Ingredients
- Sweet potatoes
- Fresh spinach
- Eggs
- Feta cheese
- Olive oil
- Chicken breasts
- Mixed greens
- Avocado
- Cherry tomatoes
- Cucumbers
- Lemon juice
- Herbs and spices
- Salmon fillets
- Broccoli florets
- Sweet potatoes
- Tofu
- Colorful vegetables (bell peppers, carrots, etc.)
- Brown rice
- Almonds
- Apples
- Greek yogurt
- Honey
- Walnuts
Instructions
- Dice the sweet potatoes and sauté in a non-stick pan until tender.
- Add fresh spinach and cook until wilted.
- Crack eggs over the mixture, season with salt and pepper, and scramble until cooked through.
- Sprinkle with feta cheese before serving.
- Marinate chicken breasts with herbs and olive oil, then grill until fully cooked.
- Arrange mixed greens, sliced avocado, cherry tomatoes, and cucumbers on a plate.
- Slice the grilled chicken and place on top of the salad.
- Dress with lemon juice, olive oil, salt, and pepper.
- Preheat oven to 375°F (190°C).
- Place salmon fillets on a baking sheet lined with parchment paper.
- Season with lemon slices, herbs, salt, and pepper.
- Arrange broccoli and sliced sweet potatoes around the salmon.
- Bake for 20-25 minutes until flaky and tender.
Notes
- Store leftovers in airtight containers for up to 3 days in the refrigerator.
- Freeze meals like soups or grains for longer storage, up to 3 months.
- Label containers with dates to keep track of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Meal Planning
- Method: Baking, Grilling, Sautéing, Assembly
- Cuisine: Healthy, Modern
- Diet: Low-Calorie, Weight Loss
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 120mg