Dinner
Meal-Prep Chili-Lime Chicken Bowls
Tender chili lime chicken crowns a hearty quinoa and brown rice blend, mingling with crisp jicama, sweet corn, and bright pico de gallo. Creamy avocado, fresh cilantro, a squeeze of lime, and a dash of hot sauce finish each bowl with zesty, satisfying flavor.
- Total
- 25 min
- Prep
- 25 min
- Serves
- 8
Nutrition per Serving
- Calories
- 413
- Protein
- 29g
- Carbs
- 47g
- Fat
- 14g
- Fiber
- 9g
- Sugar
- 8g
- Sodium
- 567mg
Ingredients
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 1 lb cooked Chili-Lime Chicken (see Associated recipe)
- 1 cup julienned jicama
- 1 cup frozen corn, thawed
- 1 cup pico de gallo
- 1 avocado, diced
- 1/2 cup chopped fresh cilantro
- Lime wedges
- Hot sauce, such as Cholula
Instructions
- Combine quinoa and rice; divide among 4 single-serving containers with lids. Top with chicken, jicama, corn, pico de gallo and cilantro, dividing evenly. Seal the containers and refrigerate for up to 4 days. Serve with diced avocado, lime wedges and hot sauce.