@thejosephabell: Meal prep 10 dinners in one slow cooker 👇 CHIPOTLE LIME CHICKEN PASTA Makes 10 Servings Per Serving: 517 Cal | 45g Protein | $3.65 Ingredients Skinless Chicken Thighs 48oz | 1361g Chipotle Peppers in Adobo 7oz | 198g Honey 2 Tbsp | 42g Red Enchilada Sauce ¾ cup | 180g Yellow Onion 1x | 150g Bell Peppers 3x | 450g Lime Juice (3 limes) 6 Tbsp | 90g Lime Zest (3 limes) 1 tsp | 3g Cilantro 1 cup | 16g Cooked Rigatoni (32oz uncooked) 80oz | 2268g Nonfat Greek Yogurt 1½ cups | 340g Light Sour Cream 1 cup | 240g Fat Free Ultrafiltered Milk 1½ cups | 360g Reduced Fat Mozzarella 2½ cups | 283g Tajin 1 Tbsp | 15g Salt 2 Tbsp | 36g Garlic powder, cumin, pepper Directions 1. Cook the rigatoni for half of the package time. Drain and set aside. 2. In a slow cooker, combine the chicken thighs, chipotles in adobo, honey, red enchilada sauce, diced onion, diced bell peppers, Tajin, salt, garlic powder, cumin, and pepper. 3. Cook on High for 3-4 hours or Low for 4-5 hours, until the chicken is tender. 4. Shred the chicken in the slow cooker. Add the lime juice, lime zest, and chopped cilantro. 5. Stir in the cooked pasta, yogurt, sour cream, and milk. 6. Top with the mozzarella, cover, and let it melt for 20 more minutes. 7. Separate into 10 equal servings and store frozen. Reheating Fridge: Microwave 2 minutes, mix, add a splash of water, 2 more minutes. Frozen: Microwave 3 minutes, mix, add a splash of water, 3 more minutes. 150 of my best high-protein recipes are in my cookbook, link in bio 👨🏻‍🍳 #highprotein #mealprep #slowcooker #healthyrecipes #pasta

Joseph Abell

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Region: US

Friday 30 October 2026 21:14:11 GMT