Halal Meal Plan: Grilled Chicken Salad, Veggie Quinoa Stir-Fry
A balanced meal plan adhering to halal dietary restrictions, consisting of whole foods without any heavy calorie-loaded items and suitable for easy preparation.
5/13/2025•93 views
Grilled Chicken Salad
Nutrition Information
Calories
520
Protein
43g
Carbs
20g
Fat
28g
Ingredients
- 150g boneless, skinless grilled chicken breast
- 2 cups mixed leafy greens (spinach, arugula, romaine)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 cup red bell pepper, sliced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Grill the chicken breast until fully cooked and juices run clear (about 6-7 minutes on each side).
Let it rest for 5 minutes before slicing it into strips.
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red bell pepper.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
Drizzle the dressing over the salad and toss to combine.
Top the salad with the grilled chicken strips before serving.
Quinoa & Veggie Stir-Fry
Nutrition Information
Calories
480
Protein
16g
Carbs
75g
Fat
12g
Ingredients
- 1 cup cooked quinoa
- 1/2 cup bell pepper, diced
- 1/2 cup zucchini, diced
- 1/2 cup broccoli florets
- 1/2 cup carrot, julienned
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sesame seeds
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 tablespoon water
Instructions
In a large skillet, heat water over medium heat.
Add garlic and ginger, and sauté for 1-2 minutes.
Add the bell pepper, zucchini, broccoli, and carrot to the skillet and stir-fry for about 5-7 minutes until they are tender.
Stir in the cooked quinoa and soy sauce, mixing well to combine.
Sprinkle sesame seeds on top and serve hot.
Chickpea and Avocado Bowl
Nutrition Information
Calories
600
Protein
19g
Carbs
70g
Fat
30g
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 whole ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/2 teaspoon cumin
Instructions
In a mixing bowl, combine the chickpeas, avocado, cherry tomatoes, red onion, and cilantro.
Drizzle lime juice, salt, pepper, and cumin over the mixture.
Gently toss everything together to avoid mashing the avocado.
Serve the bowl chilled or at room temperature.
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