This recipe is perfect for a summer evening or a quick weeknight dinner. Grilling the chicken adds a delightful smoky flavor while keeping it healthy. Pairing it with a quinoa salad means you get a nutritious, fiber-rich meal that’s also diabetic-friendly.
To make this dish, start by marinating 4 boneless, skinless chicken breasts in the juice of 2 lemons, 2 tablespoons of olive oil, minced garlic, and a mix of your favorite herbs like rosemary and thyme for at least 30 minutes. Grill the chicken over medium heat for about 6-7 minutes per side, or until cooked through.
For the quinoa salad, cook 1 cup of quinoa according to package instructions. Once cooled, mix it with 1 diced cucumber, 1 cup of cherry tomatoes, a handful of chopped parsley, and a dressing made from olive oil, lemon juice, salt, and pepper. Serve the grilled chicken alongside the quinoa salad for a balanced meal.
Notes: You can easily swap the quinoa for brown rice or farro if preferred. Also, add some feta cheese for extra flavor!
If you’re looking for a hearty meal without the carbs, this recipe is a fantastic choice. Zucchini noodles (or zoodles) are a wonderful alternative to traditional pasta, making this dish lower in carbohydrates but still satisfying.
To create the turkey Bolognese, sauté 1 chopped onion and 2 minced garlic cloves in a pan with a splash of olive oil until translucent. Add 1 pound of ground turkey, cooking until browned. Then, stir in 1 can of crushed tomatoes, 1 teaspoon of dried basil, and salt and pepper to taste. Let it simmer for 20 minutes.
While the sauce is cooking, spiralize 2 medium zucchinis to make the noodles. Lightly sauté the zoodles for about 2-3 minutes until just tender. Serve the turkey Bolognese over the zucchini noodles for a filling and delicious dinner.
Notes: You can add other vegetables to the sauce, like bell peppers or mushrooms, for added nutrients. For a vegan option, substitute the turkey with lentils or mushrooms.
This simple yet elegant meal is perfect for impressing guests or treating yourself on a busy night. Salmon is rich in omega-3 fatty acids, making it a fantastic choice for heart health, and it pairs beautifully with roasted asparagus.
To prepare, preheat your oven to 400°F (200°C). Place 2 salmon fillets on a lined baking sheet. Drizzle with olive oil, lemon juice, and season with salt, pepper, and fresh dill or parsley. Arrange a bunch of asparagus alongside the salmon, drizzled with olive oil and sprinkled with salt. Bake for about 15-20 minutes until the salmon is flaky and the asparagus is tender.
For the brown rice, cook 1 cup according to package instructions. Serve the baked salmon and asparagus over a bed of brown rice for a complete meal.
Notes: Feel free to swap the asparagus for broccoli or Brussels sprouts according to your preference. You can also add a sprinkle of parmesan cheese on top of the asparagus before baking for a delightful twist.