Grilled chicken breast on a bed of mixed greens, cherry tomatoes, cucumber slices, and avocado chunks. Dress with a light vinaigrette.
Cubes of tofu stir-fried with a variety of colorful vegetables (like bell peppers, broccoli, and snap peas) in a light soy or teriyaki sauce. Serve over cauliflower rice.
Baked or grilled salmon fillet on a bed of cooked quinoa, with steamed broccoli, and a drizzle of lemon-dill sauce.
Whisked egg whites cooked with sautéed spinach, diced tomatoes, and crumbled feta cheese. Fold in half and serve.
Layer Greek yogurt with fresh berries, chia seeds, and a sprinkle of almonds or walnuts for added crunch.
Chickpeas cooked in a tomato and spinach curry sauce, served with a side of brown rice or quinoa.
Lean ground turkey cooked with spices, served in large lettuce leaves and topped with sliced avocado and salsa.
Grilled portobello mushroom caps topped with sliced tomatoes, fresh mozzarella, basil leaves, and a drizzle of balsamic glaze.