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I love when I find a simple, healthy dinner that taste amazing! Shrimp is something that I can eat any time of the year and it’s packed full of protein.  This is also a great meal prep recipe.

Add the shrimp to a Ziploc bag. Then, squeeze fresh lime juice throughout the bag over the shrimp. I sprinkled the cilantro, lemon pepper seasonings and McCormick’s Smokehouse BBQ seasoning throughout. I allowed the shrimp to marinate in the fridge for about 45 minutes.

Cook the quinoa according to the packaging.

Remove the shrimp from the Ziploc and load the shrimp into a grill pan or sautee. Grill the shrimp on medium heat for 3-4 minutes until they turn bright pink.

Add the black beans to a saucepan. Cook on medium-high heat for 3-4 minutes. 

Add the cooked shrimp, quinoa, sliced avocado, and black beans to a bowl. Garnish with fresh lime! YUM!

INGREDIENTS: I got the recipe here

• 1 pound shrimp peeled and deveined
• 2 cups quinoa cooked
• 1 16.5 oz can black beans drained
• 1 lime juice of
• 1/2 cup cilantro chopped
• 1 avocado sliced
• 1 tsp low-sodium soy sauce
• 1 tsp lemon pepper seasoning
• 1 tsp McCormick’s Grill Mates BBQ Seasoning
• McCormick’s Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste

Let’s start the new year off right!! With something health(ier) and delicious!

It’s probably more of a summer meal, but it looked too good not to try. This recipe is packed with flavor!

Start with the rice! Boil a large pan of water, add the rice and simmer for 15 minutes until the rice is tender. Or if you have a rice cooker, use that! I used a cup of rice.

We used boneless, skinless chicken breasts and drizzled olive oil and then sprinkled our own cajun seasonings on top. I made my own because I didn’t have any and it was easy- salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and red pepper flakes.

Next, chop your vegetables. Slice a red and green pepper and a yellow onion.

Your chicken and peppers and onions will all go on the grill/ griddle to cook. You can use a skillet on the oven, too. Cook the chicken turning once, until the chicken is charred and no longer pink in the middle. Place on a chopping board to rest whilst you cook the vegetables.

Take your cooked rice and drain. Fluff it up with a fork and stir in the coriander and lime juice and zest.

Add rice between two bowls. Cut the chicken breasts into slices and place on top of the rice. Add the char-grilled peppers and onion and top with the chopped avocado!

Easy and juicy and delicious!

Ingredients:

• 1 cup long grain rice
• 1.5 tbsp Cajun seasoning- salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and red pepper flakes. I just mixed equal amounts into a small bowl. 
• 2 skinless chicken breasts
• 1.5 tbsp olive oil
• ½ red bell pepper sliced
• ½ yellow bell pepper sliced
• ½ green bell pepper sliced
• 1 small onion peeled and sliced
• 1 small bunch coriander (cilantro), roughly torn
• 1 lime, juice and zest
• 1 avocado chopped