Description
A vibrant, nutrient-packed meal featuring tender chicken and shrimp over fluffy quinoa, topped with crisp veggies and a zesty lemon-garlic dressing. Perfect for post-workout recovery or a quick weeknight dinner, these bowls deliver bold flavor and high protein content.
Ingredients
1 cup uncooked quinoa
1 1/2 cups water or low-sodium vegetable broth
1 lb boneless, skinless chicken breasts
1 lb raw shrimp, peeled and deveined
1 cup cucumber, diced
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 avocado, sliced
3 tbsp olive oil
3 garlic cloves, minced
Juice of 1 lemon
1 tsp dried oregano
1 tsp paprika
1/2 tsp black pepper
Salt to taste
1 tbsp honey or agave syrup (optional, for dressing)
Chopped fresh parsley or cilantro for garnish
Instructions
Rinse quinoa under cold water. Cook in water or broth following package instructions (15 minutes for stovetop).
In separate bowls, mix chicken and shrimp with olive oil, minced garlic, oregano, paprika, pepper, and 1/2 tsp salt each. Let marinate 10 minutes.
Heat a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until cooked through. Remove and set aside.
In the same skillet, cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
Meanwhile, prepare veggies: dice cucumber, chop bell pepper, halve cherry tomatoes, and slice avocado.
Just before serving, whisk lemon juice, 2 tbsp oil, and honey (if using) for dressing. Adjust seasoning.
Assemble bowls: base with quinoa, layer cooked chicken and shrimp, add veggies, avocado, and drizzle with dressing. Garnish with herbs.
Notes
Sub chicken with tofu or extra shrimp for a vegan option.
Use other veggies like spinach, corn, or shredded carrots.
Quinoa can be swapped with brown rice or cauliflower rice.
Marinate protein 2-3 hours for deeper flavor.
Refrigerate leftovers in airtight containers for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Sautéing
- Cuisine: American