MEAL-PREP CHILI-LIME CHICKEN BOWLS

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