I made this awesomely flavorful and healthy dinner last night. It’s so easy and you can mix and match a ton of different vegetables for a well-rounded meal that serves 2-3.
Lemon Chili Chicken & Shrimp
- 1/2 lb peeled shrimp
- 1 boneless, skinless chicken breast, cubed
- 1/8 sweet onion, diced
- 1/2 red bell pepper, diced
- handful of mushrooms, sliced
- 1/2 zucchini, chopped
- oil of choice (I use coconut oil)
- 1 garlic clove, chopped
- chili flakes (to taste)
- garlic salt (to taste)
- 1 tbsp lemon juice or juice from 1/4 fresh lemon
- Heat oil on medium heat in a non-stick pan.
- Sauté chicken breast, onion, bell pepper, mushrooms, garlic, garlic salt and chili flakes until chicken is almost cooked.
- Add shrimp and zucchini and continue to cook until shrimp turns opaque.
- Toss with lemon juice and serve on a bed of brown rice or quinoa.
What I love about recipes like this is how much room for variety there is without changing the flavors of the dish too much. If you don’t like a certain veggie, substitute broccoli, carrots or squash. I happened to have peppers, mushrooms and onions, so mine came out with more Latin tones. If you don’t have any shrimp on hand, use two chicken breasts instead. If you don’t like spicy foods, substitute the chili flakes for some cilantro or parsley. There are so many possibilities with simple sautéed meals like this.
- mix of romaine lettuce, spinach and arugula
- 1 plum tomato
- 1/4 avocado
- 1/2 orange
- 1/4 cup pineapple chunks
- sprinkled with mozzarella cheese
I love traditional salads with the bright, sweet and sour flavors that fruit brings. For this salad, I used pineapple and orange to complement the citrus in the main dish, but you can substitute apples and strawberries for fresh summer flavors. The mozzarella cheese is a bit questionable, and I would normally use goat cheese or Gorgonzola, but I was out of both and cheese is a must for me. Make sure to experiment with flavors and sneak unexpected fruits and veggies into your dishes whenever you can.