Contents of your meal kit:

chicken
quinoa
seasoned chia seed binder
carrots
cumin
cauliflower rice
lemon vinaigrette base
arugula
herbed-lemon yogurt

Cookware Needed: saucepan, mixing bowl, foil-lined baking sheet, large nonstick skillet, salad bowl

Finishing steps:

1. Preheat oven to 425. Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes. Continue with next steps.
2. In a mixing bowl, combine seasoned chia seed binder with water (see note). Set aside at least 5 minutes.
3. On one half of a foil-lined baking sheet, toss carrots with olive oil, HALF of the cumin, salt & pepper. Place chicken on the other side of the baking sheet, and season with remaining cumin, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes or until chicken is cooked through.
4. Add cooked quinoa and cauliflower rice to the bowl with the chia seed binder. Mix thoroughly to combine, season generously with salt & pepper, and use your hands to form patties (about 2 per person).
5. Heat enough oil to coat the bottom of the nonstick skillet over med-high heat. When oil is hot, place patties into the skillet in one layer (work in batches if necessary). Cook, turning once, 2-4 minutes per side, or until crispy on the exterior and heated through. If needed, add more oil to the pan, or reduce heat if they are browning too fast.
6. Pour lemon vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the arugula. Toss gently and season with salt & pepper to taste.
7. Divide arugula between plates, top with roasted carrots and sliced chicken. Enjoy quinoa patties and herbed-lemon yogurt on the side.

Notes: When mixing water with chia seed binder use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, ¾ cup for 6 portions.

Contents of your meal kit:

chicken
salanova lettuce
satsuma tangerines
ginger-scallion sauce
brown rice
miso-honey vinaigrette base
edamame

Cookware needed: medium or large nonstick skillet, microwave-safe bowl, salad bowl

Finishing steps:

1. Rinse the whole head of salanova lettuce, shake off excess water, and turn upside down on a towel to dry. Peel tangerine and separate into segments. Cut each segment in half. Remove seeds if needed, they should be nearly seedless. Set aside.
2. Heat a small amount of oil in a skillet over medium heat.   Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. Remove from skillet, and tent with foil to keep warm.
3. Add tangerine segments to hot skillet and sauté over medium heat, stirring occasionally. Once tangerines have lost their shape, add ginger-scallion sauce and an equal amount of water. Simmer until slightly syrupy, remove from heat.
4. Meanwhile, transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
5. Pour miso-honey vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Cut off the stem/root end of the salanova and then add the greens to your salad bowl along with edamame, toss to combine and season with salt & pepper to taste.
6. Thinly slice chicken. Divide brown rice between plates, top with chicken, and pour orange sauce over the top. Enjoy salad on the side.

Contents of your meal kit:

chicken
chickpeas
kung pao sauce
quinoa
scallion
bell pepper mix
onion
chili flakes (optional)

Cookware needed: mixing bowl, small or medium saucepan, medium or large skille

Finishing steps:

1. Rinse and drain chickpeas. Place in a mixing bowl along with the kung pao sauce. Stir to coat the chickpeas, and set aside to marinate, stirring the mixture from time to time.
2. Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed.
3. Meanwhile, thinly slice scallion. Dice bell pepper into ½-inch pieces. Cut chicken into 1-inch pieces and season with salt & pepper.
4. When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before adding the sliced scallion and fluffing with a fork. Keep covered while you cook the chickpeas.
5. Heat a small amount of oil in a skillet over med-high heat. When oil is hot, cook chicken to brown the exterior, about 3-4 minutes. Add onion and diced bell pepper. (If you like extra heat, add a big pinch of red pepper flakes.) Cook stirring occasionally until onion is tender and beginning to brown at edges, and the chicken is cooked through. Reduce heat to medium and add chickpeas along with the kung pao sauce, scraping the bowl to get all of the sauce into the skillet. Add water (see notes). Continue to cook, stirring occasionally until chickpeas are warmed through. Taste and season with salt if needed.
6. Divide quinoa between serving bowls and top with kung pao. Finish with a sprinkle of peanuts. Enjoy!

Notes: When adding water to the skillet with the kung pao chickpeas, use the following amounts: ¼ for 2 portions, ½ cup for 4 portions, ¾ cup for 6 portions.