Meal Prep Chipotle Grilled Chicken with Seasoned Black Beans and Zucchini

Tenderize your chicken breasts with a meat tenderizer or pounder.

In a bowl, place the chipotle peppers in adobo sauce and use a fork to crush the chipotle peppers a little bit. Add salt, oregano, cumin, and minced garlic into peppers and sauce. Mix well.

Place all items in a gallon size Ziploc bag. Double bag to avoid leakage if you want. Let chicken marinate for 12-48 hours.

Grilling is the best method of cooking this chicken. Let some sauce drip off before cooking on a hot grill for 30-45 minutes, flipping halfway through, until the internal temperature reaches 165 degrees.

Mix oregano, salt and oil in a small bowl. Drizzle or use a pastry brush to cover all spears with oil and spices.

Grill zucchini for about 3 minutes on each side, or until tender with grill marks.

In a small sauce pan, heat oil over medium heat. Add onion, pepper, garlic and a pinch of salt. Cook for about 5 minutes, stirring occasionally, or until the onions are translucent.

Add black beans, cumin and cayenne pepper. Stir and let simmer for 6-7 minutes.