Marinate chicken breasts in olive oil, lemon juice, garlic, and Mediterranean herbs. Grill until cooked through and slice. Serve over a bed of mixed greens with diced tomatoes, cucumbers, olives, and a drizzle of balsamic vinaigrette.
Season salmon fillets with olive oil, lemon zest, garlic, and dill. Bake until flaky. Roast a mix of colorful vegetables like bell peppers, zucchini, and cherry tomatoes with olive oil and herbs. Serve together for a light and satisfying meal.
Cook quinoa and mix with diced tomatoes, black beans, corn, and spices like cumin and chili powder. Stuff into halved bell peppers and bake until tender. Top with a sprinkle of feta cheese and fresh cilantro.
Marinate chicken strips in Greek yogurt, lemon juice, and herbs. Grill until cooked through. Serve wrapped in whole grain tortillas with tzatziki sauce, shredded lettuce, diced tomatoes, and red onions.
Simmer diced onions, carrots, celery, zucchini, tomatoes, and chickpeas in vegetable broth with garlic and Italian herbs. Serve hot with a sprinkle of Parmesan cheese and a side of whole grain bread.
Saute cauliflower rice with diced bell peppers, onions, and garlic in olive oil. Stir in cooked chickpeas, chopped spinach, sun-dried tomatoes, and Kalamata olives. Serve topped with grilled shrimp or tofu for added protein.