1. Don’t forget to watch the video which shows all the step-by-step instructions. 
2. Start by prepping the chicken tenders. I do take the time to cut out the top of that white tubular tendon that sticks out of most chicken tenders, but it’s optional. Next, season the chicken tenderloins on both sides with salt and pepper. 
3. Put the chicken tenders in a large bowl and add the garam masala and olive oil. Mix thoroughly so all the chicken pieces are coated in the spice and oil. Fork the chicken then leave in the bowl or transfer to a Ziplock bag and marinate for 1 hour and up to overnight. I usually throw it in the fridge overnight.
4. Finely dice the garlic.
5. Cut off the top and bottom tips of the summer squash. Cut the squash in half widthwise, then in half again lengthwise. Cut into thick strips, then into cubes. Put squash in a pan. My video shows this well. 
6. Cut the bok choy slicing across widthwise and about one inch apart per cut. 
7. You’ll have two pans on your stovetop. PAN 1: Yellow squash (add a little olive oil here as well as salt and pepper to taste). Stir the squash around on low-to-medium heat then put the lid on. Cook for 5 minutes then remove lid and stir. I like my squash al dente so it should be almost done at 5 minutes. Cook yours to your desired tenderness.
8. PAN 2: The other pan should be on low heat and have a little olive oil and the garlic. Maybe 1 teaspoon or so of olive oil to cook the garlic for a minute or two. Then add the chopped bok choy and season with salt and pepper to taste. Cover the book choy and let it steam for 3-5 minutes until the leaves are wilted. Remove the lid and give it a stir to make sure the garlic is well incorporated.
9. Transfer your veggies to plates or bowls, wipe the bottom of the pans with paper towel (or not, your call) and use the same pans to cook the chicken. 
10. You can use one pan and cook the chicken in two batches, but why spend the extra time? Use both pans then it only takes about six minutes total to cook the chicken! 
11. Heat should be at medium-to-high heat to cook the chicken. Add a little olive oil to your pans if needed. The higher heat will give the chicken a nice sear and give us a little garam masala crust on the outside. Cook chicken for about 3 minutes on each side until the chicken is cooked through. Transfer to a plate or bowl. 
12. Squeeze a half or whole lime on the chicken. This really makes a difference so don’t skip it! 
13. Divide the food into four portions and into four containers. Refrigerate and take to work the next day! Or eat it while you’re working from home – more time to really relax and rest instead of running to the kitchen to find food for lunch! 

Enjoy!