Mexican-Inspired Chicken Meal Prep

CHICKEN: ∙2 lbs/1kg boneless skinless chicken thighs ∙20g (1½T) olive oil ∙10g (2t) salt ∙10g (1T) chili powder ∙5g (2t) ground cumin (for chicken) ∙1g (1t) dried oregano ∙5g (2t) onion powder ∙5g (1 1/2t) garlic powder ∙1/2c water RAJAS: ∙400g (1 large) onion, thinly sliced pole-to-pole ∙400g (~3 large) Anaheim or poblano peppers, sliced thinly ∙Salt ∙10g (4 cloves) garlic, minced ∙150g (1c) frozen corn ∙150g (2/3c) sour cream (sub greek yogurt) ∙ Splash of water BEANS ∙3 cans (425g each) black or pinto beans, drained (reserve liquid) ∙5g (2t) ground cumin ∙5g (1t) salt ∙10g (4-5 cloves) garlic, minced (for beans) 1 Preheat oven to 425°F (220°C). Toss chicken thighs with olive oil, salt, chili powder, cumin, dried oregano, dried onion, & dried garlic. Roast directly on sheet pan for 25 minutes until cooked through. 2 For veggies, preheat wok over high with oil then sauté onion and peppers with salt until charred and tender, 6-8 min. Add corn, cook 5 more min. Add sour cream & splash of water. Stir and cook another 2 minutes. 3 For beans, add 2 cans, drained, to a food processor, reserving some of the bean liquid. Process until smooth, adding in a little bean liquid to loosen. 4. To refry beans, heat oil and minced garlic in a pan over med heat until garlic has softened. Stir in pureed beans and fry for about 3 minutes. Add 1 can whole beans, drained. Cook 3 minutes until thickened. 5. When chicken is cooked, immediately add 1/2c water to sheet pan and let sit. Once cooled slightly, scrape up any pan drippings, then shred chicken, mixing with drippings.