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Grilled Chicken Veggie Bowls

From: picky-palate.com Makes 8 Servings

16 ounces cooked quinoa
16 ounces cooked brown rice
4 cups/32 ounces roasted asparagus, chopped
4 cups/32 ounces roasted broccoli florets
4 cups/32 ounces roasted cauliflower florets
32 ounces prepared Grilled Taco Lime Chicken, cubed

Optional (would replace any of the vegetables above)
4 cups haricot verts
4 cups roasted brussel sprouts
4 cups charred corn

To prepare your bowls, we used THESE tupperware containers for all 8 of our bowls. They are 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day. Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave. A low fat dressing would work as well. Store these in the refrigerator and when you are ready microwave until heated through.

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.

Grilled Taco and Lime Chicken for Tacos

From: picky-palate.com Makes 6-8 Servings

1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (regular paprika works too)
1/2 teaspoon garlic salt
3-4 medium to large boneless skinless chicken breasts
2 limes, split

Preheat indoor or outdoor grill to medium high heat.

Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.

Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.

Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos.

Tip: Pan fry white corn tortillas in just a touch of canola or vegetable oil to soften them. Place chicken slices inside and top with avocado slices, tomatoes, thinly sliced spinach and top with your favorite toppings - eg. equal parts prepared Ranch Dressing and mild salsa

Roasted Garlic Cauliflower

From: picky-palate.com

1 head cauliflower, about 2 1/2 pounds
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt

Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper.

Cut florets off of cauliflower head. Slice each head in half lengthwise. Place onto prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic salt. With large spoon, toss to coat.

Bake for 20 minutes. Remove from oven and with spoon, stir and flip florets. Change oven’s heat to broil and cook for an additional 10 minutes or until golden brown.