A variety of easy, protein-packed recipes that showcase fresh ingredients and quick cooking techniques, ensuring you can spend more time enjoying the sunshine and less time in the kitchen.
Ingredients
Scale:
1 pound of boneless, skinless chicken breasts, preferably organic
1 can (15 oz) of chickpeas, drained and rinsed
1 pound of firm tofu, cubed
1 pound of shrimp, peeled and deveined
2 cups of mixed salad greens (arugula, spinach, romaine)
1 red bell pepper, chopped
1 medium zucchini, sliced
1 cup of cherry tomatoes, halved
1 cup of broccoli florets
1 cup of quinoa, rinsed
1 cup of cooked brown rice
2 tablespoons of olive oil, preferably extra virgin
2 tablespoons of balsamic vinegar
1 teaspoon of garlic powder
Salt and pepper to taste
Fresh herbs (parsley, cilantro, or basil) for garnish
Instructions
Prep the Protein: If using chicken, season the breasts with garlic powder, salt, and pepper, allowing the flavors to penetrate for at least 15 minutes. For tofu, pat dry and toss with olive oil and a pinch of salt. If using shrimp, season simply with salt and pepper.
Cook the Protein: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for about 6-7 minutes per side until cooked through. Tofu should be grilled for 4-5 minutes per side until golden brown. Shrimp will take about 2-3 minutes per side until pink and opaque.
Prepare the Vegetables: Toss the chopped bell pepper, zucchini, and broccoli with olive oil, salt, and pepper. Grill or sauté them in a skillet for 5-7 minutes until tender but still crisp.
Cook Quinoa: In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover for 15 minutes, or until all water is absorbed.
Assemble the Dish: On a plate, layer your greens, grains, cooked protein, and grilled vegetables. Drizzle with balsamic vinegar and garnish with fresh herbs.
