High Protein Summer Dinner

Ingredients

• 1 lb chicken breast, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 lb shrimp, peeled and deveined
• 1 cup quinoa, uncooked
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 bell peppers, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 zucchini, sliced
• 2 cups spinach, fresh
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 2 limes
• 4 corn tortillas
• 1 cup cooked brown rice
• ½ cup feta cheese, crumbled (optional)

Instructions

1. Prepare the Ingredients: Wash and dice all the vegetables as noted in the ingredients list. If using tofu, ensure it's well-pressed to remove excess moisture.
2. Cook the Quinoa: In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
3. Grill the Chicken or Tofu: Preheat your grill to medium-high heat. Toss the diced chicken or cubed tofu in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill for 7-10 minutes, turning occasionally until cooked through.
4. Sauté the Shrimp: In a skillet over medium heat, add a tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Squeeze lime juice over them and set aside.
5. Mix the Salad: In a large bowl, combine spinach, cherry tomatoes, diced bell peppers, and cucumber. Toss with olive oil, lime juice, salt, and pepper.
6. Assemble the Bowls: In each serving bowl, layer quinoa, the grilled chicken or tofu, sautéed shrimp, and a handful of the salad mixture. Top with crumbled feta cheese if desired.
7. Serve: Add grilled corn tortillas on the side, and enjoy your high protein summer dinner!