it to rest for 5–10 minutes before slicing.

6. For extra juicy meal-prep chicken, toss the sliced chicken with:

   • Juice of ½ lime

   • 2–3 tablespoons chicken broth

   • Pinch of salt

7. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.

Serving Ideas

• Burrito bowls with rice, beans, fajita veggies, and salsa

• Tacos with corn tortillas and avocado

• Salads with romaine, black beans, corn, and a cilantro-lime dressing

• Quesadillas or wraps

• Meal prep containers with roasted vegetables and rice

Approximate Macros

Per serving (1/8 recipe):

• Calories: 185

• Protein: 35g

• Carbohydrates: 1g

• Fat: 5g

Macros will vary slightly depending on the exact ingredients used.