Marinate chicken breasts in a mixture of lemon juice, garlic, and herbs. Grill them and serve with a side of roasted vegetables like bell peppers, zucchini, and cherry tomatoes seasoned with olive oil, salt, and pepper.
Mix cooked quinoa with black beans, corn, diced tomatoes, and spices. Stuff the mixture into halved bell peppers, top with a bit of cheese if desired, and bake until the peppers are tender.
Season salmon fillets with herbs, lemon, and a bit of olive oil, then bake until cooked through. Serve with steamed broccoli and a side of brown rice for a well-balanced meal.
Stir-fry tofu cubes with colorful mixed vegetables (such as broccoli, carrots, bell peppers, and snap peas) in a light soy sauce or teriyaki sauce. Serve over brown rice or quinoa.
Create zucchini noodles using a spiralizer and top them with homemade turkey meatballs and a low-sugar tomato sauce. It's a lighter alternative to traditional pasta.
Grill a variety of vegetables such as eggplant, zucchini, and bell peppers, then toss them with chickpeas, fresh greens, a light vinaigrette, and a sprinkle of feta cheese or toasted nuts.
Cook lentils with vegetable broth, diced tomatoes, carrots, celery, onions, and garlic. Add a handful of spinach towards the end of cooking for a nutritious and filling soup.
Place seasoned chicken breast, along with a mix of colorful vegetables like carrots, bell peppers, and green beans, onto a foil packet. Seal and bake until the chicken is cooked through.