Keto Bowl Recipe

In a large bowl combine the artisan mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Toss gently and set aside refrigerated until assembly.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss mushrooms with 1 tbsp olive oil, minced garlic, thyme leaves, 1/2 tsp kosher salt and 1/4 tsp black pepper so they are evenly coated.

Spread mushrooms in a single layer and roast 12–16 minutes, stirring once about halfway, until browned and slightly crisp at the edges. Remove from oven and keep warm.

In a bowl combine 1 tsp olive oil, minced garlic, 1 tbsp lime juice, 1 tbsp orange juice, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper.

Add shrimp and toss to coat. Let marinate 5–10 minutes (don't exceed 20 minutes).

Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Remove from heat and keep warm.

If chicken breast is thick, slice horizontally to make 1/2" steaks or pound to even thickness. Pat dry.

In a small bowl combine 1 tbsp olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, 1/2 tsp kosher salt and 1/4 tsp black pepper. Rub the mixture evenly over the chicken.

Preheat grill or grill pan to medium-high. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice into strips.

Halve the avocado, remove pit, and scoop flesh into a small bowl. Mash lightly with a fork leaving some texture.

Stir in 1/2 tbsp lime juice, chopped cilantro, minced jalapeño if using, and 1/4 tsp salt. Taste and adjust seasoning. Keep chilled until assembly.

Finely chop parsley and oregano (or use dried). In a small bowl combine herbs, minced garlic, 1 tsp red wine vinegar, 2 tbsp olive oil, 1/4 tsp red pepper flakes, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk or stir until emulsified. Let sit 10 minutes for flavors to meld. If prepared ahead, bring to room temperature before serving.

Divide the tossed salad base between two bowls (about 2 cups greens per serving).

Arrange sliced grilled chicken (half the cooked chicken), 5 mojo shrimp, and half the roasted mushrooms on top of each salad bowl.

Add a dollop (about 1/2 avocado worth) of guacamole to each bowl and sprinkle 1 tbsp crumbled queso fresco over each.

Drizzle about 1 tbsp chimichurri over the chicken and shrimp (reserve any extra to serve on the side). Finish with a light drizzle of extra virgin olive oil and a squeeze of fresh lime to taste.

Serve immediately while shrimp and chicken are warm. Offer remaining chimichurri and lime wedges at the table.