[Sauteed Cabbage] Happy National Burrito Day! We took our spin on a bariatric-friendly burrito bowl that can be customized to fit your macro needs! Makes 4 bowls INGREDIENTS: * 2 cups cooked quinoa * 1 can black beans, drained and rinsed * 8 oz shredded chicken * ½ onion, sliced * 1 poblano pepper, sliced * ½ cup Pico de Gallo DIRECTIONS * Prep all ingredients – cook quinoa, heat black beans, slice onion, and peppers * Heat a skillet over medium-high heat with 1 tbsp olive oil. Sauté peppers and onions until softened. * To assemble the bowl, add ½ cup quinoa, ¼ cup black beans, 2 oz of shredded chicken, ¼ cup peppers and onions, and top with 2 tbsp of pico de gallo.
