Mexican Quinoa Bowl
½ cup brown rice cooked
1 cup black beans drained and rinsed
12 ounces grilled chicken chopped
2 cups bell peppers chopped
⅓ cup onion chopped
2 cloves garlic
1 tbsp olive oil
2 tbsp salsa
1 tbsp cilantro finely chopped
Sauté peppers, onion, and garlic in olive oil
Combine sautéed veggies with rice, lime, black beans and chicken.
Divide mixture into 3 servings. Save 2 servings for another day…food prep!
Top your serving with avocado, salsa, and cilantro
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