Pan-grilled Chicken Plate Recipe
Flavored by Herbs de Provence, fennel, and coriander seeds, this flavorful and gorgeous Summer Chicken Plate will leave you craving more.
Servings: 2 people
Ingredients
- ¾ lb boneless chicken breast split
- ½ tsp sea salt plus some extra
- Black pepper
- ½ tsp dried thyme
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp olive oil plus some extra
- 6 to 8 shrimp
- ½ cup chopped red onions
- ¼ tsp fennel seeds
- ¼ tsp coriander seeds
- 1 to 2 zucchini cut into short spears
- ½ cup green peas
- 5 to 6 turnips quartered
- 5 to 6 cherry tomatoes halved
- ¼ tsp herbs de Provence
Instructions
- Combine the boneless chicken, 1/2 teaspoon of sea salt, some black pepper, dried thyme, ground nutmeg, lemon juice, and 1 tablespoon of olive oil in a large bowl. Mix well and marinate for 15 minutes.
- Grill the chicken and shrimp until they are cooked through. The chicken will take about 4 to 5 minutes on each side. Flip the shrimp over when they become opaque and cook for another 1 to 2 minutes. Set the chicken and shrimp aside.
- Over medium heat, heat 1 tablespoon of olive oil in a large pan. Sauté the red onions, fennel and coriander seeds for 5 minutes.
- Add the rest of the vegetables and herbs de Provence. Cook, stiring constantly, until the zucchini spears are tendered, about 5 minutes. Season with sea salt and black pepper to taste.
- To serve, place the vegetables on a large platter and top with the chicken and shrimp.
Notes
- If possible, start cooking the vegetables when the chicken is halfway cooked so the chicken and shrimp are not left out for too long.
- The chicken is fully cooked when the internal temperature reaches 165 F for 30 seconds.