Name: Asian Fusion High-Protein Chicken & Shrimp Power Bowl
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 low-sodium soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 2 tbsp fresh ginger, grated; 4 cloves garlic, minced; 1 cup uncooked quinoa; 2 cups broccoli florets; 1 large red bell pepper, sliced; 1 bunch green onions, sliced; 1 tbsp olive oil; Salt and pepper, to taste; 1 tbsp sriracha (optional, for garnish); 1 tbsp sesame seeds (optional, for garnish)

Asian Fusion High-Protein Chicken & Shrimp Power Bowl

CinnamonMango8966

This Asian Fusion High-Protein Chicken & Shrimp Power Bowl is a dinner designed for those looking to lose weight while building muscle. Brining the chicken ensures moist, tender bites, while a simple marinade of ginger, garlic, and sesame adds bold flavor without excess calories. Juicy shrimp and colorful stir-fried veggies sit atop fluffy quinoa, making every bowl vibrant and satisfying. The recipe is approachable for beginner cooks, uses easy-to-find California produce, and packs a whopping 80g protein per serving—perfect for fueling your fitness goals. Each bite is balanced, fresh, and sure to become a weeknight favorite!

Ingredients

Instructions

Brine the chicken: In a large bowl, dissolve 3 tbsp salt in 8 cups cold water. Submerge the chicken breasts and let brine for 15 minutes, then rinse and pat dry. (This keeps the chicken juicy and flavorful.)
Cook the quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Fluff with a fork and set aside.
Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, and garlic. Divide in half. Use one half to marinate the brined chicken (10 minutes) and the other half for shrimp (5 minutes).
Cook the chicken: Heat olive oil in a large nonstick skillet over medium-high heat. Remove chicken from marinade, pat dry, and cook 6-7 minutes per side until golden and cooked through (internal temp 165°F). Rest 5 minutes, then slice thinly.
Cook the shrimp: In the same pan, add shrimp and cook 1-2 minutes per side until pink and cooked through. Remove and set aside.
Stir-fry veggies: Wipe out skillet if needed. Add broccoli and bell pepper with a splash of water. Stir-fry 3-4 minutes until crisp-tender. Season lightly with salt and pepper.
Assemble bowls: Divide quinoa among 4 bowls. Top with sliced chicken, shrimp, veggies, and green onions. Garnish with sriracha and sesame seeds if desired.