Sunday’s Lunch

Chopped grilled chicken (leftover from yesterday) sautéed with white beans, garlic, olive oil, and a homemade salsa verde I dug out of the freezer. (I’ll make another batch soon and post the recipe- it’s really good and super healthy.) Put all that on toasted corn tortillas, and topped ’em with tomatoes, cilantro, and lime. Brown rice on the side. And a glass of carrot-orange juice.


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