Quick and Easy Chili Lime Chicken

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:

Step 1:

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.

Enjoy!

Nutrition:

Calories 413

Fat 14g

Carbs 47g

Protein 29g

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