16 ounces cooked quinoa
16 ounces cooked brown rice
4 cups/32 ounces roasted asparagus, chopped
4 cups/32 ounces roasted broccoli florets
4 cups/32 ounces roasted cauliflower florets
32 ounces prepared Grilled Taco Lime Chicken, cubed
Optional (would replace any of the vegetables above)
4 cups haricot verts
4 cups roasted brussel sprouts
4 cups charred corn
To prepare your bowls, we used THESE tupperware containers
for all 8 of our bowls. They are 3-cup To Go snack containers. Place 1/4 cup
brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2
cups of your cooked vegetables. Mix up the type of vegetables for each bowl so
you have a variety each day. Add 4
ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season
to our liking after we reheated the bowl in the microwave. A low fat dressing would work as well. Store these in the refrigerator and when you
are ready microwave until heated through.
Note: To roast vegetables, place them onto a large baking
sheet, drizzle lightly with olive oil, and season with kosher salt and pepper.
Cook in oven at 375 degrees until fork tender. Time will vary depending on
vegetable.
Makes 8 Meals Found Online
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