Garden Saute Bowl Recipe

Prepare protein

If using chicken: pat chicken breasts dry and slice into 1/2-inch strips. In a bowl, toss chicken with 2 tbsp olive oil, smoked paprika, garlic powder, 1 tsp kosher salt, and 1 tsp black pepper. If using shrimp: pat dry and toss with 1 tbsp olive oil (from protein allotment), 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper.

Cook protein

Heat a large skillet or grill pan over medium-high heat. For chicken: add 1 tsp oil to pan and add chicken strips in a single layer. Cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil. For shrimp: add 1 tsp oil to pan and cook shrimp 1.5–2 minutes per side until pink and opaque. Remove and keep warm.

Prep vegetables

Slice onions and bell peppers, halve/quarte mushrooms, thinly slice baby carrots and apple/pear if using. Gather thyme and parsley.

Sauté vegetables

In a large skillet over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add sliced onions and a pinch of salt; cook 3–4 minutes until beginning to soften. Add carrots and peppers and cook 4–5 minutes until they begin to brown and soften. Add mushrooms and apple/pear; cook 3–4 minutes until mushrooms release their juices and reduce. Stir in fresh thyme and parsley.

Deglaze and finish vegetables

Pour 2 tbsp white wine or chicken broth into the pan to deglaze, scraping up browned bits. Simmer 1–2 minutes until liquid reduces. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Make cilantro crema

In a small blender or using an immersion blender, combine 0.75 cup packed cilantro, 1/2 cup plain Greek yogurt, 2 tbsp sour cream, 1 tbsp fresh lime juice, 1 tsp olive oil, 1/2 tsp minced garlic, and 1/4 tsp salt. Blend until smooth, adding up to 1 tbsp water to reach a drizzling consistency. Taste and adjust lime or salt as needed.

Assemble bowls

Divide 4 cups cooked rice/quinoa or mixed greens among 4 bowls (about 1 cup base per bowl). Top each with an even portion of the warm vegetable sauté (about 1 cup per bowl). Add the cooked protein of choice on top (about 4 oz chicken or shrimp per bowl). Sprinkle ~1/4 cup shredded cheese over each bowl while vegetables/protein are still warm so cheese softens/melts slightly. Drizzle 1–2 tbsp cilantro crema over each bowl and garnish with remaining fresh cilantro leaves and a lime wedge.

Serve immediately while warm. Offer additional hot sauce or lime wedges at the table. Leftovers: store protein, vegetables, and crema separately in airtight containers for up to 3 days; crema may thin slightly—stir before using.