Ingredients
-
1 cup cooked quinoa
-
1 cup cooked brown rice
-
1 pound cooked Chili-Lime Chicken
-
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
Directions
-
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.
