FOOD FOR THE BODY

Chicken and Bean Burritos (adapted from www.foodnetwork.com)

Serves: 4

Points: 7

1/2 cup brown rice
2 cloves garlic; 1 smashed, 1 minced
Kosher salt and freshly ground pepper
1/2 pound (about 2 cups) diced butternut squash
1 cup shredded or canned chicken, cooked

1/2 c. unsalted, shelled sunflower seeds
1 15-ounce can black beans
1 cup diced tomatoes
1/2 cup fresh cilantro
1/4 c. diced green chilies, lightly drained
4 8-inch whole-wheat tortillas, warmed
1/2 cup shredded reduced-fat cheddar cheese
fat free sour cream, for serving (optional)

Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken and sunflower seeds over the rice mixture, cover and remove from the heat.

Meanwhile, make the bean salsa: Drain and rinse the beans and chop the cilantro and peppers. Toss with the minced garlic and tomatoes in a bowl. Season with salt and pepper.

Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with the remaining bean salsa and sour cream, if desired.