Add Protein Recipe

Prep chicken

Pat 1 boneless skinless chicken breast dry with paper towels. If the breast is thick, butterfly it or pound to an even ~1/2-inch thickness for even cooking.

Season

Rub the chicken with 1/2 tbs olive oil (use portion of the listed olive oil), then season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

Cook

Heat a skillet over medium-high heat. Add 1/2 tbs olive oil. When shimmering, place the chicken in the skillet. Cook undisturbed 4–5 minutes until golden. Flip and cook 4–5 more minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a thicker breast, total time may be 8–12 minutes.

Rest and finish

Transfer chicken to a cutting board and rest 5 minutes. Slice against the grain into strips or dice. Squeeze a lemon wedge over top and sprinkle with chopped parsley if desired.

Drain and flake

Open 1 can of tuna, drain well, and transfer to a bowl. Use a fork to flake the tuna into small pieces.

Season / assemble

Add 2 tsp mayonnaise and 1/4 tsp salt (from total salt amount) and 1/8 tsp black pepper to the tuna and mix until combined. Optionally add 1 tsp mustard and 1 tsp chopped parsley. Taste and adjust seasoning. Serve chilled or at room temperature with a squeeze of lemon.

Prep sausage

If using links, you can cook them whole or slice on the bias into 1/2-inch pieces for faster browning. Pat dry with paper towel.

Pan-sear

Heat a skillet over medium heat and add 1/2 tbs olive oil. Add the sausage (whole or sliced) and cook, stirring occasionally, until browned and cooked through: about 8–10 minutes for whole links (turning to brown all sides) or 5–7 minutes for sliced pieces. Internal temperature for pork sausage should reach 160°F (71°C) or for poultry sausage 165°F (74°C).

Finish

If cooked whole, rest 3 minutes then slice. Serve with mustard or a squeeze of lemon and sprinkle with parsley if desired.

These protein additions are designed to be modular: choose one protein or combine two (for example, sliced chicken plus a spoonful of tuna salad). Ensure you follow the cooking directions for each selected protein. Use the optional finishing ingredients (lemon, parsley, mustard, mayo) to taste. Leftover cooked proteins keep 3–4 days refrigerated in an airtight container.