Jonathan's Special Recipe

Marinate chicken and shrimp

Pat chicken breasts dry and pound to even thickness (about 1/2 inch). In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, smoked paprika, ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice. Rub half the mixture over chicken and the other half over shrimp. Cover and refrigerate 15–30 minutes (or up to 2 hours).

Grill chicken

Preheat grill or grill pan to medium-high (around 400°F/200°C). Brush grill with oil. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C) and nice char marks form. Remove and let rest 5 minutes, then slice thinly on the bias.

Cook shrimp

While chicken rests, grill shrimp 2 minutes per side until opaque and cooked through (shrimp curl and are firm). Remove and keep warm.

Sauté aromatics

In a large skillet over medium heat, warm 1 tbs olive oil and 1 tbs butter. Add the chopped onion and cook 4–5 minutes until soft and translucent. Add 3 minced garlic cloves and optional jalapeño and cook 30–45 seconds until fragrant.

Wilt spinach

Add the 4 cups fresh spinach to the pan in batches, stirring until wilted. Pour in 1/2 cup low-sodium chicken broth and simmer 2 minutes to combine flavors.

Blend sauce

Transfer the spinach mixture to a blender or use an immersion blender in the pan. Add 1/2 cup heavy cream, 2 oz softened cream cheese, cilantro (if using), 3/4 tsp salt, 1/4 tsp black pepper and 1 tsp lemon or lime juice. Blend until smooth and creamy. Taste and adjust seasoning.

Finish sauce with proteins

Return blended sauce to the skillet over low heat. If too thick, stir in 1–2 tbs water or broth to reach a spoonable consistency. Add sliced grilled chicken and grilled shrimp to the sauce, gently turning to coat and warm through 1–2 minutes. Keep sauce warm until serving.

Rinse 1 cup rice under cold water until water runs clear. In a small pot combine rinsed rice, 2 cups water, 1/2 tsp salt and 1 tsp butter or oil. Bring to a boil, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let stand 5–10 minutes covered, then fluff with a fork.

While rice cooks or when grill is hot, toss halved bell peppers with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper. Place cut-side down on the grill or grill pan and cook 4–6 minutes until charred and softened. Remove and slice into wide strips.

Warm tortillas directly on the grill for 15–30 seconds per side until pliable and lightly charred, or wrap in foil and heat for 5 minutes.

Divide rice between two plates. Spoon a generous portion of spinach sauce topped with the grilled chicken and shrimp alongside the rice. Add grilled bell pepper strips and warm tortillas to the plate. Garnish with chopped cilantro and lime wedges. Serve immediately.