Recipe Details

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

Description

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.