1/3 of your chicken, 1/2 of a tomato, 1/3 of the spring mix, 1/3 cup of mozzarella cheese, 2 servings of instant rice, 1 clove of garlic
Season the chicken with 1/2 teaspoon of Italian season
1/3 can of corn, 1 clove of garlic, rice (or breadcrumbs if you have them), English muffin, a small handful of spring mix, russet potato
Cut your potato into wedges, coat with olive oil and salt and pepper.
What You’ll Use: 1/2 can of black beans, 1/3 of the chicken (marinated in taco seasoning), rice, 1/2 can of corn, sour cream, 1/3 of the salad mix, Monterey cheese, 1/2 a tomato, 1 clove of garlic
Cook the chicken at 450 degrees (8-10 minutes for thin cutlets, 20 minutes for thick cutlets), when done cut lengthwise
Make 2 servings of rice and add 1 teaspoon of taco seasoning
Pour black beans into a saucepan with a clove of minced garlic and simmer for 15 minutes
Ensemble the bowls by adding lettuce on the bottom and topping with beans, corn, cheese, sour cream, seasoned rice, and chicken