Ingredients
- 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 pico de gallo
- 1 avocado, diced
- ½ cup chopped fresh cilantro
- Lime wedges
- Hot sauce, such as Cholula
Directions
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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
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