Pre-heat oven to 350 degrees. Line a muffin tin with non-stick (parchment) cupcake liners. Set aside.

Add all dry ingredients except chocolate chunks to a medium bowl and mix. Set aside.

Add brown sugar, maple syrup, vanilla extract, and melted peanut butter to a large bowl. Whisk until well combined, then add egg and almond milk and whisk until smooth.

Add pre-mixed dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips, then spoon into cupcake liners, filling them to the top of the cupcake liner.

Bake muffins for 21-24 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Store in a sealed container on the counter for 2-3 days or in the refrigerator for up to a week.

Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.

Turn heat to just higher than medium and cook eggs until they no longer jiggle when you touch the pan and are cooked through, about 10 minutes. Vent the lid if the top of the egg whites begin to bubble.

Remove from pan and slice into 6 pieces.

Add all ingredients to a bowl and mix until well combined.

Pound thicker end of chicken down so that the breasts are an even thickness throughout.

Brine chicken breast overnight in a salt solution like in this recipe.

Pat chicken dry with a paper towel, then rub with 1 tsp olive oil. Season with salt, pepper, and 1 tsp Flavor God Garlic Lover's Seasoning.

Pre-heat the air fryer to 380 degrees. Add chicken to the basket in a single layer and air fry for 10-12 minutes or until cooked through, flipping halfway through cooking.

Add asparagus to a large, microwave safe dish. Cover dish with a very damp paper towel. Microwave for 2-3 minutes or until asparagus is bright green and tender-crisp. Immediately transfer asparagus to an ice bath to stop cooking, then pat dry and cut into 2″ pieces.  Set aside.

Add butternut squash to a medium pot and cover with water. Bring to a boil over high heat, then lower heat to medium and continue boiling for 10-12 minutes or until squash mashes easily with a fork.

Drain water from squash using a colander, then return it to the pot. Add coconut milk, butter, and 1 tsp Flavor God seasoning. Mash until the squash reaches desired consistency.

Slice chicken before serving alongside asparagus and butternut squash mash.

Heat a pan over medium-high heat.  Add olive oil until hot, then add chicken breast and cook 3-5 minutes per side or until cooked through.  Set aside.

Layer salad ingredients in serving dishes or meal prep containers, setting aside croutons, cheese, and dressing until ready to serve.  Top with cooked, sliced chicken.