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salt diet to lose weigh

salt diet to lose weigh

  • Author: Dina
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

Transform your health and waistline with this nutrient-rich, low-sodium power bowl. Packed with colorful vegetables, lean protein, and a zesty herb dressing, it’s the perfect meal to support a salt diet to lose weight.

Ingredients

Scale
  • 1 cup quinoa, rinsed and drained
  • 2 cups low-sodium vegetable broth (or water)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
  • 2 medium sweet potatoes, cubed
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 4 cups mixed greens (spinach, arugula, kale)
  • 1 avocado, sliced
  • 1/4 cup unsalted pumpkin seeds
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh herbs (basil, parsley, or cilantro)
  • 1 teaspoon Dijon mustard (low-sodium variety)
  • 1/4 teaspoon black pepper

Instructions

  1. Rinse quinoa under cold water. In a saucepan, combine quinoa, low-sodium broth, bay leaf, and olive oil. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and discard bay leaf.
  2. While quinoa cooks, pound chicken to even thickness. In a bowl, mix olive oil, garlic, oregano, cumin, paprika, black pepper, and lemon juice. Rub over chicken and marinate 10 minutes. Cook in skillet over medium-high heat for 6–7 minutes per side until internal temperature is 165°F. Rest 5 minutes and slice.
  3. Preheat oven to 425°F. Toss sweet potatoes, bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, rosemary, and garlic powder. Roast on a baking sheet for 25–30 minutes, stirring once, until tender and caramelized.
  4. In a bowl or jar, whisk olive oil, apple cider vinegar, lemon juice, garlic, herbs, Dijon mustard, and black pepper until combined.
  5. Divide quinoa into 4 bowls. Top with greens, sliced chicken, roasted veggies, avocado, and pumpkin seeds. Drizzle dressing over and garnish with cilantro.

Notes

Swap chicken for tofu, tempeh, or salmon. Use seasonal veggies or alternate grains like brown rice. Keep it colorful and low-sodium!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Healthy Eating
  • Method: Stovetop and Oven
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: salt diet to lose weight, low sodium recipe, healthy power bowl, weight loss recipe

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Find it online: https://www.dinacooks.net/salt-diet-to-lose-weigh/