4Boneless Chicken Breast (pounded to 1/4-inch thickness)
1/2poundJumbo Shrimp (peeled and deveined)
3tbspMinced Garlic
2tbspParsley (optional)
2tbspLime Juice
2tbspCajun Seasoning
1/2cupOlive Oil
2Sliced Bell Peppers (Red, Green, Orange for variety)
1mediumSliced White or Red Onions
115 ozDiced Tomatoes (drained)
1cupPre-shredded Mexican Cheese
1tbspLawry's Seasoning Salt
1tbspGarlic Powder
1tbspThyme Leaves
1tbspChili Lime Seasoning
1tbspBlack Pepper
Instructions
Veggies
Drizzle olive oil to the bottom of a nonstick skillet and add sliced peppers, onions, and diced tomatoes. Sauté for approximately 5 minutes. Set aside.
Chicken Breasts
Place chicken breast in saran wrap and use a mallet to pound chicken into 1/4 inches thick. Rinse chicken and pat dry.
On a baking sheet or something similar, drizzle olive oil over both sides of the chicken breast and sprinkle the following seasonings on both sides of the chicken breasts: seasoning salt, garlic powder, thyme leaves, chili lime seasoning, and black pepper.
Turn the stove on medium heat and drizzle olive oil to a nonstick skillet to coat the bottom of the pan.
Place 2 chicken breasts into the skillet and cook on both sides until brown and no longer pink inside - approximately 165°F. Once done, set aside, and repeat steps for remaining chicken breasts.
Shrimp
Rinse deveined shrimp (leave tails on) and pat dry. On a baking sheet, sprinkle chili lime seasoning on both sides of shrimp.
Add olive oil and minced garlic to the pan and cook for 3 minutes.
Place shrimp in pan and do not overcrowd. Cook shrimp until golden brown. If necessary, cook shrimp in two batches.
Final Steps and Assembly
Heat a cast iron skillet on low-medium heat until hot.
Sprinkle cheese onto the bottom of the skillet. Turn off stove once cheese has melted.
On top of the cheese, place the sautéed peppers, onions and tomatoes on 1/2 of the skillet.
Place the chicken breasts and shrimp on the other side of skillet.
Drizzle with lime juice, and sprinkle parsley on top (optional).