Step 1: Add cooked quinoa to a skillet over medium heat and warm for 1–2 minutes.

Step 2: Add olive oil, cherry tomatoes, and spinach to the same pan and cook 2–3 minutes until tomatoes soften and spinach wilts.

Step 3: Stir in the cooked chicken breast, season with salt, pepper, and optional garlic or oregano, and heat for 1–2 more minutes.

Step 4: Remove from heat, drizzle with lemon juice, and top with parsley if desired.

Step 5: Serve warm and enjoy.

(For quick prep - toss in microwave or air fryer for quick heat option utilizing pre-prepped chicken and quinoa)

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt & Pepper (1 To Taste Serving).

1. Cook ground beef in a skillet and add taco seasoning on top. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice and any remaining taco seasoning. Heat over medium heat until warm.

3. Shred romaine lettuce, slice onions and tomato, and add to large salad bowl.

4. Top salad with ground beef and dress with the bean and corn mixture.

DIRECTIONS

NOTE: Chicken is weighed out COOKED

Cook ground chicken in a non-stick pan until browned.

Shred carrots.

Add bell peppers and carrots, sauté until soft.

Stir in soy sauce, sesame oil, and chili sauce.

Serve over jasmine rice.

Cook oats with water or milk of choice until creamy.

Once slightly cooled, stir in whey protein until fully mixed.

Slice banana on top.

Add a spoon of peanut butter.

instructions

1) Have Cooked rice on hand

2) In a large skillet, over medium heat, cook the protein 8-10 minutes until fully cooked.

3) While protein is cooking, make the sauce. Add garlic, honey, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper to a bowl. Mix together.

4) Once protein is fully cooked add the sauce to the skillet. Cook 3-4 minutes until the sauce thickens/absorbs into the protein.

5) Serve the protein over the rice. Garnish with green onions and sesame seeds.