RecipesForKitchen

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, and parsley.
2. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Divide into meal prep containers and store in the refrigerator for up to 4 days.

Ingredients:

• 2 medium zucchinis
• 1 cup cooked chicken, shredded or diced
• 1/4 cup store-bought or homemade pesto
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles).
2. Heat olive oil in a large skillet over medium heat. Add the zoodles and sauté for 2-3 minutes until slightly tender.
3. Add cooked chicken and pesto to the skillet. Toss to combine and heat through for an additional 2 minutes.
4. Season with salt and pepper. Serve topped with grated Parmesan cheese if desired.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 eggs, beaten
• 1 cup mixed vegetables (peas, carrots, bell peppers)
• 3 tablespoons soy sauce (low-sodium)
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Add mixed vegetables and sauté for 3-4 minutes.
2. Push the veggies to one side of the skillet and pour in the beaten eggs. Scramble until cooked, then mix with the vegetables.
3. Add grated cauliflower and soy sauce to the skillet. Stir to combine and cook for 5-7 minutes until cauliflower is tender.
4. Stir in chopped green onions before serving.