3 Recipes You Can Make in Less Than 5 Minutes
I’m all about making healthy eating as simple and painless as possible. That’s why I wanted to share my three go-to recipes that take only five minutes or less to prepare (I’m not kidding!). Forget complicated meal prep that takes up your entire Sunday afternoon.
These three recipes are always on repeat when life gets a little crazy (and when is it not?!). The best part is, they’re always delicious! Like, I’m not kidding. I could eat these three recipes every day and never get sick of them AND be treating my body to some healthy whole foods nourishment. Without further ado, let’s get into our first recipe!
Air-Fried Lemon Broccoli
This is a staple in our household. We love our broccoli, and it has SO many incredible health benefits, like aiding in detoxification, hormone balance, and helping to protect against breast and prostate cancer. And it’s an excellent source of antioxidants and dietary fibers. All that in broccoli!? You best believe it!
Ingredients:
3 large heads of broccoli
1 c cherry tomatoes
1 tsp garlic powder
1 tsp onion powder
Juice of 1 whole lemon
Avocado oil spray (or 1 tbsp of liquid avocado oil)
Goat cheese (optional)
Salt and pepper to taste
Instructions:
Rinse your broccoli and cut the stems off so you’re only left with the crowns. Your broccoli crowns should be small to medium-sized (they’ll cook down a lot in the air fryer).
Place broccoli in a large bowl. Add your tomatoes, drizzle your avocado oil and lemon juice, and evenly sprinkle your garlic and onion powder on the broccoli.
Toss broccoli in the bowl to coat evenly. Transfer to the air fryer and fry 350 degrees Fahrenheit for 8 mins.
Finish with crumbled goat cheese, sprinkle with salt and pepper, serve, and enjoy!
The Best Seasoned Chicken Breast & Mixed Veggies (One Pan!)
A good friend turned me onto this one! (Thanks, Ash!) She found the recipe, made it herself, and was excited to share her success with me! I quickly took notes and decided to recreate it myself without a recipe.
For a low-fat version, go with the chicken breast. You don’t need to add extra oil for cooking; the lemon juice is enough, but you certainly use olive oil or butter to make it even juicier. Or, you can use chicken thighs, and the drippings of the fat will help to cook the vegetables for you.
Ingredients:
1 and 1/2-lb organic chicken breast (or thighs)
2 sweet potatoes chopped into 1-inch cubes
2 bunches of leafy greens (whatever you like! It could be 2 of the same or 2 different. I did 1 bunch of collards and 1 bunch of kale)
1 cup of cherry tomatoes
1 tbsp rosemary
1 tbsp thyme
1 tbsp oregano
2 tsp of paprika
1/2 tsp cumin
Juice of 1 lemon
Instructions:
Preheat your oven to 400 degrees Fahrenheit.
Place your greens on the bottom of a large baking dish so that they line the entire bottom. Add your cubed sweet potatoes and cherry tomatoes on top.
Cut chicken breast into tenders no more than two inches thick using a pair of kitchen knives. Place chicken breast on top of mixed veggies and season evenly with rosemary, thyme, oregano, paprika, and cumin.
Squeeze your lemon juice on top of the chicken and onto the vegetables.
Bake in the oven for 30 minutes. Enjoy!
Quick BBQ Chicken
I saved the best for last! This recipe is my favorite of the series because it takes no time or energy (I’m being serious). It’s only two ingredients, and it will provide you with satiating protein to use on top of salads, sandwiches, or just straight up by itself all week!
Ingredients:
1 and 1/2 lb of organic chicken breast
1/4 cup of high-quality, sugar-free BBQ sauce (I used this one from Primal Kitchen)
Instructions:
Preheat oven to 400 degrees Fahrenheit.
Cut chicken breast into tenders no more than two inches thick using a pair of kitchen knives.
Coat chicken thoroughly with BBQ sauce. You can do it in a container or a plastic baggy, but a bowl or in the same dish you’re cooking with works fine.
Note: If you do apply the sauce in the baking dish you’ll use to cook the chicken, be careful to wipe the edges with a paper towel to get any excess sauce off, or you’ll wind up soaking the dish in the sink all week to get the burnt sauce off (speaking from experience!)
