Make Meal Time Easy with these Easy Prep Dinners!

Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.

Cook the barley according to the package directions. Drain excess water and season with 1/3 of the harissa. Season with salt and pepper.

Meanwhile, toss the chicken, zucchini, bell pepper, and onion with the remaining harissa, oil, salt, and pepper and arrange on the prepared baking sheet. Spread evenly and cook in the oven for 20 to 25 minutes, or until the vegetables are tender and the chicken is cooked through.

Add the cooked barley, roasted vegetables, chicken, parsley, and lemon juice to a serving dish and toss to coat. Divide evenly between plates and enjoy!

Add the carrot, garlic, lentils, broth, tomato paste, curry powder, and ginger to a slow cooker and stir to combine.

Cover and cook on low for six hours or on high for four hours.

Stir in the kale, coconut milk, and lime juice. Let it stand for five minutes, or until the kale has wilted. Divide evenly into bowls and enjoy!

Heat the oil in a pan over medium heat. Season the chicken all over with salt and pepper. Cook the chicken in the pan for about six to eight minutes flipping once. The chicken won’t be cooked through at this point. Remove the chicken from the pan and set aside.

Add the quinoa and miso paste to the same pan, stir, and cook for about a minute. Add the broth and stir well.

Place the chicken back into the pan and cover the pan with a lid. Simmer on low heat for 15 minutes or until the quinoa is fluffy and the chicken has cooked through.

Slice the chicken, then divide the quinoa and chicken evenly between plates. Garnish with walnuts and parsley, and enjoy!