10 Quick & Easy Meals Our Dietitians Are Cooking This Week

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Grilled Chicken Salad:

Toss grilled chicken breast with a mix of fresh greens, cherry tomatoes, cucumber, and a light vinaigrette.

Quinoa Bowl:

Cook quinoa and top it with sautéed vegetables, chickpeas, and a drizzle of tahini or a squeeze of lemon.

Tofu and Vegetables:

Stir-fry tofu with a colorful mix of vegetables like bell peppers, broccoli, and snap peas. Season with soy sauce or teriyaki sauce.

Roasted Vegetables:

Place salmon fillets on a sheet pan surrounded by a mix of seasonal vegetables. Season with herbs, olive oil, and bake.

Hummus and Veggies:

Spread hummus on a whole grain wrap and fill it with sliced cucumbers, tomatoes, shredded carrots, and greens.

Vegetarian Chili:

Make a quick and hearty vegetarian chili with beans, tomatoes, corn, and spices. Serve with a dollop of Greek yogurt.

Egg Fried Rice:

Whip up a speedy fried rice with cooked brown rice, scrambled eggs, peas, and diced carrots. 

Pasta Primavera:

Cook whole grain pasta and toss it with a mix of sautéed seasonal vegetables, olive oil, garlic, and herbs.

Shrimp and Quinoa Salad:

Combine cooked quinoa with grilled shrimp, cherry tomatoes, avocado, and a lime vinaigrette.. 

Chickpea Bowl:

Create a bowl with canned chickpeas, cucumber, cherry tomatoes, olives, feta cheese, and a drizzle of olive oil.


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