Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.

Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.

After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.

Pat the chicken breasts dry with a paper towel, then season with salt and pepper.

In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.

In another shallow dish, whisk one egg.

Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.

Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.

Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

Add the chicken breasts to a 9×13 baking dish.

Add the oil, balsamic vinegar, garlic, Italian seasoning, and salt to a small bowl and whisk to combine. Pour over the chicken and turn to coat.

Let chicken set for 10 minutes while the oven heats to 425 degrees.

Place chicken in the oven and bake for 25-30 minutes or until chicken reaches 165 degrees.

While the chicken is baking, add all of the ingredients for the bruschetta to a bowl and toss to combine.

When chicken is cooked through, remove from the oven and top with the mozzarella.

Pour the bruschetta over the chicken and return to the oven for 5 minutes to melt the cheese and warm the tomatoes.

Scoop out some of the avocados to make space for the filling. Dice the scooped avocado and place it into a bowl.

Add in the shredded chicken, onion, Greek yogurt, parsley, lemon juice, and Dijon. Taste and adjust the seasoning.

Divide the chicken salad among your avocado halves and garnish with parsley and freshly ground black pepper.

Serve immediately and enjoy!

Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.

Grill for 4-5 minutes on each side or until cooked through.

While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.

Spoon the salsa over the chicken and serve.

Preheat your oven to 350F and line a baking tray with parchment paper.

Cut the zucchini in half lengthwise, then scoop out the insides and save for another use.

Place the zucchini into the prepared baking tray, and spray with cooking oil. Season with salt and pepper to taste, then place into the middle rack of the oven and bake for 12-15 minutes, or until just tender.

In a mixing bowl, add tuna, celery, red onion, yogurt, dill, mustard, lemon juice, and jalapeño. Mix until combined, then taste and season with salt and pepper as needed.

Stuff the zucchini with the tuna mixture then sprinkle with cheddar.

Continue to bake in the preheated oven for about 10 minutes, or until cheese is melted. Enjoy!