Grilled Shrimp Bowls + Cilantro Lime Rice
🍤 🍚 🥑
makes 2 servings
1 cup cooked brown rice
2 cloves fresh garlic, minced
1/4 cup fresh lime juice
2 Tbsp chopped fresh cilantro leaves
1 pound medium shrimp, peeled and deveined
1 medium avocado, sliced
1 cup cherry tomatoes, sliced
2 Tbsp avocado oil, olive oil
sea salt and ground black pepper, to taste
1 large corn on the cob.
In a large bowl combine the shrimp with garlic, oil sea salt and pepper.
Preheat grill to medium high heat. Add shrimp and cook, for about 2 minutes on each side.
Meanwhile, brush avocado and corn with a tiny bit of oil. Add it to the grill and cook flipping once, until charred, only 1-2 minutes
for the avocado and about 10 minutes for the corn; season with sea salt and pepper, to taste. Once cooked, and slightly cooled, cut the corn from the cob.
Divide the cooked rice between 2 bowls. Add lime juice, salt, pepper and cilantro. Mix to combine.
Top each bowl equally with shrimp, avocado, corn and tomatoes.
Italian Skillet Chicken with Tomatoes and Mushrooms @themediterraneandish
4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
1 tbsp dried oregano, divided
1 tsp salt, divided
1 tsp black pepper, divided
1/2 cup all-purpose flour, more for later
Private Reserve Extra Virgin Olive Oil (buy here)
8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
14 oz grape tomatoes, halved
2 tbsp chopped fresh garlic
1/2 cup white wine
1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
3/4 cup chicken broth
Handful baby spinach (optional)
Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!#preworkout#vacaville#aesthetics#crossfit#mma#bjj#ifbb#wbff#physique#bodybuilding#bikini#figure#workout#gym#muscle#flex#fit#npc#fitspo#fitness#gymmemes#fitspiration#fitfan#legionofboom#gains#bulking @nutrishopusa