• Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
• Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
• Add the chicken stock, chicken, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
• Remove chicken breast(s) from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
• Add pepper; stir in parsley. Adjust seasonings if desired.

• Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
• Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
• Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

• Preheat the Oven: Set oven to 400°F.
• Make the Meatloaf Mixture: In a bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, and black pepper. Form into 4 mini meatloaf patties and place on a baking sheet.
• Prepare the Potatoes: Toss the sweet potatoes with olive oil and a pinch of black pepper. Spread them on a section of the baking sheet.
• Bake: Place in the oven and bake for 15 minutes.
• Add Remaining Veggies: Toss the zucchini and bell pepper with olive oil and a pinch of black pepper. Add them to the baking sheet with the sweet potatoes.
• Continue Baking: Bake for another 15 minutes, flipping the veggies halfway through.
• Serve & Enjoy: Plate each mini meatloaf with a side of roasted veggies and sweet potatoes.

Prepare the Chicken for both dishes:

• Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
• For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
• Make the Cauliflower Mash:
• While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.
• Cook the Broccoli:
• In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
• Assemble and Serve:
• Divide the chicken thighs, cauliflower mash, and steamed broccoli evenly among four plates.

For the Shredded Chicken Street Tacos

• Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
• Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with remaining garlic), and avocado. Squeeze lime juice over the tacos before serving.

• Cook the brown rice according to package instructions
• Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
• In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
• Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
• Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.