Directions

NOTE: Potatoes weighed out UNCOOKED

1) Preheat an air fryer to 400 degrees F (200 degrees C).

2) Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

3) Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

4) Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

5) Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

6) Repeat to cook the remaining wedges.

Enjoy!

Mix ingredients in a blender and add water or ice as needed to reach desired consistency.

NOTE: Chicken weighed out COOKED

1) Cook the Chicken

Season chicken breast with olive oil, salt, pepper, and garlic powder.

Grill or pan-sear 4–5 minutes per side until golden and cooked through (165°F internal temperature). Slice into strips or cubes

2)Prepare the Rice

Cook white rice ahead of time (1 part rice : 2 parts water, simmer until fluffy).

3)Assemble the Bowl

Start with baby spinach at the base then add warm rice and sliced grilled chicken. Top with dressing and guac cup to stir in.

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

1. Heat olive oil in a pot over medium heat.

2. Add diced onion and cook 2–3 minutes until softened.

3. Stir in chili powder, cumin, garlic powder, salt, and pepper.

4. Add crushed tomatoes and chicken broth, bring to a simmer.

5. Add black beans, corn, and cooked rice; simmer 5 minutes.

6. Stir in shredded chicken and cook 3–4 minutes until heated through.

7. Ladle into a large bowl.

8. Top with tortilla strips, cheese, and light sour cream.

9. Finish with lime juice and cilantro if desired.

1. Heat olive oil in a large pot over medium heat.

2. Add onion and carrots; cook 4–5 minutes until softened.

3. Add chicken broth, potatoes, bay leaf, garlic powder, dill, salt, and pepper.

4. Bring to a boil, then reduce to a simmer.

5. Add raw chicken breast directly into the soup.

6. Simmer 15–18 minutes until chicken is fully cooked and potatoes are tender.

7. Remove chicken from the pot and shred using two forks.

8. Return shredded chicken to the soup and stir well.

9. Remove bay leaf.

10. Stir in Greek yogurt or sour cream until fully combined.

11. Simmer another 2–3 minutes and serve hot.

1. Heat olive oil in a large pot over medium heat.

2. Add cubed sirloin steak and cook 3–4 minutes until lightly browned.

3. Stir in garlic powder, caraway seed, salt, and pepper.

4. Add beets and cabbage; cook 4–5 minutes until slightly softened.

5. Stir in tomato paste until evenly coated.

6. Pour in beef broth and bring to a boil.

7. Reduce heat to a simmer and cook 15 minutes.

8. Stir in cooked pearl barley and simmer another 5 minutes.

9. Taste and adjust seasoning if needed.

10. Top with fresh dill before serving if desired.