30 MINUTE MEXICAN INSPIRED MEALS: PICADLLO DE POLLO BOWLS

1. Chop the vegetables into bite size pieces.
2. Lightly grease a pan and add the ground chicken. Season to taste and with 2 minced garlic cloves. Cook for 2 minutes. Add the onions and peppers. Cook for 3 minutes. Add the tomato, mix well, and cook for 5-6 minutes or until fully cooked.
3. Mix the cottage cheese, cilantro, 1 jalapeño, 1 garlic clove, and lime juice in a blender. Add 2-4 tablespoons of water to thin it out.
4. Warm up the rice and beans according to the package.
5. Assemble the bowls with 1/3 of the picadillo, 2 cups of lettuce, 1/3 of the rice and beans, and top with 1/3 of the dressing.