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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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