Zucchini halves stuffed with spiced chicken enchilada filling, topped with melted cheese and baked to perfection.
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Zucchini halves stuffed with spiced chicken enchilada filling, topped with melted cheese and baked to perfection.
Succulent grilled shrimp and fresh mango with creamy avocado and chili-lime dressing.
Juicy beef patties with cheddar and tangy pickles wrapped in crisp lettuce leaves topped with creamy sauce.
A nourishing bowl of roasted vegetables, quinoa, chickpeas, and a creamy green avocado dressing.
Roasted sweet potatoes filled with smoky chickpeas and topped with a crisp, tangy slaw for a plant-based delight.
Tender BBQ chicken with sweet corn and bell peppers roasted together on one pan for easy prep.
Tender steak cubes in lemon garlic butter with crisp roasted Brussels sprouts.
Almond-crusted chicken baked to golden, layered with marinara and mozzarella for a low-carb Italian twist.
Crispy buffalo cauliflower combined with creamy vegan ranch slaw in soft tortillas for a tasty plant-based dish.