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Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp. olive oil
- salt & pepper
- 4 servings Slow-Cooker Chicken Tinga (see recipe in pack)
- 14 oz. (400g) cooked quinoa
- 14 oz. (400g) can black beans in sauce
- 4 tbsp. cilantro, chopped
- 1 lime, wedges
Prep Time:
10
Minutes
Directions
Cook Time:
45
Minutes
- Preheat the oven to 425°F (220°C).
- Arrange the bell peppers on a baking sheet, toss with olive oil and season with salt and pepper. Place in the hot oven to roast for 30 minutes.
- In the meantime, heat up the slow cooked chicken tinga and cook your quinoa.
- Serve the chicken with the roasted peppers, quinoa, and black beans. Garnish with cilantro and serve with lime wedges.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
