Grilled Chicken and Quinoa Salad Herb-Grilled Chicken with Quinoa, Roasted Veggies, and Lemon Dressing Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup quinoa 2 cups water or chicken broth 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, finely sliced 1/4 cup crumbled feta cheese (optional) 1/4 cup fresh parsley, chopped Juice of 1 lemon 2 tablespoons olive oil (for dressing) 1 teaspoon Dijon mustard Salt and pepper to taste (for dressing) Directions: Rinse quinoa thoroughly. In a saucepan, combine quinoa and water (or broth), bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork. Preheat a grill or grill pan to medium-high. Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta, and parsley. Add grilled chicken on top. Drizzle with lemon dressing and gently toss before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 2 servings #quinoasalad #grilledchicken #healthylunch #proteinpacked #mealprep #easyrecipes #glutenfreemeals #summermeals #wholefoods #freshsalad #cleanrecipes #chickensalad #quinoabowl #herbgrilled #lunchinspo #lemonyrecipes #balancedmeals #lowcarbideas #fitmeals #nutritiousdinner Bright, fresh, and satisfying This Grilled Chicken & Quinoa Salad is your go-to for a healthy meal that doesn’t skimp on flavor!

Carrot and Lemon Soup Zesty Carrot and Lemon Soup with Ginger and Herbs Ingredients: 1 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 6 large carrots, peeled and sliced Zest of 1 lemon Juice of 1 lemon 4 cups vegetable broth 1/2 teaspoon ground cumin Salt and pepper to taste 1/4 cup coconut milk or heavy cream (optional for creaminess) Fresh parsley or dill, for garnish Directions: In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Stir in garlic and grated ginger, cooking for another 1–2 minutes until fragrant. Add sliced carrots, lemon zest, cumin, salt, and pepper. Stir to coat. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots are very tender. Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth. Stir in lemon juice and optional coconut milk or cream for added richness. Adjust seasoning to taste. Serve hot, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal per serving | Servings: 4 servings #carrotsoup #lemonrecipes #vegancomfortfood #vegetarianmeals #healthyrecipes #immuneboosting #zestylunch #souprecipes #veggiesoup #gingerbenefits #easyweeknightmeals #winterwarmers #lightlunch #glutenfreemeals #onepotmeals #nourishingbowl #wholesomeeats #plantbasedmeals #springflavors #citruslove Bright, warming, and packed with flavor! This Carrot and Lemon Soup is perfect for a light yet nourishing meal.

Shrimp and Spaghetti Squash Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles Ingredients: 1 medium spaghetti squash 1 tablespoon olive oil Salt and pepper to taste 1 pound large shrimp, peeled and deveined 3 tablespoons unsalted butter 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Juice of half a lemon Directions: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork. While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant. Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells. Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon. Serve warm and enjoy! Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 345 kcal | Servings: 4 servings #shrimpdinner #spaghettisquashrecipes #lowcarbdinner #glutenfreemeals #garlicbuttershrimp #seafoodrecipes #healthycomfortfood #simpleeats #quickweeknightmeals #pescatarian #ketooption #squashseason #lightanddelicious #cheeselovers #shrimpideas #lemonbuttershrimp #lowcaloriedinner #roastedsquash #easydinnerrecipes #whole30approved This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!

Grilled Chicken Skewers with Veggie Rice Juicy Grilled Chicken Skewers Served Over Herbed Vegetable Rice Ingredients: For the Chicken Skewers: 1½ lbs boneless, skinless chicken breast, cut into 1.5-inch cubes 2 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon ground cumin Salt and pepper to taste Wooden or metal skewers For the Veggie Rice: 1 cup long-grain white rice 2 cups vegetable or chicken broth 1 tablespoon olive oil 1/2 cup red bell pepper, diced 1/2 cup zucchini, diced 1/2 cup carrot, finely chopped 1/4 cup onion, diced 2 tablespoons fresh parsley, chopped Salt and pepper to taste Directions: In a bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and pepper. Add chicken, toss to coat, and marinate for at least 30 minutes (or up to 4 hours). Soak wooden skewers in water for 20 minutes if using. Thread marinated chicken pieces onto skewers. Preheat grill or grill pan over medium-high heat. Grill skewers 4–5 minutes per side or until internal temperature reaches 165°F (74°C) and char marks appear. Meanwhile, heat olive oil in a saucepan over medium heat. Add onion, carrot, and bell pepper; sauté 3–4 minutes. Add zucchini and cook another 2 minutes. Stir in rice and toast for 1 minute. Add broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve grilled chicken skewers over veggie rice and enjoy hot. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 435 kcal | Servings: 4 servings #grilledchickenskewers #veggierice #summergrilling #easychickendinner #healthymeals #familyfriendlyrecipes #skewerrecipes #chickenandrice #grillseason #balancedmeals #dinnerideas #ricebowls #veggielovers #chickenlovers #mediterraneanflavors #grilledmeat #homecookedmeals #simpleanddelicious #colorfuldinners #glutenfreemeals Juicy grilled chicken skewers paired with veggie-packed rice = summer perfection on a plate! 🍗🌿🍚 Simple, flavorful, and a crowd-pleaser every time!