Meal-Prep Chili-Lime Chicken Bowls

• servings: 4
• active time: 25 mins
• total time: 55 minutes

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.

To make ahead

Refrigerate covered containers for up to 4 days.