Greek Mediterranean chicken cutlets topped with grilled shrimp, tomatoes, onions, chopped cilantro, with a side of steamed broccoli and green beans!
What you'll need:
- 3 small Greek Mediterranean chicken cutlets (I used Whole Foods brand)
- 6 small pieces of shrimp
- 6 large green beans
- 4 cherry tomatoes
- 1 cup of broccoli
- 1/2 teaspoon of chopped cilantro
- 1/4 cup diced tomatoes and onions
- Olive oil
Preheat your oven to 425 degrees Fahrenheit. Whole Foods' Greek Mediterranean chicken cutlets are already marinated and seasoned, but you can add any additional spices that you may wish (salt, pepper, etc.) Next, line a small pan with aluminum foil and bake your chicken for 15-20 minutes, depending on the size of the cutlets.
Add one dime-sized amount 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 salt, pepper, and sauté them with some minced garlic.
Steam your green beans in an enclosed pot of about 1/4 cup of water until the water comes to a boil. Then, simmer them on low heat for an additional five minutes. Repeat this step to steam your broccoli.
Last but not least, top your creation with diced tomatoes, onions, and make your dish look extra prettyyyy!