Baked lemon Mediterranean Chicken & Shrimp Salad

I was craving for something a little for fresh, but I did not want BORNING!!! Salads have never been my BFF’s , I always used to eat them when I was trying to be healthier or getting ready for my summer body! But between you and me I love meat PROTEIN and CARBS!! I am definitely moving toward more bean based proteins but not today baby!!!!

Prep : 15 mins /Cook : 35 mins/ Chill : 2-4 h Total: 2h50 mins

Servings : 2 (Add more chicken for more serving)

Ingredients

Marinade:
1 Large chicken breast
10 Large white shrimps
2-3 tbsp homemade epis
3 shallots, chopped
2 tsp lemon pepper
1/2 tsp salt
1 tsp lemon juice
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 tbsp olive oil

Salad:
2 cups Romaine leaves, washed and dried, chopped
1/2 large cucumber diced
1 red onion sliced
1-2 avocados, sliced
1 yellow, red or orange bell pepper, chopped
6-8 cocktail tomatoes, diced
1/3 cup black olives), sliced (optional)
1/4 block cheese, shredded
Avocado dressing

Instructions

  1. Marinate the chicken: In a shallow plate whisk together all the marinade ingredients.
  2. Add the chicken breasts and toss them around making sure they are fully covered in the marinade.
  3. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
  4. For the shrimps: Simply clean then and make sure the shells are off, add to a small bowl with 1 tbsp of homemade epis seasoning.
  5. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
  6. Create the salad: In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
  7. Cook the chicken & shrimp: Preheat the oven to 375 F
  8. Line a baking dish with parchment paper, add 1/2 cup water to the bowl with the chicken then combine well, then add to the baking dish. Cover with aluminum paper. Bake for 30 mins
  9. When the chicken is 5 mins away from done, heat up a frying pan on medium/high heat with 1-2 tsp of olive oil and cook the shrimps for 3-4 mins or until nice and pink. Set aside.
  10. Prepare the Creamy Avocado dressing and set aides.
  11. Finish the salad: Drizzle the prepared dressing over the salad and toss well.
  12. Add the shredded cheese (Optional) to the salad and mix.
  13. Serve with the sliced chicken breast and shrimps over the salad and avocado slices.

I also love adding some hummus and pita chips as an optional sides!

Cravings Gallery

Haven’t seen enough? Much more details in my highlights!!! Simply click on the link below for step by steps !

https://www.instagram.com/stories/highlights/17864556775800686/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s