Ingredients

• Nonstick aluminum foil
• 2 lemons, for juice
• 1 ½ teaspoons garlic sriracha seasoning, divided
• 1 tablespoon garlic blend paste
• Large zip-top bag
• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 small red onion, thinly sliced
• ¼ bunch fresh cilantro, coarsely chopped
• 1 tablespoon honey
• 1 cup matchstick carrots

Steps

1. Preheat oven to 450°F. Line baking sheet with foil. Squeeze lemons for juice (3 tablespoons). Combine 1 teaspoon sriracha seasoning, garlic paste, and 1 tablespoon lemon juice in zip-top bag; add chicken (wash hands). Knead bag to coat chicken; let stand 15 minutes (or up to 1 hour) to marinate. Slice onion; chop cilantro (¼ cup).
2. Whisk in a medium bowl: remaining 2 tablespoons lemon juice and honey until blended. Add onions and carrots; toss to coat. Let stand 15 minutes to marinate, stirring occasionally, or until carrots are tender.
3. Place chicken on baking sheet (discard marinade); bake 15–18 minutes and until chicken is 165°F. Let stand 5 minutes before slicing. Toss cilantro and remaining ½ teaspoon sriracha seasoning into carrot mixture. Top chicken with carrot mixture. Serve.

Ingredients

• 2 (3-oz) pouches multi-grain rice/quinoa medley
• 1 lemon, for zest/juice
• 1 cup frozen corn kernels
• 1 cup frozen peach slices
• ¼ cup slivered almonds
• ¼ cup presliced green onions
• 2 tablespoons basil pesto

Steps

1. Cook rice following package instructions. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).
2. Place corn and peaches in microwave-safe bowl; microwave on HIGH for 2–3 minutes or until thawed.
3. Stir rice into corn and peaches. Stir in remaining ingredients until blended. Serve.
Note: Use fresh peaches, if available, instead of frozen.