Protein Power Bowl Recipe

Cook or use leftover quinoa

If you don't have cooked quinoa ready, rinse 2/3 cup dry quinoa and cook according to package (about 1 1/3 cups water) to yield 2 cups cooked. Spread on a plate to cool to room temperature before assembling.

Season chicken

Pat the chicken breast dry. Rub with 1 tbs olive oil, smoked paprika (1 tsp), garlic powder (1/2 tsp), 1/2 tsp salt and 1/4 tsp black pepper. Let sit 5 minutes.

Cook chicken

Heat a nonstick skillet over medium-high heat. Add the seasoned chicken and cook 4–5 minutes per side (depending on thickness) until internal temperature reaches 74°C / 165°F. Remove from pan, rest 5 minutes, then slice thinly.

Pan-fry tofu

In the same skillet, add a quick wipe of oil if needed. Add pressed, cubed tofu and cook over medium heat 6–8 minutes, turning occasionally, until golden on all sides. Season lightly with a pinch of salt. Remove and set aside.

Rinse and dry baby spinach. Halve cherry tomatoes, dice cucumber, shred carrot, slice avocado, and confirm edamame is cooked and thawed if frozen. Place each prepared item into separate small bowls or keep them ready for plating.

Whisk together 1/4 cup plain Greek yogurt, 1 tbs lemon juice, 1 tsp olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning or acidity to preference.

Divide 2 cups cooked quinoa between two bowls (about 1 cup each). Fan half the sliced chicken and half the tofu on top of the quinoa in each bowl.

Arrange 1 cup baby spinach (divided), 1/2 cup cherry tomatoes (divided), 1/4 cup diced cucumber (divided), 1/4 cup shredded carrot (divided), 1/4 cup edamame (divided) and half an avocado (sliced) in sections around the proteins in each bowl.

Drizzle about half the dressing over each bowl (reserve any extra). Sprinkle 1 tsp toasted pumpkin seeds and 1/2 tbsp chopped parsley per bowl. Add a pinch of red pepper flakes if desired.

Serve immediately while chicken and tofu are warm. Leftovers: store components separately in airtight containers (quinoa, proteins, veggies, dressing) for up to 3 days; reheat proteins separately.