Protein Protein Protein Protein Recipe
Recipe information
Make Protein Protein Protein Protein in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Protein Base & Marinade
Vegetables & Mix-ins
Grains & Legumes
Sauce & Finishing
Protein Base & Marinade
1. Prepare and marinate proteins
Slice the chicken breast into 1/2-inch strips. Press the tofu: wrap in paper towels and place a weight on top for 10 minutes, then cut into 1/2-inch cubes. In a medium bowl combine Greek yogurt, whey protein isolate, olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, black pepper, and salt. Reserve 2 tablespoons of the marinade for the sauce (set aside). Add the chicken strips and tofu cubes to the remaining marinade, gently turning to coat. Cover and refrigerate for 20–30 minutes (minimum 15 minutes if short on time).
2. Cook proteins
Heat a large nonstick skillet or grill pan over medium-high heat. Add a light spray of oil or 1 tsp olive oil if needed. Remove chicken from marinade (shake off excess) and cook 4–6 minutes per side until internal temp reaches 165°F (74°C) and nicely browned; transfer to a plate and tent with foil to rest. In the same pan, add tofu cubes and cook 3–4 minutes per side until golden and slightly crisp. Return chicken to pan briefly with tofu to rewarm and coat with any pan juices. Keep warm.
Grains & Legumes
3. Cook quinoa and chickpeas
Rinse quinoa in a fine mesh strainer under cold water. Combine quinoa and broth in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook 12–15 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork. Meanwhile, heat the drained chickpeas in a small skillet over medium heat for 3–4 minutes with a pinch of salt to warm through and slightly dry the surface.
Vegetables & Mix-ins
4. Sauté vegetables
In a large skillet or wok, heat 1 tsp olive oil over medium-high heat. Add sliced red onion and red bell pepper and cook 3–4 minutes until softened. Add broccoli florets and 2–3 tablespoons water, cover for 2 minutes to steam until bright green and tender-crisp. Stir in cherry tomatoes and baby spinach and cook 1–2 minutes until spinach wilts. Season with a pinch of salt and freshly ground black pepper. Remove from heat.
Sauce & Finishing
5. Make peanut-yogurt sauce
In a small bowl whisk together the reserved 2 tablespoons marinade, peanut butter, rice vinegar, honey, water, and crushed red pepper flakes until smooth. If too thick, add additional water 1 teaspoon at a time until you reach a pourable consistency. Taste and adjust salt or honey as needed.
6. Assemble bowls
Divide cooked quinoa between 4 bowls (about 1/2 cup cooked quinoa per serving). Top each with equal portions of warm chickpeas, sautéed vegetables, tofu cubes, and sliced chicken. Drizzle the peanut-yogurt sauce over each bowl and sprinkle with sliced scallions and toasted sesame seeds.
7. Optional finishing steps
If desired, finish with an extra squeeze of lemon juice or a drizzle of soy sauce for more saltiness. Serve immediately while warm.
Local Coupons
No local coupons found for this recipe's ingredients.