Ingredient: scallions, chopped

Charred Tomato Chicken Tacos

How To Prepare
1
Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2
Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with pepper. Cover to keep warm.
4
Spoon filling into butter lettuce leaves, roll up and serve with lime wedges.

Lighter Cajun Chicken

How To Prepare
Directions:

Prep all your vegetables.
Season chicken generously with Cajun seasoning and garlic powder.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth.

Return chicken to skillet adjust Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Thai Fried Rice

How To Prepare
Prepare rice ahead of time according to package instructions. It’s best if it’s made slightly on the dry side.

Heat a wok on a high flame. Meanwhile, season chicken with pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add one of the egg whites and cook a minute or two until done. Set aside.

Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add teriyaki and stir to mix all the ingredients. Keep stirring a few minutes, then add egg whites and chicken back to the wok. Adjust teriyaki if needed and stir well another 30 seconds. Serve with sliced cucumbers.