Holiday season got you tied up? We know you need a quick and healthy meal, so here are some of our favourite 30-minute recipes for you!

Teriyaki Chicken Stir-fry with Rice

This is a classic dish that is filling, delicious, and quick to make. It is perfectly balanced with nutritious vegetables and chicken, with a sweet teriyaki sauce the whole family will love.

Ingredients for 4 servings: 

• 1 tbsp cooking oil (we like grapeseed or avocado)
• 2-3 cloves Garlic
• 1 1/4 pounds Boneless chicken (any cut), 
• 3-5 types of vegetables of your choice (recommended: broccoli, mushrooms, bok choy, and green beans)
• 3-4 tbsp Teriyaki sauce
• 2 cups Rice of your choice
• Salt to taste

Preparation & Cooking:

• Prepare your rice by washing and putting it in the rice cooker to cook. If you don’t have a rice cooker, you can cook it on the stovetop with a pot. While the rice is cooking, you can prepare the rest of the meal.
• In a separate pan - ideally, a wok if you have one - over medium, heat some oil. To that, add your garlic and stir until aromatic, then add in your chicken until it is cooked. Turn off the heat, remove the chicken from the pan, and set it aside.
• Add a little more oil to the wok over high heat. Cook the vegetables to your desired doneness, add the teriyaki sauce and toss to combine. Add the chicken back and cook for another 1-3 minutes.
• Fluff up your rice and serve in a bowl, topped with the teriyaki chicken stir fry, then serve.
• Enjoy!

Glazed Salmon with Roasted Vegetables

This simple meal is filling and nutritious… and of course, tasty too!

Ingredients for 4 servings:

• 1 tbsp cooking oil (we like grapeseed or avocado)
• 4 Salmon filet (recommended: skin on)
• 3 cups Vegetables of your choice
• 4 tbsp Honey
• 2 tsp Dijon mustard 
• 1 Lime (and 1 to serve)
• Salt, and pepper to taste

Preparation & Cooking:

• Preheat the broiler. In a broiler pan, toss the olive oil, salt, and pepper with your vegetables. Leave some space for your salmon later. Add your vegetables to the broiler for 2-3 minutes.
• As the vegetables are cooking, prepare the glaze. In a bowl, whisk olive oil, honey, mustard, and some lime. Season your salmon with salt and pepper, then add the glaze. Take out the broiler pan and add your glazed salmon skin-side down. Broil the salmon and vegetables for 5-7 more minutes.
• Once it’s ready, plate up the salmon and veggies with a side of the lime wedge to serve.
• Bon appetit!

Lemon-Garlic Chicken and Potatoes

Refreshing and simple! 

Ingredients for 4 servings:

• 4 large Chicken thighs (bone-in and skin-in)
• 2-4 Potatoes of your choice (more if you choose smaller potatoes)
• 2 Lemons, sliced
• 4 cloves Garlic
• 4 cups Baby arugula
• ½ cup Parsley, chopped
• 3 tbsp Unsalted butter
• Salt, pepper, and chili flakes to taste

Preparation & Cooking:

• Season your chicken with salt and pepper. Melt butter in a skillet over medium-high heat. Add the chicken skin-side down first. Let the skin crisp up for 5-6 minutes. 
• Reduce the heat to a low-medium and flip the chicken. Add potatoes and lemon slices into the skillet, and add water, enough to shallow-cover the pan. With this, season with salt, pepper and chili flakes to your taste. Cover with a lid and cook for about 8 minutes. 
• Remove the lid and let the moisture evaporate. Check the doneness of the chicken with a thermometer to the thickest part - it should read about 165 degrees Fahrenheit or 74 degrees Celsius. Take out the chicken and let the potato crisp up.
• Serve the chicken and potatoes with some baby arugula and any sauces from the pan.