Description
A vibrant, refreshing dinner celebrating the flavors of summer with fresh vegetables, herbs, and lean proteins.
Ingredients
Scale
- 2 ripe heirloom tomatoes, chopped
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1 cup fresh basil, chopped
- 1 cup fresh dill, chopped
- 1 cup fresh cilantro, chopped
- 1 lb grilled chicken or shrimp, marinated
- 1 cup quinoa or brown rice
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prep Your Ingredients: Wash and chop all vegetables into bite-sized pieces.
- Marinate Your Proteins: Marinade chicken or shrimp in olive oil, lemon juice, garlic, and herbs for at least 30 minutes.
- Roast the Veggies: Preheat the oven to 400°F (200°C), spread chopped vegetables on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for 20-25 minutes.
- Cook the Proteins: Grill or sauté marinated chicken or shrimp until fully cooked, about 5-7 minutes per side for chicken and 2-3 minutes for shrimp.
- Prepare the Grain: Cook quinoa or brown rice according to package instructions.
- Combine and Serve: Toss roasted vegetables, grains, and proteins together in a bowl. Add herbs and a splash of dressing.
- Garnish and Enjoy: Serve on plates garnished with fresh herbs or feta cheese.
Notes
Chop vegetables in advance and store in airtight containers. Use air fryer as a faster cooking method for proteins and veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg