YOUR SOLIN GENERATED RECIPE
Garlic Shrimp and Chicken Power Bowl
Sautéed chicken and succulent shrimp tossed in a zesty garlic-lemon glaze, served over a bed of fluffy quinoa and crisp garden vegetables.
INGREDIENTS
3 oz boneless skinless chicken breast
3 oz large shrimp
2 tsp extra virgin olive oil
3 tbsp dry quinoa
1 cup cauliflower rice
1 cup broccoli florets
3 cloves garlic
1 tbsp fresh lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tbsp fresh parsley
PREPARATION
Rinse the quinoa and place it in a small pot with 6 tablespoons of water. Bring to a boil, then cover and simmer on low for 12-15 minutes until fluffy.
While quinoa cooks, cut the chicken breast into bite-sized cubes and season with half of the salt and pepper.
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden and cooked through. Remove chicken from the pan and set aside.
In the same skillet, add the remaining teaspoon of olive oil. Add the shrimp and minced garlic. Sauté for 2-3 minutes until the shrimp are pink and opaque.
Add the broccoli florets and cauliflower rice to the skillet with the shrimp. Toss with lemon juice, red pepper flakes, and the remaining salt and pepper. Sauté for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and toss everything together to combine and heat through.
To assemble, place the cooked quinoa in the bottom of a bowl and top with the garlic shrimp, chicken, and vegetable mixture.
Garnish with freshly chopped parsley and an extra squeeze of lemon if desired.