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Chipotle Chicken Meal Prep Lunch Bowls 4 Ways

Name: Chipotle Chicken Meal Prep Lunch Bowls 4 Ways
Cuisine: Mexican
Ingredients: 1/2 Onion (roughly cut); 8 Garlic Cloves; 1/2 Jalapeno (sliced); 4 Chipotle Peppers in Adobo Sauce; 3/4 teaspoon Cumin Powder; 3/4 teaspoon Oregano Powder; 1/4 cup Olive Oil; 1 teaspoon Salt; 4-6 Chicken Thighs (boneless and skinless); 1 tablespoon Vegetable Oil; 6 cups Roughly cut Vegetables (Bell Peppers, Zucchini, Mushrooms, Brussel Sprouts, Carrots etc.); 1 tablespoon Oregano; 2 tablespoons Olive Oil; Salt and Pepper to taste; 1 cup Black Beans (drained if using canned); 1/2 cup White Rice (cooked ); 1/2 cup Quinoa (cooked ); 2 cups Lettuce; Sour cream and lime wedges for topping

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Method

1
1. Blend all the ingredients mentioned under marinade with 2-3 tablespoons water till smooth. Marinate the chicken thighs in the mixture and set aside for half an hour or up to 2 hours. Heat oil in a pan and cook the thighs for 25-30 minutes till tender.
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2. Toss the vegetables with oregano, olive oil, salt and pepper and grill them in the oven at 225C/430F for 20 minutes till tender, but still crunchy.
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3. Chipotle Chicken Thighs + Grilled Vegetables
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4. Chipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Black Beans + 1 cup Lettuce
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5. Chipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Black Beans + 1/2 cup Cooked Rice
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6. Chipotle Chicken Thighs + Grilled Vegetables + 1/2 cup Quinoa + 1 cup Lettuce
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7. Store the sour cream and lime wedges in separate mini container so that its easy to heat these up

Method

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