Quick Lunch and Dinner Ideas

by HealthyBeings on January 28, 2011

Tasty chicken salad



  • 90g of chicken breast per person
  • 1 ½ cups of shredded lettuce or cabbage
  • Thin slices of red onion
  • Handful of mint leaves
  • 1 nectarine/peach/ ½ a mango sliced thinly
  • ½ large red chilli thinly sliced
  • Optional: cashew nuts (5 per person – to limit fat content)


  • 1 tablespoon low fat mayonnaise
  • ½ tablespoon of lime juice


  1. Cook the chicken breast in a pan. Once cooked shred finely
  2. Mix all salad ingredients and the chicken together in a big bowl (and the cashews if you’re including them)
  3. Dress salad with the lime mayonnaise


Friday night seafood dinner



  • 6 green prawns per person
  • Fresh garlic cloves
  • Fresh lemon


  • 1/3  cup of couscous per person
  • 5 cherry tomatoes per person
  • 6 green or black olives per person
  • ¼ of avocado per person (or less)
  • Handful of mint leaves
  • Baby spinach leaves


  1. Boil the kettle. In a bowl put dry couscous and cover with an equal amount of boiling water. Cover the bowl with a plate and leave to sit.
  2. Rinse and chop tomatoes, olives, mint and baby spinach leaves
  3. After 5 minutes stir the couscous with a fork, add the salad ingredients + 1 teaspoon of olive oil and scatter thin slices of avocado on top.
  4. Drizzle with olive oil and balsamic and add fresh chilli if you like a bit of spice.
  5. Shell the prawns. Preheat a frying pan over high heat and a tiny amount of olive oil. Place prawns and garlic in the pan and cook for approximately 1 min each side or until they turn orange.
  6. Remove from pan and serve with couscous salad.

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