For the chicken:

1. Tenderize your chicken breasts with a meat tenderizer or pounder.
2. 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.
3. Place all items in a gallon size Ziploc bag. Double bag to avoid leakage if you want. Let chicken marinate for 12-48 hours.
4. 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.

For the zucchini:

1. Mix oregano, salt and oil in a small bowl. Drizzle or use a pastry brush to cover all spears with oil and spices.
2. Grill zucchini for about 3 minutes on each side, or until tender with grill marks.

For the black beans:

1. 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.
2. Add black beans, cumin and cayenne pepper. Stir and let simmer for 6-7 minutes.

Use a bluetooth internal thermometer so you can go cook the beans while the chicken is on the grill! Cook the zucchini before or after the chicken! Disperse chicken, zucchini, and black beans between your favorite airtight meal prep bowls. Store in the fridge and eat within 4 days!