Monday

Ingredients

• 1 cup Greek yogurt, plain 2%
• 0.5 cup Seasonal fruit
• 1 tbsp Pumpkin seeds
• 1 tsp Honey
• 0.25 tsp Cinnamon

Method

1. 1Spoon yogurt into a bowl.
2. 2Top with fruit, seeds, honey, and a dust of cinnamon.

Ingredients

• 2 piece Chicken breast, 6 oz each
• 1 cup Quinoa, cooked
• 1 Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 1 Lemon
• 2 tbsp Olive oil
• 2 tbsp Fresh dill
• 1 tsp Garlic powder
• 1 pinch Salt & pepper

Method

1. 1Season chicken with garlic, salt, pepper; sear 5 min per side.
2. 2Rest, then slice.
3. 3Toss quinoa with cucumber, tomato, olive oil, lemon juice, and dill.
4. 4Top with sliced chicken.

Ingredients

• 4 Chicken thighs, boneless
• 2 Bell peppers, sliced
• 1 Red onion, wedged
• 1 Zucchini, sliced
• 3 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1 tbsp Honey
• 1 tsp Smoked paprika
• 1 pinch Salt & pepper

Method

1. 1Heat oven to 425°F. Whisk olive oil, mustard, honey, paprika, salt, pepper.
2. 2Toss chicken and vegetables with the sauce on a sheet pan.
3. 3Roast 28–30 min, stirring once, until chicken reaches 165°F.
4. 4Rest 5 min, then serve.