- Leftover shredded chicken made in the Slow Cooker
- Black Beans
- Baby Carrots
- Chop asparagus and saute in pan until tender (seasoned with salt, pepper, and garlic)
- Drain and rinse black beans, once the asparagus is done remove and cook beans in same pan.
- I used leftover chicken breast that was made in the slow cooker (Cooked for 8 hours on low, seasoned with garlic salt, pepper and paprika)
- Served with 5 ounces of baby carrots
*Salsa goes well with this dish