Recipe Breakdown: Grilled Chicken Pita

Ingredients:

2 boneless, skinless chicken breasts (approx. 6 oz each)

Salt and pepper

Pita bread

Hummus

Lettuce, chopped

Tomatoes, diced

Cucumber, sliced

Red onion, sliced

Tzatziki sauce

Instructions:

Preheat grill to medium-high heat.

Season chicken breasts with salt, pepper, and any other desired seasonings.

Grill chicken for 6-8 minutes on each side, until cooked through.

Let the chicken rest for a few minutes before slicing it into thin pieces.

Cut the pita bread in half and warm it on the grill for 1-2 minutes.

Spread hummus on the inside of each pita half.

Stuff each pita half with sliced grilled chicken, chopped lettuce, diced tomatoes, sliced cucumber, and sliced red onion.

Drizzle with tzatziki sauce and serve.

Calorie Breakdown (per serving):

Calories: 437

Protein: 39g

Carbs: 44g

Fat: 11g

Fiber: 6g

Note: Calorie and macro breakdown may vary based on the brand and amount of each ingredient used.

Ingredients:

1 lb. ground turkey

1 red bell pepper, sliced

1 yellow onion, sliced

1 cup snow peas

2 garlic cloves, minced

1 tbsp. ginger, minced

1 tbsp. olive oil

1 tbsp. soy sauce

1 tsp. honey

Salt and pepper, to taste

Brown rice, cooked

Instructions:

Heat olive oil in a large skillet over medium-high heat.

Add the ground turkey, and cook until browned, about 5-7 minutes.

Add the sliced onion, bell pepper, snow peas, garlic, and ginger to the skillet. Cook until the vegetables are tender, about 5-7 minutes.

In a small bowl, mix together the soy sauce and honey. Pour the mixture over the turkey and vegetables in the skillet, and stir to combine.

Season with salt and pepper to taste.

Serve over brown rice.

Calorie breakdown (per serving):

Calories: 388

Protein: 29g

Carbs: 27g

Fat: 17g

Fiber: 4g

Ingredients:

1 can of chickpeas, drained and rinsed

1 avocado, diced

1 red onion, diced

1 red bell pepper, diced

1/4 cup chopped cilantro

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Instructions:

In a large bowl, combine chickpeas, avocado, red onion, red bell pepper and cilantro.

In a separate small bowl, whisk together olive oil, lemon juice, salt and pepper.

Pour the dressing over the chickpea mixture and toss gently to coat.

Serve immediately or chill in the refrigerator until ready to serve.

Calorie breakdown (per serving):

Calories: 303

Protein: 9g

Carbs: 26g

Fat: 20g

Fiber: 10g

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, chopped

2 stalks celery, chopped

1 cup dried lentils, rinsed and drained

4 cups vegetable broth

1 teaspoon dried thyme

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups chopped kale

Instructions:

In a large pot, heat the olive oil over medium heat.

Add the onion and garlic and sauté until softened, about 5 minutes.

Add the carrots and celery and cook for another 5 minutes.

Add the lentils, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the lentils are tender.

Remove the bay leaf and stir in the chopped kale. Cook for another 5 minutes until the kale is wilted and tender.

Serve hot and enjoy!

Calorie breakdown (per serving):

Calories: 225

Protein: 12g

Carbs: 35g

Fat: 4g

Fiber: 13g

Ingredients:

2 large eggs

1/2 cup of diced mixed vegetables (bell peppers, onions, mushrooms)

1 tsp of olive oil

Salt and pepper to taste

Instructions:

Heat the olive oil in a non-stick skillet over medium-high heat.

Add the diced vegetables to the skillet and cook until tender, stirring occasionally.

Beat the eggs in a separate bowl and season with salt and pepper.

Pour the eggs into the skillet with the vegetables and stir constantly until the eggs are fully cooked and scrambled.

Remove from heat and serve hot.

Calorie breakdown (per serving):

Calories: 175

Protein: 12g

Carbs: 6g

Fat: 11g

Fiber: 2g

Note: Nutritional values may vary depending on the size of the eggs and the amount of vegetables used.

Ingredients:

1 large tortilla wrap

1/2 cup of grilled zucchini

1/2 cup of grilled bell peppers

1/4 cup of sliced red onions

1/4 cup of hummus

1/4 cup of crumbled feta cheese

1/4 cup of mixed greens

Instructions:

Preheat the grill to medium-high heat.

Cut the zucchini and bell peppers into bite-sized pieces, and slice the red onions.

Grill the vegetables for about 5-7 minutes or until they are tender and slightly charred.

Warm the tortilla wrap on the grill for 10-15 seconds.

Spread the hummus over the wrap.

Add the grilled vegetables on top of the hummus.

Sprinkle the feta cheese and mixed greens on top of the vegetables.

Roll up the wrap tightly and cut it in half.

Calorie breakdown (per serving):

Calories: 329

Protein: 12g

Carbs: 39g

Fat: 14g

Fiber: 6g

Ingredients:

1 cup quinoa, rinsed and drained

2 cups water

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium-sized zucchini, sliced

1 medium-sized eggplant, cubed

1 small red onion, sliced

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese

Instructions:

Preheat the oven to 400°F (200°C).

In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water has been absorbed and the quinoa is cooked through. Fluff with a fork and set aside.

In a large mixing bowl, toss together the sliced peppers, zucchini, eggplant, and red onion with olive oil, salt, black pepper, oregano, garlic powder, cumin, and chili powder.

Spread the veggies in a single layer on a baking sheet and bake for 25-30 minutes or until tender and browned.

To assemble the bowl, divide the cooked quinoa among four bowls. Top with the roasted veggies, fresh parsley, and crumbled feta cheese.

Serve warm or chilled.

Calorie Breakdown (per serving):

Calories: 320

Protein: 9g

Carbohydrates: 44g

Fat: 12g

Fiber: 8g

Ingredients:

2 boneless, skinless chicken breasts

4 cups mixed greens

1 cup cherry tomatoes, halved

1/2 red onion, sliced

1/2 cucumber, sliced

1 avocado, sliced

1/4 cup chopped walnuts

1/4 cup crumbled feta cheese

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

Salt and pepper to taste

Instructions:

Preheat grill to medium-high heat.

Season chicken breasts with salt and pepper and grill for 5-6 minutes per side, until fully cooked. Let cool and slice.

In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, avocado, walnuts, and feta cheese.

In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper to make the dressing.

Toss salad with dressing, then add sliced chicken on top.

Serve immediately.

Calorie breakdown (based on 2 servings):

Calories: 553

Protein: 38g

Carbs: 20g

Fat: 38g

Fiber: 8g

Ingredients:

2 cans of tuna, drained

1/2 cup plain Greek yogurt

1/4 cup diced red onion

1/4 cup diced celery

1/4 cup diced cucumber

2 tbsp chopped fresh dill

1 tbsp Dijon mustard

Juice of 1/2 lemon

Salt and pepper to taste

Instructions:

In a large bowl, combine the drained tuna, Greek yogurt, red onion, celery, cucumber, dill, Dijon mustard, lemon juice, salt, and pepper.

Mix everything together until well combined.

Serve on a bed of mixed greens or in a whole grain pita for a sandwich.

Calorie breakdown:

Calories: Approximately 350 calories per serving

Protein: 37g

Carbs: 10g

Fat: 18g

Fiber: 2g

Note: The above nutritional information is for one serving, and the recipe makes about 2 servings. The calorie and macronutrient content may vary depending on the type and amount of Greek yogurt used.