hawaiian grilled cheese... 15 minutes

the goods (per sandwich):

2 slices sourdough bread

2 slices fresh pineapple, cored

3 slices canadian bacon

4 slices (depending on size of bread) monterey jack cheese

softened butter

oregano

parsley

 In a cast-iron skillet, brown the canadian bacon. Butter outside of each slice of bread and season with oregano and parsley. On the un-buttered side, stack cheese slice, canadian bacon, and pineapple, finishing with another cheese slice. Top with bread butter side-up. In same cast-iron skillet, or on a flat griddle over medium heat, cook sandwiches until bread browns and cheese melts, flipping once. Slice and enjoy!

cheesy chicken, broccoli, and rice... 35 minutes

the goods:

3 tablespoons extra-virgin olive oil
1/2 medium onion, finely diced
3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 cup uncooked long grain rice
2 and 1/2 cups broccoli florets
2 and 1/2 cups chicken broth
2 cups shredded cheddar cheese
12 ounce bag cauliflower rice (Trader Joe's - optional)

In a large skillet, saute onion in 2 tablespoons of the olive oil over medium heat. Season chicken with salt and pepper. Once onions soften, increase heat to medium-high and add chicken to the pan. Brown the chicken pieces, stirring occasionally, and add garlic. Cook for 1 minute until garlic is fragrant. Push chicken to one side of the pan and add remaining tablespoon of olive oil to the vacant side. Add rice to the olive oil and saute for a couple of minutes. Add chicken broth to the pan, stir, and bring mixture to a boil. Lower the heat to a simmer and cover pan with a lid. Cook chicken and rice mixture, covered, for about 12 minutes. Sprinkle the cauliflower rice, and broccoli evenly in top of the chicken and rice and stir to combine. Continue to cook covered for another 8 minutes on low, until broccoli is tender. Remove from heat and stir in 1/2 cup cheese. Sprinkle remaining cheese on top and cover with lid, letting it sit for 1-2 minutes until cheese melts.

ginger-sesame chicken salad... 30 minutes (plus marinating)

the goods:

marinade and dressing:

1/4 cup soy sauce

3 tablespoons fresh ginger, peeled and minced

1/4 cup vegetable oil

2 tablespoons hoisin sauce

1 tablespoon sesame oil

1 teaspoon sriracha sauce

1 teaspoon salt

2 large boneless skinless chicken breasts, pounded to an even thickness

1/4 cup red wine vinegar

1/4 cup finely chopped scallions

salad:

1 head napa cabbage, very thinly sliced

2 carrots, peeled and grated

3 scallions, thinly sliced on the diagonal

2/3 cup cilantro leaves, coarsely chopped

1/2 cup slivered almonds

1 teaspoon white sesame seeds

1 teaspoon chia seeds

Marinade: whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Put chicken breasts in a medium zip-top bag and add 1/4 cup marinade. Place chicken in fridge and marinate for 30 minutes. To the remaining marinade, add 1/4 cup red wine vinegar and sliced green onions to create the dressing. Store in fridge until ready to use.
(While chicken is marinating, you can chop up the rest of the salad)
Grill chicken  on a hot grill or grill pan about 5 minutes per side until cooked through. Transfer chicken to a cutting board and allow to rest for 10 minutes before slicing, or cutting into chunks.
In a large bowl, combine the cabbage, carrots, scallions, and cilantro. Add the chicken and toss. Add dressing a little a time and toss until coated. Serve topped with almonds, sesame seeds, and chia seeds.