Grilled Shrimp & Chicken Bowl

45 mins




  • 280g king prawns
  • 250g chicken breasts, cubed
  • 1 avocado, sliced
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp chilli flakes
  • 2 tbsp coconut oil
  • 200g uncooked brown rice
  • 1 tbsp lime juice
  • 150g romaine lettuce
  • 100g red cabbage
  • 1 tbsp olive oil

Serves 4

Nutritional Info

  • Calories 455
  • Protein 33g
  • Carbs 36g
  • of which sugars 1.1g
  • Fibre 4.3
  • Fat 18g
  • of which saturates 7.4g
  • Salt 1.7g


Boil brown rice for 40 minutes

Meanwhile, slice avocado into even slices and sprinkle with salt and pepper

Preheat grill or pan to a medium to high heat.

Season prawns and chicken with salt, pepper, chilli flakes and coconut oil in two separate bowls.

Grill chicken and shrimp for 4-8 minutes, making sure they are cooked through.

Meanwhile toss lettuce and red cabbage and drizzle with lime juice and olive oil.

Serve together in a bowl or plate.