Grilled Chicken Quinoa Salad, Turkey Sweet Potato Bowl, Parfait
A balanced gluten-free meal plan totaling 2000 calories, designed to meet macronutrient goals of 30% protein, 40% carbs, and 30% fat.
6/25/2025•17 views
Grilled Chicken Quinoa Salad
Nutrition Information
Calories
550
Protein
45g
Carbs
40g
Fat
25g
Ingredients
- 4 oz grilled chicken breast
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, diced
- 1/4 cup cucumber, diced
- 1/4 cup red bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 cups mixed greens
Instructions
Grill the chicken breast until fully cooked (internal temperature reaches 165°F). Let it rest, then slice.
In a large bowl, combine cooked quinoa, cherry tomatoes, avocado, cucumber, red bell pepper, and mixed greens.
In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss well.
Top the salad with the sliced grilled chicken.
Turkey Sweet Potato Bowl
Nutrition Information
Calories
650
Protein
43g
Carbs
70g
Fat
25g
Ingredients
- 4 oz ground turkey
- 1 large sweet potato (about 8 oz), peeled and cubed
- 1 cup broccoli florets
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup shredded cheddar cheese (optional)
Instructions
Preheat oven to 425°F (220°C).
Toss the cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
Roast in the oven for about 25-30 minutes, or until tender and lightly browned.
In the meantime, cook the ground turkey in a skillet over medium heat until browned. Season with salt and pepper.
In the last few minutes of sweet potato roasting, add broccoli florets to the baking sheet to steam alongside the sweet potatoes.
Once everything is cooked, assemble the bowl with roasted sweet potatoes, broccoli, and ground turkey. Top with shredded cheese if desired.
Berry Greek Yogurt Parfait
Nutrition Information
Calories
800
Protein
35g
Carbs
90g
Fat
30g
Ingredients
- 1 cup plain Greek yogurt (full fat)
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup gluten-free granola
- 2 tbsp honey
- 1 tbsp chia seeds
Instructions
In a glass or bowl, layer half of the Greek yogurt on the bottom.
Add half of the mixed berries on top of the yogurt layer.
Drizzle 1 tbsp of honey and sprinkle 1/2 tbsp of chia seeds.
Add the second layer of Greek yogurt, followed by the remaining berries.
Finish with gluten-free granola, remaining chia seeds, and drizzle the rest of the honey over the top.
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