🥗 Intro

These 5 simple healthy recipes are quick, delicious, and perfect for busy weeknights. From grilled chicken bowls to yogurt parfaits, enjoy wholesome meals made easy.

1. Grilled Chicken & Veggie Bowl

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup quinoa, cooked
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• Salt & pepper to taste

Instructions

• Preheat grill or skillet to medium-high heat.
• Season chicken with olive oil, garlic powder, paprika, salt, and pepper.
• Grill chicken for 6–7 minutes per side until fully cooked.
• Grill or sauté veggies until tender-crisp.
• Serve chicken sliced over quinoa with grilled veggies.

Variations

• Swap quinoa for brown rice or cauliflower rice.
• Use salmon or shrimp instead of chicken.

Storage & Reheating

• Store leftovers in airtight containers for up to 3 days.
• Reheat in microwave or skillet with a splash of water.

2. Veggie-Packed Egg Muffins

Ingredients

• 6 large eggs
• ½ cup spinach, chopped
• ½ cup mushrooms, diced
• ¼ cup shredded cheddar cheese
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

• Preheat oven to 350°F and grease a muffin tin.
• Whisk eggs with salt and pepper in a bowl.
• Stir in spinach, mushrooms, and cheese.
• Divide mixture evenly into muffin cups.
• Bake for 20–25 minutes until set.

Variations

• Swap spinach for kale or bell peppers.
• Use feta or mozzarella for a twist.

Storage & Reheating

• Store in fridge up to 4 days.
• Reheat in microwave for 30–40 seconds.

3. Salmon with Lemon & Garlic

Ingredients

• 2 salmon fillets
• 2 tsp olive oil
• 2 garlic cloves, minced
• 1 lemon (juice + zest)
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions

• Preheat oven to 400°F.
• Place salmon on a lined baking sheet.
• Drizzle with olive oil, sprinkle garlic, salt, and pepper.
• Squeeze lemon juice and zest on top.
• Bake for 12–15 minutes until flaky.
• Garnish with parsley before serving.

Variations

• Add asparagus or zucchini alongside salmon for a one-pan meal.
• Swap salmon for trout or cod.

Storage & Reheating

• Store in airtight container up to 2 days.
• Reheat gently in oven at 300°F for 10 minutes.

4. Quinoa & Black Bean Salad

Ingredients

• 1 cup quinoa, cooked and cooled
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 small cucumber, diced
• ¼ cup red onion, finely chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp cumin
• Salt & pepper to taste

Instructions

• In a bowl, combine quinoa, beans, bell pepper, cucumber, and onion.
• Whisk together olive oil, lime juice, cumin, salt, and pepper.
• Pour dressing over salad and toss well.
• Chill before serving.

Variations

• Add avocado chunks or corn.
• Use chickpeas instead of black beans.

Storage & Reheating

• Store in fridge up to 3 days.
• Best served cold.

5. Greek Yogurt Berry Parfait

Ingredients

• 1 cup Greek yogurt
• ½ cup strawberries, sliced
• ½ cup blueberries
• ¼ cup granola
• 1 tsp honey

Instructions

• Layer Greek yogurt in a glass or bowl.
• Add strawberries and blueberries.
• Sprinkle granola on top.
• Drizzle honey before serving.

Variations

• Swap honey for maple syrup.
• Use raspberries, blackberries, or banana.

Storage & Reheating

• Assemble fresh for best texture.
• Store prepped ingredients separately for up to 3 days.

❓ FAQs

Q1: Can I meal prep these recipes for the week?
Yes! Most of these recipes (like quinoa salad, egg muffins, and grilled chicken bowls) are great for meal prep. Just store them in airtight containers.

Q2: Are these recipes kid-friendly?
Absolutely! The parfait and egg muffins are especially loved by kids, and you can easily adjust spices for milder flavors.

Q3: Can I make these recipes vegetarian?
Yes—simply swap chicken or salmon with plant-based protein options like tofu, tempeh, or chickpeas.

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