Healthy Weeknight Meals Done In 30 Minutes

Pour the sauce through a fine mesh strainer into a small bowl and whisk until homogenous. Season to taste with salt.

Refrigerate until ready to use.

Add all the ingredients to a medium bowl and toss to combine. Season with salt to taste.

For the dry rub, whisk together the spices in a small bowl until evenly combined.

Using a paper towel, pat dry the flank steak on both sides. Cut the meat in half crosswise season both sides generously with the dry rub.

Heat a cast iron skillet or grill pan over medium-high and grease with cooking spray.

One at a time, place the flank steak on the grill pan and sear for 3 minutes. Flip, and sear for an additional 2-3 minutes for medium rare.

Remove the steak from the pan and let it rest for 2-3 minutes. Repeat with the second piece of flank steak.

Slice your steak into thin strips against the grain.

Lightly char the pita over an open flame for about 15 seconds per side.

Place half of the sliced steak on top of the pita and drizzle with 2 Tbsp feta garlic sauce. Top with the cucumber salad and garnish with parsley, if you’d like. Repeat on the second pita with the remaining ingredients. Store any leftover over feta garlic sauce in the refrigerator. Enjoy!

In a large bowl, whisk together all ingredients, except the chicken, until well combined.

Add the chicken and mix together until every piece of chicken is completely coated. You can use this right away or refrigerate for up to overnight for added flavor. If refrigerating, remove from the fridge one hour before cooking to bring to room temperature.

Heat a medium saucepan over medium-high and grease with cooking spray.

Add the marinated chicken and sear, without agitating, for 2 minutes, or until golden brown on the underside.

Flip each piece of chicken, and sear for 1 more minute. Remove the chicken from the pan into a bowl and set aside; the chicken will still be raw in the center at this point, so no tasting.

Into the same saucepan over medium heat, add the onion and season lightly with salt. Stir to combine and then add in the garlic and ginger. Saute for 3 minutes or until the onion has softened.

Add the coriander, cumin and cayenne and stir to combine. Toast the spices for 30 seconds until fragrant.

Add the chicken stock, crushed tomatoes, and a splash of water. Season lightly, to taste, with salt. Increase the heat to medium-high, and bring to a boil. As soon as the sauce comes to a boil, turn off the heat.

Pour the sauce into a blender and blend on high speed until it is as smooth as possible.

Bring two large saucepans of water to a boil and season generously with salt.

Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Set aside.

To one saucepan of boiling water, add the pasta and cook until al dente, about 9 minutes.

Simultaneously, to the other saucepan, add the cauliflower and cook for 9 minutes until very tender.

Drain both the pasta and the cauliflower in separate colanders and return the pasta to its saucepan. Set aside.

Heat a 12” (30cm) skillet  over high heat and grease with cooking spray. Cook each piece of chicken for 3 minutes per side, or until golden brown on both sides and the internal temperature reaches 165℉ (74℃). Place on a plate and let the chicken rest at least 5 minutes before thinly slicing.

Add the cauliflower to a blender with the garlic, both cheeses, milk, butter, salt and pepper, to taste. Blend on high until very smooth. Taste and adjust seasoning as needed.

Pour the cauliflower sauce into the pasta and mix together until the pasta is fully coated.

Heat a large skillet over medium and grease with cooking spray. Add the zucchini and season with salt and pepper, to taste. Saute for 5 minutes or until tender and browned.

To serve, add about 1 cup of pasta to each plate. Top with the zucchini, sliced chicken and grated Parmigiano.