Healthy Buccaneer Recipe

Prepare protein

If using chicken breasts, pat dry and slice each breast horizontally to make two thinner cutlets (total 2 pieces -> about 4 thin cutlets). If using shrimp, pat dry and ensure tails removed if preferred.

Season

In a bowl, combine 2 tbs olive oil, minced garlic, smoked paprika, dried oregano, lemon zest, 1 tsp salt and 1/2 tsp pepper. Add chicken cutlets or shrimp and toss to coat evenly. Let sit 10 minutes at room temperature (or up to 30 minutes refrigerated).

Sear

Heat a large skillet over medium-high heat until hot. Add a thin film of olive oil if pan is dry. For chicken cutlets: sear 3-4 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). For large shrimp: sear 1.5-2 minutes per side until opaque and pink and curled. Avoid overcrowding; cook in batches if necessary.

Remove cooked protein to a plate, tent loosely with foil and rest 3–5 minutes. Squeeze a little lemon juice over the protein before serving and sprinkle with chopped parsley.

Assemble vegetables

In a large mixing bowl combine 4 cups mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Toss gently to mix.

Make dressing

In a small jar or bowl whisk together 2 tsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp pepper until emulsified.

Dress salad just before serving: drizzle dressing over greens and toss to coat evenly. Sprinkle crumbled feta on top if using.

Plate a portion of the dressed salad on each plate (about half the salad per serving). Arrange 2-3 pieces of seared shrimp or 1 seared chicken cutlet per plate on or alongside the salad. Add a lemon wedge and a light sprinkle of chopped parsley.

Serve immediately while protein is warm.