Lemon Herb Chicken with Avocado Salad & Stuffed Peppers
A low-carb meal plan consisting of two hearty and nutritious meals, providing a total of 2000 calories with a macronutrient profile of 35% protein, 20% carbs, and 25% fat.
9/2/2025•15 views
Grilled Lemon Herb Chicken with Avocado Salad
Nutrition Information
Calories
950
Protein
65g
Carbs
20g
Fat
65g
Ingredients
- 8 oz boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium avocado, diced
- 2 cups mixed greens (spinach, arugula, romaine)
- 1/4 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1 tablespoon balsamic vinegar
Instructions
In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Add the chicken breasts to the bowl and marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
Grill the chicken breasts for 6-7 minutes on each side or until fully cooked.
While the chicken is grilling, prepare the avocado salad by combining mixed greens, diced avocado, cherry tomatoes, and red onion in a large bowl.
Drizzle with balsamic vinegar and toss gently to combine.
Once cooked, allow the chicken to rest for a few minutes before slicing.
Serve the sliced chicken over the avocado salad.
Spinach and Feta Stuffed Bell Peppers
Nutrition Information
Calories
1050
Protein
75g
Carbs
50g
Fat
35g
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground turkey or chicken
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds.
In a skillet, heat olive oil over medium heat. Add the chopped onions and garlic and sauté until softened.
Add the ground turkey (or chicken) to the skillet, cooking until browned and fully cooked.
Stir in the chopped spinach, feta cheese, paprika, cumin, salt, and pepper. Cook until the spinach wilts.
Fill each bell pepper with the turkey and spinach mixture, pressing down gently.
Place the filled peppers in a baking dish and cover with foil.
Bake in the preheated oven for 30 minutes, then remove foil and bake for an additional 10-15 minutes until peppers are tender and slightly charred.
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