Superb Chicken and Shrimp Low Fat
Indulge in the perfect balance of lean protein and vibrant flavor with this Superb Chicken and Shrimp Low Fat recipe. Featuring tender chicken breast and succulent shrimp, this dish is seasoned with smoky paprika, fresh garlic, and a zesty splash of lemon juice for a truly satisfying meal that won't weigh you down. Sautéed colorful veggies like red bell pepper and onions add a delightful crunch, while a light, savory sauce made with low-sodium chicken broth brings everything together. Ready in just 40 minutes, this one-pan recipe is ideal for busy weeknights and can be paired with whole wheat pasta for a hearty twist or served as a low-carb main dish. Healthy, flavorful, and simple to make, this recipe is a must-try for anyone seeking delicious low-fat meal ideas!
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 12 large Raw shrimp (peeled and deveined)
- 1 tablespoon Olive oil
- 3 cloves Garlic (minced)
- 2 tablespoons Lemon juice
- 1 cup Low-sodium chicken broth
- 1 teaspoon Paprika
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Fresh parsley (chopped)
- 1 piece Red bell pepper (sliced)
- 0.5 piece Yellow onion (thinly sliced)
- 8 ounces Whole wheat pasta (optional, for serving)
Instructions
Trim any excess fat from the chicken breasts and slice them into thin strips.
Season the chicken strips and shrimp with paprika, black pepper, and salt. Set aside.
Heat the olive oil in a large, non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Add the chicken strips to the skillet and cook for 5-6 minutes, turning occasionally, until the chicken is browned and fully cooked. Remove the chicken and set aside.
In the same skillet, add the sliced onion and red bell pepper. Sauté for 3-4 minutes until the vegetables soften.
Pour in the low-sodium chicken broth and lemon juice. Stir to deglaze the skillet, scraping up any browned bits from the bottom.
Add the seasoned shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp are opaque and pink.
Return the cooked chicken to the skillet and mix everything together. Let it simmer on low heat for 5 minutes to marry the flavors.
Sprinkle fresh parsley over the dish just before serving.
Optional: Serve the chicken and shrimp over whole wheat pasta for a heartier meal, or enjoy it as is for a low-carb option.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 13.0 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2184 mg | 46% | |
*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.
