Ingredients

• 1 lb flank steak, thinly sliced
• 4 cups broccoli florets
• 2 tbsp sesame oil
• 1/4 cup soy sauce
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp cornstarch
• Sesame seeds for garnish

Instructions

1. Whisk soy sauce, honey, garlic, and cornstarch together for the glaze.
2. Sear beef in sesame oil over high heat 2-3 minutes until browned; remove from pan.
3. Steam or stir-fry broccoli in the same pan until bright green and just tender.
4. Return beef to the pan, pour in the glaze, and toss until thickened and glossy.
5. Sprinkle with sesame seeds and serve over rice or on its own.

Ingredients

• 1 cup quinoa, rinsed
• 2 chicken breasts
• 2 cups mixed vegetables (bell pepper, zucchini, cherry tomatoes)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt, pepper & lemon juice

Instructions

1. Cook quinoa according to package directions; fluff with a fork.
2. Season chicken with cumin, paprika, salt, and pepper.
3. Grill or pan-sear chicken 6-7 minutes per side until cooked through; slice.
4. Roast or sauté the mixed vegetables in olive oil until tender.
5. Assemble bowls with quinoa, chicken, and vegetables; finish with a squeeze of lemon.

Ingredients

• 1 1/2 cups white or brown rice
• 1 1/2 lb chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup shredded lettuce or cabbage
• Diced tomato & cucumber for topping

Instructions

1. Cook rice according to package directions.
2. Season chicken thighs with garlic powder, onion powder, salt, and pepper.
3. Pan-sear chicken in olive oil 6-7 minutes per side until golden and cooked through; slice.
4. Divide rice among bowls and top with sliced chicken.
5. Finish with shredded lettuce, tomato, and cucumber.

Ingredients

• 1 1/2 lb chicken breast, sliced into strips
• 3 bell peppers, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• Salt & pepper

Instructions

1. Season chicken strips with smoked paprika, Italian seasoning, salt, and pepper.
2. Heat olive oil in a large skillet and cook chicken 5-6 minutes until golden; remove.
3. Add peppers and onion to the same skillet and cook until softened, about 6 minutes.
4. Return chicken to the skillet and toss everything together.
5. Cook 2-3 more minutes until chicken is cooked through, then serve hot.

Ingredients

• 4 cod fillets
• 3 cups mixed vegetables (carrots, zucchini, bell pepper)
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt, pepper & dried thyme

Instructions

1. Preheat oven to 400°F and toss vegetables with 2 tbsp olive oil, garlic, salt, and pepper.
2. Spread vegetables on a sheet pan and roast 12 minutes.
3. Push vegetables to the sides and nestle cod fillets in the center; drizzle with remaining oil.
4. Top cod with lemon slices and thyme.
5. Bake 12-15 minutes more until the fish flakes easily with a fork.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups mixed vegetables (zucchini, bell pepper, snap peas)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Lemon juice, salt & pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add vegetables and cook 4-5 minutes until crisp-tender; remove from pan.
3. Add garlic and red pepper flakes to the pan and cook until fragrant.
4. Add shrimp and cook 2-3 minutes per side until pink and opaque.
5. Return vegetables to the pan, toss together, and finish with a squeeze of lemon.

Ingredients

• 1 1/2 lb chicken thighs, cubed
• 1 cup rice, cooked
• 3 tbsp honey
• 3 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp olive oil
• Green onions for garnish

Instructions

1. Cook rice according to package directions.
2. Whisk honey, soy sauce, and garlic together for the sauce.
3. Sear chicken in olive oil over medium-high heat until golden and cooked through, about 8 minutes.
4. Pour the sauce over the chicken and simmer 3-4 minutes until thickened and glossy.
5. Serve over rice and garnish with sliced green onions.

Ingredients

• 2 large chicken breasts
• 1 lb baby potatoes, halved
• 2 cups green beans, trimmed
• 1 lemon, sliced
• 3 tbsp olive oil
• 4 cloves garlic, whole
• Fresh rosemary, salt & pepper

Instructions

1. Preheat oven to 400°F. Toss potatoes with 1 tbsp olive oil, salt, and pepper; roast 15 minutes.
2. Add green beans, garlic, and lemon slices to the pan.
3. Rub chicken with remaining oil, rosemary, salt, and pepper, and nestle onto the pan.
4. Roast 20-25 minutes until chicken reaches 165°F internally.
5. Let rest 5 minutes before slicing and serving with the pan vegetables.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 lemon, sliced
• Fresh dill, salt & pepper

Instructions

1. Preheat oven to 400°F. Arrange asparagus and cherry tomatoes on a sheet pan and drizzle with oil.
2. Nestle salmon fillets among the vegetables and season with salt and pepper.
3. Top salmon with lemon slices and fresh dill.
4. Roast 12-15 minutes until salmon flakes easily with a fork.
5. Serve straight from the pan with any extra lemon wedges.

Ingredients

• 1 lb ground turkey
• 1 zucchini, diced
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp cumin
• Fresh parsley, salt & pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground turkey and cook, breaking it apart, until browned, about 6 minutes.
3. Stir in zucchini, corn, and cumin; cook 4-5 minutes until vegetables soften.
4. Add cherry tomatoes and simmer 3-4 minutes until they begin to break down.
5. Season to taste and top with fresh parsley before serving.