6 Item Combo Recipe

Time50m

Serves2

Make 6 Item Combo Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare chicken
Pat the chicken breast dry and cut into 1" strips. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken strips in a single layer and cook 4–5 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Remove chicken to a warm plate and tent with foil.
2
Cook sausage
In the same skillet, add the sausage links (if raw, prick once with a fork). Cook over medium heat, rolling occasionally, about 8–10 minutes until browned and cooked through. Transfer to the plate with chicken. If sausages are precooked, heat 4–5 minutes until warmed through.
3
Sear shrimp
Wipe skillet lightly if needed, add 1 teaspoon oil, raise heat to medium-high. Pat shrimp dry and season with 1/4 tsp salt and pinch of pepper. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and pink. Remove and keep warm with other proteins.

4
Roast potatoes
Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 teaspoon dried rosemary (optional). Spread on a rimmed baking sheet and roast 20–25 minutes until tender and golden, tossing once halfway through.
5
Sauté peppers
While potatoes roast, heat 1 tablespoon oil in a skillet over medium-high heat. Add sliced bell peppers and sauté 5–7 minutes until softened and slightly charred at edges. Season with 1/4 tsp salt and 1/8 tsp pepper. Remove from heat and keep warm.

6
Make garlic-herb butter & finish combo
In a small saucepan or microwave-safe bowl, melt 4 tablespoons butter and stir in 1 small minced garlic clove and 1 tablespoon chopped parsley (optional). Return the large skillet to medium heat, add all cooked proteins and toss with the garlic-herb butter just until glazed, 1 minute. Taste and adjust seasoning. Plate the roasted potatoes and sautéed peppers alongside the glazed proteins. Spoon any remaining garlic-herb butter over the proteins and garnish with extra parsley if desired.