Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 4–6 minutes per side, or until the internal temperature reaches 165°F. While grilling, prepare the mango salsa by mixing diced mango, red onion, minced jalapeño, lime juice, and cilantro in a bowl. Once the chicken is cooked, top it with a scoop of mango salsa.

Preheat the oven to 375°F. Slice the bell peppers in half and remove seeds. Place on a baking tray. In a bowl, combine cooked quinoa, shredded chicken, diced tomatoes, garlic powder, and paprika. Fill the peppers with this mix and top with cheese. Bake for 25-30 minutes until peppers are tender and cheese is melted.

In a bowl, whisk olive oil, garlic, lemon juice, oregano, salt, and pepper. Marinate chicken cubes for at least 30 minutes. Thread chicken onto skewers and grill for 10–12 minutes until cooked and golden.

Cook pasta according to package instructions, then set aside. Heat olive oil in a skillet and sauté minced garlic and cubed chicken until no longer pink. Add spinach and cook until wilted. Stir in Greek yogurt and Parmesan, then mix in the cooked pasta.

Preheat the oven to 375°F. Place chicken in a baking dish, spread pesto on top, and add halved tomatoes and mozzarella. Bake for 25–30 minutes until cooked and cheese is bubbly.

In a bowl, mix shredded chicken, Greek yogurt, and hot sauce. Spread avocado on tortillas and layer with chicken mixture and lettuce. Roll tightly and slice in half.