Jul 14 2026
Restaurants›Mitchell’s Seafood House›Dinner - Platinum Recipe

Dinner - Platinum Recipe

Inspired by Mitchell’s Seafood House
Time45m
Serves4

Make Dinner - Platinum Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Proteins

Vegetables

Grains

Liquids

Spices and Seasonings

Method

Preparation

  1. 1

    Prepare the Quinoa

    Rinse 1 cup of quinoa under cold water. In a pot, combine quinoa with 2 cups of water and bring to a boil. Lower heat to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy and water is absorbed.

  2. 2

    Prep the Vegetables

    While the quinoa is cooking, chop the bell peppers, zucchini, and red onion into bite-sized pieces. Mince the garlic cloves.

  3. 3

    Season the Proteins

    In a bowl, combine the chicken breasts with 2 tablespoons of olive oil, salt, black pepper, paprika, and cumin. Toss to coat evenly. In another bowl, season the shrimp with the remaining olive oil, lemon juice, salt, and pepper.

Cooking

  1. 4

    Cook the Chicken

    Heat a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side until fully cooked and golden brown. Remove from the skillet and let rest.

  2. 5

    Sauté the Vegetables

    In the same skillet, add the chopped bell peppers, zucchini, red onion, and minced garlic. Sauté for about 5 minutes until the vegetables are tender.

  3. 6

    Cook the Shrimp

    Add the seasoned shrimp to the skillet with the sautéed vegetables. Cook for about 3-4 minutes until shrimp turn pink and opaque.

  4. 7

    Combine and Serve

    Fluff the cooked quinoa with a fork and divide it among plates. Top with the sautéed vegetables and shrimp. Slice the rested chicken breasts and arrange on top. Garnish with fresh parsley.

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