Ingredients

Mango Salsa

• 2 mangoes, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeño pepper, seeded and finely diced
• 1 lime, juice
• 1 tsp honey

Coconut Rice

• 2 cups jasmine rice
• 1 14-oz can coconut milk
• 2 cups water
• Salt to taste

BBQ Lime Chicken

• 4 boneless skinless chicken thighs
• 1/4 cup barbecue sauce
• 1 lime, juice
• Salt and freshly ground black pepper

Preparation

To make the mango salsa, in a large bowl, mix together the mango, red bell pepper, red onion, cilantro, and jalapeño. Stir in the lime juice and honey. Set it aside.
To make the rice, in a medium pot, combine the jasmine rice, coconut milk, and water. Season with salt to taste. Bring the mixture to a boil and reduce the heat to low. Cook, covered, until the rice is tender and the liquid has been absorbed, about 15 to 20 minutes.
While the rice is cooking, season the chicken with salt and pepper to taste. Preheat a large grill pan over medium-high heat. Arrange the chicken in the pan. Cook until the chicken is golden and releases easily from the skillet, about 4 to 5 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 3 to 4 minutes.
While the chicken is cooking, in a small bowl, stir together the barbecue sauce with the lime juice. Brush the sauce over the chicken and continue to cook until it reaches an internal temperature of 165ºF.
Serve the chicken immediately with the rice and mango salsa. Store in the refrigerator for up to 3 days.

Ingredients

• 1 cup dried orzo
• 1 tbsp oil
• 2 garlic cloves, minced
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp Greek seasoning
• 1 tsp dried oregano
• 4 cups chopped baby spinach
• 1 cup halved cherry tomatoes
• 1/2 English cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp olive oil
• 2 tbsp whilte wine vinegar
• 1 lemon, zest and juice
• Salt and freshly ground black pepper

Preparation

Cook the orzo in a large pot of boiling water according to the package directions. Set it aside.
While the orzo is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic to the pan and cook until it is fragrant, about 30 seconds. Stir in the chicken. Season the chicken with the Greek seasoning, oregano, salt, and pepper. Cook, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165ºF, about 5 to 7 minutes. Stir in the cooked orzo and the baby spinach. Turn off the heat and continue to stir until the spinach is wilted. Transfer the pasta into another bowl and allow it to cool completely.
Once the pasta is cooled down, add the tomatoes, cucumber, feta cheese, parsley, and dill. Stir in the olive oil, white wine vinegar, lemon zest, and lemon juice. Season with salt and pepper to taste.
Serve immediately or store in the refrigetator for up to 3 days.

Ingredients

• 1 lb small dried pasta shells
• 1 tbsp oil
• 1 lb ground chicken
• 2 garlic cloves, minced
• 1 tbsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1/4 cup white wine
• 1 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and fershly ground black pepper

Preparation

Cook the pasta in a large pot of salted boiling water accodring to the package directions.
While the pasta is cooking, in a large skillet, heat the oil over meidum-high heat. Add the chicken and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken begins to brown, about 5 to 7 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes. Continue to cook until they are fragrant, about 30 seconds. Add the white wine, and cook, stirring, until the liquid is almost completely evaporated, about 2 minutes. Add the chicken broth and bring the mixture to a simmer. Transfer the cooked pasta into the skillet along with 1/2 cup of the pasta water. Mix well. Stir in the Parmesan cheese and parsley. Continue to cook, stirring, until the cheese is melted.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

Chipotle Lime Crema

• 1/2 cup sour cream
• 1 lime, juice
• 1/2 chipotle pepper in adobo sauce, minced
• 1/2 garlic clove, grated
• Salt to taste

Chipotle Chicken

• 1 tbsp oil
• 1 lb ground chicken
• 1 yellow onion, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper

Chipotle Chicken Bowl

• 4 cups cooked rice
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup quartered cherry tomatoes
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Preparation

To make the chipotle lime crema, in a small bowl, combine the sour cream, lime juice, chipotle pepper, and garlic. Season with salt to taste. Set it aside.
To make the chipotle chicken, in a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet, and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken is no longer pink, about 5 to 7 minutes. Add the onion, orange bell pepper, and red bell pepper. Continue to cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the chili powder and ground cumin. Continue to cook until the spices are fragrant, about 1 to 2 minutes. Remove the skillet from the heat.
To assemble the bowls, scoop some rice into the bottom of each serving dish. Top it with the black beans, corn kernels, tomatoes, and the chipotle chicken mixture. Spoon some of the lime crema on top.
Serve immediately with cilantro and lime wedges or store in the refrigerator for up to 3 days.

Ingredients

• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 tsp cornstarch
• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups chopped asparagus
• 1 tsp sesame seeds
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the chicken broth, soy sauce, honey, garlic, ginger, and cornstarch. Set it aside.
In a large nonstick pan, heat the oil over medium-high heat. Add the chicken and season with salt and pepper to taste. Cook, stirring occasionally, until it is no longer pink and begins to brown, about 5 to 6 minutes. Add the asparagus to the skillet and continue to cook, stirring often, until it is bright green, about 1 to 2 minutes. Pour the sauce into the skillet and cook, stirring, until the sauce has thickened and the asparagus is cooked to your liking, about 1 to 2 minutes.
Serve immediately topped with the sesame seeds or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 shallot, diced
• 2 garlic cloves, minced
• 1/3 cup pesto sauce
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1 lb gnocchi
• 2 cups chopped baby spinach
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is no longer pink and begins to brown, about 6 to 8 minutes. Add the shallot and garlic. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the pesto sauce and continue to cook, stirring, until everything is well combined, about 30 seconds. Stir in the broth and cream. Bring the mixture to a simmer and add the gnocchi. Continue to cook, stirring often, until the liquid has mostly been absorbed and thickened, about 2 to 3 minutes. Stir in the baby spinach and freshly grated Parmesan cheese. Continue to cook until the spinach is wilted, about 1 minute.
Serve immediately topped with some more Parmesan cheese or store in the refrigerator for up to 3 days.

Ingredients

Chicken Marinade

• 1/2 cup plain yogurt
• 1/2 lemon, juice
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 8 boneless skinless chicken thighs, cut into 1-inch cubes
• Salt and freshly ground black pepper

Butter Chicken

• 3 tbsp butter
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cayenne pepper
• 1 19-oz can crushed tomatoes
• 1 cup heavy cream
• 1 tbsp sugar
• Salt and freshly ground black pepper

Preparation

To make the marinade, in a large bowl, combine the yogurt, lemon juice, garam masala, and ground cumin. Season with salt and pepper to taste. Stir in the chicken and mix well. Cover the bowl and refrigerate for at least 20 to 30 minutes.
Once ready to cook, in a large skillet, melt the butter over medium-high heat. Arrange the chicken in the skillet in a single layer. Discard the remaining yogurt marinade. Cook the chicken, stirring occasionally, until it begins to brown, about 5 to 7 minutes. Stir in the onion, garlic, and ginger. Continue to cook, stirring often, until the onions begin to soften, about 3 minutes. Stir in the remaining garam masala, ground cumin, ground turmeric, and cayenne pepper. Continue to cook, stirring, until the spices become fragrant, about 1 minute. Stir in the crushed tomatoe, heavy cream, and sugar.
Reduce the heat to low, and continue to cook, stirring often, until the sauce reduces and the flavours concentrate, about 10 to 15 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 8 chicken thighs
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1 tsp garlic powder
• 3 tbsp butter, divided
• 4 cups sliced mushrooms
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/3 cup white wine
• 3 cups chicken broth
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

Preheat the oven to 375°F.
Arrange the chicken thighs on a large baking sheet. Season each with oregano, basil, thyme, garlic powder, salt, and pepper.
Bake until the chicken is golden and reaches an internal temperature of 165°F on a meat thermometer, about 30 to 40 minutes.
In the meantime, melt two tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and season them with salt and pepper. Cook, stirring regularly, until the mushrooms release their moisture and become golden, 5 to 6 minutes. Remove the mushrooms to a bowl and set aside.
Add the remaining tablespoon of butter to the skillet. Once the butter is melted, add the shallot and cook for one minute. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring constantly, for another minute. Add the white wine and cook until it has mostly evaporated, about 2 minutes. Add the broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and cook until all of the liquid has been absorbed and the rice is tender, 15 to 18 minutes.
Stir in the mushrooms, peas, Parmesan cheese, and parsley. Season with salt and pepper. Cook, stirring, until the mushrooms and peas are heated through.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 lb dried penne pasta
• 4 cups chicken broth
• 1 yellow onion, thinly slices
• 2 garlic cloves, thinly sliced
• 1/2 cup pesto sauce
• 4 cups baby spinach
• 1 cup frozen peas
• 2 tbsp chopped fresh basil

Preparation

In a Dutch oven or soup pot, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring often, until it becomes golden, about 6 to 8 minutes. Once the chicken reaches an internal temperature of 165°F, remove it from pan and set aside.
In the same pot, add the onion and cook, stirring, until it becomes soft and translucent, about 2 minutes. Add the garlic and cook for another 30 seconds. Add the penne and the chicken broth. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover, and cook, stirring every 1 to 2 minutes, until the pasta is tender and the liquid has almost been completely absorbed, about 10-12 minutes.
Stir in the pesto sauce, cooked chicken, baby spinach, and peas. Cook, stirring constantly, until the spinach is wilted and the peas are just heated through, another 3 minutes.
Serve immediately topped with the fresh basil or store it in the refrigerator for up to 3 days. For best results, add another splash of chicken broth when reheating the pasta.