Skip takeout and whip up these equally delicious, and easy-to-make burrito bowls at home.
MAKES 4 SERVING/ TOTAL TIME 30 MINUTES
INGREDIENTS
1 cup cooked quinoa
1 cup cooked brown rice
1 pound cooked Chili-Lime Chicken (see Associated recipe)
1 cup julienned jicama
1 cup frozen corn, thawed
1 cup pico de gallo
1 avocado, diced
½ cup chopped fresh cilantro
Lime wedges
Hot sauce, such as Cholula
METHOD
STEP 1
Combine quinoa and rice; divide among 4 single-serving containers with lids. Top with chicken, jicama, corn, pico de gallo, avocado and cilantro, dividing evenly. Seal the containers and refrigerate for up to 4 days. Serve with lime wedges and hot sauce.
Nutrition Value
413 Kcal,
14.2g fat,
2.2g saturated fat,
8.9g fiber,
28.5g protein,
46.5g carbs
