Vayman & Teitelbaum - March 2024

WHAT’S YOUR FAVORITE BOARD OR CARD GAME?

Madison Telestrations! Katie Rummikub! Amanda D. Ticket to Ride Amanda H. Clue Julia Wingspan Sara

Kimberly Monopoly! Maggie Scattergories Mari Twister

Jen B. Monopoly Esther Settlers of Catan

Jennifer H. Ticket to Ride

Jenga! Abby Phase 10 Grace Spymaster!

C hipotle - I nspired C hicken B urrito B owl Inspired by EasyChickenRecipes.com

ingredients • 2 boneless chicken breasts • 2 tbsp olive oil • 1 tsp paprika • 1 tsp cumin • 1/2 tsp chili pepper • 1/2 tsp salt • 1/2 tsp pepper • 1 cup white or brown rice, cooked • 2 cups shredded romaine lettuce • 1 cup canned corn

• 1 cup canned black beans • 1 avocado, cubed • 1/4 cup sour cream • 1/4 cup shredded cheese For Salsa • 1 tbsp chopped cilantro • 1/2 tomato, chopped

BRAIN BREAK

• 1/2 onion, chopped • 2 tbsp white vinegar • 4 tbsp lime juice • Salt, to taste

directions 1. Cut chicken into bite-size pieces. In a medium-size bowl, add chicken, olive oil, paprika, cumin, chili pepper, salt, and pepper. Mix until chicken is evenly coated. 2. In a skillet over medium heat, cook chicken for 7 minutes or until cooked through. Set aside on a plate. 3. In a large bowl, layer the rice, lettuce, corn, beans, and cooked chicken. 4. In a separate bowl, mix together salsa ingredients, then pour over the chicken mixture. 5. Top with avocado, sour cream, and cheddar cheese. Enjoy!

AQUAMARINE BASKETBALL BUTTERFLY CLOVER DAFFODIL GREEN

IDES LEPRECHAUN MADNESS SPRING TANGERINE WOMEN

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