Meal Prep!

Good morning! Time for another Meal Prep Monday! This week's offering is Mexican style!

In this meal prep, we have chipotle chicken, cumin-roast sweet potatoes, frijoles negros (black beans), zucchini noodles and guacamole.

Meal Prep

I loved the flavour combos in this one - smoky spicy chicken, earthy sweet potatoes and zingy guacamole. I hadn't made frijoles negros before, but they're such a good addition to my repertoire - full of protein and fibre, filling and delicious.

I marinated the chicken in this chipotle salsa that I bought, but you could use any marinade or seasoning you like. This one is quite fabulous though, I've been putting it on everything!

Chipotle salsa

Here are the recipes. (Obviously, let everything cool down before packing them away).

Chipotle Marinated Chicken
Preheat the oven to 220C. Cut 2 chicken breasts into small-ish pieces. Add 2 tablespoons chipotle salsa and stir to combine. Set aside for 30 minutes at room temperature. Place the marinated chicken pieces into an oven tray and bake for 15 minutes, or until the chicken is cooked through.

Cumin-Roast Sweet Potatoes
Preheat the oven to 220C. Peel 1 large sweet potato and cut into 2 cm chunks. Drizzle with a little olive oil, and sprinkle with 1/2 teaspoon cumin, salt and pepper. Place into an oven tray and bake for 15 minutes, or until softened and slightly browned around the edges.

Frijoles Negros (Black Beans)
Heat 1 teaspoon olive oil in a small saucepan. Add 1 diced onion and 1 minced clove of garlic. Cook until softened, approx. 5 minutes. Tip in one 400g tin of black beans (liquid and all) and cook for 5-10 minutes, or until heated through. Add a pinch of cayenne pepper and a small handful chopped fresh coriander and stir through.