In bowl, toss chicken with 1 Tbs. soy sauce and ½ tsp. sriracha. In large nonstick skillet, heat 1 Tbs. oil over medium-high heat. In two batches, add chicken; cook, stirring frequently, until chicken is cooked through, 3 min. Transfer to plate; lightly cover to keep warm.

In same skillet, heat remaining 1 Tbs. oil over medium-high heat. Add broccolini, pepper, carrot and onion; cook, stirring, until almost tender, about 5 min. Add garlic and ginger, then chicken and remaining soy sauce; cook, stirring, until fragrant, 30 sec. Season to taste with sriracha. If desired, sprinkle with sesame seeds and serve with noodles.

Heat oven to 450°F. Line plate with paper towel. In small nonstick skillet, heat 2 tsp. oil over medium heat. Add shallot; cook, stirring frequently, until golden and crisp, 5–6 min. Drain on paper towel.

Meanwhile, place pizza crust on baking sheet; brush top with remaining 1 tsp. oil. Spread top with taco sauce, then sprinkle with 1 cup chicken and cheese. Sprinkle tomato and remaining ½ cup chicken over cheese.

Bake pizza on baking sheet, until cheese is melted and golden, 10 min. Top with shallot and cilantro.

In 7-qt. slow cooker, combine chicken, broth, tomatoes, peppers, onion, garlic, chili powder and cumin. Cover; cook on low 7−8 hrs. until chicken is cooked through.  

Remove chicken; shred and return to soup. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Top with avocado, cheddar and cilantro. Serve with tortilla chips on the side. 

Coat bottom of 6-qt. slow cooker with cooking spray; add carrots, celery, onion and barley. Sprinkle chicken with curry powder and 3⁄4 tsp. salt; place on top of vegetables.

Pour broth and 1 cup water over top. Cover; cook on low 4 hrs. Stir in kale; cover and cook until tender, about 15 min.

Using 2 forks, shred chicken. Stir in fresh cilantro and serve.

Prepare grill for medium-high direct-heat cooking. Sprinkle steak with ½  tsp. salt and ¼  tsp. pepper; grill, flipping once, 3–4 min. per side for medium-rare or longer for desired doneness. Let rest 10 min.; thinly slice.

Meanwhile, arrange beets, lettuce, broccoli, cucumbers and -carrots on platter. Top with sliced steak.

Sprinkle salad with crumbled goat cheese. Drizzle with dressing or serve on the side.

Toss chicken slices with ¼ tsp. salt and ⅛ tsp. pepper. Coat 12" nonstick skillet with cooking spray; heat over medium-high heat. Add chicken smooth sides down. Cook until browned, 5 min.; flip. Cover; reduce heat to medium-low. Cook until no longer pink in centers, 10–12 min. Cool. Slice into strips.

In large bowl, whisk together oil, vinegar, garlic powder, ¼ tsp. salt and ¼ tsp. pepper. Add tomatoes, cucumbers, peaches and red onion; toss. Add bread, chicken, sliced mint and sliced basil; toss until combined. Garnish with basil leaves.

Shred or thinly slice cabbage. Halve cucumber lengthwise; thinly slice cross-wise. Thinly slice scallions diagonally. Drain and rinse sprouts; pat dry. In bowl, whisk tighter peanut butter, rice vinegar, 3 Tbs. water, oil, teriyaki sauce and ginger.

In large bowl, combine cabbage, cucumber, scallions, sprouts, chicken and carrots. Drizzle with half of dressing; toss until evenly coated and combined. Transfer salad to serving platter. Top with cilantro leaves. Serve with remaining dressing.

For cucumber-dill relish, mix 1 tsp. vinegar and sugar. Stir in cucumber, dill and chives; season with ⅛ tsp. salt and ⅛  tsp. pepper. For coleslaw, combine slaw mix, relish, vinaigrette and remaining 1 tsp. vinegar. Season with ⅛ tsp. salt and ⅛  tsp. pepper.

Prepare grill for medium-high direct-heat cooking. Grill hot dogs, turning, 5–7 min. Grill buns cut sides down until toasted, 30 sec.; flip. Grill 30 sec. Serve hot dogs in buns with relish or coleslaw; if desired, top with mustard.

Between 2 sheets plastic wrap, using meat mallet or rolling pin, pound chicken to about ⅓” thick. In bowl, stir together mayonnaise and basil; reserve. Place eggs and breadcrumbs in separate bowls.

Sprinkle chicken with salt and pepper. Working with 1 cutlet at a time, dip in egg letting excess drip off, then coat in breadcrumbs. In 12” nonstick skillet, heat 1 tbsp. oil over medium-low heat. Add 2 cutlets; cook, flipping once, until golden and chicken is cooked through, 3-4 min. per side. Transfer to plate; repeat with remaining oil and chicken. Wipe skillet clean.

Spread one side of each slice of bread with mayonnaise mixture. Top 4 slices of bread, mayonnaise side up, with tomatoes, chicken and cheese. Top with remaining bread, mayonnaise side down.

Coat same skillet with cooking spray; heat over medium-low heat. In batches, add sandwiches and cook, flipping once, until lightly browned and cheese is melted, about 3 min. per side.

In small jar with lid, combine olive oil, vinegar, mustard, pepper and salt; cover. Shake until well combined.

In large bowl, combine chicken, peppers, chickpeas, pita bread, and scallions; pour dressing over. Toss until evenly coated and combined. Sprinkle with crumbled feta and parsley.