Skip takeout 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
1 cup cooked quinoa
2 cup cooked brown rice
1 pound cooked Chili-Lime Chicken
2 cup julienned jicama
1 cup frozen corn, thawed
1 cup pico de gallo
2 avocado, diced
½ cup chopped fresh cilantro
Lime wedges
Hot sauce, such as Cholula

DirectionsInstructions Checklist
Step 1
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.

Nutrition Facts
Serving Size: 2 cups
Per Serving: 413 calories; protein 28.5g; carbohydrates 46.5g; dietary fiber 8.9g; sugars 8g; fat 14.2g; saturated fat 2.2g; cholesterol 56.8mg; vitamin a iu 687.3IU; vitamin c 17.9mg; folate 88.5mcg; calcium 59.3mg; iron 2.7mg; magnesium 92.2mg; potassium 640.9mg; sodium 567mg; thiamin 0.2mg.
Exchanges: 2 fat, 2 lean protein, 2 starch, 2 vegetable

Brown rice is a whole grain. This means that it has all its parts – bran, microbes, and endosperm, only the outer shell of the rice kernel has been removed. This also means that it is rich in nutrients, vitamins and fiber. The outer layer of rice grain is full of antioxidants, dietary fiber and vitamin B. The middle layer is rich in essential proteins, some B vitamins, minerals, and healthy fats. The kernel contains carbohydrates, some proteins, and some vitamins and minerals. Brown rice is not devoid of any layer, which means it is both a blessing and a curse.