Grilled Chicken Breast With 2 Shrimp Recipe

Prepare and marinate

Pat the chicken breasts dry with paper towels. If very thick, butterfly or gently pound to an even thickness about 1/2 inch. In a small bowl whisk together 2 tbs olive oil, 1 tbs fresh lime juice, minced garlic, smoked paprika, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Rub half of the marinade over both chicken breasts, coating evenly. Place the chicken in a shallow dish and refrigerate for 15–30 minutes while you prepare other components. Reserve remaining marinade for shrimp.

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Cook chicken

Remove chicken from refrigerator and let rest 5 minutes. Grill chicken 4–6 minutes per side (depending on thickness) until an internal temperature reaches 165°F (74°C) and grill marks appear. Transfer to a plate, tent loosely with foil and rest for 5 minutes before serving.

Prepare shrimp

While chicken cooks, pat the two shrimp dry. Toss shrimp with the reserved marinade (use sparingly since it contained raw chicken — if you prefer food safety, reserve a separate small portion of the marinade before contacting raw chicken and use that for the shrimp). Heat a small skillet over medium-high heat and add 1 tsp olive oil. Add shrimp and cook 1–1.5 minutes per side until opaque and cooked through (internal temp ~120–130°F for medium shrimp). In the last 30 seconds, add 1 tsp unsalted butter and baste shrimp with pan juices for glossy finish. Remove from heat and keep warm.

Combine diced mango, diced roma tomato, finely minced red onion, chopped cilantro and minced jalapeño in a bowl. Add 1 tbs fresh lime juice, 1/4 tsp kosher salt and 1/8 tsp black pepper. Gently toss to combine. Taste and adjust seasoning — add more lime or salt as desired. Let sit 5–10 minutes at room temperature to allow flavors to meld.

Rinse jasmine rice under cold water until water runs mostly clear. In a small saucepan combine 3/4 cup rinsed jasmine rice, 1 1/4 cups water, 1/4 tsp salt and 1/2 tsp butter or oil (optional). Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Bring a small pot of salted water to a boil. Add haricot verts and blanch 2 minutes until bright green and just tender. Immediately transfer to an ice bath or run under cold water to stop cooking; drain and pat dry. Heat a small skillet over medium heat, add 1 tsp olive oil, then sauté the blanched haricot verts 1–2 minutes to reheat and lightly char. Season with 1/8 tsp kosher salt and a pinch of black pepper. Finish with a squeeze of lemon if desired.

Divide jasmine rice between plates. Place one grilled chicken breast on each plate. Top each breast with the two cooked shrimp (arrange on top) and spoon 2–3 tablespoons of mango pico de gallo over the chicken and shrimp. Arrange haricot verts alongside. Serve immediately with extra lime wedges if desired.