A recipe

I know, we're about goals. This isn't a food blog; but sometimes some new menu ideas stir us up a bit.
In response to Jeri Dawn's query, here's one idea that is easy and super tasty. This is Kelly's Healthy Stir Fry and serves about 4.

Kelly serves hers with brown rice since it's healthier than white. I should be as good.
This recipe bears substitutes and adaptations very well. Go with what you have on hand and what you like. If you love zucchini and not peppers, then add more zucchini and use less (or no) peppers.
While you can use baby carrots (or none at all) this is a recipe where the flavor of fully-grown carrots really does make a difference. It was this recipe that got me back into full carrots for other recipes, as well.
The beef bullion makes a nice flavor without the need for any more seasonings or sauces. Important for me, since I'm a soy sauce junkie on most stir fry.

Using a large skillet, cook 2 breasts of chicken, diced/cubed
Before it starts to stick or burn, add 1 cup water and 1 cube beef bullion
Add 3-4 carrots, peeled and sliced
Simmer for 5-8 minutes.
Add 1 sliced zucchini and 1 sliced yellow squash
In another minute, add 1 pepper, sliced. Red is pretty, but any color will do.
2 more minutes simmer, and you're ready to serve

Variations: onions, sliced water chestnuts, baby corn, mushrooms, celery, eggplant, etc.
If you like more liquid, make it with another cup of bullion.