Lazy Summer Protein Dinners

Ingredients

• 2 lbs chicken breasts, boneless and skinless
• 1 lb shrimp, peeled and deveined
• 1 lb flank steak
• 1 can chickpeas, drained and rinsed
• 1 block tofu, firm
• 3 cups mixed salad greens
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 onion, diced
• 2 cups quinoa, cooked
• 1 cup brown rice, cooked
• 1 package whole wheat tortillas
• 1 cup Greek yogurt
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 1 tbsp cumin
• Salt and pepper to taste
• Fresh herbs (basil, cilantro, parsley)

Instructions

1. Grilled Chicken with Pepperoncini Garlic Butter: Preheat the grill to medium-high. Combine 4 tbsp softened butter with 2 tbsp chopped pepperoncini and 2 cloves minced garlic. Season chicken with salt and pepper. Grill for 6-7 minutes per side, brushing with garlic butter until cooked through.
2. Blackened Shrimp Caesar Salad: In a skillet, heat 1 tbsp olive oil. Season shrimp with blackened seasoning and sauté for 3-4 minutes until cooked. In a bowl, combine mixed greens, cherry tomatoes, and dressing of choice. Add cooked shrimp and toss gently.
3. Chickpea Quinoa Bowl: Combine 1 cup cooked quinoa, 1 can drained chickpeas, diced cucumber, and diced bell pepper in a bowl. Drizzle with olive oil and balsamic vinegar; season with salt and pepper. Toss to combine and serve chilled.
4. One-Pan Flank Steak Tacos: Heat 1 tbsp olive oil in a skillet. Season flank steak with salt, pepper, and cumin. Cook for 5-6 minutes on each side. Let rest before slicing thinly. Serve in tortillas with toppings.
5. Simple Tofu Stir-Fry: Press tofu to remove moisture, then cut into cubes. In a hot skillet, add 1 tbsp olive oil and sauté onions and zucchini for 3-4 minutes. Add tofu and cook until golden brown. Serve over brown rice.