4:45 AM
This is one of my favorite recipes to whip up on Sunday and have for lunch all week long. It also makes a great dinner when paired with a side salad. If you are following the 21 Day Fix nutrition plan I have included the container equivalents at the bottom!
Quinoa with Black Beans, Chicken & Roasted Veggies
Serves: 4
Serves: 4
1 cup uncooked Quinoa
1.5 cups chicken stock (or water)
1 head broccoli, chopped
1 bunch asparagus, cut into 1 inch pieces
1 zucchini, chopped
Seasoning (I like to use Montreal Steak Seasoning)
1 can black beans, rinsed and drained
1 rotisserie chicken, skin removed and meat pulled from the bone (shredded)
4 tsp. olive oil
1.5 cups chicken stock (or water)
1 head broccoli, chopped
1 bunch asparagus, cut into 1 inch pieces
1 zucchini, chopped
Seasoning (I like to use Montreal Steak Seasoning)
1 can black beans, rinsed and drained
1 rotisserie chicken, skin removed and meat pulled from the bone (shredded)
4 tsp. olive oil
Put the chopped veggies into a large Ziploc bag. Add olive oil & seasoning and shake well. Pour onto a greased cookie sheet and bake at 425 for about 20-25 minutes. While veggies are roasting, cook quinoa in chicken stock or water according to package directions. Once the veggies and quinoa are done, mix together in a large bowl with the black beans and chicken. Serve warm and enjoy!
If you are following the 21 Day Fix nutrition plan 1 serving of this recipe is equivalent to 1.5 yellow, 1 green, 1 red, 1 tsp.
0 comments:
Post a Comment