Shrimp & Chicken Power Bowl: High-Protein Goodness in One Colorful, Meal-Prep-Friendly Bowl

1. Cook quinoa or rice according to package instructions. Fluff and set aside.
2. If using cauliflower rice, sauté briefly in a skillet with a little oil and salt.

2) Season and cook the chicken

1. Pat chicken dry. Rub with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper.
2. Heat a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until cooked through.
3. Rest 5 minutes, then slice. Optional: squeeze lime over the chicken for extra brightness.

3) Cook the shrimp (fast!)

1. Pat shrimp dry for better sear.
2. Heat oil or butter in a skillet over medium-high heat. Add garlic and cook 20–30 seconds (just until fragrant).
3. Add shrimp, paprika, chili flakes (optional), and salt. Cook 1–2 minutes per side until pink and just firm.
4. Finish with lime (or lemon) juice. Remove from heat immediately to avoid overcooking.

4) Make the sauce

1. Whisk Greek yogurt, mayo (optional), lime juice, honey (optional), Dijon, garlic powder, salt, and pepper.
2. Thin with water 1 tablespoon at a time until it’s drizzle-able.

5) Assemble the bowls

1. Add quinoa/rice (or greens) to each bowl.
2. Top with veggies, sliced chicken, and shrimp.
3. Add avocado, herbs, and a generous drizzle of sauce.
4. Serve with lime wedges and extra sauce on the side.

Serving and Storage:

This shrimp and chicken power bowl is best served fresh, but it’s also excellent for meal prep. The key is storing components
smartly so everything stays crisp and flavorful.

• Refrigerate: Store cooked chicken and shrimp in airtight containers up to 3 days.
• Veggies: Keep chopped veggies separate to stay crunchy.
• Avocado: Slice fresh when serving (or use guacamole with lime to slow browning).
• Sauce: Store sauce up to 4 days in the fridge. Stir before using.
• Reheating: Warm chicken and quinoa/rice; add shrimp at the end or warm very gently to avoid rubbery texture.

Tips:

• Dry your shrimp: Patting shrimp dry helps them sear instead of steaming.
• Don’t overcook shrimp: The moment they turn pink and opaque, they’re done.
• Chicken stays juicier: Let it rest before slicing so juices redistribute.
• Make it faster: Use rotisserie chicken and focus on quick shrimp + sauce + veggies.
• Flavor booster: Add a pinch of smoked paprika and a squeeze of lime right before eating.

Variations:

• Spicy Cajun power bowl: Use Cajun seasoning on both chicken and shrimp; add hot sauce to the yogurt sauce.
• Low-carb: Use cauliflower rice or greens as the base; skip beans and corn.
• Mediterranean: Swap sauce for tzatziki; add olives, feta, cucumber, and tomatoes.
• Asian-inspired: Use sesame-ginger sauce, add edamame, shredded cabbage, and a drizzle of soy sauce.
• Dairy-free: Use dairy-free yogurt or tahini-lemon sauce instead of Greek yogurt.
• Extra hearty: Add roasted sweet potatoes or a handful of crunchy tortilla strips.

Tips:

• Meal-prep strategy: Cook grains + chicken on day 1, shrimp on day 2 for the freshest texture.
• Balance the bowl: Aim for protein + fiber + healthy fat (avocado) + crunch (fresh veggies).
• Make it kid-friendly: Reduce spice, serve sauce on the side, and use familiar veggies.
• Stretch servings: Add beans or extra veggies to make more bowls without extra protein.

Conclusion:

This Shrimp & Chicken Power Bowl is the kind of meal that checks every box: high-protein, colorful,
satisfying, and easy enough for busy days. With juicy chicken, garlicky shrimp, a hearty grain base, and a creamy lime sauce,
it tastes fresh and bold while still feeling “clean.” Make it once and you’ll quickly see why power bowls become weekly
favorites—because they’re delicious, flexible, and built for real life.

FAQ:

Can I meal prep shrimp and chicken power bowls for the week?

Yes. For best quality, store chicken, shrimp, veggies, and sauce separately and assemble when ready. Shrimp is best within
2–3 days and reheated gently.

What’s the best base for a power bowl?

Quinoa and brown rice are great for fiber and staying power. For low-carb goals, use cauliflower rice or leafy greens.

How do I keep shrimp from turning rubbery?

Don’t overcook it initially, and when reheating, warm it briefly or add it cold to a warm bowl so it heats gently.

Can I use pre-cooked shrimp?

You can. Just toss it with warmed garlic oil, paprika, and lime off the heat so it absorbs flavor without overcooking.

What sauce goes best with shrimp and chicken bowls?

A creamy lime Greek yogurt sauce is bright and balanced, but ranch, chipotle mayo, tahini-lemon, or tzatziki all work well
depending on your flavor style.