Grilled Chicken, Shrimp & Veggies


1 bag of frozen, deveined, tails off shrimp, 30-40 count, defrosted

3 boneless, skinless, chicken breasts, sliced into half lengthwise

1 red, green, yellow bell pepper, cut into 3 inch strips

1 large Spanish onion, cut into strips

5 large garlic cloves, minced

1 large handful of Italian parsley or fresh basil, minced

1 cup of olive oil

1 tsp of red pepper flakes

1/4 tsp each of Kosher salt and freshly cracked black pepper

zest and juice of 1 lemon


Step 1: To make the marinade, combine the olive oil, garlic, red pepper flakes, salt and pepper, zest and juice of the lemon. Mix together.

Step 2: Add chicken to a shallow dish and add some of the marinade to coat the chicken. Marinade for at least 4 hours.

Step 3: Add shrimp to a bowl and add a little marinade, and let sit for 30 minutes.

Step 4: Combine bell pepper strips and onions to a bowl, and the remaining marinade, combine. Let sit for a few minutes before grilling.

Step 5: Preheat a grill, indoor or out, to medium heat. Add the chicken first since it takes the longest to cook. Cook 5-6 minutes per side, or until cooked. Let rest on a plate for 10 minutes before slicing.

Step 6: Add the veggies next, using a BBQ pan, cook for 5-8 minutes, until cooked but still a little crunchy. Add the shrimp last since it only takes a few minutes to cook.

Serve with rice.

Recipe adapted from: Giada De Laurentiis @ The