• Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
• Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
• Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

Cook the Chicken for both Dishes:

• Preheat the oven to 375°F.
• In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
• Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

Shred the Chicken for the sliders:

• Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.

Chop the chicken into bite-sized pieces for the pasta dish.

Prepare the Buns:

• Lightly toast the whole-grain slider buns in a dry skillet or oven.

Assemble the Sliders:

• Spread a thin layer of Greek yogurt on the bottom half of each bun.
• Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
• Top with the other half of the bun.

For the Rainbow Veggie Slaw:

Mix the Veggies:

• In a large bowl, combine purple cabbage, carrots, and kale or spinach.

Make the Dressing:

• In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.

Toss and Serve:

• Pour the dressing over the veggies and toss well to coat.
• For the Chicken-Spinach Pasta:
• Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

Sauté the Garlic and Spinach:

• In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
• Add spinach and cook until wilted, about 2 minutes.

Make the Garlic Sauce:

• Pour in the chicken broth into the pan, scraping up any browned bits.
• Let the broth simmer for 2-3 minutes to reduce slightly.
• Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

Combine Ingredients:

• Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

Serve:

• Divide into bowls and garnish with fresh parsley or basil, if desired.

Prepare the Chicken for both dishes:

• Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
• For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
• Make the Cauliflower Mash:
• While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.
• Cook the Broccoli:
• In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
• Assemble and Serve:
• Divide the chicken thighs, cauliflower mash, and steamed broccoli evenly among four plates.

For the Shredded Chicken Street Tacos

• Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
• Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with remaining garlic), and avocado. Squeeze lime juice over the tacos before serving.