Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables:
Marinate chicken breasts in a mixture of lemon juice, olive oil, minced garlic, and your favorite herbs (such as rosemary, thyme, and parsley) for at least 30 minutes.
Grill the chicken until cooked through, about 6-8 minutes per side.
Meanwhile, cook quinoa according to package instructions.
Toss your choice of vegetables (such as bell peppers, zucchini, and cherry tomatoes) with olive oil, salt, and pepper, then roast in the oven until tender.
Serve the grilled chicken alongside the quinoa and roasted vegetables for a balanced and satisfying meal.
Vegetarian Buddha Bowl:
Cook a variety of grains such as quinoa, brown rice, or farro according to package instructions.
Roast sweet potatoes, chickpeas, and broccoli florets tossed with olive oil, garlic powder, and smoked paprika until tender.
Assemble your Buddha bowls with a base of cooked grains, roasted vegetables, sliced avocado, and a sprinkle of sesame seeds.
Drizzle with a homemade tahini dressing made from tahini, lemon juice, garlic, and water, seasoned with salt and pepper.
Salmon with Asparagus and Lemon Dill Sauce:
Season salmon fillets with salt, pepper, and a squeeze of lemon juice.
Bake in the oven at 400°F (200°C) for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, steam asparagus until tender-crisp.
Prepare a simple lemon dill sauce by mixing Greek yogurt with chopped fresh dill, lemon zest, and a pinch of salt.
Serve the baked salmon alongside the steamed asparagus, drizzled with the lemon dill sauce.
Stir-Fried Tofu and Vegetable Quinoa Bowl:
Press tofu to remove excess moisture, then dice into cubes.
In a skillet, stir-fry tofu cubes with sliced bell peppers, snap peas, and carrots in a bit of sesame oil until vegetables are tender-crisp and tofu is golden brown.
Cook quinoa according to package instructions and divide among bowls.
Top quinoa with the stir-fried tofu and vegetables.
Drizzle with a homemade stir-fry sauce made from soy sauce, rice vinegar, honey, garlic, and ginger.
Mediterranean Chickpea Salad:
In a large bowl, combine cooked chickpeas (rinsed and drained), diced cucumber, cherry tomatoes, red onion, and Kalamata olives.
Add chopped fresh parsley and crumbled feta cheese.
Dress the salad with a mixture of olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Toss everything together until well combined, then serve chilled.
These recipes are packed with nutrient-dense ingredients and are perfect for a healthy and satisfying meal. Enjoy!
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