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6. 1 cup quinoa
2 cups water
1 tsp salt
1 tbsp olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 eggplant, chopped
1 onion, chopped
1 tsp dried thyme
1 tsp dried basil
1 tsp garlic powder
Salt and pepper to taste
1/4 cup balsamic vinegar
2 tbsp honey
1 tbsp Dijon mustard
1/4 cup olive oil
1/4 cup chopped fresh parsley
INGREDIENTS
01
7. PREPARATION
01
Preheat the oven to 400°F (200°C). Line a baking
sheet with parchment paper.
Rinse quinoa in a fine mesh strainer and place
in a medium saucepan with water and salt.
Bring to a boil, then reduce heat to low and
cover. Cook for 15-20 minutes, or until the
quinoa is tender and the water is absorbed.
Meanwhile, place the chopped vegetables on
the prepared baking sheet. Drizzle with olive oil
and sprinkle with thyme, basil, garlic powder,
salt, and pepper. Toss to combine. Roast in the
oven for 20-25 minutes, or until the vegetables
are tender and slightly charred.
In a small bowl, whisk together the balsamic
vinegar, honey, Dijon mustard, and olive oil.
Season with salt and pepper to taste.
In a large bowl, combine the cooked quinoa
and roasted vegetables. Pour the dressing over
the top and mix to combine.
Serve warm or at room temperature, sprinkled
with chopped parsley. Enjoy!
9. 4 salmon fillets
Salt and pepper
Olive oil
2 ripe avocados, diced
1 medium tomato, diced
1/2 small red onion, diced
1 jalapeño pepper, seeded
and minced
2 tablespoons fresh cilantro,
chopped
1 lime, juiced
INGREDIENTS
02
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10. PREPARATION
02
Preheat your grill to high heat.
Season salmon fillets with salt, pepper, and a
drizzle of olive oil.
In a mixing bowl, combine diced avocados,
tomato, red onion, jalapeño, cilantro, and the
juice of 1 lime. Stir until well combined.
Place salmon fillets on the grill and cook for 4-5
minutes on each side or until the salmon is
opaque and flakes easily with a fork.
Serve grilled salmon with a generous spoonful
of the avocado salsa on top.
Enjoy!
12. 2 medium sweet potatoes,
peeled and diced into small
cubes
1 can of black beans, drained
and rinsed
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
salt and pepper to taste
8-10 taco shells
Toppings of your choice
(lettuce, cheese, sour cream,
salsa, etc.)
INGREDIENTS
03
13. PREPARATION
03
Preheat oven to 400°F (200°C).
In a large bowl, toss the diced sweet potatoes
with olive oil, chili powder, cumin, paprika,
garlic powder, salt, and pepper.
Spread the seasoned sweet potatoes on a
baking sheet and roast in the oven for 25-30
minutes or until tender and lightly browned.
In a separate pan, heat the black beans over
medium heat for 5-7 minutes or until heated
through.
Warm the taco shells in the oven for a few
minutes or on a griddle.
Assemble the tacos by filling each shell with
roasted sweet potatoes, black beans, and
toppings of your choice.
Serve hot and enjoy!
15. 1 large spaghetti squash
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (14.5 ounces each)
diced tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
flakes
1/4 cup fresh basil, chopped
Parmesan cheese for serving
(optional)
INGREDIENTS
04
16. PREPARATION
04
Preheat oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise
and remove the seeds.
Place the halves cut side down on a baking
sheet and bake for 35-40 minutes or until
tender.
While the squash is baking, heat the olive oil in
a large saucepan over medium heat.
Add the onion and cook until softened, about 5
minutes.
Add the garlic and cook for another minute.
Add the diced tomatoes, salt, black pepper,
and red pepper flakes.
Bring the sauce to a simmer and let cook for
10-15 minutes, or until slightly thickened.
Stir in the fresh basil.
When the squash is done, use a fork to scrape
the inside into spaghetti-like strands.
Serve the sauce over the spaghetti squash,
and sprinkle with Parmesan cheese if desired.
Enjoy!
18. 4 large bell peppers (red,
yellow, or green)
1 pound ground turkey
1 cup uncooked brown rice
1 small onion, diced
2 cloves of garlic, minced
1 can (14.5 ounces) diced
tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup shredded cheddar
cheese
INGREDIENTS
05
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19. PREPARATION
05
Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove
the seeds and membranes.
Cook the brown rice according to package
instructions.
In a large pan, cook the ground turkey over
medium heat until browned and fully cooked,
about 7-10 minutes.
Add the diced onion and minced garlic to the
pan and cook for 2-3 minutes, until the onion is
translucent.
Stir in the diced tomatoes, basil, oregano, salt,
and pepper. Cook for another 2-3 minutes.
Stir in the cooked brown rice.
Stuff the bell peppers with the ground turkey
mixture, filling each pepper to the top.
Place the stuffed bell peppers in a baking dish.
Bake in the oven for 25-30 minutes, or until the
bell peppers are tender.
Sprinkle shredded cheddar cheese on top of
the peppers and bake for another 5-7 minutes,
or until the cheese is melted and bubbly.
21. 1 tablespoon of olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon of ginger paste
1 tablespoon of tomato paste
1 teaspoon of ground cumin
1 teaspoon of ground
coriander
1/2 teaspoon of turmeric
1/2 teaspoon of garam masala
Salt to taste
1 can (14 ounces) of chickpeas,
drained and rinsed
1 cup of vegetable broth
2 cups of fresh spinach leaves
1 cup of coconut milk
Fresh cilantro leaves for
garnish
INGREDIENTS
06
22. PREPARATION
06
Heat the oil in a large saucepan over medium
heat.
Add the onion and cook until softened, about 5
minutes.
Add the garlic and ginger paste and cook for 1
minute.
Stir in the tomato paste, cumin, coriander,
turmeric, garam masala, and salt. Cook for 1
minute.
Add the chickpeas and broth and bring to a
boil.
Reduce heat and let the mixture simmer for 10
minutes.
Stir in the spinach and coconut milk and
continue to simmer until the spinach is wilted,
about 2-3 minutes.
Serve the curry with rice or flatbread and
garnish with cilantro leaves. Enjoy!
24. 1 cup dried green lentils, rinsed
and drained
4 cups vegetable broth
1 large onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 cups chopped kale leaves
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons olive oil
INGREDIENTS
07
25. PREPARATION
07
Heat the oil in a large pot over medium heat.
Add the onion and cook until softened, about 5
minutes.
Add the garlic and cook for another minute.
Add the carrots and cook for 5 minutes, until
they begin to soften.
Stir in the dried thyme and cook for 30 seconds.
Add the vegetable broth and lentils to the pot
and bring to a boil.
Reduce the heat to low, cover the pot and let
simmer for 30 minutes, until the lentils are
tender.
Stir in the chopped kale and cook for 5
minutes, until the kale is wilted.
Season with salt and pepper to taste.
Serve hot with crusty bread. Enjoy!
27. 4 boneless chicken breasts
Salt and pepper
1 tablespoon olive oil
2 zucchinis, sliced
2 bell peppers, sliced
2 red onions, sliced
4 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
INGREDIENTS
08
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28. PREPARATION
08
Season chicken breasts with salt and pepper.
Heat up a grill pan over medium-high heat.
Add chicken breasts to the pan and cook for
about 6 minutes on each side or until fully
cooked.
Preheat oven to 400°F (205°C).
In a large bowl, mix together zucchinis, bell
peppers, red onions, garlic, thyme, rosemary,
oregano, and olive oil.
Place the vegetables on a large baking sheet
and season with salt and pepper.
Roast vegetables in the oven for 20-25 minutes,
stirring occasionally, or until vegetables are
tender and slightly charred.
Serve grilled chicken with roasted vegetables
on the side. Enjoy!
30. 4 medium zucchinis, spiralized
into noodles
1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
8 ounces mushrooms, sliced
2 medium tomatoes, diced
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup grated Parmesan
cheese
INGREDIENTS
09
31. PREPARATION
09
Heat the olive oil in a large skillet over medium
heat.
Add the onion and garlic, and cook until
softened, about 5 minutes.
Add the mushrooms to the skillet and cook until
tender, about 5 minutes.
Add the diced tomatoes, dried basil, salt, and
pepper to the skillet and cook until the
tomatoes have softened, about 5 minutes.
Reduce the heat to low and add the zucchini
noodles to the skillet. Toss the noodles with the
sauce until they are coated.
Serve the zucchini noodles in bowls and
sprinkle with grated Parmesan cheese. Enjoy!
33. 1 cup uncooked white rice
1.5 lbs turkey breast, cut into
bite-sized pieces
2 tablespoons vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sliced mushrooms
2 cups sliced carrots
1 cup sliced snow peas
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons water
INGREDIENTS
10
34. PREPARATION
10
Cook the rice according to package
instructions.
In a large wok or pan, heat 1 tablespoon of oil
over medium-high heat.
Add the turkey pieces and cook until browned
on all sides. Remove from pan and set aside.
In the same pan, heat another tablespoon of
oil. Add the garlic and onion and cook until
fragrant, about 1 minute.
Add the bell peppers, mushrooms, carrots, and
snow peas. Stir-fry for 2-3 minutes or until
vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce,
cornstarch, and water.
Return the turkey to the pan with the
vegetables and add the soy sauce mixture.
Stir-fry until the sauce has thickened, about 2
minutes.
Serve the stir-fry over the cooked white rice.
Enjoy!
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