• Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.
• Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.
• Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

• Marinate chicken. Add chicken to a resealable container or zip top bag. Pour 1/2 cup of the teriyaki sauce, soy sauce, and rice vinegar over the chicken and mix around with your hands until well incorporated and evenly coated. Set aside to marinate in the refrigerator for at least 2 hours or up to 6 hours.
• Set aside 2-3 tbsp teriyaki sauce in a small bowl with a brush for grilling.
• Grill chicken. After chicken has marinated, pre-heat grill to 400°. Spray grill grates with grill-safe non-stick spray. Allow excess marinade to drip off of chicken, then place on sprayed or oiled grill grates. Close grill and cook for 6 minutes, then flip chicken, brush with additional teriyaki sauce, and continue cooking for 5-6 more minutes or until internal temperature barely reaches 165°. Set aside to rest for at least 5 minutes before slicing.
• Prepare veggies. As the chicken cools, heat a large skillet over medium high (7-8 out of 10) heat. Add 1 tsp sesame oil. Once hot, add julienned carrots and cook, flipping and stirring frequently for 2-3 minutes or until carrots begin to soften. Add pepper and onion and continue cooking for another 1-2 minutes. Remove to a large bowl and set aside.
• In the same hot skillet, add remaining sesame oil. Once hot, add broccoli florets and toss to coat evenly. Cover with a lid to trap the steam and continue cooking and flipping broccoli until it's tender crisp, about 3 minutes. Add a tablespoon or 2 of water if needed to help it steam and cook. Remove to the bowl with the cooked carrots, pepper, and onion.
• Add shelled edamame to bowl with veggies and pour remaining teriyaki sauce over top. Mix to coat evenly.
• Assemble. Serve over rice and add sliced chicken on top. Garnish with sesame seeds, if desired.

Sauté Spinach and Tomatoes

• Heat a large saucepan over medium-high heat, then add 1/2 tbsp of butter and melt until bubbling. Add cherry tomatoes and swirl around pan until coated in butter. Season with salt if desired. Allow tomatoes to cook until they begin bursting, stirring frequently to avoid burning.
• Add spinach and continue to stir until spinach starts to wilt and tenderize. Remove spinach and tomato mixture to a bowl and set aside.

Make Farro According to Package Directions

• In the same saucepan, bring 14 oz (1 3/4 cups) of water to a boil.
• Add 1/2 tbsp butter and package of Alessi Porcini Mushroom Farro. Stir while boiling for one minute.
• Cover saucepan tightly. Reduce heat to summer and cook undisturbed for 20-24 minutes.
• Let stand uncovered for 3 minutes, then fluff and mix in parmesan cheese and spinach/tomato mixture.
• Serve with grilled chicken, if desired.

• Layer lettuce, cherry tomatoes, black beans, and corn in 4 serving dishes.
• Heat a large skillet over medium-high heat, then add about 1 tsp of olive oil. Add ground turkey and break apart with a wooden spatula until nearly cooked through, then add skillet sauce and finish cooking.
  
• Serve over veggies, then add desired toppings before serving.