This Grilled Sriracha Lime Chicken is on our regular summer lunch rotation. It’s quick to prep and is packed with flavor.
I love grilling out for “Meal Prep Sunday”. It helps make meal prep fun! Like back in school when your teacher would say “it’s so nice out, let’s have class outside today”.
I’ve been doing a lot more of it lately and end up making this recipe two or three times each month. It’s one of the most flavorful salads you can make thanks to the Sriracha lime marinade and grilled pineapple.
I usually chop up and add any tomatoes we have on hand as well as red onion. I also like to add fresh avocado, but usually wait until I’m going to eat it so that it does not brown.
I like to eat this salad with either a light ranch dressing or a lime vinaigrette.
Grilled Sriracha Lime Chicken Salad Meal Prep Bowls
- Prep Time: 2 hours
- Cook Time: 12 mintues
- Total Time: 2 hours 12 minutes
- Yield: 4
- Category: Entree
- Method: Grilling
- Cuisine: American
4 Chicken Breasts
1/3 Cup Sriracha
Juice of 2 Limes
1 Pineapple, peeled cored & sliced
20 oz Salad Mix
1 Cup Cherry Tomatoes, sliced
1/8 Cup Red Onion, sliced
Add chicken breasts to a Ziploc bag or other sealable container. Cover with the Sriracha and lime juice. Seal and lightly massage into the chicken breasts. Place in the refrigerator and allow to marinate for at least two hours or overnight.
Preheat grill on medium high heat. Once heated, cook chicken breasts for 5 – 6 minutes on each side until it is 165F at the thickest part. Remove from grill and set aside to cool. The pineapple rings should be grilled 1-2 minutes on each side.
Prepare four meal prep containers. Evenly distribute the salad mix among them, then add the chicken breast, and the toppings. Seal the containers and store in the refrigerator until ready to consume.