Meal Prep Chipotle Grilled Chicken with Seasoned Black Beans and Zucchini

Smoky chipotle-marinated grilled chicken served alongside warmly spiced black beans and tender, charred zucchini. This easy, protein-packed combo is bold, satisfying, and perfect for prepping ahead, giving you fresh, flavorful lunches all week long. Summer meal prep happiness!

Author: Project Meal Plan

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4 servings

Calories: 552 kcal per serving

Ingredients

1 ½ pounds - boneless skinless chicken breast
1 can - chipotles in adobo sauce
1 tbsp - cumin
2 tablespoons - garlic
1 tbsp - salt
14 ounces - zucchini
2 tablespoons - dried oregano
2 tablespoons - avocado oil
¼ - yellow onion
½ - green pepper
1 can - black beans
¼ tsp - cayenne pepper

Instructions

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.

Nutrition