What you'll need:
- 1 chicken breast
- 6 small pieces of shrimp
- 1 teaspoon of diced tomatoes
- 1 teaspoon of diced onions
- Juice from 1/2 of a whole lime
- Olive oil
Preheat your oven to 425 degrees. Season your chicken breast with chili powder, basil, roasted garlic, and salt (to taste). Next, line a small pan with aluminum foil and bake your chicken for 15-20 minutes, depending on the size of the breast. Once there's about fiveish minutes left and the chicken is still cooking, squeeze the juice from one half of a lime on top, distributing it evenly.
Add about 1/4 teaspoon of olive oil to a small pan and cook your shrimp on medium heat until they turn a rich, pink color. For this dish, I like to season my shrimp with Goya adobo.
Steam your green beans in an enclosed pot of about of two cups of water until the water comes to a boil. Then, simmer them on medium-low heat for an additional five minutes. Once they are ready, remove them from the heat and drain any excess water.
Last but not least, top your creation with diced tomatoes, onions, and any other veggies/toppings you may like!