Grilled chicken breast over a bed of mixed greens with cherry tomatoes, cucumbers, and a light vinaigrette dressing. Add a sprinkle of nuts or seeds for crunch.
Stir-fry a mix of colorful vegetables like bell peppers, broccoli, carrots, and snap peas in a small amount of olive oil. Add tofu or lean protein, and serve it over a portion of brown rice or cauliflower rice.
Bake a salmon fillet and serve it with a side of roasted vegetables, such as sweet potatoes, Brussels sprouts, and asparagus.
Combine cooked quinoa with black beans, corn, diced tomatoes, avocado, and a squeeze of lime. Season with your favorite herbs and spices.
Skewer lean turkey pieces with a variety of colorful vegetables, then grill or bake. Serve with a side of quinoa or a small portion of whole grain.
Spiralize zucchini to create noodles and toss them with homemade or store-bought pesto. Add cherry tomatoes for freshness and pine nuts for extra flavor.
Sauté shrimp and broccoli in a light soy sauce and garlic mixture. Serve over a small portion of brown rice or cauliflower rice.
Whisk together eggs and cook with sautéed mushrooms and spinach. Fold into an omelette and serve with a side of mixed greens or a small fruit salad.