#lightanddelicious

[classical-art-memes]

This recipe, a healthier take on the traditional chicken fried rice, uses brown rice and little oil to make a dish that is lighter without compromising flavor.

Ingredients: 2 cups cooked brown rice. 2 tablespoons low-sodium soy sauce. 1 tablespoon sesame oil. 1 cup diced cooked chicken breast. 1 cup mixed vegetables such as peas, carrots, and bell peppers. 2 eggs, lightly beaten. 1 tablespoon minced garlic. 1 tablespoon minced ginger. Salt and pepper to taste. 2 green onions, thinly sliced.

Instructions: In a big skillet over medium heat, warm the sesame oil. Add the ginger and garlic, and saut for one minute. Cook the chopped chicken breast until it is thoroughly heated. Place the chicken on one side of the skillet and cover with the beaten eggs. Cook eggs in a scramble and combine with chicken. Cooked brown rice and mixed veggies should be added to the skillet. Add the pepper, salt, and soy sauce. Simmer for an additional 34 minutes, or until the veggies are soft. Before serving, garnish with sliced green onions.

Prep Time: 10 minutes

Cook Time: 15 minutes

Patapsco Student Services

[iconsford]

The citrus flavors and fragrant dill in these Lemon Dill Chicken Skewers go well together, making a tasty and light BBQ dish that's great for any event.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 2 lemons, juiced and zested. 3 tablespoons olive oil. 2 tablespoons fresh dill, finely chopped. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. Wooden skewers, soaked in water.

Instructions: To make the marinade, put lemon juice, lemon zest, olive oil, dill, minced garlic, salt, and black pepper in a bowl. Pour the marinade over the chicken cubes in a plastic bag that can be closed again. Place the bag in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. Make sure the chicken cubes are evenly spread out as you thread them onto the wet skewers. Once the grill is hot, put the skewers on it and cook for 10 to 12 minutes, turning them over every now and then, until the chicken is cooked all the way through and has a nice char. If you want, you can serve the Lemon Dill Chicken Skewers hot with extra dill and lemon wedges on top.

Prep Time: 40 minutes

Cook Time: 12 minutes

Alvaret Shopp Kaniner

[fearzy]

These coconut lime cupcakes are a great low-carb summer treat because they are light and moist. They taste like sweet tropical fruits and have a great texture, making them a nice treat on a hot day.

Ingredients: 1 1/2 cups almond flour. 1/3 cup coconut flour. 1/2 cup unsweetened shredded coconut. 1/2 cup granulated erythritol or preferred keto-friendly sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 4 large eggs. 1/2 cup coconut oil, melted. 1/4 cup unsweetened almond milk. Zest of 2 limes. Juice of 1 lime. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, whisk together almond flour, coconut flour, shredded coconut, erythritol, baking powder, and salt. In another bowl, beat eggs, then mix in melted coconut oil, almond milk, lime zest, lime juice, and vanilla extract. Pour wet ingredients into dry ingredients and stir until well combined. Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Win Wiz

[runqii]

This tuna salad is a quick and satisfying dish that can be prepared in no time. It's perfect for a light and healthy lunch or dinner option.

Ingredients: 2 cans of tuna. 1/2 cup mayonnaise. 1/4 cup diced celery. 1/4 cup diced red onion. 1/4 cup diced pickles. 1 tablespoon Dijon mustard. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Drain the cans of tuna and transfer them to a mixing bowl. Add mayonnaise, diced celery, diced red onion, diced pickles, and Dijon mustard to the bowl with tuna. Season with salt and pepper to taste. Mix all the ingredients until well combined. Serve the tuna salad over lettuce leaves. Enjoy your super easy and super delicious tuna salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

Rifqi Amirul

[yumnestco]

Fresh Cucumber Caprese Salad-Light & Delicious

[endinburningflamesorparadise]

Enjoy these delicious Scottish pancakes for breakfast or as a tasty snack. They are light, fluffy, and perfect with syrup, berries, or whipped cream.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup milk. 1 large egg. 1/2 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: Mix the flour, sugar, baking powder, and salt in a bowl with a whisk. In a different bowl, beat the egg. Then, add the milk and vanilla extract and beat again. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Put a nonstick griddle or skillet over medium-low heat and add a little butter or oil. For each pancake, pour about 1/4 cup of batter onto the hot pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Do it again with the rest of the batter. Keep warm and top with your favorite things.

Prep Time: 10 minutes

Cook Time: 15 minutes

Stylez and Kutz

[deepwoodsinsight]

This refreshing summer salad is the perfect choice for a light and delicious meal on a hot day. It's packed with fresh greens, juicy cherry tomatoes, and crisp cucumber, all brought together with the tangy goodness of balsamic vinaigrette and the creaminess of feta cheese. The addition of fresh basil adds a burst of flavor that screams summer!

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. 1/4 cup fresh basil leaves, torn. Salt and pepper to taste.

Instructions: Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Pour the balsamic vinaigrette dressing over the salad and toss it around to cover everything. Break up some feta cheese and tear up some basil leaves to put on top of the salad. Add pepper and salt to taste. Take a bite right away and enjoy the cool summer flavors!

Prep Time: 15 minutes

Cook Time: 0 minutes

Kirtida Kitchen

[pollyandbooks]

A refreshing and nutritious salad featuring protein-packed quinoa, juicy oranges, and a zesty ginger-orange vinaigrette. This gluten-free dish is perfect for a light lunch or side dish.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1/4 cup orange juice. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 tablespoon honey. 1 teaspoon grated ginger. Salt and pepper to taste. 1 orange, segmented. 1/4 cup chopped fresh parsley. 1/4 cup sliced almonds, toasted. 2 green onions, thinly sliced.

Instructions: In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, grated ginger, salt, and pepper to make the vinaigrette. In a large bowl, combine cooked quinoa, orange segments, parsley, sliced almonds, and green onions. Pour the vinaigrette over the quinoa salad and toss gently to coat everything evenly. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

On The Run With Zeta