Nutrition Plan

1. Cook rice

2. Season and pan-sear beef until cooked to your liking.

3. Roast or sauté your veggies with simple seasoning in olive oil.

4. In a small bowl, combine plain Greek yogurt, fresh lime juice, finely chopped cilantro, garlic, salt, and pepper. Mix until smooth and evenly combined

5. Start with a base of cooked rice in your bowl. Add the cooked beef on top, then layer in your roasted or sautéed vegetables. Spoon or drizzle the cilantro-lime yogurt sauce over everything

Seasonings: Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Lime Juice (5 g), Garlic Powder (1 tsp).

1) Mix together lemon juice, olive oil, salt, pepper and garlic powder to make your lemon pepper marinade. Add in your chicken breast (flatten/tenderize first) and let marinate for 30 minutes

2) Rinse rice in a mesh strainer under cold water for 2 minutes, then combine with 480g of water and 30g of butter and bring to a boil. Once boiling, reduce heat to low, cover, and let cook for 15 minutes. Remove from heat, keep covered, and let sit another 10 minutes to cook rice.

3) Cook chicken in a pan over medium high heat - flip every 1-2 mins until cooked through

4) Place all sauce ingredients in a blender and blend until completely smooth. Once chicken is done cooking, remove from pan, turn heat to lowest setting, and juice half a lemon to deglaze. Pour over your sauce (make sure the pan isn't too hot) and simmer for a few minutes until slightly thickened

5) Separate your rice in to 5 equal servings, top with sliced chicken and pour over your sauce

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Garlic Powder (0.2 tsp).

1) Roast potatoes

Preheat oven to 400°F (200°C).

Toss halved potatoes with 1 tsp olive oil, garlic powder, salt, and pepper.

Roast for 25–30 minutes until golden and crisp.

2) Roast tomatoes

Toss cherry tomatoes with 1 tsp olive oil, Italian seasoning, salt, and pepper.

Roast alongside potatoes for the last 12–15 minutes until softened and blistered.

3) Warm chicken

Heat shredded rotisserie chicken in a skillet with a splash of water or broth until warmed through.

4) Assemble plate

Serve roasted potatoes and tomatoes with the chicken on top.

Garnish with extra herbs if desired.

Seasonings: Italian Seasoning (0.5 tsp), Salt & Pepper (1 To Taste Serving), Garlic Powder (0.5 tsp).

NOTE: Chicken thighs should be weighed cooked and skinless

Heat olive oil in a large pan over medium heat.

Sauté chopped onions until translucent.

Add in green peppers, broccoli, and spinach. Stir-fry until just tender.

Stir in cooked chicken thighs and pour in the soy sauce.

Cook for another 2–3 minutes, stirring frequently, until everything is well combined and heated through.

Serve immediately.

1 . Preheat grill to high heat.

2. Season steak with garlic powder, salt, and pepper.

3. Grill steak 4–5 minutes per side to desired doneness.

4. Toss peppers with olive oil and salt.

5. Grill peppers 4–5 minutes until slightly charred.

6. Slice steak and serve over rice with peppers.

Seasonings: Garlic Powder (0.5 tsp), Salt & Pepper (1 To Taste Serving).

Start by prepping the ranch sauce so it is ready to go. Blend up cottage cheese until smooth (either using a blender, food processor, or immersion blender) and add one cup to a large bowl. Add shredded cheddar cheese, ranch seasoning, milk, and black pepper. Give it a quick mix and set aside

.

Fill a pot with salted water and bring to a boil. Cook the pasta according to the package instructions. While the pasta cooks, we'll prep the rest of the recipe to make the most of our time.

Dice up the bacon strips and add to a pan over medium heat. Cook for about 10 minutes, stirring occasionally, until the bacon is nice and crispy.

Take your chicken breast and cut it into strips, cubes, or small pieces. I like to cut mine up nice and small (like diced chicken) to help it cook as quickly as possible.

Remove the cooked bacon from the pan and place on a paper towel-lined plate to absorb excess grease. Do not drain the pan! We're going to use the bacon grease to add a ton of amazing flavor to our dish.

Add the cut-up chicken directly to the pan with the bacon grease. Stir/flip the chicken occasionally until it is no longer pink, which should only take about 5 minutes.

Remove the chicken from the pan and reduce the heat to low.

Add the ranch sauce to the pan and allow it to cook for 2-3 minutes to melt all of the cheese.

Take the cooked pasta, chicken, and bacon, and stir those into the sauce, being sure to fully coat everything. Allow everything to heat together for a few minutes, then serve!