Marinate salmon fillets in lemon, garlic, and herbs. Grill for 6-8 minutes and serve with a side of roasted vegetables like bell peppers, zucchini, and asparagus.
Combine cooked quinoa with black beans, cherry tomatoes, cucumber, red onion, and a lime-cilantro dressing for a nutritious salad.
Quickly stir-fry tofu cubes with mixed vegetables like broccoli, bell peppers, and snap peas. Use a light soy or teriyaki sauce for flavor.
Cook ground turkey with onions, garlic, and Asian-inspired seasonings. Serve the mixture in lettuce cups with shredded carrots, chopped bell peppers, and a drizzle of hoisin sauce.
Mix chickpeas with diced cucumbers, cherry tomatoes, red onion, feta cheese, olives, and a light vinaigrette. Top with fresh herbs like parsley or basil.
Season chicken breasts and bake in the oven while roasting a variety of vegetables like sweet potatoes, Brussels sprouts, and carrots tossed in olive oil, salt, and pepper.
Stir-fry a mix of colorful vegetables like bell peppers, broccoli, mushrooms, and snow peas. Serve over cooked brown rice with a low-sodium soy sauce.
Thread shrimp and vegetables (such as cherry tomatoes, bell peppers, and zucchini) onto skewers. Grill for a few minutes and serve with a side of quinoa or a mixed green salad.