Meal-Prep Chili-Lime Chicken Bowls
Combine quinoa and rice; divide among 4 single-serving containers with lids. Top with chicken, jicama, corn, pico de gallo, avocado and cilantro, dividing evenly. Seal the containers and refrigerate for up to 4 days. Serve with lime wedges and hot sauce.Advertisement
To make ahead: Refrigerate covered containers for up to 4 days.
2 fat, 2 lean protein, 2 starch, 2 vegetable