Prime Protein Recipe

Prepare proteins

Press the tofu for 15 minutes to remove excess water: wrap in clean kitchen towel, place a heavy pan on top. Meanwhile pat-dry the chicken breasts and cut into 1/2-inch cubes. Rinse and drain the cooked chickpeas. Crack eggs into a small bowl and beat lightly; set aside.

Sear chicken and tofu

Heat a large nonstick skillet or cast-iron pan over medium-high heat and add 1 tablespoon cooking oil. Season chicken pieces lightly with 1/4 tsp salt and 1/4 tsp pepper (from measured black pepper). Sear chicken cubes in a single layer for 3–4 minutes without moving to get a golden crust, then stir and cook another 2–3 minutes until nearly cooked through. Transfer chicken to a plate. Cut pressed tofu into 3/4-inch cubes and add to the hot pan. Sear tofu on all sides until golden, about 5–6 minutes. Remove tofu and set aside with chicken.

Cook eggs

Reduce heat to medium. Add a small splash of oil if pan is dry. Pour beaten eggs into the pan and scramble gently until just set, about 1–2 minutes. Remove and set aside with the proteins.

Make sauce

In a bowl, whisk together low-sodium soy sauce, 1 tablespoon olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, smoked paprika, red pepper flakes and the remaining ground black pepper (about 3/4 tsp). Taste and adjust: add more honey for sweetness or more vinegar for tang.

Marinate briefly

Return the seared chicken and tofu to the pan. Pour half of the prepared sauce over them and toss gently to coat. Let sit on low heat for 2–3 minutes so flavors meld and proteins finish cooking through (internal temp for chicken should reach 165°F / 74°C). Reserve remaining sauce for vegetables and finishing.

Stir-fry vegetables

In the same large pan (wipe if necessary), add remaining 1 tablespoon olive oil over medium-high heat. Add broccoli florets and sliced red bell pepper. Stir-fry 4–5 minutes until broccoli is bright green and peppers begin to soften. Add cooked chickpeas and baby spinach, stir 1–2 minutes until spinach wilts. Pour the reserved half of the sauce over the vegetables and toss so vegetables are glazed and heated through, about 1 minute.

Combine everything

Return the chicken, tofu and scrambled eggs to the pan with the vegetables. Add cooked brown rice and gently fold everything together to combine. Cook 1–2 minutes so rice absorbs some sauce and everything is hot. Taste and adjust seasoning, adding up to 1/4 tsp more salt if needed and a squeeze of fresh lemon juice to brighten flavors.

Finish and serve

Divide the Prime Protein into two bowls (servings). Top with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a skillet or microwave.