Mediterranean Chicken and Shrimp Skillet (2)

1.Pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, the salt, black pepper, and the chicken spice blend until evenly coated.

2.Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat.

3.Add the seasoned chicken cubes to the hot skillet in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Cook for 4-5 minutes per side until nicely browned and nearly cooked through. Remove the chicken from the skillet and set aside.

4.Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and bell peppers. Sauté for 5-7 minutes until the vegetables begin to soften.

5.Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their moisture and start to brown slightly.

6.Stir in the can of diced tomatoes (with their juices). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

7.Return the cooked chicken to the skillet. Reduce the heat to medium-low, cover, and let it simmer for 5 minutes to allow the flavors to meld and the chicken to finish cooking.

8.Nestle the peeled shrimp among the chicken and vegetables in the skillet. Cook uncovered for 3-4 minutes, stirring gently once, until the shrimp turn pink and opaque throughout.

9.Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately, garnished with fresh parsley and a squeeze of fresh lemon juice.