This meal is fresh and simple to make for your whole family both during the week and on the weekends. I usually make extra chicken and guacamole to pack for my lunch during the week. Good news all you Paleo and Whole 30 loving people, this dish is approved! Grab a fork and put this yummy meal in your belly!

Chicken & Shrimp
  • 4 whole chicken breast thawed
  • 10 large shrimp thawed
  • 1  whole lemon juiced

  • 1 tsp Garlic salt
  • 1 tsp Pink salt Himalyan
  • 1 tsp black pepper
  • 1 whole Lime juice
  • 1 small tomato roma
  • 1/2 small onion red

Chicken & Shrimp

  1. Turn on your grill. While that is heating up go ahead and prep your chicken and shrimp. To do this, cut the thawed chicken horizontal down the middle. I do this to make the pieces thin so it is easier to cook. Once you have your pieces cut, add juice from 1 lemon and season with garlic powder and pepper. Season your shrimp the same way.
  2. I heat my grill to 375- 400 degrees fahrenheit. Add the chicken but don't add the shrimp until the last 8 mins (4 mins on each side). Cook the chicken 10-12 minutes on each side. You may need to cook a little longer, I always cut to make sure the inside isn't pink.

  1. While your chicken is cooking prepare your guacamole salsa. Take 2 avocadoes and remove the pits and use a spoon to scoop out the insides. Add to a medium size bowl.
  2. Next, chop your tomatoes and onions and add along with all of your seasonings.
  3. Finally, squeeze the juice from 1 whole lemon and use a fork to mix all the ingredients together.

Main Dish

  1. Once your chicken and shrimp are completely cooked, place on a dish and add with a big scoop of guacamole and add shrimp on top. Sprinkle fresh chives and red onions. Enjoy!

 Prep Time : 10 minutes
 Cook Time : 30 minutes
 Servings : 4 people