Low Fat

It's two salads in one—a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.

Poaching is an overlooked method for cooking chicken breast. The gentle, even heat of barely simmering water results in juicy, tender meat that is perfect for shredding into a quick soup or making into chicken salad. Here, poached chicken is paired with a simple green sauce based on flavorful staples you may already have on hand: anchovies, parsley, olive oil and lemon zest. If possible, use rinsed salt-packed anchovies (rather than oil packed) for the best flavor.

Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor and color.

This delicious salmon is grilled with mustard, herbs and spices.

This healthy one-bowl dish layers hearty quinoa and juicy poached chicken with fresh summer tomatoes and basil.

Classic mashed sweet potatoes are made even sweeter with a touch of brown sugar and maple syrup, then given a dose of creaminess with a generous dollop of Greek yogurt.

A signature at Nobu restaurants, this sweet-savory fish dish has been cloned by chefs all over the world. Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat.

Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chinese classic. Traditionally you would save, not serve, the broth—it improves each time you use it—but we can never resist serving it with the chicken as a light sauce. If you like, boil noodles separately and add them to the broth for a meal in a dish.

The fragrant lentils in this salad get a jolt of freshness from juicy oranges. A dollop of healthy kale pesto rounds out this easy dish.

Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.

The Good News Cyril Renaud, who grew up in Brittany, had brown rice for the first time when his Irish-American wife, Brigette, introduced him to it. Now he loves this heart-healthy, nutty-flavored grain, especially because its chewy texture holds up beautifully in salads, like this slightly spicy one full of vegetables and herbs.

Here's a refreshing dessert that looks and tastes spectacular. If you can find one, try a pineapple labeled gold; relatively new to the market, this hybrid is always lusciously sweet.

Perfect as a holiday side or, paired with a nice green salad, as a quick and healthy weeknight meal, this cold-weather twist on traditional chicken salad is sure to satisfy.

“I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to make a dairy-free cream,” says chef Alyssa Gorelick.

This traditional herbed rice pilaf is most often enjoyed during Nowruz, the Persian New Year, celebrated in late March. Originally served with rare local fish like Caspian kutum, any white fish will work fine.

The rich and luscious sesame sauce is key to these quick Middle Eastern–flavored lettuce cups.

Parmesan and panko give this quick-and-easy tilapia a deliciously crispy crust.