Shrimp and Chicken Burrito Bowls

These shrimp and chicken burrito bowls are great for a quick dinner that can be made in under 30 minutes.  They are a great way to throw a healthy meal together quickly, and the, of course, satisfying and delicious!

It’s the perfect combination of healthy carbs, protein, and fat to keep you full and satisfied for hours.  Both have a base of cilantro lime brown rice (you can also use cauliflower rice instead).  The ingredients are of course interchangeable, the directions are for what is pictured.

Ingredients (Makes 2 bowls of Each)

2 Cups of Cooked Cilantro Lime Brown Rice or Cilantro Lime Cauliflower Rice
4 cups of Romaine Lettuce
1/2 Cup Pico De Galo
1/2 avocado
2 servings of wild-caught shrimp (if using medium shrimp like I did, about 15-16 pieces)
2 Thin Sliced Chicken Breasts
1/4 cup shredded cheese
Corn Tortilla Chips (to crush and sprinkle)
2 tsp chili powder
2 tsp onion powder

Shrimp Bowl Directions

1. Place thawed shrimp in a sealable container.  Add 1 tsp chili powder, and 1 tsp onion powder.  Shake container until shrimp are coated.
2. Heat a non-stick skillet over medium heat, add the shrimp, cook for about 3-4 minutes then flip.
3. Place 1/2 cup of the cilantro lime rice in a bowl.  Top with 1 cup of romaine lettuce, 7-8 cooked shrimp, 1/4 avocado, 2 Tbsp pico de gallo and about 2 crushed chips.
4. Enjoy!

Chicken Bowl Directions

1. Heat oven to 400F.  Line a baking sheet with aluminum foil, spray with non-stick spray (EVOO or coconut oil).
2. Mix 1 tsp chili powder, and 1 tsp onion powder and spread over chicken.
3. Cook for about 16-18 minutes.
4. Place 1/2 cup of the cilantro-lime rice in a bowl.  Top with 1 cup of romaine lettuce, 1 cooked chicken breast (sliced), 2 Tbsp cheese, 2 Tbsp pico de gallo, and about 2 crushed chips.
5. Enjoy!