Chicken, Shrimp & Veggies for 2

Dawn Whitted


I have been motivated to make some lighter healthier meals lately. This is one that I have come up with that will definitely go on the regular menu. This is so fresh and light and perfect for two.

★★★★★ 1 vote
5 Min
10 Min


2 small
chicken tenders, boneless, skinless
8 large
jumbo shrimp, peeled & deveined
1/2 pkg
fresh or frozen green beans
1 clove
garlic, minced
1 tsp
mrs. dash garlic & onion blend
1 Tbsp
olive oil, extra virgin
1 pinch
red pepper flakes
1/4 c
chardonnay wine or chicken stock
1 Tbsp


1slice chicken tenders into bite size pieces season lightly with Mrs. Dash seasoning blend. Add 1T olive oil to skillet and saute chicken until it begins to brown.
2Add frozen green beans, garlic, red pepper flakes, salt & pepper. Saute for 1-2 minutes and deglaze with chardonnay wine or chicken stock.
3remove tails, peel & devein shrimp and nestle into the chicken & beans then steam for 1 1/2 minutes and turn shrimp over. Let them steam for another 2 or 3 minutes. DO NOT OVERCOOK THIS!

The shrimp are done when they are pink and formed into an open "c" not a closed circle. Remove from heat and serve with any side you like.
4**optional** add the butter to finish.
5I served this with steamed Birds Eye Couscous Pasta & Spinach w/Olive Oil & Lemon Sauce. Seasoned with a bit of salt & pepper.

This was really delicious & lite.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Healthy