Grill the chicken until cooked through and slice it. Toss it with the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with balsamic vinaigrette dressing.
Sauté the zucchini noodles in a pan with a bit of olive oil until tender. Toss with pesto sauce and top with cherry tomatoes and toasted pine nuts.
Place the salmon on a baking sheet, season with lemon juice, garlic, and dill. Arrange asparagus around the salmon. Bake at 375°F (190°C) for about 15-20 minutes, or until the salmon flakes easily with a fork.
Stir-fry the vegetables in a pan with sesame oil, ginger, and garlic until tender. Add chickpeas and soy sauce, and cook for a few more minutes until heated through.
Sauté the mushrooms in olive oil until they release their moisture. Add the cooked spinach and mozzarella cheese. Cut a pocket into the chicken breast, stuff it with the mushroom-spinach mixture, and bake at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through.