Nutrition Plan

Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)

DIRECTIONS

NOTE: Shrimp is weighed out COOKED

- Cook up veggies with soy sauce and oil in a pan.

- Add cooked shrimp to the pan after veggies are pretty much fully cooked.

- Mix in pan together and let sit for a few minutes after turning stove top off to simmer

- Enjoy!

1)Preheat air fryer to 390°F (200°C).

2)Season salmon with olive oil, garlic powder, paprika, salt, and pepper.

3)Place salmon in the air fryer basket and cook for 9–11 minutes until crisp on top and flakey inside.

4)While the salmon cooks, warm rice in the microwave or on stovetop.

5)Toss spinach and chickpeas in a bowl with lemon juice and optional vinaigrette.

6)Assemble bowl: add rice as the base, then greens and chickpeas, and place air-fried salmon on top.

7)Sprinkle sesame seeds over the bowl for texture and light nuttiness.

8)Optional: Add a small side of steamed broccoli or asparagus for added volume with minimal calories.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Garlic Powder (0.25 tsp), Paprika (Ground) (0.25 tsp), Salt & Pepper (1 To Taste Serving).

1) In a small bowl, lightly toss chicken, lettuce, bbq sauce and cheese.

2) Place mixture on tortilla. Fold up tightly.

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.

Prep Shrimp & Veggies:

Pat shrimp dry and set aside.

Wash and chop broccoli and bell peppers into bite-sized pieces.

Make the Sauce:

In a small bowl, combine soy sauce and sriracha.

Stir-Fry the Shrimp:

Heat 1 tsp sesame oil in a skillet or wok over medium-high heat.

Add garlic and stir for 30 seconds until fragrant.

Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.

Stir-Fry the Veggies:

In the same pan, add broccoli and bell peppers. Stir-fry for 3–4 minutes until just tender.

Return shrimp to the pan, pour in the sriracha-soy sauce mixture, and stir everything for 1–2 minutes until coated and heated through.

Serve:

Spoon over cooked white rice and garnish with green onions or sesame seeds if desired.