Grilled chicken breast served over a bed of mixed greens, cherry tomatoes, cucumber slices, and bell peppers. Drizzle with a light vinaigrette dressing made with olive oil, lemon juice, and herbs.
Cooked quinoa stir-fried with an assortment of colorful vegetables such as bell peppers, broccoli, carrots, and snap peas. Season with low-sodium soy sauce, garlic, and ginger for flavor.
Baked or grilled salmon fillet served with roasted asparagus spears seasoned with olive oil, garlic, and lemon zest. Serve with a side of steamed brown rice or quinoa.
Whole wheat tortilla filled with lean turkey slices, hummus, baby spinach, sliced cucumbers, and shredded carrots. Roll up and enjoy as a satisfying and portable meal.
Homemade vegetable and bean soup made with a variety of vegetables, such as onions, carrots, celery, tomatoes, and kale, along with protein-rich beans like chickpeas or lentils. Season with herbs and spices for flavor.
Whisk together eggs with diced bell peppers, onions, spinach, and mushrooms. Cook in a non-stick skillet until set, then fold over and serve with a side of sliced avocado and whole grain toast.
Layer low-fat Greek yogurt with fresh berries, sliced bananas, and a sprinkle of granola or chopped nuts for added crunch. This parfait is rich in protein, fiber, and antioxidants.
Spiralized zucchini noodles tossed with homemade marinara sauce made from fresh tomatoes, garlic, onions, and herbs. Top with grated Parmesan cheese and fresh basil for added flavor.