Healthy Recipes

Grilled chicken salad

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups mixed greens
• 1 large tomato, chopped
• 1/2 cucumber, chopped
• 1/2 red onion, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup balsamic vinaigrette dressing

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, toss the chicken breasts with the olive oil, salt, and black pepper.
3. Grill the chicken breasts for 6-8 minutes on each side, or until cooked through.
4. Remove the chicken from the grill and let it rest for 5 minutes.
5. Meanwhile, in a large bowl, combine the mixed greens, tomato, cucumber, red onion, feta cheese, and parsley.
6. Slice the chicken breasts and add them to the salad.
7. Drizzle the balsamic vinaigrette dressing over the salad and toss everything together.
8. Serve and enjoy your delicious grilled chicken salad!

Baked Sweet Potato

Ingredients:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• Optional toppings: brown sugar, cinnamon, chopped nuts, and/or marshmallows

Instructions:

1. Preheat the oven to 400°F (205°C).
2. Wash the sweet potatoes and pat them dry with a paper towel.
3. Pierce each sweet potato several times with a fork.
4. Rub the sweet potatoes with olive oil, salt, and black pepper.
5. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
6. Remove the sweet potatoes from the oven and let them cool for a few minutes.
7. Slice each sweet potato lengthwise down the middle, but not all the way through.
8. Add a tablespoon of butter to each sweet potato, and use a fork to mash the flesh slightly.
9. If desired, add toppings such as brown sugar, cinnamon, chopped nuts, and/or marshmallows to the sweet potatoes.
10. Return the sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the toppings are melted and bubbly.
11. Serve hot and enjoy your delicious baked sweet potatoes!

Quinoa Bowl

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• garlic cloves, minced
• 1 can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika/li>
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: avocado slices, diced tomatoes, sliced jalapeños, sour cream, and/or shredded cheese

Ingredients:

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced bell peppers and onion to the skillet, and sauté for 5-7 minutes, or until the vegetables are softened.
4. Add the minced garlic to the skillet, and sauté for an additional minute.
5. Add the black beans, cumin, smoked paprika, salt, and black pepper to the skillet, and stir to combine.
6. Add the cooked quinoa to the skillet, and stir to combine everything.
7. Remove the skillet from the heat, and stir in the chopped cilantro and lime juice.
8. Divide the quinoa mixture into bowls, and top with your desired toppings such as avocado slices, diced tomatoes, sliced jalapeños, sour cream, and/or shredded cheese.
9. Serve and enjoy your delicious quinoa bowl!