Grilled chicken with veggies
For the Chicken:
- 1chicken cleaned with lemon and salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
For the Veggies:
- 1 bell pepper (any color), sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: fresh herbs (like parsley or basil) for garnish
Instructions
1. Marinate the Chicken:
o In a bowl, mix olive oil, garlic, paprika, oregano, salt, ginger, pepper, and lemon juice.
o Add the chicken and coat well. Let it marinate for at least 30 minutes (or up to overnight in the fridge).
2. Prepare the Veggies:
o In another bowl, toss the sliced veggies with olive oil, salt, and pepper.
3. Grill the Chicken:
o Preheat your grill (or grill pan) to medium-high heat.
o Grill the chicken for about 6-7 minutes on each side, or until cooked through (internal temperature should reach 165°F/75°C).
4. Grill the Veggies:
o While the chicken is cooking, add the veggies to the grill. Grill for about 5-7 minutes, turning occasionally, until they’re tender and have nice grill marks.
5. Serve:
o Slice the grilled chicken and serve it with the grilled veggies on the side. Garnish with fresh herbs if desired.
Tips:
- You can customize the veggies based on your preference or what’s in season.
- Serve with a side of quinoa or a light salad for a complete meal!
Enjoy your delicious grilled chicken and veggies!
Quinoa and
Black Bean Salad with Avocado Lime Dressing
Ingredients:
·
For the Salad:
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ cup red onion, finely chopped
- 1 cup corn (fresh or frozen)
- ½ cup cilantro, chopped
- Salt and pepper to taste
·
For the Dressing:
- 1 ripe avocado
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 garlic clove
- Salt and pepper to taste
1.
Prepare the Dressing: In a blender, combine avocado, olive oil, lime juice,
garlic, salt, and pepper. Blend until smooth and creamy.
2.
Mix the Salad: In a large bowl, combine cooked quinoa, black beans,
cherry tomatoes, red bell pepper, red onion, corn, and cilantro. Season with
salt and pepper.
3.
Combine: Drizzle the avocado dressing over the salad and toss gently until
well combined.
4.
Serve: Enjoy immediately or refrigerate for up to 2 days for flavors to
meld.
2. Mediterranean Chickpea Wraps
Ingredients:
·
For the Wraps:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled (optional)
- ¼ cup olive oil
- 4 whole grain or spinach wraps
· For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 1 garlic clove, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh dill or mint (optional)
Instructions:
1.
Make the Tzatziki Sauce: In a bowl, mix Greek yogurt, grated cucumber,
garlic, lemon juice, salt, pepper, and dill or mint if using. Set aside.
2.
Prepare the Filling: In a large bowl, combine chickpeas, cucumber, cherry
tomatoes, red onion, feta cheese, and olives. Mix gently.
3.
Assemble the Wraps: Spread a generous amount of tzatziki sauce on each
wrap, and then add the chickpea mixture. Roll tightly and cut in half.
4. Serve: Enjoy immediately or wrap in foil for lunch on the go!
Conclusion
These healthy lunch recipes are not only delicious but also easy to prepare, making them perfect for busy weekdays. Each dish is packed with nutrients to keep you energized and satisfied throughout the day. Feel free to mix and match ingredients based on your preferences, and enjoy the journey to a healthier lunch!
