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
- 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.