Choose 2 Proteins Recipe

Select proteins

Choose two protein items from the Protein Options list above totaling about 1–1.5 lb combined (for suggested quantities: 1 lb chicken + 0.5 lb shrimp, or two items at 0.5 lb each). Prepare each as indicated (cut into 1" cubes, slice thin, press and cube tofu, remove shrimp veins, etc.). Pat proteins dry with paper towels.

Make the marinade

In a medium bowl, whisk together olive oil, soy sauce, lemon juice, honey/maple, minced garlic, black pepper, kosher salt, smoked paprika, and red pepper flakes until combined.

Marinate proteins

Place prepared proteins in separate bowls or a single shallow dish (if cooking immediately, you can mix; if marinating longer, keep seafood separate). Pour half of the marinade over the proteins (reserve the other half for finishing or a quick pan-sauce). Toss gently to coat. Marinate for 10–30 minutes at room temperature for firm meats (or up to 2 hours in refrigerator for chicken/steak/pork). For shrimp, marinate 10–20 minutes; for salmon, 10–15 minutes; for tofu, at least 15 minutes.

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat. Add neutral oil and swirl to coat. If cooking two proteins with different cook times, plan order: steak/pork/chicken/salmon first, then shrimp/ to finish, or cook on separate pans.

Cook first protein

Add the protein that requires longer cooking first (chicken, flank steak, pork, or salmon if you like it cooked through). Spread into a single layer without crowding. Cook until well-browned on the first side: chicken cubes 4–6 minutes, flip and cook 3–5 more minutes until internal temp 165°F (74°C); flank steak strips 2–3 minutes per side for medium; pork cubes 4–6 minutes per side until 145°F (63°C) with 3-minute rest; salmon cubes 3–4 minutes per side until opaque. Remove cooked protein to a plate and tent with foil to keep warm.

Cook second protein

If second protein is shrimp, tofu, or salmon (if not already done), add a bit more oil if pan is dry and add shrimp/tofu/salmon in a single layer. Shrimp: cook 1.5–2 minutes per side until pink and opaque. Tofu: cook 3–4 minutes per side until golden and crisp. For shrimp/salmon, avoid overcooking; remove when just done and place with first protein.

Deglaze & finish (optional)

Return both proteins to the pan with any accumulated juices. Pour remaining reserved marinade into the pan and simmer 1–2 minutes to reduce and cook out raw marinade (do not use raw marinade unless boiled). Optionally add a splash of water or broth (1–2 tbs) if sauce needs loosening. Taste and adjust salt/pepper.

Transfer the two proteins to a serving platter or divide among plates. Sprinkle chopped parsley or cilantro over the top and serve with lemon wedges to squeeze over. Serve with your choice of sides (rice, salad, roasted vegetables, or noodles).

Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet or oven to avoid overcooking.