Chicken, Shrimp, Or Mixed Recipe

Prepare protein

Pat chicken or shrimp dry with paper towels. If using chicken, trim excess fat and cut into 1-inch pieces. If using shrimp, ensure peeled, deveined, and tails removed (optional).

Place chosen protein (or both if mixing) in a large bowl.

Drizzle 2 tablespoons olive oil over protein, season with 1 tsp kosher salt and 1/2 tsp black pepper, toss to coat.

In a small bowl combine 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 tbsp lemon juice, 1 tbsp soy sauce, 1 tsp honey and 1/4 tsp red pepper flakes (if using). Whisk until combined.

Pour half the marinade over the protein, reserve the rest for vegetables and finishing. Toss to coat and let sit 15–20 minutes at room temperature (or refrigerate up to 2 hours).

While protein marinates, prepare vegetables: thinly slice 1 medium yellow onion, slice 1 red and 1 green bell pepper into strips, halve and slice 1 medium zucchini, and halve 1 cup cherry tomatoes.

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the onion and peppers and sauté 4–5 minutes until they begin to soften and develop light color.

Add the zucchini and continue to cook 3–4 minutes until slightly tender. Stir in the reserved marinade (from previous step) and cook 1 minute to bloom the spices.

Push vegetables to the side of the pan and transfer to a bowl or keep them in the pan while you cook the protein (depending on pan size).

In the same skillet, add a little oil if needed and place the marinated chicken pieces in a single layer. Cook undisturbed 3–4 minutes to brown, then flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C). If using shrimp, cook 1.5–2 minutes per side until opaque and curled; shrimp cook faster than chicken, so cook separately or add later if mixing.

If cooking both chicken and shrimp together: cook chicken first until nearly done, remove and rest; then quickly sauté shrimp 1–2 minutes per side and return chicken to the pan.

When protein is nearly complete, return vegetables to the pan (if removed).

Pour 1/2 cup chicken or vegetable broth into the hot pan and scrape up any browned bits from the bottom with a wooden spoon. Stir to combine with pan juices and vegetables.

Add 1 tablespoon butter and stir until melted into the sauce, coating the protein and vegetables. Taste and adjust seasoning with additional salt and pepper if needed.

Stir in 1 cup halved cherry tomatoes and cook 1 minute just to warm and release a little juice. Remove from heat and sprinkle 1/4 cup chopped fresh parsley or cilantro over the top. Squeeze lemon wedges over individual portions to taste.

Serve the finished protein and vegetables over 3 cups cooked rice or alongside crusty bread. Alternatively, toss warm protein and vegetables with 4 cups mixed greens for a warm salad. Garnish with extra herbs and serve immediately.