Today I’m sharing one of my favorite dinner recipes plus a bonus ab workout designed by my trainer that has helped me to lose 5″ off my waist alone over the course of the last 6 months. Typically I don’t share recipes but this one is so simple, macro friendly and my kids gobble it up in seconds. If you don’t know my kids, they are almost 4 and 6 years old and still require that we spoon feed them dinner every night (insert eye roll). I created this recipe a few months back when my daughter requested enchiladas but it didn’t really fit my macro plan. I’m sure you’ve heard before that abs are made in the kitchen BUT – you still need to put in some work at the gym.
Macro Friendly Deconstructed Enchiladas
1 large can green enchilada sauce
1 small can diced green chilies
1 can black beans (drained)
2 boneless skinless chicken breasts (breast tenders will also work)
2 cups cooked brown rice (I use Uncle Ben’s boil in a bag because it’s easier)
1 1/4 cups jack or mozzarella cheese (pepperjack would also be good)
salt and pepper to taste
Pre-heat oven to 350
Coat frying pan with cooking spray and lightly season chicken breasts with salt and pepper, meanwhile preparing rice according to package directions.
Once chicken is fully cooked, shred into bit sized pieces.
Spray a 13″ x 9″ baking dish with cooking spray.
Mix together cooked rice, chicken, diced green chilies and black beans in small bowl and empty into baking dish and spread evenly.
Pour green enchilada sauce over mixture (I don’t use the entire large can but a small can is not enough)
Top with cheese and bake for 15 minutes or until cheese is melted and bubbly.
Cut into 6 equal pieces and serve – it will get messy.
* optional – add leftover enchilada sauce to the bottom of your plate or bowl
Per MyFitnessPal here are the macro totals:
Typically we eat the leftovers the next day and they are just as good, if not better!
As promised here is my killer ab routine