PULSE

Healthy Lunchbox Recipes

Meal-Prep Honey Sesame Chicken with Broccolini

Ingredients
CHICKEN SIDES

1 pound skin-on chicken thighs 2 bunches broccolini, ends trimmed

Kosher salt and freshly ground black pepper 1 tablespoon sesame oil

⅓ cup chicken broth Kosher salt and freshly ground black pepper

3 tablespoons soy sauce 1 recipe Cauliflower Rice

3 tablespoons honey 2 tablespoons sesame seeds

1 tablespoon sesame oil 1 bunch scallions, thinly sliced on the bias

1 tablespoon grated fresh ginger efrigerate for up to four days.

2 garlic cloves, minced

1. MAKE THE CHICKEN: Preheat the oven to 425°F. Season the chicken with salt and pepper. In a
medium bowl, whisk together the chicken broth, soy sauce, honey, sesame oil, ginger and
garlic.
2. In a large oven-safe skillet, heat the oil over medium heat. Add the chicken to the skillet, skin
side down, and sear until evenly browned, about 5 minutes. Flip the chicken skin side up.
3. Pour the broth mixture into the skillet and bring to a simmer over medium-high heat for 2
minutes. Transfer the skillet to the oven and cook until the sauce has thickened and the chicken
is fully cooked, 15 to 17 minutes.
4. PREPARE THE SIDES: In a large bowl, toss together the broccolini and sesame oil; season
with salt and pepper. Arrange in a single layer on a baking sheet.
5. While the chicken finishes cooking, roast the broccolini until it is tender, 8 to 10 minutes.
6. To assemble the meal-prep containers (or to serve), divide the cauliflower rice and broccolini
among four containers (or plates). Add the chicken andgarnish with sesame seeds and
scallions.
7. Serve immediately or refrigerate for up to four days.
 Grilled Lemon-Herb Chicken and Avocado Salad

Ingredients
LEMON-HERB CHICKEN SALAD

1½ pounds boneless, skinless chicken breasts 1 cup barley

3 tablespoons extra-virgin olive oil 2½ cups chicken broth

Zest and juice of 2 lemons Zest and juice of 1 lemon

1 tablespoon chopped fresh oregano 1 tablespoon whole-grain mustard

1 tablespoon chopped fresh dill 1 teaspoon dried oregano

3 tablespoons chopped fresh parsley ⅓ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 heads red-leaf lettuce, chopped
1 red onion, halved and thinly sliced
1 pint cherry tomatoes, sliced
2 avocados, sliced

1. MAKE THE LEMON-HERB CHICKEN: Place the chicken in a large resealable plastic bag. In a
medium bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, dill and parsley.
Pour the marinade into the bag, seal it and refrigerate for 30 minutes.
2. MAKE THE SALAD: Meanwhile, in a medium saucepan, bring the barley and chicken broth to a
simmer over medium heat. When it comes to a simmer, cover the pot and cook until the barley
is tender, 35 to 45 minutes. Drain and reserve.
3. In a medium bowl, whisk together the lemon zest, lemon juice, mustard and oregano.
Gradually stream in the olive oil and whisk well to combine. Season with salt and pepper.
4. Prepare your grill for high heat. Remove the chicken from the marinade and season with salt
and pepper.
5. Grill the chicken until well charred on both sides and fully cooked through, flipping as
needed, 10 to 12 minutes. Remove the chicken from the grill and reserve.
6. In a large bowl, toss together the lettuce, onion and tomatoes. Add the dressing and toss
well to coat.
7. Slice the chicken and serve on top of the salad alongside the avocado.
 Vegan Fiesta Taco Bowl

Ingredients
GREEN GODDESS DRESSING SLIME “SOUR CREAM”

½ cup chopped fresh cilantro 1 cup silken tofu

⅓ cup extra-virgin olive oil ¼ cup extra-virgin olive oil

¼ cup lime juice 2 tablespoons lime juice

2 tablespoons agave nectar ½ teaspoon sea salt

1 jalapeño, seeded
¼ teaspoon sea salt TACO BOWL

¼ teaspoon freshly ground black pepper 2 heads (about 15 ounces) romaine lettuce, cut
or torn into bite-size pieces

SMOKY SEITAN 1 cup cooked quinoa

2 tablespoons extra-virgin olive oil 1 cup canned black beans, drained and rinsed

8 ounces ground seitan 1 cup (6 ounces) frozen sweet yellow corn,

1 teaspoon chili powder thawed

1 teaspoon smoked paprika 1 cup (5 ounces) halved cherry tomatoes

Pinch of cayenne pepper 1 avocado, mashed

Sea salt Crispy tortilla strips, for serving

1. MAKE THE GREEN GODDESS DRESSING: Combine the cilantro, olive oil, lime juice, agave
nectar, jalapeño, sea salt and black pepper in a blender or food processor; blend and smooth.
Store in an airtight container in the refrigerator for up to three days.
2. MAKE THE SMOKY SEITAN: In a large skillet, heat the olive oil over medium heat. Add the
seitan, chili powder, smoked paprika and cayenne and cook until heated through. Add water 1
tablespoon at a time if the pan seems dry. Season with salt.
3. MAKE THE LIME “SOUR CREAM”: In a blender or food processor, combine the tofu, olive oil,
lime juice and salt; blend until smooth. Store in an airtight container in the refrigerator for up
to five days.
4. ASSEMBLE THE BOWLS: In a large bowl, toss together the romaine, quinoa, black beans,
corn, cherry tomatoes and enough dressing to coat. Serve topped with mashed avocado,
smoky seitan, crispy tortilla strips, lime "sour cream" and lime wedges.
 Turkey Meatballs with Zucchini Noodles

Ingredients
MEATBALLS SSIDES

Nonstick spray 3 pounds zucchini, spiralized

1 tablespoon extra-virgin olive oil ½ teaspoon kosher salt

1 sweet onion, minced 2 cups marinara sauce

2 garlic cloves, minced Parmesan cheese, as needed for garnishing

¼ cup fresh chopped parsley

1. MAKE THE MEATBALLS: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and
spray it with nonstick spray.
2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until
tender, about 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
3. Transfer the mixture to a medium bowl and cool slightly. Stir in the parsley, Parmesan and
turkey; season with salt and pepper. Form the mixture intoballs (about 2 tablespoons each)
and arrange on the prepared baking sheet.
4. Transfer the baking sheet to the oven and bake the meatballs until fully cooked, 17 to 20
minutes.
5. MAKE THE ZUCCHINI NOODLES: While the meatballs cook, toss the zucchini and salt together
in a large colander and let sit for 5 minutes.
6. Bring a large pot of salted water to a boil. Add the zucchini to the water for 1 minute, then
drain completely.
7. To assemble (or to serve), divide the zucchini noodles among four containers (or plates). Top
with meatballs and ½ cup marinara sauce. Garnish with Parmesan.
8. Serve immediately or refrigerate for up to four days.