
California Veggie Sandwich
Fiber-rich California veggie sandwich on wheat – a quick to make, gut-friendly lunch option.
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Aromatic, melt-in-mouth lemon herb chicken with roasted potatoes and green beans - protein-packed comfort!

Tender, juicy chicken roasted to golden perfection with bright lemon, fragrant garlic, and a medley of fresh herbs. This classic centerpiece is surprisingly easy to make and fills your home with an irresistible aroma.
Serving size: 1 serving

Crispy on the outside, fluffy on the inside, these oven-roasted potatoes are the perfect side dish for any meal. Seasoned with garlic, herbs, and a touch of paprika, they're simple to make and irresistibly delicious.
Serving size: 1 cup

Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
Serving size: 1 cup

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Aromatic, melt-in-mouth lemon herb chicken with roasted potatoes and green beans - protein-packed comfort!
This california dish is perfect for dinner. With 1513.82 calories and 107.98g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Oven and Chicken
Create the Herb Butter
Season the Chicken
Stuff and Truss
Roast to Perfection
Rest and Carve
Prepare the Oven and Potatoes
Season the Potatoes
Roast the Potatoes
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.
Garnish and Serve