Grilled chicken breast slices over a bed of mixed greens, cherry tomatoes, cucumber, and cooked quinoa. Drizzle with a light vinaigrette dressing.
Stir-fry a colorful mix of broccoli, bell peppers, snap peas, and tofu in a light soy or teriyaki sauce. Serve over brown rice or quinoa.
Combine diced mango, black beans, red onion, cilantro, and lime juice. Use as a topping for grilled chicken or fish, or enjoy with whole-grain tortilla chips.
Baked or grilled salmon fillets topped with a refreshing sauce made with Greek yogurt, lemon juice, and fresh dill. Serve with steamed vegetables.
Simmer sweet potatoes, chickpeas, tomatoes, and spinach in a coconut milk-based curry sauce. Add your favorite curry spices for flavor.
Mix cooked quinoa with black beans, corn, diced tomatoes, and spices. Stuff bell peppers with the mixture and bake until peppers are tender.
Skewer cherry tomatoes, fresh mozzarella balls, and basil leaves alternately. Drizzle with balsamic glaze and serve with grilled or baked chicken.
Spiralize zucchini into noodles and toss with homemade basil pesto. Top with halved cherry tomatoes and a sprinkle of Parmesan cheese.