– Grilled chicken breast seasoned with herbs and served over a bed of mixed greens. – Toppings: Cherry tomatoes, cucumber, red onion, and a light vinaigrette dressing. – Side: Quinoa or whole grain bread.
– Colorful stir-fried vegetables (bell peppers, broccoli, carrots, snap peas) in a flavorful ginger-soy sauce. – Protein: Tofu or tempeh. – Base: Brown rice or cauliflower rice.
– Baked salmon fillets seasoned with lemon and dill. – Roasted vegetables: Asparagus, cherry tomatoes, and sweet potatoes. – Side: Quinoa or couscous
– Hearty lentil soup with carrots, celery, tomatoes, and spinach. – Protein: Add cooked chicken or keep it vegetarian. – Side: Whole grain bread or a side salad.
– Sautéed shrimp with garlic and lemon. – Quinoa base with a mix of roasted vegetables (zucchini, bell peppers, and cherry tomatoes). – Toppings: Avocado slices and a drizzle of cilantro-lime dressing.
– Sliced beef stir-fried with broccoli and bell peppers in a savory soy-ginger sauce. – Base: Brown rice or cauliflower rice.
– Chickpeas mixed with cherry tomatoes, cucumber, red onion, olives, and feta cheese. – Dressing: Olive oil, lemon juice, and herbs. – Side: Whole grain pita bread or hummus.