2 cups cooked, shredded chicken
1 tablespoon Mexican seasoning blend
3 cups cooked whole grain sorghum
1 avocado, halved and sliced
1 cup pico de gallo
1 cup roasted corn salsa
1 cup black beans
lime wedges
sour cream

1. In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
2. In a large bowl combine chicken and Mexican seasoning. Add in the next five ingredients (through black beans). Season to taste with salt and pepper. Serve with lime wedges and sour cream.

For quick meal prep, you can make sorghum ahead and freeze until you’re ready to use!