Ingredients

  • 3 chicken breasts, cubed
  • salt, to taste
  • pepper, to taste
  • 1½ lb broccoli florets
  • 10 oz mushroom, sliced
  • 3 tablespoons vegetable oil, for frying
  • Scallions for garnish
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce
  • 1 cup chicken broth
  • ¼ cup flour

Steps

  1. Season chicken with salt and pepper.
  2. In a large pan on medium-high heat, heat 1 tablespoon of vegetable oil. Add chicken and sauté until cooked through and browned. Remove cooked chicken from pan.
  3. Slice chicken into strips and set aside.
  4. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  5. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add sesame oil, soy sauce, chicken broth, flour and stir until smooth.
  6. Return the chicken and vegetables to the saucy pan, stir until heated through.
  7. Garnish with scallion, then serve immediately with rice or noodles or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

Ingredients

  • 2 tablespoons olive oil
  • 3 chicken breasts, cubed
  • 4 cloves garlic, crushed
  • 1 jalapeno, diced
  • 1½ cups quinoa, rinsed
  • 2 cups chicken broth
  • 15oz black beans, 1 can, drained and rinsed
  • 15oz fire-roasted diced tomato, 1 can, not drained
  • 1½ cups corn
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt
  • Pepper
  • 2 avocados, diced
  • 1 lime, juiced
  • 2 tablespoons fresh cilantro, chopped, extra for garnish

Steps

  1. Heat olive oil in a large skillet over medium high heat. Add diced chicken, salt, pepper, and cook thoroughly.
  2. Add garlic and jalapeño (leave the seeds in for extra spice).
  3. Add quinoa, chicken broth, beans, tomatoes, corn, chili powder, cumin, salt, and pepper.
  4. Stir, then cover and simmer until quinoa is cooked through, roughly 30 minutes.
  5. Stir in cilantro and lime juice.
  6. Serve garnished with extra cilantro and diced avocado or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

Ingredients

  • 3 chicken breasts, sliced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 4 cloves garlic
  • 3 bell peppers, sliced
  • 1 lime, juiced
  • Tortillas
  • Guacamole/Avocado
  • Sour Cream
  • Salsa

Steps

  1. Slice chicken breasts into strips, about an inch apart, and coat with chili powder, cumin, garlic powder, salt, and pepper.
  2. In a large skillet, heat 1 tbsp vegetable oil and add chicken. Avoid moving the chicken too much at first to develop a slight char.
  3. Once chicken is no longer pink, remove from the skillet and set aside.
  4. Heat more oil, then add onion. Cook until the onion is slightly translucent.
  5. Add garlic, peppers, and cook until the peppers are crisp and tender.
  6. Return chicken to pan, mix, then remove from heat.
  7. Serve immediately with garnish of your choice on a tortilla, or divide into 4 food storage containers and store in the refrigerator.
  8. Can be kept refrigerated for up to 4 days.

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs
  • salt, to taste
  • pepper, to taste
  • 1¼ lbs green beans
  • 2 cups cherry tomatoes, halved
  • 1 cup basil pesto

Steps

  1. Season chicken with salt and pepper.
  2. In a large pan, heat olive oil and add chicken thighs. When the chicken is completely cooked through, remove from pan.
  3. Slice into strips, and set aside.
  4. Add asparagus and cook until crisp-tender.
  5. Return the chicken strips to the pan, then add tomatoes.
  6. Turn off the heat, then add pesto.
  7. Stir until fully incorporated.
  8. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.