Original recipe: Carolyn Casner
Servings: 4-6
Ingrediënts
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 1 pound cooked chili-lime (or curry) chicken
- 1 cup julienned jicama
- 1 cup frozen corn, thawed
- 1 cup pico de gallo
- 1 avocado, diced
- ½ cup chopped fresh coriander
- lime wedges
- Hot sauce, such as Cholula
Bowl preparation
Combine quinoa and rice; Divide between 4 serving containers with lids. Top with chicken, jicama, corn, pico de gallo, avocado, and oriander, distributing evenly. Seal the containers and store in the refrigerator for up to 4 days. Serve with lime wedges and hot sauce.
Preparation Chicken
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon lime zest
- 1 ½ tablespoon lime juice
- 2 cloves garlic, grated
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 500 g boneless chicken breast, cut into pieces of about 2 cm
Step1: Stir the oil, chili powder, lime zest and juice, garlic, cumin, and salt together in a medium bowl. Add the chicken and stir to coat. Cover and let marinate in the refrigerator for at least 2 hours or overnight.
Step 2: Preheat the oven to 200 degrees Celsius. Line a baking sheet with foil and create a foil barrier to divide the baking sheet in half.
Step 3: Place the Chili-Lime Chicken in a single layer on the foil. Roast until chicken is cooked through, 15 to 18 minutes.
