Chipotle lime chicken rigatoni

meal · Serves 10 · 1h 40m total · ↑ Protein & Fib

Inspired by @thejosephabell · Watch on IG ↗

746 kcal51 g protein85 g carbs22 g fat

Slow-cooked chipotle chicken tossed with rigatoni and a creamy Greek yogurt sauce, topped with melted mozzarella — a high-protein meal-prep bowl.

Cook timeline

Wall clock: 1h 40mActive: 24mPassive: 1h 31mParallel tracks: 2

15m

30m

45m

60m

75m

90m

100m

Load the slow cooker

Slow cook the chicken

Boil pasta water

Cook rigatoni

Drain rigatoni

Shred chicken and add lime

Stir in pasta and sauce

Melt mozzarella on top

Portion into containers

Active (hands-on)

Passive (waiting)

Same row = sequential; different rows = parallel

Start cooking

Equipment

Chef's Knife
Colander
Cutting Board
Large Pot
Measuring Cups
Slow Cooker
Stovetop Burner

Steps

1h 40m

1. Boil pasta water1m + 5m
2. Load the slow cooker5m
1361 g skinless chicken thighs · 198 g chipotles in adobo · 42 g honey · 180 g red enchilada sauce · 150 g yellow onion · 450 g bell peppers · 15 g Tajin · 36 g salt · 1 garlic powder, cumin, black pepper
3. Slow cook the chicken1m + 60m
4. Cook rigatoni1m + 6m
907 g rigatoni
5. Drain rigatoni2m
6. Shred chicken and add lime5m
90 g lime juice · 3 g lime zest · 16 g cilantro
7. Stir in pasta and sauce3m
340 g nonfat Greek yogurt · 240 g light sour cream · 360 g fat free ultrafiltered milk
8. Melt mozzarella on top1m + 20m
283 g reduced fat mozzarella
9. Portion into containers5m

Storage

Separate into 10 equal servings and store in airtight containers. Refrigerate or freeze.

When ready to eat

From fridge: microwave 2 minutes, mix, add a splash of water, microwave another 2 minutes. From frozen: microwave 3 minutes, mix, add a splash of water, microwave another 3 minutes.