[NL] Wil je de NEDERLANDSE versie lezen? Dat kan hier
Original recipe: Carolyn Casner
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
Hot sauce, such as Cholula
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.
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.