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Southwest Chicken Burrito Bowl

 

These Meal Prep Chicken Burrito Bowls are delicious! They’re gluten-free and only take about 30 minutes to put together.

They’re great for a quick and easy dinner for busy weeknights!

Enjoy!

 

Southwest Chicken Burrito Bowl

INGREDIENTS:

  • 2 cups kale (or lettuce of choice)
  • 1 cup grape tomatoes
  • 3 cups shredded or cubed chicken cooked
  • 3/4 cup corn, canned
  • 1 1/2 cup black beans, canned
  • 1 cup rice, cooked
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/4 tsp pepper
  • drizzle Avocado Lime Dressing – I use primal kitchens dressing

 

DIRECTIONS:

  1. Cook the rice according to the directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
  2. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice.
  3. Top with optional dressing and enjoy immediately or refrigerate for later!

 

 

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Basil Avocado Shrimp Salad

 

This salad is TOO good not to share with you guys!

The flavor combinations are out of this world and I guarantee you that you are going to want to eat this AT LEAST once a week!

Enjoy!

Xo Jen

 

Basil Avocado Shrimp Salad

INGREDIENTS:

FOR THE SHRIMP SALAD

  • Cooking spray
  • 20 large shrimp, peeled and deveined (about 3/4 lb.)
  • 1 1/2 c. grape tomatoes, halved
  • 1/4 small red onion, finely diced
  • 2 avocados, diced
  • 4 fresh basil leaves, thinly sliced
  • 2 large heads of butterhead or romaine lettuce

FOR THE MARINADE

  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 3 fresh basil leaves, thinly sliced
  • 2 tbsp. white wine vinegar
  • 3 tbsp. extra-virgin olive oil or avocado oil
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper

 

DIRECTIONS:

  1. Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
  2. Make the marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika, and season with salt and pepper. 
  3. In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated. 
  4. Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.