Look at how to prepare delicious and nutritious recipes to finish the day
Rich and protein dishes are ideal for dinner as they help to offer satiety without weighing digestion at night. The combination of lean proteins with vegetables and cereals guarantees a nutritional balance that promotes the recovery of the body after a day of activity.
Subsequently, see 9 light and rich dishes for dinner!
Grilled chicken salad with avocado
Ingredients
- 2 chicken breasts
- 2 avocado mature cut into slices
- 4 cups of rocket
- 1 cup of cherry tomato tea half cut
- 2 Lemonger juice
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
In a container, mature the chicken breasts with salt, black pepper and 1 lemon juice. Then heat a pan that does not split over medium heat and grill the chicken breasts until golden brown. Then cut into slices. In a large bowl, mix the grilled chicken, the rocket, the riot and cherry tomatoes. In a small container, mix the remaining lemon juice with the olive oil and then season the salad. Season with salt and black pepper. Serve later.
Cevic fish
Ingredients
- 500 g of fillet fish white cubes
- 4 Lemonger juice
- 1 sliced onion
- 1 chilli chilled sliced
- 1/2 cup of chopped coriander tea
- Rooms and black pepper ground to taste
Methods of preparation
In a container, place the fish cubes and cover with the lemon juice. Make sure the fish is completely submerged. Leave marine in the refrigerator for about 30 minutes until the fish is opaque. Then add the onion, the red peppers and the coriander. Mix everything gently and season with salt and black pepper. Serve immediately.
Quinoa salad with vegetables
Ingredients
- 1 cup of cooked quinoa tea
- 1 chopped cucumber
- 1 tomato chopped
- 1 chopped pepper
- 1 cup of rocket leaves
- 1/2 cup of chopped cheese tea
- 2 tablespoons of olive oil
- 1 lemon juice
- Rooms and black pepper ground to taste
Methods of preparation
In a large bowl, mix quinoa, cucumber, tomato, peppers and rocket leaves. Add the Feta cheese. In a small container, mix olive oil and lemon juice. Sprinkle the salad with the sauce. Season with salt and black pepper. Serve later.
Chicken stuffed tomato
Ingredients
- 3 large tomatoes
- 500 g of breast chicken cooked and shredded
- 1 chopped onion
- 2 Accardati garlic cloves
- 1/2 grated carrot
- Olive oil, salt and grinded black pepper to taste
Methods of preparation
Cut the upper part of the tomatoes and remove the seeds. In a pan, heat the olive oil over medium heat and brown the garlic and onion. Then add the chicken and brown until golden brown. Add the carrot and season with salt and black pepper. Go up for another 2 minutes and turn off the fire. Look up the tomatoes with the mixture and dispa them in a pan flanked by parchment paper. Sprinkle with olive oil and cook preheated to 200 ° C for 10 minutes. Serve later.
Grilled salmon with asparagus
Ingredients
- 2 fillets of salmon
- 1 pack of asparagus
- 1 cup of cherry tomato tea half cut
- Salt, olive oil and ground black pepper to taste
Methods of preparation
In a container, season the salmon fillets with salt, black pepper and a drizzle of olive oil. Then heat a pan over medium heat and grill the salmon until it is cooked in the center, about 3-4 minutes on each side. While the salmon of the grill, in another pan over medium heat, heat some olive oil and the grilled asparagus until they are slightly golden and soft. Serve the grilled salmon on grilled asparagus and cherry tomatoes. Enjoy!
Tofu with grilled vegetables
Ingredients
- 350 g of still cut into cubes
- 1 zuchinis bite
- 1 chopped aubergine
- 1 chopped chilli pepper
- 1 cup of broccoli flowers tea
- 2 wedges of chopped garlic
- 1 teaspoon of grated ginger
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
In a container, mix the tofu with chopped garlic and grated ginger. I let it rest for 10 minutes. Then heat a pan over medium heat and grill the tofu until golden and soda. In another pan, heat the olive oil and shout all the vegetables until they are slightly caramelized and soft. Mix the tofu with vegetables in a container. Season with salt and black pepper. Serve hot.
Salmon salad
Ingredients
- 2 diced salmon fillets
- 1/2 Package of lettuce
- 1 cup of rocket leaves
- 1/2 cup of water leaf
- 1 tomato
- 1 tablespoon of seeds flax seeds
- 2 Accardati garlic cloves
- 1/2 lemon juice
- Olive oil, salt, ground black pepper and oregano as desired
Methods of preparation
In a container, seasonal salmon with garlic, salt and black pepper. In a pan, heat the olive oil over medium heat and grill the salmon until golden brown. Reserve. Brusciously snatch the lettuce, rocket and crescence leaves. Cut the half -moon -shaped tomato. In a salad, put the lettuce, the rocket, the cresceion and the tomatoes. Mix gently and season with lemon juice, olive oil, salt, black pepper and oregano. Add the salmon on the salad, sprinkle the flax seeds and serve below.
Spinach and cottage cheese omelette
Ingredients
- 3 eggs
- 1 cup of tea spinach
- 1/2 cup of cottage collapsed
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
In a bowl, beat the eggs with a fork until smooth. Season with salt and black pepper. Add the spinach and ricotta, mixing gently until it incorporates the eggs. Heat a non -stick pan over medium heat and add the olive oil. Pour the mixture of eggs, the spinach and the ricotta in the pan and cook without mixing until the bottom is stopped. With the help of a spatula, bend the omelette in half and cook for another 1-2 minutes over low heat until the center is cooked and the cottage slightly creamy. Serve later.
Spaghetti zucchini with tuna and cherry tomatoes
Ingredients
- 2 zucchini
- 170 g of tuna in pieces, solid in oil and drained
- 1 cup of cherry tomato tea
- 2 tablespoons of olive oil
- 1 clove of garlic
- Rooms and black pepper ground to taste
Methods of preparation
Wash the courgettes, dry with paper napkin and cut into thin strips in the shape of spaghetti. Reserve. In a large pan, heat the olive oil over medium heat and add the garlic, leaving it brown lightly. Add the cherry tomatoes and brown for a few minutes until they begin to release liquid. Add the tuna and mix well to incorporate into the braised. Put the courgette spaghetti in the pan, season with salt and ground black pepper and brown for 2-3 minutes over medium heat, only until the courgettes are slightly soft. Turn off the fire and serve then.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
