Monday · TJ's Shawarma Chicken Bowl

1. 1
   Heat a nonstick skillet over medium-high heat for 2 minutes.⏱ 2 min
2. 2
   Add the chicken thighs and cook for 6 to 7 minutes until browned on the bottom.⏱ 7 min
3. 3
   Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.⏱ 6 min
4. 4
   Microwave the frozen jasmine rice according to package directions, about 3 minutes.⏱ 3 min
5. 5
   Transfer the warm rice to a bowl and top with the cooked chicken, diced cucumber, and cherry tomatoes.
6. 6
   Spoon the dairy-free garlic spread dip over the top right before eating.
7. 7
   Preheat your oven to 400°F and line a small baking sheet with parchment paper.
8. 8
   Place the salmon fillet on one side of the sheet and toss the frozen broccoli florets in olive oil on the other side.
9. 9
   Brush the top of the salmon liberally with the Soyaki sauce.
10. 10
    Roast for 12 to 15 minutes until the salmon flakes easily with a fork and broccoli edges brown.⏱ 15 min
11. 11
    Microwave the jasmine rice for 3 minutes until steaming.⏱ 3 min
12. 12
    Assemble the warm rice, glazed salmon, and roasted broccoli into your meal container.
13. 13
    Bring a medium pot of salted water to a rolling boil over high heat.
14. 14
    Add the penne pasta and boil for 10 minutes until al dente (tender with a slight chew).⏱ 10 min
15. 15
    Slice the chicken sausage into bite-sized half-inch rounds while the pasta cooks.
16. 16
    Heat a skillet over medium heat and sear the sliced sausage for 4 minutes until golden brown.⏱ 4 min
17. 17
    Add the cherry tomatoes and spinach to the skillet, stirring for 2 minutes until the greens wilt.⏱ 2 min
18. 18
    Drain the pasta, reserving 2 tablespoons of starchy cooking water.
19. 19
    Toss the warm pasta, seared sausage, vegetables, pesto, and reserved pasta water together until evenly coated.
20. 20
    Place a medium skillet over medium heat and add the ground turkey.
21. 21
    Break up the turkey with a wooden spoon and cook for 6 minutes until no longer pink.⏱ 6 min
22. 22
    Stir in the taco seasoning and 2 tablespoons of water, simmering for 2 minutes until saucy.⏱ 2 min
23. 23
    Add the black beans and frozen corn to the skillet, cooking for 3 minutes until warmed through.⏱ 3 min
24. 24
    Transfer the mixture into a meal prep container and top with the salsa.
25. 25
    Garnish with sliced avocado just before serving.
26. 26
    Heat a nonstick skillet over medium-high heat.
27. 27
    Add the frozen bell peppers and sauté for 4 minutes until thawed and slightly blistered.⏱ 4 min
28. 28
    Crumble the pre-cooked steamed lentils into the pan.
29. 29
    Pour the yellow curry sauce over the lentils and peppers, stirring to combine.
30. 30
    Simmer the curry over medium-low heat for 4 minutes until heated through and bubbling gently.⏱ 4 min
31. 31
    Microwave the frozen jasmine rice for 3 minutes and spoon the curry over the top.⏱ 3 min