#quickandeasy

Slice the the chicken breast so it's thinner, I cut mine into three thin slices.

Oil your pan (I used one kcal spray cuz I'm trying to lose some weight but use whatever you desire!!!) then put your stove on medium to heat the oil.

Season your chicken (I used: salt, pepper, smoked paprika and garlic salt. Add whatever you want!)

Once your oil starts to bubble a bit then add your pieces to the pan. I used a non stick pan but use whatever you have on hand.

When you see the chicken go white around the edges, flip the chicken (add some more oil if it's a little dry)

Once both sides get a nice crust and it's definitely cooked, place on a plate and slice in half with the grain of the chicken to check it's fully cooked.

I think overall mine came out to around 100 kcals (chicken alone) give or take but it really depends on what oil you use. Obviously I didn't only eat this for lunch, please eat!!!

Refreshing Citrus & Mint Mocktail – Quick and Healthy Drink

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These Green Goddess Quesadillas are packed with flavor and perfect for a quick and easy meal. The creamy avocado mixture pairs perfectly with the spinach, vegan cheese, and fresh herbs. They're great for lunch, dinner, or even as a snack!

Ingredients: 1 ripe avocado, mashed. 2 tablespoons vegan mayonnaise. 1 tablespoon lemon juice. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped fresh basil. 2 tablespoons chopped fresh chives. Salt and pepper, to taste. 4 large whole wheat or gluten-free tortillas. 1 cup baby spinach leaves. 1 cup vegan cheese, shredded. 1/2 cup sliced green onions. 1/2 cup chopped tomatoes.

Instructions: In a small bowl, combine the mashed avocado, vegan mayonnaise, lemon juice, parsley, basil, chives, salt, and pepper. Mix well. Lay out the tortillas on a flat surface. Spread the avocado mixture evenly over half of each tortilla. Top the avocado mixture with a layer of spinach leaves, followed by a sprinkle of vegan cheese, green onions, and tomatoes. Fold the tortillas in half over the filling to create a half-moon shape. Heat a large non-stick skillet over medium heat. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and let cool for a minute before slicing into wedges. Serve warm, with your favorite dipping sauce if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

A vegan mushroom pasta dish that is creamy and comforting can be made in just 30 minutes. This dish is full of rich, savory flavors and creamy goodness, making it a great choice for a quick and easy weeknight dinner.

Ingredients: 8 oz 225g whole wheat spaghetti. 2 cups 300g sliced mushrooms. 1 small onion, finely chopped. 3 cloves garlic, minced. 1 cup 240ml vegetable broth. 1 cup 240ml unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon cornstarch. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a large skillet, saut mushrooms and onion over medium heat until softened, about 5-7 minutes. Add minced garlic and saut for another 1-2 minutes until fragrant. In a small bowl, whisk together vegetable broth, almond milk, nutritional yeast, cornstarch, dried thyme, salt, and pepper until well combined. Pour the mixture into the skillet with mushrooms and onions. Stir well and bring to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens. Add cooked spaghetti to the skillet and toss until well coated with the creamy mushroom sauce. Remove from heat and garnish with fresh parsley. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes