Fajitas with chicken thighs. I seasoned the thighs with rotisserie chicken seasoning and put them in the oven on a sheet. About 15 minutes at 450 and I do just a couple more minutes on broil to give a bit of a crunch. The veggies are bell peppers, mushrooms, and onion. I sliced them all, added to a bowl with some olive oil and fajita seasoning. Mixed, then added to a hot cast iron (med-high heat) with a little more olive oil. Season throughout cooking, cook until the onions are see-through and the peppers have a little char. Saffron rice was from a bag (Vigo is the brand). Just cooked in a pot on the stove, takes about 20 minutes.

Chicken Alfredo Pasta. Chicken thighs are cooked the same as above, cut with scissors after, then set aside. I use frozen broccoli florets - I put them in a small pot and add water, only covering about half the broccoli. I add a generous amount of salt, then bring it to a boil. Should only take 5-6 minutes total. The pasta is Banza, any shape would be yum for this. Follow instructions on the box. Once this is done, I drain it and put it back in the pot. Add in the chicken and broccoli, as well as a can of Alfredo sauce (any works, I go for the lowest calorie option). Adding in minced garlic at any time is a great choice, as well as lots of seasoning throughout. This one can be pretty bland if not seasoned well.

BBQ Chicken Breast and roasted veggies. Chicken breast goes in an Instant Pot and filled with enough broth to cover it (I use bone broth usually). Add seasoning and some herbs like parsley and rosemary. Push “pressure cook” and it’ll do its thang. When it’s done, I drain the broth and shred immediately with forks. It’s suuuper tender and easy to shred. I mix in sugar free BBQ sauce. The broccoli is frozen - I add it to a mixing bowl and fill with water halfway. I then microwave it for a couple minutes, just to get rid of the frost. That gets drained, then I add chopped sweet potatoes, olive oil, salt and pepper. Those go on a sheet pan, roasted at 450 for about 35-40 minutes. I like a good amount of char on these, so do less time if you don’t.

Gyoza. I use pre-made wrappers. The filling is 1lb cooked ground turkey, 1tsp sesame oil, 1 tsp minced garlic, 2 tbsp chopped green onions, 1/2C cabbage, 2 tbsp soy sauce. Mix all together in a bowl. The wrappers dry out easily so while you’re forming the gyoza, keep the extra wrappers covered with a towel. I would look up a video on how to fold these. It’s easy, but not easy to explain over text. Make sure to have a small dish of water to wet the edges so they will seal. After these are formed, I add them to a med hot skillet with a thin layer of olive oil. Cook each side until they’re decently crispy, then add a cup of water to the skillet and cover with a lid. Steam for 2-3 minutes so the inside is cooked. Serve with gyoza or soy sauce!