A delicious, healthy high protein recipe that caters to various dietary preferences and is perfect for meal prep. This dish is designed to reduce inflammation while offering plenty of protein to keep you satisfied.
Ingredients
Scale:
1.5 lbs chicken breast, skinless and boneless
1 can (15 oz) chickpeas, drained and rinsed
1 block (14 oz) firm tofu, cubed
2 cups spinach, fresh
1 cup cherry tomatoes, halved
2 cups broccoli florets
1 cup quinoa, rinsed
1 cup brown rice, rinsed
2 tsp turmeric powder
1 tsp ginger, grated
2 cloves garlic, minced
1 tsp black pepper
1 tsp cumin
3 tbsp olive oil
2 tbsp balsamic vinegar
Fresh parsley, chopped (optional)
Avocado slices (optional)
Instructions
Prepare the Grains: In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. For brown rice, follow the same process, but simmer for about 30-40 minutes until tender.
Cook the Chicken: Preheat your oven to 375°F (190°C). Season chicken breasts with olive oil, turmeric, black pepper, cumin, and garlic. Bake for 25-30 minutes, until the internal temperature reaches 165°F (75°C).
Sauté the Vegetables: Heat a skillet over medium heat, add olive oil, ginger, and broccoli. Sauté for 5-7 minutes, then add spinach and cherry tomatoes, cooking for an additional 2-3 minutes.
Cook the Tofu: In a separate pan, sauté cubed tofu until golden brown, about 8-10 minutes. Season with salt and pepper to taste.
Combine Ingredients: In a large bowl, combine cooked quinoa, sautéed vegetables, roasted chicken, and tofu. Toss gently to mix.
Serve: Drizzle with balsamic vinegar and garnish with parsley and avocado slices, if desired.
