Chipotle Chicken Meal Prep Lunch Bowls 4 Ways

INGREDIENTS

1/2

Onion, roughly cut

Garlic Cloves

1/2

Jalapeno, sliced

Chipotle Peppers in Adobo Sauce

3/4 tsp

Cumin Powder

3/4 tsp

Oregano Powder

1/4 cup

Olive Oil

1 tsp

Salt

Chicken Thighs, boneless and skinless

1 tbsp

Vegetable Oil

6 cups

roughly cut Vegetables (Bell Peppers, Zucchini, Mushrooms, Brussel Sprouts, Carrots etc.)

1 tbsp

Oregano

2 tbsp

Olive Oil

Salt and Pepper

1 cup

cooked Black Beans, drained if using canned

1/2 cup

cooked White Rice

1/2 cup

cooked Quinoa

2 cups

Lettuce

Sour cream and lime wedges for topping