YOUR SOLIN GENERATED RECIPE
Triple Protein Skillet with Umami Glaze
Sautéed chicken, shrimp, and lean ground beef tossed with crisp bell peppers and zucchini in a savory, umami-rich coconut aminos glaze.
INGREDIENTS
3 oz chicken breast
3 oz shrimp
2 oz ground beef
0.5 tbsp olive oil
0.5 cup bell pepper
0.5 cup zucchini
0.25 cup red onion
1 clove garlic
1 tbsp coconut aminos
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Heat the olive oil in a large cast-iron or stainless steel skillet over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon until it is fully browned.
Push the beef to the edges of the pan and add the diced chicken breast to the center, searing until golden brown on all sides.
Incorporate the shrimp, diced bell peppers, sliced zucchini, and red onion into the skillet, sautéing for 3-4 minutes until the shrimp are pink and opaque.
Add the minced garlic, sea salt, black pepper, and smoked paprika, stirring constantly for 1 minute until the spices are fragrant.
Pour the coconut aminos over the mixture and toss everything together for 1 final minute to create a light glaze before serving hot.