Protein Filled Meats Recipe

Marinate chicken

Pat the 4 chicken breasts dry with paper towels. In a bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 1 tbs chopped rosemary, 1 tbs chopped thyme, 1 tsp salt and 1 tsp black pepper. Place chicken in a zip-top bag or shallow dish and pour marinade over. Seal or cover and refrigerate for at least 30 minutes, ideally 2 hours (up to 4 hours).

Preheat grill

Preheat grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high and lightly oil the grates or pan.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill chicken 5-7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing down on the chicken.

Rest and serve

Transfer chicken to a plate, tent loosely with foil and rest 5 minutes. Slice and serve warm; squeeze additional lemon if desired.

Prepare steaks

Remove 2 steaks from the refrigerator 30 minutes before cooking to come toward room temperature. Pat both sides dry with paper towels. Season both sides generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbs vegetable oil and swirl. Place steaks in the pan and sear without moving for 3-4 minutes to form a good crust. Flip and sear the other side 3 minutes for medium-rare (adjust time for desired doneness).

Finish with butter and aromatics

Reduce heat to medium. Add 3 tbs unsalted butter, 3 smashed garlic cloves, and 1 tbs chopped parsley to the pan. As butter melts, tilt the pan slightly and spoon the melted butter and garlic over the steaks repeatedly (basting) for 1-2 minutes to infuse flavor and finish cooking to target doneness (use an instant-read thermometer: 130°F/54°C for medium-rare).

Rest steaks

Transfer steaks to a cutting board and rest for 5-8 minutes to allow juices to redistribute. Spoon any pan butter over steaks before slicing and serve.

Prepare shrimp

If frozen, thaw 450 g large shrimp under cold running water and pat dry. Season the shrimp with 0.75 tsp salt and 0.5 tsp black pepper.

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. Once butter foams, add 3 minced garlic cloves and 0.25 tsp red pepper flakes. Sauté for 30-45 seconds until fragrant but not browned.

Sauté shrimp

Add the seasoned shrimp in a single layer. Cook 1.5-2 minutes per side until pink and opaque and just cooked through. Avoid overcooking to keep shrimp tender.

Finish and serve

Remove pan from heat. Stir in 1 tbs fresh lemon juice and 1 tbs chopped parsley. Taste and adjust seasoning if needed. Serve immediately over rice, pasta, or alongside the grilled chicken and steak.