Pre-heat oven to 350°.  Arrange 6 jumbo non-stick, parchment muffin liners in a jumbo muffin baking tin. Set aside.

Combine all dry ingredients except chocolate chunks.  Add wet ingredients and mix until just combined, then fold in chocolate chunks.  Scoop batter into baking cups.

Bake at 350 degrees for 35 minutes or until tops just begin to brown. 

Optional (but recommended): Brine chicken breasts for 5-12 hours. Get recipe/instructions here.

Pre-heat oven to 400 degrees.  Cut spaghetti squash in half and scoop out seeds.  Rub cut sides with 1 tsp olive oil and season with 1/2 tsp lemon pepper seasoning.  Bake for 35-40 minutes until flesh flakes away easily with a fork.

Heat remaining olive oil in a large skillet over medium-high heat.  Season chicken breast on both sides with salt, pepper, and 1/2 tsp lemon pepper seasoning, then add to skillet and brown on each side for 1-2 minutes, then set chicken aside.

Add butter to skillet until melted and hot, then add onion and garlic and sauté until tender.  Stir in flour until it is absorbed, then gradually whisk in wine, chicken broth, and coconut milk.

Add sun dried tomatoes and remaining spices to skillet.  Stir well, then add cannelini beans to the skillet and stir to combine. Return chicken to skillet and spoon sauce over chicken.  Lower heat to a simmer for 10-15 minutes until chicken is cooked through. Stir the kale in during the last 5-10 minutes of cooking, then remove from heat.

Remove chicken from skillet and allow to rest for a few minutes before slicing. While the chicken rests, add spaghetti squash to skillet and stir until well combined and heated through.

Divide into 5 servings and add sliced chicken on top. Top with parmesan cheese before serving, if desired.

In a small bowl, whisk all sauce ingredients except PB2 and peanut butter (they will burn if you put them in before cooking).  Pour 1/2 of the sauce into the bottom of the Instant Pot.  Add chicken, then add remaining sauce.

Set Instant Pot to high pressure for 12-14 minutes (do 14 mins for thicker pieces of chicken), followed by manual release.  Remove chicken, shred, and set aside. Pour the sauce into a bowl and whisk in PB2 and peanut butter.

Set Instant Pot to sauté and add bell pepper and broccoli slaw. Sauté for 5 minutes or until pepper begins to soften slightly. Return sauce to the Instant Pot and mix.

Return chicken to mixture and stir to coat. Add a little chicken stock if the sauce is too thick.

Serve chicken mixture over a bed of rice and top with fresh cilantro, green onions, and peanuts (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.