Healthy Eating with Tracey!

Herb-Crusted Halibut with Parmesan Butter

Ingredients:
- 4 halibut fillets (6 oz each)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Salt and pepper to taste
- For the Parmesan Butter: 4 tablespoons butter softened, 2 tablespoons grated Parmesan cheese, 1 clove garlic minced, 1 teaspoon fresh lemon juice, fresh parsley chopped
- Lemon wedges for serving

Instructions:
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Prepare the parmesan butter by combining softened butter, grated Parmesan cheese, minced garlic, lemon juice, and fresh parsley in a small bowl. Set aside.
3. Place halibut fillets on the prepared baking sheet and season lightly with salt and pepper.
4. In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, fresh parsley, fresh dill, fresh thyme, minced garlic, melted butter, olive oil, lemon zest, salt, and pepper.
5. Divide the herb breadcrumb mixture evenly among the halibut fillets, pressing gently onto the top of each.
6. Bake for 12-14 minutes until the herb crust is golden brown and the halibut flakes easily with a fork.
7. Remove from oven and let rest for 2 minutes.
8. Top each halibut fillet with a dollop of parmesan butter and serve immediately with lemon wedges.

Frozen Honey Vanilla Yogurt Blueberries
Ingredients:
2 cups blueberries
1 cup Greek yogurt (plain)
1 to 2 scoops isalean or isopro vanilla
1–2 tbsp honey (to taste)
½ tsp vanilla extract

Instructions:
Wash & dry blueberries completely (very important so yogurt sticks well).

In a bowl mix:
Greek yogurt
Protein powder
honey
vanilla extract

Freeze and portion

Grilled Chicken Protein Salad Box

This is that perfect grab-and-go salad: juicy grilled chicken, creamy boiled eggs, crunchy cucumbers, cherry tomatoes, crisp lettuce, golden croutons, and cheese cubes. Simple, filling, and straight-up elite for lunch prep.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Chicken

1 boneless skinless chicken breast

1 tbsp olive oil

Salt & black pepper

½ tsp paprika

½ tsp garlic powder

For the Salad Base

2 cups romaine lettuce or mixed greens

½ cucumber, sliced

6–8 cherry tomatoes

¼ red onion, sliced

Protein & Crunch

2 hard-boiled eggs, halved

¼ cup croutons

¼ cup white cheese cubes (mozzarella or mild cheddar)

Optional Dressing

Olive oil + lemon juice

Or light Caesar / vinaigrette

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Cook the Chicken

Season chicken with olive oil, salt, pepper, paprika, and garlic powder.

Grill or pan-sear over medium heat for 5–6 minutes per side until golden and juicy. Rest, then slice into chunks.

Boil the Eggs

Boil eggs for 8–9 minutes. Cool, peel, and slice in halves.

Build the Salad

In a container or bowl, layer lettuce first. Add cucumber slices, cherry tomatoes, and red onion.

Top It Off

Add grilled chicken pieces, egg halves, cheese cubes, and croutons.

Finish & Serve

Lightly season with black pepper and drizzle dressing just before eating.

Prep Time: 15 mins

Cooking Time: 15 mins

Total Time: 30 mins

Kcal: ~480 kcal per serving

Servings: 1