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Herb-Crusted Baked Chicken Breast
This herb-crusted baked chicken breast is a delicious and healthy addition to your Passover meals. It's low in fat, rich in protein, and free from grains or dairy, making it suitable for those observing Passover dietary restrictions.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Salt and pepper, to taste
- 1 lemon, sliced
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the olive oil, garlic, parsley, thyme, rosemary, salt, and pepper.
- Rub the herb mixture all over the chicken breasts, coating them evenly.
- Place the chicken breasts in a baking dish, and arrange lemon slices on top.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
- Allow to rest for 5 minutes before serving.
The fresh herbs in this recipe provide a burst of flavor without the need for heavy sauces, ensuring the dish remains low-calorie and packed with essential nutrients.
Quinoa and Roasted Vegetable Salad
This colorful quinoa and roasted vegetable salad is a wonderful side dish that is not only Passover-friendly but also packed with nutrients. Quinoa is a complete protein and full of fiber, making it an excellent grain-free option.
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup chopped fresh basil
- 1/4 cup lemon juice
Instructions:
- Preheat oven to 400°F (200°C).
- Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and water (or broth) and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
- Meanwhile, place chopped bell peppers, zucchini, and onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast vegetables in the oven for 20-25 minutes, until they're tender and slightly caramelized.
- In a large bowl, combine cooked quinoa, roasted vegetables, basil, and lemon juice. Toss to combine, and adjust seasoning if necessary.
- Serve warm or at room temperature.
The combination of quinoa and assorted vegetables ensures a nutrient-dense dish rich in vitamins, minerals, and antioxidants.
Spaghetti Squash with Tomato and Basil
This light and flavorful dish utilizes spaghetti squash as a low-calorie, low-carb alternative to pasta, perfectly suitable for Passover.
Ingredients:
- 1 whole spaghetti squash
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until tender.
- Meanwhile, heat the remaining olive oil in a pan over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the crushed tomatoes, and let simmer for 15 minutes. Stir in the fresh basil and season with salt and pepper.
- Once the squash is done, use a fork to scrape out the strands, creating spaghetti-like noodles.
- Toss the squash with the tomato sauce before serving.
This dish is packed with flavor and nutrients, offering plenty of vitamins from the squash and lycopene from the tomatoes.
Cauliflower "Rice" Stir-Fry
A great rice substitution using cauliflower keeps this dish low-carb and full of nutrients while still celebratory for Passover.
Ingredients:
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 cup chopped carrot
- 1 cup sliced mushrooms
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tablespoons low-sodium tamari sauce
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper, to taste
Instructions:
- Core the cauliflower and chop into florets. Place florets in a food processor and pulse until they are the size of grains of rice.
- Heat olive oil in a large skillet over medium-high heat. Add carrots, mushrooms, and peas, and sauté until vegetables are tender.
- Add garlic and cauliflower "rice" to the skillet, and stir frequently for about 5 minutes, until the cauliflower is tender.
- Stir in tamari sauce, and cook for another minute. Season with salt and pepper.
- Garnish with sliced green onions and sesame seeds before serving.
Using cauliflower as a rice substitute helps reduce calories while increasing fiber, important for healthy digestion and weight loss.
Lentil and Sweet Potato Soup
A hearty and warming soup perfect for Passover, rich in plant-based protein and fiber to keep you full and satisfied.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 sweet potatoes, peeled and diced
- 1 cup dry lentils
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups kale, chopped
- 2 tablespoons lemon juice
Instructions:
- In a large pot, heat the olive oil over medium heat. Add onion and garlic, and sauté until translucent.
- Add the sweet potatoes, lentils, broth, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 25 minutes, or until lentils and sweet potatoes are tender.
- Stir in kale and lemon juice, and continue to simmer for another 5 minutes, or until kale is wilted.
- Adjust seasoning, if necessary, before serving.
This soup is full of anti-inflammatory properties from the sweet potatoes and the spices used, promoting overall health and aiding weight management.
Zucchini Noodle Kugel
A lighter take on the traditional noodle kugel, using zucchini noodles for a low-carb, vegetable-rich twist.
Ingredients:
- 4 large zucchinis, spiralized
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 eggs
- 1/2 cup almond flour
- 1/4 cup fresh dill, chopped
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
Instructions:
- Preheat oven to 350°F (175°C).
- Toss the zucchini noodles with a pinch of salt and place them into a colander to drain excess moisture.
- In a skillet, heat olive oil over medium heat. Add onion and sauté until golden brown.
- In a large bowl, beat the eggs and stir in almond flour, dill, salt, pepper, and garlic powder.
- Add drained zucchini noodles and sautéed onion to the egg mixture, and stir until just combined.
- Pour the mixture into a greased 9x13-inch baking dish.
- Bake for 30-35 minutes or until set and lightly browned on top.
This kugel is low in carbohydrates and high in nutrients thanks to the zucchini, which contributes vitamins and minerals while keeping the dish light and suitable for a weight-loss diet.
