Combo Recipe

Prep proteins

Pat the chicken breast dry and trim any fat. If thick, butterfly then place between plastic wrap and pound to an even 1/2-inch thickness. Rinse shrimp (if needed) and pat dry, remove tails if desired.

Season

In a small bowl combine smoked paprika, dried oregano, kosher salt and black pepper. Rub 1/2 of the spice mix over both sides of the chicken. Toss shrimp with remaining spice mix.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove chicken to a warm plate and tent with foil.

Cook shrimp

Reduce heat to medium, add 1 tablespoon butter to the same skillet. Add minced garlic and cook 20–30 seconds until fragrant. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Squeeze half the lemon over shrimp while cooking. Remove shrimp and keep warm with the chicken.

Pan sauce

With skillet over low heat, add remaining 1 tablespoon butter and the juice of the remaining half lemon. Scrape browned bits from the pan and swirl to combine for 30 seconds. Pour sauce over chicken and shrimp before serving.

While proteins cook, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add diced onion and grated carrot and cook 3–4 minutes until softened but not browned. Add rice and stir to coat in fat, cook 1 minute.

Add 2 cups chicken broth and 1/2 teaspoon salt, bring to a boil. Reduce heat to low, cover and simmer gently for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Steam or blanch broccoli florets for 3–4 minutes until bright green and just tender. Drain and toss with a pinch of salt and a squeeze of lemon (use lemon wedges).

Arrange halved cherry tomatoes and chopped parsley over the rice and next to the proteins. Garnish plate with lemon wedges for extra acidity.