Instructions

Place chicken breast on a cutting board and trim off any large spots of fat. Place in a ziploc bag or glass container with a lid, then add the chipotle peppers with their sauce. Seal and store in the refrigerator for 1-4 hours to marinate. (While chicken is marinating, skip ahead to prep the salsa & pico.)

Once chicken has marinated, preheat your grill over medium-high heat. After grill has preheated 10-15 minutes, remove chicken from marinade and gently shake off any excess. Cook on grill 10 minutes each side until the chicken is 165F at the thickest part.

Remove from grill and set aside to cool. Once cool, chop the chicken breast into bite size pieces.

Corn Salsa

Line a baking sheet with tin foil. Place the poblano pepper on the baking sheet, then pour the oil on it. Use your hands to coat the pepper all over with the oil. Broil the pepper for 5-7 minutes on each side, until browned.

Remove from the oven and set aside in a large bowl. Cover the bowl with plastic wrap & allow the pepper to sit for at least 15 minutes. Once this time has passed, put on gloves and peel away the pepper’s outer skin. Chop the poblano and add to a bowl with the rest of the ingredients. Gently toss to combine.

Pico De Gallo

Add all ingredients to a bowl and gently toss to combine. Set aside.

To Assemble Spicy Chicken Taco Meal Prep Box

Prepare four 4 meal prep containers. Place tortilla chips in a 4 ziploc bags, then place one inside each of your containers. Add the chopped chicken and salsas. Once the chicken has completely cooled, seal each on of the meal prep containers and store in the refrigerator until ready to eat.