California Chicken Seafood
Dive into the vibrant flavors of California with this California Chicken Seafood recipe that perfectly balances tender chicken breasts and succulent shrimp in a rich, zesty white wine garlic sauce. Seasoned with bold spices like paprika and oregano, and topped with fresh avocado, juicy cherry tomatoes, and a sprinkle of parsley, this dish celebrates the best of surf and turf with a West Coast twist. Quick and easy to make in under 40 minutes, it’s an elegant yet approachable meal that’s perfect for weeknight dinners or special occasions. Serve it over fluffy quinoa or rice for a wholesome, satisfying plate that’s bursting with fresh, summery flavor.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 pound raw shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons unsalted butter
- 0.5 cup white cooking wine
- 2 cups cooked quinoa or rice (optional, for serving)
Instructions
Pound the chicken breasts to an even thickness (about 1/2 inch thick) using a meat mallet or rolling pin. Pat dry with paper towels.
In a small bowl, mix 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, paprika, oregano, salt, and black pepper. Rub this mixture evenly over the chicken breasts.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts on each side for 4-5 minutes, or until golden brown and fully cooked (internal temperature should reach 165°F / 74°C). Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 minced garlic clove. Sauté for 30 seconds, then add the shrimp. Cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove and set aside.
Reduce heat to medium, then add the butter to the skillet. Once melted, stir in the remaining garlic, white cooking wine, and lemon juice. Cook for 2-3 minutes, scraping the bottom of the skillet to deglaze.
Return the chicken and shrimp to the skillet to warm through, spooning the sauce over them.
Top the dish with diced avocado, cherry tomatoes, and fresh parsley.
Serve hot over cooked quinoa or rice, if desired.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 8.7 g | ||
| Protein | 240.5 g | 481% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4139 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
