Sheet Pan Lemon Herb Chicken and Vegetables: Place chicken breasts on a sheet pan with mixed vegetables (like bell peppers, zucchini, and cherry tomatoes). Drizzle with olive oil, lemon juice, and herbs. Bake until chicken is cooked through and veggies are tender.
Salmon Avocado Salad: Grill or bake salmon fillets and serve over a bed of mixed greens with avocado slices, cucumber, and a light vinaigrette dressing.
Stir-Fried Tofu with Broccoli and Cashews: Stir-fry cubed tofu with broccoli florets, cashews, and a stir-fry sauce made from soy sauce, garlic, and ginger. Serve over brown rice or cauliflower rice.
Mediterranean Chickpea Bowl: Combine cooked chickpeas with diced cucumbers, tomatoes, olives, feta cheese, and a drizzle of olive oil and lemon juice. Add fresh herbs like parsley or mint for flavor.
Turkey Lettuce Wraps: Cook ground turkey with onions, garlic, and your favorite spices. Serve the turkey mixture in lettuce leaves with toppings like shredded carrots, diced tomatoes, and avocado slices.
Shrimp and Vegetable Skewers: Thread shrimp, cherry tomatoes, bell peppers, and onions onto skewers. Grill or broil until shrimp are cooked and vegetables are charred. Serve with a side of quinoa or a green salad.
Eggplant Parmesan Stacks: Bake slices of eggplant until tender. Layer the eggplant slices with marinara sauce, ricotta cheese, and mozzarella cheese. Bake until cheese is melted and bubbly.
Asian Beef and Broccoli Stir-Fry: Sauté thinly sliced beef with broccoli florets and a stir-fry sauce made from soy sauce, garlic, and honey (or a keto-friendly sweetener). Serve over cauliflower rice for a low-carb option.