3 (4) oz. Skinless Chicken.
Onion Slices
½ t Barbecue Sauce.
1 (1½ ) Cup Cauliflower.
1 (1½ ) Cup Zucchini.

1 Tossed Salad w/
3 (4) t Oil & Vinegar.

Desert:
¾ (1) Cup Strawberries.

These menus were developed using a balanced 40-30-30 approach. You can add or change spices to fit your own tastes and substitute items within a category (lean meat for lean meat or vegetable for vegetable) if you wish to add variety to the menu. Do not alter the basic protein to carbohydrate balance.