Main Dishes

Marinated Shrimp and Summer Vegetable Quinoa Bowls

211

These Marinated Shrimp and Summer Vegetable Quinoa Bowls will soon become your favorite easy and healthy dinner recipe — and they’re ready in less than 30 minutes! Full of zesty, chili lime flavor, the quinoa is piled high with sauteed shrimp, zucchini, squash, bell pepper, corn, and avocado for a simple and satisfying summer meal!

4
For the Quinoa:
2 cups vegetable broth, chicken broth, or water
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
Salt and pepper, to taste
For the Toppings:
2 tablespoons olive oil, divided
1 (11 ounce) package SeaPak Lighthouse Selections Marinated Shrimp
1 medium zucchini, chopped into bite-sized pieces
1 yellow summer squash, chopped into bite-sized pieces
1 red bell pepper, chopped
1 cup corn kernels
1 avocado, diced
Extra lime juice, for garnish
Fresh cilantro, for garnish
Prepare the Quinoa: In a large pot, bring broth (or water) and quinoa to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and quinoa is tender (about 15 minutes). Remove from heat, keep...
See the full directions on my site
Nutritions

Calories
391

Sodium
594mg
24% DV

Fat
23g
35% DV

Protein
12g
24% DV

Carbs
40g
13% DV

Fiber
9g
36% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV