This light and summery meal is packed with fragrant Mediterranean spices. Red bell peppers, onions, garlic, and fennel are sautéed until tender, and then stirred into tender white quinoa, which serves as a base for chicken breast bites seasoned with basil, oregano, and thyme. It’s served with our take on tabbouleh, made with hemp seeds instead of bulgur, and sautéed asparagus, bell peppers, and parsley. There’s also a bright lemon garlic dressing on the side, perfect for drizzling over the whole dish.

Ingredients: Chicken breast • Water • Olive oil • Asparagus • Red bell pepper • Quinoa • Yellow bell pepper • Spanish onion • Plain greek yogurt (skim milk, active bacterial cultures) • Lemon juice • Fennel • Minced garlic (water, dehydrated garlic, citric acid) • Spinach • Hemp hearts (hulled hempseed) • Green onions • Garlic • Sugar (agave syrup) • Sea salt • Parsley • Roasted garlic powder • Onion powder • Thyme • Oregano • Basil • Smoked black pepper (pepper, smoked flavour) • Nutmeg • Dried chives • Turmeric • Xanthan gum.