Chili Lime Chicken Breasts With Torpedo Shrimp and Grilled Romaine salad

This is a fresh and easy dinner, the mushroom onion and cilantro topping on the grilled romaine is an excellent addition and pairs to the chicken amazingly!

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Hello!!! I love how easy this dinner is... and seriously if you needed to make it for guests, it's a winner too that looks like effort but really isn't! This is way better on the BBQ but don't let that dissuade you if you do not have one... the oven works too! The best part of this dish is the chicken marinade. Sometimes I find that pre-prepping the night before makes me feel like I have extra time the next evening! If you agree with me... so does this meal, because the longer the chicken bathes in this bath, the better it will be... let's get started.

This mix is fresh cilantro, minced garlic, red chili flakes, avocado oil and lemon juice! Easy peasy... it just has to do it's work on your chicken while you wait... or don't wait because you are sleeping and have better things to do!

Nestle these breasts in (not as R rated as that sounds) and put it in the fridge. If you weren't on top of things the night before, no judgement... I'm often not anywhere near on top of things... try for 20 minutes minimum in the marinade... if all you have is 20 minutes, I recommend oven cooking because then it will cook in the marinade instead of burning off on the grill!

Once ready to cook either put in a 400 degree oven for approximately 25 minutes but ensure you hit an internal temp of 165 degrees. Or place on a greased pre-heated BBQ. Get all those toppings on there, but save some for the flip as well!

In the mean time I did two things... set the oven (given I BBQ'd) to 400 for the torpedo shrimp and cut the romaine in half and soaked in the sink filled with water. I've you are on team oven, you're probably like cool I can put the torpedo shrimp in at the same time... probably... I did not make the shrimp I cheated and bought them... my pack was for 425 for 15 minutes.... but if the chicken is in at 400, just go with it... flip the shrimp half way through its package cooking instructions and perhaps on the second side it may need a few more minutes.... these are usually pre-cooked so you will never have raw shrimp, just maybe soggy or not warm shrimp and batter! Just keep and eye on it... you can fix that if your timing was initially a bit off!

The topping for the salad is grilled mushroom slices and onion slices and more cilantro... and my favorite salad dressing of all time.

This dressing is made in the Okanagan region of British Columbia in Canada. It is absolutely delicious! For this dish, I sliced up the mushrooms and the onions and instead of using oil, I sauteed them in Little Creek. Let me tell you... wow! so good!

I placed the Torpedo shrimp in the oven according to the package instructions or the modifications we just talked about! and at about this time, I pulled the soaked lettuce from my sink to hit the BBQ. (you could also stick it in the oven, it will wilt up in a similar fashion. Using the briler will be better) Timing wise, I would say that you've had the chicken down for 10 minutes on a hot grill, you have just flipped the chicken... now is when you put the romaine on the grill too. You need to watch though as I couldn't possibly give you an exact time given that all grills are different. It will need to be flipped at least once.

Layer the mushrooms and onions on top and sprinkle (uncooked) cilantro on top as well. Drizzle with Little Creek dressing! Seriously get this dressing... it is so good and I promise this is not a recommendation I gain any favours for! You can definitely buy it at Save On Foods and Choices... I'm sure others too.

Plate out with the shrimp and chicken... This dish is low carb, dairy free, if you omit the shrimp gluten free... no matter the label you give it... it's delicious! I hope you re-create! If you make this... please do share your photos with me!

The Recipe:

For 2 chicken Breasts:

1/2 cup freshly chopped cilantro

1 Tbsp of minced garlic

1 tsp of red chili flakes (or more to taste)

2 Tbsp of avocado oil

1/2 - 1 lemon squeezed for juice.

Marinade chicken for minimum 20 minutes ideally 24 hours.

Buy store bought torpedo or breaded shrimp, generally follow package instructions for cooking if pre-cooked... if raw follow it more so!

cut 1 head of romaine in half (1 half is a single portion) and soak in the sink!.. give this at least 15 minutes. Grill on a hot BBQ on both sides until charred at the ends but not burnt.

Cut up mushrooms and onions for 1 head of lettuce, you want 1/2 cup of sliced mushrooms and 1/4 cup of diced red onions. Saute in little creek dressing. If you do not have access to little creek (which is sold at Save-on-foods) any creamy balsamic style dressing could work.

ensure chicken has an internal temp of 165 degrees F. and serve! I hope you enjoy!

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