Lemon Herb Roasted Chicken and Veggies

1. 1
   Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2. 2
   Toss chicken, potatoes, and broccoli in a bowl with olive oil, garlic, and oregano until well coated.
3. 3
   Spread the mixture onto the pan in a single layer, ensuring the chicken skin faces upward.
4. 4
   Arrange lemon slices on top of the chicken and vegetables for even flavor distribution.
5. 5
   Roast for 30–35 minutes until the chicken is golden brown and reaches an internal temperature of 165°F.⏱ 35 min
6. 6
   Let the tray cool for 10 minutes before portioning into containers for the fridge.⏱ 10 min
7. 7
   Whisk soy sauce, oyster sauce, ginger, and chili flakes in a small bowl to create the stir-fry sauce.
8. 8
   Heat a large wok or heavy skillet over high heat with a splash of neutral oil.
9. 9
   Sear the beef slices for 2 minutes until browned, then remove from the pan.⏱ 2 min
10. 10
    Add broccoli and 2 tablespoons of water to the hot pan, covering briefly to steam for 2 minutes.⏱ 2 min
11. 11
    Return the beef to the pan, pour the sauce over everything, and toss for 1 minute until glazed.⏱ 1 min
12. 12
    Divide into four containers, optionally serving with pre-cooked brown rice or quinoa.
13. 13
    Cook the quinoa in vegetable broth following package instructions, usually about 15 minutes, then fluff with a fork.⏱ 15 min
14. 14
    Brown the ground turkey in a large skillet over medium-high heat until fully cooked.
15. 15
    Add the cumin and diced bell peppers to the skillet, sautéing until the peppers are slightly soft.
16. 16
    Mix the drained black beans into the turkey mixture and heat through for 2 minutes.⏱ 2 min
17. 17
    Combine the turkey mixture with the cooked quinoa in a large bowl.
18. 18
    Portion into four containers and keep cold; top with fresh avocado or cilantro right before serving.
19. 19
    Bring a large pot of salted water to a boil and cook the pasta according to package directions.
20. 20
    While the pasta boils, roast cherry tomatoes in a small pan with a drop of oil until they start to burst.
21. 21
    Drain the pasta, reserving 1/4 cup of the starchy cooking water.
22. 22
    Return the pasta to the pot and stir in the pesto, tomatoes, and reserved water until creamy.
23. 23
    Sprinkle with parmesan cheese and toss gently to combine.
24. 24
    Divide into containers and allow to cool completely before sealing.
25. 25
    Sauté the onion in a large pot over medium heat until translucent, about 5 minutes.⏱ 5 min
26. 26
    Stir in the curry powder and cook for 30 seconds until fragrant.⏱ 30 sec
27. 27
    Add the rinsed lentils, coconut milk, and stock, bringing the mixture to a gentle simmer.
28. 28
    Cover and cook for 20 minutes, or until the lentils are soft and have absorbed most of the liquid.⏱ 20 min
29. 29
    Fold in the fresh spinach at the very end until it wilts into the curry.
30. 30
    Ladle into containers and let cool before placing in the refrigerator.