Ingredients
Method
Grilled Chicken Salad
- Preheat the grill to medium-high heat.
- Rub the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for 6-7 minutes on each side until cooked through.
- Let the chicken rest for 5 minutes, then slice it.
- In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, and feta cheese.
- Top the salad with sliced grilled chicken and drizzle with lemon juice.
Quinoa and Black Bean Bowl
- Rinse quinoa under cold water and combine with water in a pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.
- In a large bowl, mix cooked quinoa, black beans, corn, bell pepper, and avocado.
- Season with cumin and lime juice, and toss to combine.
Nutrition
Notes
These meals are perfect for hot summer days and can be prepared in advance for quick lunches or dinners.
