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Chipotle Chicken Meal Prep Lunch Bowls - 4 Ways

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 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

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