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Prep Time:25 minsAdditional Time:5 minsTotal Time:30 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:5 minsTotal Time:30 minsServings:4Yield:8 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
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How to Prep Your Ingredients
Cook the Quinoa
Cook the Brown Rice
Make the Chili-Lime Chicken
This easychili-lime chickentakes about 15 to 18 minutes to cook in the oven. The chicken is roasted on a foil-lined baking sheet, making cleanup a breeze after cooking.
Julienne the Jicama
Jicama is a nutrient-dense root vegetable that’s sweet and crunchy. You’ll need to cut off the thick brown skin using a sharp knife (a vegetable peeler likely won’t cut deep enough) before cutting. To julienne jicama, slice them into rounds about 1/4-inch thick, stack about 3 to 4 rounds, then slice the rounds into thin, matchstick-sized pieces.
How to Serve
To reheat, microwave on High until warm. Serve with diced avocado, lime wedges and hot sauce.
Cook Mode(Keep screen awake)Ingredients1cupcooked quinoa1cupcooked brown rice1poundcooked Chili-Lime Chicken1cupjulienned jicama1cupfrozen corn, thawed1cuppico de gallo1avocado, diced½cupchopped fresh cilantroLime wedgesHot sauce, such as Cholula
Cook Mode(Keep screen awake)
Ingredients
1cupcooked quinoa
1cupcooked brown rice
1poundcooked Chili-Lime Chicken
1cupjulienned jicama
1cupfrozen corn, thawed
1cuppico de gallo
1avocado, diced
½cupchopped fresh cilantro
Lime wedges
Hot sauce, such as Cholula
DirectionsCombine 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.To make aheadRefrigerate covered containers for up to 4 days.Originally appeared: EatingWell.com, September 2018; updated November 2022
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.To make aheadRefrigerate covered containers for up to 4 days.
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.
To make aheadRefrigerate covered containers for up to 4 days.
To make ahead
Refrigerate covered containers for up to 4 days.
Originally appeared: EatingWell.com, September 2018; updated November 2022
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Nutrition Facts(per serving)413Calories14gFat47gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
