Ingredients:

• 1 lb skinless, boneless chicken breasts
• 2 bell peppers (any color), cut into chunks
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the grill.
2. Cut chicken into bite-sized pieces.
3. Thread chicken and vegetables onto skewers.
4. Mix olive oil, garlic powder, salt, and pepper. Brush over skewers.
5. Grill until chicken is cooked through and vegetables are tender.

Ingredients:

• 1 cup quinoa
• 2 cups mixed vegetables (e.g., broccoli, cauliflower, carrots)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions.
2. Toss vegetables with olive oil, salt, and pepper. Roast until tender.
3. Mix cooked quinoa with roasted vegetables.
4. Drizzle with balsamic vinegar and toss before serving.

Ingredients:

• 4 salmon fillets
• 1 lemon
• 2 tablespoons fresh dill, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place salmon on a baking sheet.
3. Drizzle with olive oil, squeeze lemon juice, and sprinkle with garlic, dill, salt, and pepper.
4. Bake until salmon is cooked through.