Meal 1: Grilled Salmon with Quinoa Salad
Ingredients:
4 salmon fillets
1 cup uncooked quinoa
2 cups vegetable broth
1 red bell pepper, chopped
1/4 cup red onion, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
Instructions:
Preheat grill to medium-high heat.
Rinse quinoa and place in a medium pot with vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until quinoa is cooked through.
In a bowl, mix together chopped red bell pepper, red onion, parsley, lemon juice, and olive oil. Add cooked quinoa to the bowl and stir until everything is combined.
Season salmon fillets with salt and pepper, and grill for about 5 minutes on each side, until fully cooked.
Serve salmon with quinoa salad on the side.
Meal 2: Grilled Chicken with Roasted Vegetables
Ingredients:
4 boneless, skinless chicken breasts
2 sweet potatoes, cubed
2 zucchinis, sliced
1 red onion, sliced
1 red bell pepper, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper, to taste
Instructions:
Preheat oven to 400°F.
Line a baking sheet with parchment paper, and spread out cubed sweet potatoes, sliced zucchinis, sliced red onion, and sliced red bell pepper. Drizzle with olive oil, dried thyme, salt, and pepper, and toss everything together to coat.
Roast vegetables in the oven for 25-30 minutes, stirring once halfway through.
Preheat grill to medium-high heat.
Season chicken breasts with salt and pepper, and grill for about 5-6 minutes on each side, until fully cooked.
Serve grilled chicken with roasted vegetables on the side.