SHRIMP AND CHICKEN ORZO SKILLET WITH SUN-DRIED TOMATOES, PEPPERS, AND CHIMICHURRI SAUCE - Dish off the Block

Ingredients

• ⅓ cup + 3 tablespoons olive oil, divided
• 12 large garlic cloves, finely chopped
• 1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons lemon juice
• 1 pound raw large (16/20) shrimp, peeled and deveined (I like to leave the tails on for a prettier dish, but feel free to take them off for easier eating in the finished dish)
• 1 pound raw boneless, skinless chicken breast, sliced very thin on the bias into bite-size pieces
• 1 cup fresh parsley, packed
• 1 cup fresh cilantro, packed
• 1 yellow bell pepper, rough chopped
• 2 large cloves garlic, rough chopped
• ½ teaspoon salt
• ¾ cup olive oil
• 2 tablespoons capers with juice
• 1, 8.5 ounce jar sun dried tomatoes in oil with Italian herbs, julienned
• 1 large onion, chopped
• 8 cloves garlic, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• ¼ teaspoon black pepper
• 1 cup raw orzo
• ¼ cup dry white wine
• 2 cups chicken stock
• 8 ounces baby spinach leaves