Servings: 2 150g Romaine lettuce75g cherry tomatoes1 avocado2 tbsp fresh coriander½ yellow onion½ green bell pepper325g boneless chicken thighs40g buttersalt and pepper1 tbsp Tex-Mex seasoning75g cheddar cheese, shredded125 ml sour cream (optional) Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside. Slice onion and pepper fairly thin. On a separate cutting board, cut the chicken into thin strips. Fry the chicken in butter in a large skillet over medium-high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper, and Tex-Mex seasoning. Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit. Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, and fresh cilantro. Tip! A spoonful of your favourite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.

Chicken thighs and quinoa provide an abundance of protein, making this a great post-workout dinner. Carrots, bell peppers, and fresh herbs offer phytonutrients, antioxidants like beta carotene and vitamin C, and satiating fibre. Turmeric and ginger are an anti-inflammatory power couple that have been shown to help alleviate pain. Servings: 8 Skillet:8 chicken thighs, bone in, skin on2 tablespoons avocado oil¾ cup thinly sliced shallots1 (2-inch) chunk fresh ginger, microplaned1 cup carrots, thinly sliced1 cup scallions, thinly sliced, white and green parts (save the green parts as garlish)6 garlic cloves, microplaned1 teaspoon ground chili1 teaspoon sea salt¾ teaspoon ground turmeric32 ounces low-sodium chicken stock2 limes, juiced2 small bell peppers, thinly sliced1 ½ cups quinoa1 (13.5 ounce) can light coconut milk (or additional chicken stock) Garnish:½ cup dry roasted cashews, roughly choppedFresh mintFresh parsleyScallion greens Place a large deep cast iron pan over medium heat. Once the pan is hot add the chicken thighs and brown on all sides for about 10 minutes. Transfer pieces as they are done onto a plate to rest. Once all of the chicken is out of the pan, add the avocado oil, shallots, and ginger. Stir using a wooden spoon to prevent the shallots from burning. After 2 minutes, add the carrots, scallions, and garlic. Stir for 3 minutes. Preheat the oven on the grill function. Add the spices and give it a stir, then pour in the chicken stock and bring to a boil. Boil for about 5 minutes then add the lime juice, bell peppers, and quinoa. Reduce heat to medium-low and simmer for 10 minutes before adding the coconut milk and chicken back into the pan. After the chicken has been simmering for 15 minutes, transfer into the oven and grill for 5 minutes. Remove from the oven and serve while hot. Top with cashews, sliced scallions, mint leaves, and cilantro.