Skip takeout and whip up these equally delicious and easy-to-make burrito bowls at home. They're great for a fast and easy dinner or a healthy meal to pack for work throughout the week.
Ingredients
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1 cup cooked quinoa
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1 cup cooked brown rice
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1 pound cooked Chili-Lime Chicken (see Associated recipe)
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1 cup julienned jicama
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1 cup frozen corn, thawed
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1 cup pico de gallo
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1 avocado, diced
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½ cup chopped fresh cilantro
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Lime wedges
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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.
