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How to Prep Your Ingredients
The key to successful meal prepping is having all of your ingredients measured, peeled, chopped and cooked before assembling into containers. Follow these easy steps for prepping your ingredients:
Cook the Quinoa
Quinoa is a quick-cooking whole grain with a nutty taste. This step-by-step guide with photos shows you how to cook quinoa 3 different ways: on the stovetop, in a rice cooker and in the Instant Pot.
Cook the Brown Rice
A simple ratio is all you need to make perfect brown rice every time: 1 cup of brown rice to 2 1/2 cups of water. Follow our method on how to cook brown rice perfectly on the stovetop. You can also use instant brown rice to save time.
Make the Chili-Lime Chicken
This easy chili-lime chicken takes 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.
Additional reporting by Jan Valdez
Ingredients
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1 cup cooked quinoa
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1 cup cooked brown rice
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1 pound cooked Chili-Lime Chicken
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1 cup julienned jicama
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1 cup frozen corn, thawed
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1 cup pico de gallo
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1 avocado, diced
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½ cup chopped fresh cilantro
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Lime wedges
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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.
To make ahead
Refrigerate covered containers for up to 4 days.
Nutrition Facts (per serving)
413 | Calories |
14g | Fat |
47g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size 2 cups | |
Calories 413 | |
% Daily Value * | |
Total Carbohydrate 47g | 17% |
Dietary Fiber 9g | 32% |
Total Sugars 8g | |
Protein 29g | 57% |
Total Fat 14g | 18% |
Saturated Fat 2g | 11% |
Cholesterol 57mg | 19% |
Vitamin A 687IU | 14% |
Vitamin C 18mg | 20% |
Folate 89mcg | 22% |
Sodium 567mg | 25% |
Calcium 59mg | 5% |
Iron 3mg | 15% |
Magnesium 92mg | 22% |
Potassium 641mg | 14% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.