Skin food, but make it dinner.

• 1 salmon fillet, around 130g
• 125g cooked brown rice
• 80g cucumber, diced
• 1/2 avocado, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp white wine vinegar
• 100g Greek yoghurt
• 1/2 lemon, zest and juice
• 1 tbsp dill or parsley
• 1 tsp olive oil, salt and pepper

1. Pickle the red onion with vinegar and a pinch of salt.
2. Season the salmon with lemon zest, olive oil, salt and pepper.
3. Pan-fry or air-fry until cooked through.
4. Mix yoghurt with lemon juice and herbs.
5. Build the bowl with rice, veg, salmon and sauce.

Salmon brings omega-3 fats, Greek yoghurt adds protein, and avocado/olive oil add satisfying fats that help make this a balanced, glow-friendly meal.

• 150g chicken breast or boneless thigh
• 1 large flatbread
• 100g Greek yoghurt
• 1/2 lemon, juice
• 1 tsp dried oregano
• 1 small garlic clove, grated
• 80g cucumber, diced
• 100g cherry tomatoes
• 25g feta and 20g olives
• 1 tsp olive oil, salt and pepper

1. Marinate chicken with yoghurt, lemon, oregano, garlic, salt and pepper.
2. Cook until golden and cooked through.
3. Mix a quick tzatziki with yoghurt, cucumber and lemon.
4. Warm the flatbread.
5. Serve with salad, olives, feta, chicken and tzatziki.

High protein supports fullness, tomatoes and herbs bring colour, and olive oil/feta make the plate satisfying without feeling heavy.

• 150g chicken breast or thigh, sliced
• 75g dried egg noodles
• 1 tbsp white miso paste
• 1 tsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 carrot, ribboned
• 80g cucumber, sliced
• 2 spring onions and sesame seeds

1. Cook noodles according to the packet.
2. Mix miso, honey, soy, ginger and sesame oil.
3. Cook chicken until golden.
4. Add sauce and coat for 1-2 minutes.
5. Serve with noodles, carrot, cucumber, spring onion and sesame.

This bowl balances protein, carbs and colourful veg, while miso adds savoury depth so it feels like a proper meal.