Lemon Herb Chicken with Roasted Potatoes and Green Beans Preheat oven to 425°F (220°C). Halve baby potatoes. Toss potatoes and green beans with olive oil, salt, and pepper on a sheet pan.

Season chicken thighs with salt, pepper, lemon zest, and chopped thyme. Nestle on the pan.

Roast 25–30 minutes, or until chicken is cooked through and potatoes are crisp-tender.

Squeeze fresh lemon juice over everything before serving. Add extra thyme if you like.

Garlic Shrimp over Zucchini Noodles Spiralize zucchini or use pre-spiralized zoodles. Pat shrimp dry and season with salt and pepper.

Melt butter in a skillet over medium heat. Add minced garlic and cook 30 seconds.

Add shrimp and cook 1–2 minutes per side, until pink and opaque. Toss in halved cherry tomatoes for 1 minute.

Remove shrimp. Quickly sauté zucchini noodles in the same pan 1–2 minutes, just until slightly tender. Top with shrimp and tomatoes.

Caprese Baked Salmon Heat oven to 400°F (205°C). Place salmon on a lined sheet pan. Season with salt, pepper, and a drizzle of olive oil.

Top with sliced mozzarella and halved grape tomatoes.

Bake 10–12 minutes, until salmon flakes easily. Rest 2 minutes.

Finish with torn basil and a drizzle of balsamic glaze.

Chickpea and Spinach Coconut Curry In a pot, warm a little oil over medium heat. Stir in red curry paste for 30 seconds to bloom.

Add drained chickpeas and coconut milk. Simmer 8–10 minutes, stirring occasionally.

Fold in spinach until wilted, about 1–2 minutes.

Season with salt and finish with lime juice. Serve as is or over rice if you have it.

Turkey Taco Skillet with Rice Brown ground turkey in a large skillet over medium heat. Drain if needed.

Stir in gluten-free taco seasoning and salsa. Simmer 3–4 minutes.

Add drained black beans and warm through.

Prepare quick-cook rice according to package directions and serve the taco turkey over rice.