On week nights, I love finding meals that you can quickly pull together when you get home that are healthy and also filling. This meal was something random we just threw together, but for some reason it really hit the spot.

1) BBQ chicken – We put a pack of chicken thighs (you can do thighs, breasts, or whatever cut you prefer) in a ziplock bag and then added a healthy amount of BBQ sauce. Make sure to shake it up well to thoroughly mix everything. If you have time, you can let it sit in the fridge for a while to marinate, but if you’re rushed, you can also skip this step. We are lucky enough to have access to a grill, so we used that to cook the chicken. If you’re cooking for two, this will leave plenty of leftovers for lunch the next day.

2) The salad – I did a large handful of arugula per person and then added an avocado. For the dressing, I did 1 part olive oil, 1 part white balsamic vinegar, salt, and pepper. And that’s it!

3) Baked Zucchini – I used 4 zucchini, which made enough for about 4 servings. After washing them, cut off the two ends, cut them in half, and then cut each half into 4 pieces lengthwise. In a bowl, beat 2 egg whites and add salt and pepper. In a second bowl, mix about 3/4 cup of bread crumbs (I used panko bread crumbs from Trader Joe’s), about 4 tablespoons of parmesan, and 1 teaspoon garlic powder. Take your pieces of zucchini one at a time, dipping them first in the egg whites and then in the bread crumb mixture. Then place them on a greased pan and bake at 425 for 20-25 minutes. You’ll know they are done when the tops of the pieces are golden brown.