Name: Charred Chicken & Shrimp Cal-Mex Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breast; 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 2 tsp chili powder; 2 tsp smoked paprika; 1 tsp cumin; 1 tsp garlic powder; Salt and pepper to taste; 2 large poblano chiles; 1 cup plain nonfat Greek yogurt; 2 limes, juiced; 1/2 cup chopped cilantro; 4 cups cooked cauliflower rice; 2 cups shredded romaine lettuce; 2 medium avocados, sliced

Charred Chicken & Shrimp Cal-Mex Power Bowls

TangyCorn2331

This Charred Chicken & Shrimp Cal-Mex Power Bowl delivers the bold, sun-soaked flavors of California-Mexican fusion in a hearty, protein-packed meal. Charred poblanos infuse gentle smokiness, while a creamy cilantro-lime yogurt sauce brightens every bite. Lean chicken and shrimp keep calories in check but push the protein sky high—perfect for weight loss goals and satisfying hearty appetites. Using cauliflower rice instead of regular rice keeps the meal light and veggie-forward, and vibrant toppings like avocado and fresh romaine offer texture and visual appeal. It’s a dinner you’ll crave again and again—colorful, filling, and unapologetically flavorful!

Ingredients

Instructions

Preheat grill or broiler to high. Char the poblanos directly over flame (gas burner or grill) or under the broiler, turning, until blackened on all sides, 8-10 minutes. Place in a bowl, cover, let steam 5 minutes, then peel, seed, and slice.
In a large bowl, toss chicken breasts and shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Grill chicken 5-7 minutes per side until cooked through. Grill shrimp 2-3 minutes per side until opaque. Let chicken rest, then slice thin.
In a small bowl, combine Greek yogurt, lime juice, chopped cilantro, and a pinch of salt for a creamy cilantro-lime sauce.
To assemble each bowl: Start with a base of 1 cup cauliflower rice and 1/2 cup romaine. Top with sliced chicken (1/2 breast), shrimp (1/4 lb), sliced poblano, avocado (1/4), and a generous drizzle of cilantro-lime yogurt sauce.
Serve immediately, garnished with extra cilantro and lime wedges if desired.