Meal-Prep Chili-Lime Chicken Bowls

Meal-Prep Chili-Lime Chicken Bowls

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From: EatingWell.com, September 2018

Skip take-out and whip up these equally delicious, and easy-to-make burrito bowls at home. They're great for a fast and easy dinner or as meal-prep lunches to pack for work throughout the week.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • 1 pound cooked Chili-Lime Chicken (see Associated recipe)
  • 1 cup julienned jicama
  • 1 cup frozen corn, thawed
  • 1 cup purchased pico de gallo
  • 1 avocado, diced
  • ½ cup chopped fresh cilantro
  • Lime wedges
  • Hot sauce, such as Cholula

Preparation

  • Prep

  • Ready In

  1. Combine quinoa and brown rice; divide among 4 single-serving containers with lids. Top with chicken, jicama, corn, pico de gallo, avocado and cilantro, dividing evenly. Seal containers and refrigerate for up to 4 days. Serve with lime wedges and hot sauce.
  • To make ahead: Refrigerate covered containers for up to 4 days.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 413 calories; 14 g fat(2 g sat); 9 g fiber; 46 g carbohydrates; 29 g protein; 88 mcg folate; 57 mg cholesterol; 8 g sugars; 0 g added sugars; 687 IU vitamin A; 18 mg vitamin C; 59 mg calcium; 3 mg iron; 567 mg sodium; 641 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Folate (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 fat, 2 lean protein, 2 starch, 2 vegetable

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