Lime-Jalapeño Chili-Lime

Name: Lime-Jalapeño Chili-Lime
Yield: SERVING SIZE 2 cups
Ingredients: 1 pound boneless, skinless, chicken breasts, cut into 1-inch cubes; 1 Pinch Fresh Chopped Cilantro; 1 cup cooked quinoa; 1 cup cooked brown rice; 1 pound cooked Chili-Lime Chicken; 1 cup Cilantro-Lime Cauliflower; 1 cup frozen corn, thawed; 1 avocado, diced; ½ cup chopped fresh cilantro; Lime wedges, hot sauce

👤 Serves SERVING SIZE 2 cups

Instructions

1. To prepare the chicken: Stir oil, chili powder, lime zest and juice, garlic, cumin and salt together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
In the refrigerator for at least 2 hours or overnight. Top with chicken, Mexican corn, pico de gallo and cilantro, divided evenly. Serve the portions on the side so that everyone can make their own bowl. Season with hot sauce, lime wedges, and not hot sauce.

Notes

FAN 125 SQUINOA SERVING PROTEIN FIBER 8g CARBOHYDRATE 34g SODIUM 450 mg FAT 14g SATURATED FAT 2g CALORIES 415 CARBOHYDRATE 34g DIETARY FIBER 8g SODIUM 450mg PROTEIN 40g FAT 14g SATURATED

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