5 Easy Meals to Help Get You Back in the Swing of Living at School

Heat up the olive oil over medium heat on a medium saucepan. Add the chicken. Let it sit for 3 minutes and flip it to the other side for 3 minutes. Slice the chicken to make sure it’s cooked all the way through.

Heat up the tortillas over stove top. Add the chicken, avocado, cilantro and cheese to the tortilla. Serve.

Start cooking the rice according to the box’s instructions.

In a medium saucepan, heat up the olive oil. Add the onion and stir on medium heat until slightly browned. Add the thinly sliced zucchini rounds and stir until slightly browned as well.

Toss the chicken in with the soy sauce and mix everything together. Let the chicken sit for 3 minutes, then flip and let it sit for another 3 minutes. Cut the chicken into small pieces and make sure there’s no pink on the inside.

Once the chicken is done cooking, serve it with the rice and zucchini.

Whisk together the mayo, BBQ sauce, dijon mustard, honey and salt. Set aside.

In another bowl, mix together the paprika, garlic powder, salt and pepper. Coat the chicken in the spices. In a separate bowl, whisk together the egg and soy sauce.

In a food processor (a coffee grinder works just as well) grind up the almonds and pumpkin seeds. Mix together. You can also use other seeds or nuts.

Cover the chicken in the egg and soy sauce mix. Heat up 1 tablespoon of olive oil in a large sauce pan over medium heat.

Cover the chicken in the almond and pumpkin seed mixture. Transfer the coated chicken to the pan and cook on medium heat. Let the chicken sit on each side for a few minutes and until cooked all the way through.

Serve with the honey mustard sauce and enjoy.

Preheat the oven to 375° Fahrenheit. Tear half of the kale into bite sized pieces. Place the kale in a large bowl and mix with 1/2 tablespoon of olive oil and 1/4 teaspoon of salt. Organize the kale on a pan so none is overlapping. Place in the oven for 7 minutes. The kale will be crisp.

Boil a large pot of salted water. Add the pasta and cook according to the box instructions. Drain the water, but set aside a little bit for the pesto sauce.

In a skillet, heat another 1/2 tablespoon of olive oil and add the rest of the kale. Add the garlic and toss together. Cook for a few minutes on medium heat. In a blender, blend together the sauteed kale, basil, cheese, walnuts, 1 tablespoon olive oil, 1/4 teaspoon salt and pepper until smooth. Add pasta water as needed so the mixture isn’t too thick.

Toss the pasta with the pesto sauce. Top the pasta with more cheese and the kale chips from Step 1. Serve with chicken if desired.

Cook the rice according to the box instructions. Heat up the black beans and rice over stove top on medium heat for a few minutes. Stir so they don’t burn.

Chop the cilantro and tomato. Dice the avocado. Tear the lettuce into bite sized pieces.

Once the rice is done, place it in a bowl. Top the rice with the lettuce. Then add the black beans, corn, avocado and tomato. Add the cheese and chipotle sauce. Add lime to taste. Serve and enjoy.