Learn how to cook 6 easy fitness recipes for dinner

Learn how to cook 6 easy fitness recipes for dinner




Salad with yogurt dressing - Photo: Guia da Cozinha

Salad with yogurt dressing – Photo: Guia da Cozinha

Photo: Kitchen guide

Maintaining a balanced diet is very important, but sometimes it is very difficult to think of healthy meals other than the main ones. To help you maintain a nutrient-dense, delicious-tasting diet, we’ve put together some easy fitness dinner recipes in our Kitchen Guide.

You will be able to taste delicious options for soup, salad, chicken and more! Some of these easy fitness dinner recipes are sure to surprise you. See what:

Learn how to cook 6 easy fitness recipes for dinner

Fitness salad with yogurt dressing



Salad with yogurt dressing - Photo: Guia da Cozinha

Salad with yogurt dressing – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 30 minutes

Performance: 4 servings

Complexity: light

Ingredients

  • 4 chicken breast fillets
  • 1 minced garlic clove
  • Juice of 1/2 lemon
  • salt to taste
  • Freshly ground black pepper to taste
  • 4 tablespoons olive oil
  • 1 large sweet potato, thinly sliced ​​(like chips)
  • 1 iceberg lettuce, washed and torn
  • 1 bunch washed arugula
  • 1/2 cup cherry tomatoes, cut in half
  • 1 small grated carrot
  • 1/2 small yellow sweet pepper, stripped
  • 1 medium red onion, sliced

Sauce

  • 200 ml natural yoghurt
  • Juice of 1/2 lemon
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 3 tablespoons chopped parsley

Preparation mode

Season chicken with garlic, lemon, salt, pepper and half the oil. Arrange the potato slices on a baking sheet and brush with the remaining oil. Sprinkle with salt and pepper and bake in preheated oven for 20 minutes, flipping halfway through, until crisp and golden. Pour all sauce ingredients into a jar with a lid and shake vigorously. Fry the chicken breasts in a thick pan, let cool and cut into strips. Arrange the leaves on a platter and arrange the chicken, potatoes, tomatoes, carrots, peppers, and onions. Serve with sauce.

Vegetable fitness soup



Vegetable fitness soup — Photo: Guia da Cozinha

Vegetable fitness soup — Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h

Performance: 6 servings

Complexity: light

Ingredients

  • 3 tablespoons oil
  • 500 g muscle cubes
  • 1 chopped onion
  • 2 chopped cassava
  • 3 chopped potatoes
  • 1 chopped carrot
  • 1 chopped chayote
  • 2 liters of boiling water
  • 3 chicken bouillon cubes
  • Salt and chopped parsley to taste
  • Toast to escort

Preparation mode

Heat the oil in a pressure cooker over medium heat and fry the muscles until golden brown. Then add chopped vegetables, water, chicken broth and salt to taste. Cook for 15 minutes after pressurizing or until vegetables are cooked through and meat is tender. Then separate half of the vegetables and turn on the blender. Combine with other vegetables and meat. Finally, remove from heat, add parsley and serve immediately.

Chicken breast with broccoli and carrots



Chicken breast with broccoli and carrots – Photo: Guia da Cozinha

Chicken breast with broccoli and carrots – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 30 minutes

Performance: 5 servings

Complexity: light

Ingredients

  • 1 chopped carrot
  • 2 tablespoons butter
  • 1 cup fresh or frozen peas
  • 5 chicken breast fillets
  • 1 cup green beans (chopped)
  • Salt and black pepper to taste
  • 1 cup broccoli in bunches

Preparation mode

Steam carrots, peas and green beans for 5 minutes or until soft. Add broccoli and cook 5 more minutes or until al dente. Heat half the butter in a skillet over high heat and sear the chicken fillets for about 2 minutes on each side. Season with salt and pepper and place on a plate. Melt the remaining butter in a saucepan over medium heat and add the vegetables. Fry, season with salt and pepper and transfer to a dish. Serve immediately.

sweet potato omelette



Sweet potato omelet — Photo: Guia da Cozinha

Sweet potato omelet — Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 25min

Performance: 2 pieces

Complexity: light

Ingredients

  • 4 eggs
  • 1 cup diced sweet potato (cooked)
  • 1/2 cup thinly sliced ​​cabbage
  • 1 chopped pitted tomato
  • Salt and black pepper to taste
  • 1 tablespoon oil

Preparation mode

In a bowl, beat the eggs with a fork until smooth. Add potatoes, cabbage and tomato. Season with salt and pepper.

In a medium non-stick skillet, heat oil over medium heat and add eggs. Cook for 5 minutes on each side over low heat or until no longer soggy. Serve immediately.

cauliflower rice



Cauliflower Rice – Photo: Kitchen Guide

Cauliflower Rice – Photo: Kitchen Guide

Photo: Kitchen guide

Performance: 4 servings

Preparation time: 20 minutes.

Ingredients

  • 1 bunch cauliflower
  • 1 tablespoon coconut oil
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • Salt and chopped parsley to taste

Preparation mode

Cut a bunch of cauliflower into florets and place the pieces in a blender or processor and press the pulse button several times until they are chopped. Remove and reserve. Heat oil in a pan and saute onion and garlic for 2 minutes. Add cauliflower, salt to taste and cook until very soft. Mix with green flavor and serve immediately.

Grilled salmon with passion fruit sauce



Grilled salmon with passion fruit sauce – Photo: Guia da Cozinha

Grilled salmon with passion fruit sauce – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 20min (+1h in the fridge)

Performance: 4 servings

Complexity: light

Ingredients

  • 4 salmon fillets, 3 fingers thick each
  • Salt and black pepper to taste
  • 6 tablespoons butter
  • 1/2 chopped onion
  • Pulp of 1 passion fruit
  • 1 tablespoon (coffee) corn starch
  • 1 glass (tea) of water
  • 1 bunch arugula
  • 1 cup cherry tomatoes (halved)
  • 1 and 1/2 cups cooked chickpeas
  • 1/2 cup (tea) olive oil
  • 1/2 teaspoon small greens

Preparation mode

Season the salmon with salt and pepper. Melt 4 tablespoons of butter in a large skillet over high heat and sear the salmon for 5 minutes on each side. To book.

In the same skillet over medium heat, melt the remaining butter and sauté the onion until wilted. Add passion fruit pulp, cornstarch dissolved in water, salt, pepper and cook until slightly thickened.

In a dish, mix arugula, tomatoes, chickpeas and season with olive oil, herbs, salt and pepper.

Serve with salmon topped with sauce.

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