Method

Mixed Plate Components

Prepare proteins

Pat the chicken breast and salmon fillet dry with paper towels. Season each side of the chicken and salmon with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp dried oregano (divide seasonings between proteins).

Grill or sear chicken

Heat 1 tablespoon olive oil in a skillet over medium-high heat (or preheat grill to medium-high). Cook the chicken breast 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly.

Pan-sear salmon

In the same skillet, add 1 tablespoon olive oil and 1/2 tablespoon butter. Place salmon skin-side down (if applicable) and cook 3–4 minutes, then flip and cook another 2–4 minutes until opaque and flakes easily (internal temp around 125–135°F for medium). Remove from heat and rest 2 minutes.

Sauté garlic shrimp

Add remaining 1/2 tablespoon butter to the pan, then add minced garlic and sauté 20–30 seconds until fragrant. Add the shrimp and 1 tablespoon soy sauce, 1 teaspoon honey and a pinch (0.25 tsp) red pepper flakes. Cook shrimp 1–2 minutes per side until pink and opaque. Toss with chopped parsley and remove from heat.

Roast or sauté vegetables

Toss the vegetable medley with 1 tablespoon olive oil, a pinch of salt and pepper. Roast in a 425°F (220°C) oven for 12–15 minutes until tender and caramelized, or sauté in a skillet 6–8 minutes over medium-high heat until softened and lightly charred.

Prepare starch

If serving rice, steam or microwave to yield 1 cup cooked. If using baby potatoes, toss with 1 tsp olive oil, salt and pepper and roast at 400°F (200°C) for 20–25 minutes until fork-tender.

Assemble & Dress

Arrange the plate with one portion of each protein: sliced grilled chicken, pan-seared salmon, and garlic shrimp. Add the roasted vegetables to one side and the steamed rice or roasted potatoes beside them. Place a cup of mixed greens dressed lightly with 2 tablespoons balsamic vinaigrette on the plate or in a small side bowl.

Finish with lemon wedges on the side. Zest 1/2 tsp lemon over the salmon and shrimp for brightness. Sprinkle remaining chopped parsley over the entire plate and add an extra pinch of red pepper flakes if desired.

Serve warm. Estimated plating yields 1/2 Mixed (one of each protein) per serving.

1/2 Mixed (1 Of Each) Recipe