Griddled Veggie and Quinoa Bowl

1. Rinse the quinoa under cold water. Combine it with water or broth in a medium saucepan, bring to boil, then reduce heat, cover, and simmer for 15 minutes.
2. While quinoa cooks, preheat the Blackstone griddle to medium-high heat.
3. Drizzle olive oil on the griddle and add zucchini, bell pepper, and cherry tomatoes. Cook for about 5-7 minutes or until tender.
4. Stir in the spinach until wilted.
5. In a bowl, mix the cooked quinoa with the sautéed veggies. Drizzle with balsamic vinegar and season with salt and pepper.

Lemon Garlic Chicken Tenders

1. In a bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
2. Add the chicken tenders to the marinade and let sit for 10 minutes.
3. Preheat the Blackstone griddle to medium-high heat.
4. Place the marinated chicken onto the griddle and cook for about 6-8 minutes on each side, until the chicken is cooked through and no longer pink inside.

Breakfast Veggie Scramble

1. Preheat the Blackstone griddle on medium heat and add olive oil.
2. Sauté the diced onion and bell pepper until soft, about 3-4 minutes.
3. Add the spinach and cook until wilted.
4. In a bowl, whisk the egg whites and pour them over the sautéed veggies on the griddle.
5. Cook until the egg whites are set, stirring occasionally, and add low-fat cheese if desired. Season with salt and pepper.