Prep Time: 10 min |  Cook Time: 10 min |  Total Time: 20 min

Servings: 4

Ingredients:

• 2 chicken breasts (5-7 oz each)

• 8 Tbsp taco seasoning

• 4 Tbsp olive oil

• 6 cups chopped romaine lettuce

• 16 cherry tomatoes

• 1 cup black beans drained and rinsed

• 1 cup corn (canned or fresh)

• 16 slices bell peppers any color

• 8 Tbsp guacamole

• 8 tbsp Greek yogurt (in place of sour cream)

• 8 sprigs fresh cilantro

• 1 cup tortilla chips

• 2 cup Mexican cheese shredded

• 8 Tbsp Cilantro Lime Dressing (Bolthouse Farms offers great yogurt-based dressings)

To Garnish:

• 8 lime wedges, optional

Instructions:

1. Season the chicken generously on each side with taco seasoning and allow to sit. Heat cooking oil or cooking spray in a skillet over medium-high heat.

2. Add the chicken to the heated skillet and let it sear on the first side, untouched, for five minutes. 

3. If you want peppers to be slightly tender, cook and saute along with the chicken in the same pan.

4. Use kitchen tongs to carefully flip the chicken once it’s reached a deep golden brown color, and sear the other side for 4-5 more minutes, decreasing the heat slightly if needed.

5. Remove from the heat and let it sit for at least 5 minutes prior to slicing it to allow the juices to absorb.

6. Fill a large bowl & top it with all additional ingredients and serve immediately!

Ingredients:

• 2-3 Roma tomatoes, cut in eighths

• ¼ cup olive oil

• 1 ½ cups quinoa

• 1/3 cup pesto 

• 1 (12 ounce) jar marinated artichoke hearts, drained

• ½ cup kalamata olives

• ½ cup diced onion

• ½ cup chopped bell pepper

• ¼ cup pine nuts

• Juice of ½ lemon

• Salt and Pepper to taste

Instructions:

1. Preheat oven to 450 degrees

2. Slice tomatoes in eighths and place on a lined baking sheet, flesh side up

3. Drizzle tomatoes with ¼ cup olive oil 

4. Roast tomatoes for 30 to 35 minutes then let cool

5. Bring 3 cups of water to a boil then cook quinoa, covered, on low heat for 15 to 20 minutes, until light and fluffy

6. Turn off heat and cover for an additional 5 minutes

7. Fluff quinoa with a fork and allow to cool completely

8. Toss quinoa with pesto sauce until well covered

9. Add remaining ingredients and toss well

10. Season as desired with salt, pepper, and lemon juice

Ingredients:

1 cup pasta- cooked and drained 

1 can cannelini beans, drained and rinsed

1 can tuna

2-3 radishes, diced

8-10 cucumber slices, diced

2 stalks of celery, diced

1/4 cup red onion, diced

1/4 cup avocado or olive oil mayonnaise

Instructions:

Mix all ingredients and serve as a side or a lunch.

(feel free to purchase the chopped salad kits at the grocery store. You can make a few salads with one bag!) . If choosing dressing, make sure to pick one with little or no preservatives and preferably a vinaigrette. Mayo and Siracha mixed make a great dressing too if you want a kick

1 container organic arugula

½ cup red onion, diced

15- 20 grapes, cut in half

¼ cup pine nuts

1/2 cup chic peas

7-8 mushrooms, sliced

1/2 cucumber, sliced

3 slices sourdough bread, toasted

8-10 slices shaved parmesan cheese

Olive oil

Balsamic vinegar

Red wine vinegar

Salt, pepper, garlic powder, oregano, and rosemary

Mix onions with olive oil and balsamic vinegar, salt and pepper. Bake in a glass baking pan for 25- 30 minutes. Mix the chic peas with olive oil, garlic powder, salt and pepper and roast at 350 for 20 minutes. Toast the pine nuts until golden brown. Toast the sourdough bread. Boil the mushrooms for 5 minutes and then add olive oil, red wine vinegar, salt, pepper, parmesan, oregano and garlic and chill while preparing the rest of the salad. Meanwhile, place the arugula in a shallow bowl. And top with cucumber, and grapes. Once the bread is toasted, chop into small pieces. Add bread, parmesan cheese to the salad. Once the onions are carmelized, add them to the salad. Add the mushrooms and beans and then mix in olive oil, balsamic vinegar, rosemary and salt and pepper to coat. Toss well and serve.

Ingredients:

1 cup Pickled Beets

1/4 cup Pumpkin Seeds

1 Avocado, peeled and chopped

1/2 cup Goat or Feta cheese

Mix well and serve.

Ingredients:

1 container of Organic Baby Arugula

1 package of Butternut Squash, diced

15-20 Brussel Sprouts, cut in half

1 package of Goat Cheese

½ cup Walnuts

½ cup Pumpkin Seeds

1 cup Craisins

Olive Oil

Balsamic Vinegar

Honey

Add: Cinnamon, Nutmeg, Ginger, Salt, Pepper

Mix Squash and Brussels with Olive Oil, and spices to coat. Bake at 350 for 30 minutes or until softened. Place Arugula in a shallow dish. Top with Nuts, Cheese, and Craisins.  Drizzle Olive Oil, Balsamic Vinegar and Honey over salad. Mix well and serve.