This no-cook chicken salad is ready in 10 minutes and is packed full of bright, crunchy veggies and a tangy vinaigrette – perfect for summer!

The post No-Cook Greek Chicken Salad appeared first on MyFitnessPal Blog.

Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.

Active time: 20 minutes | Total time: 35 minutes

Baked Hummus-Crusted Chicken

Ingredients

• 4 (6 oz. or 170g each) boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup (246g) hummus, homemade or store-bought
• 3 medium (200g each) zucchini or yellow summer squash, roughly chopped
• 1 medium onion (148g), chopped
• 1 tbsp olive oil
• 1 tsp paprika, divided
• 1 lemon, quartered

Directions

Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.

While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.

On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).

On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.

Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

Serves: 4 | Serving Size: 1 chicken breast) + 3/4 cups veggies + 1 lemon wedge

Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 142mg; Sodium: 533mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 4g; Protein: 41g

Nutrition Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%

Originally published: December 7, 2018; Updated: March 2026

The post Baked Hummus-Crusted Chicken appeared first on MyFitnessPal Blog.

This easy recipe is one of our go-to, pantry-friendly lunches. Plus, we bump up the health value of your tuna salad by adding a half-serving of vegetables to your meal.

The post Toast With Mediterranean Tuna Salad appeared first on MyFitnessPal Blog.

Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.

Active time: 20 minutes | Total time: 35 minutes

Baked Hummus-Crusted Chicken

Ingredients

• 4 (6 oz. or 170g each) boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup (246g) hummus, homemade or store-bought
• 3 medium (200g each) zucchini or yellow summer squash, roughly chopped
• 1 medium onion (148g), chopped
• 1 tbsp olive oil
• 1 tsp paprika, divided
• 1 lemon, quartered

Directions

Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.

While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.

On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).

On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.

Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

Serves: 4 | Serving Size: 1 chicken breast) + 3/4 cups veggies + 1 lemon wedge

Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 142mg; Sodium: 533mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 4g; Protein: 41g

Nutrition Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%

Originally published: December 7, 2018; Updated: March 2026

The post Baked Hummus-Crusted Chicken appeared first on MyFitnessPal Blog.

These skewers are threaded with juicy salmon, onions and colorful bell peppers served with whole-wheat couscous for an easy, healthy dinner.

The post Salmon Skewers with Whole-Wheat Couscous appeared first on MyFitnessPal Blog.

Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.

Active time: 20 minutes | Total time: 35 minutes

Baked Hummus-Crusted Chicken

Ingredients

• 4 (6 oz. or 170g each) boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup (246g) hummus, homemade or store-bought
• 3 medium (200g each) zucchini or yellow summer squash, roughly chopped
• 1 medium onion (148g), chopped
• 1 tbsp olive oil
• 1 tsp paprika, divided
• 1 lemon, quartered

Directions

Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.

While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.

On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).

On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.

Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

Serves: 4 | Serving Size: 1 chicken breast) + 3/4 cups veggies + 1 lemon wedge

Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 142mg; Sodium: 533mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 4g; Protein: 41g

Nutrition Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%

Originally published: December 7, 2018; Updated: March 2026

The post Baked Hummus-Crusted Chicken appeared first on MyFitnessPal Blog.

This easy chicken salad has a dose of healthy fats, high-fiber carbohydrates, refreshing vegetables and lean protein.

The post Dukkah-Crusted Chicken Salad With Tahini Ranch appeared first on MyFitnessPal Blog.

Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.

Active time: 20 minutes | Total time: 35 minutes

Baked Hummus-Crusted Chicken

Ingredients

• 4 (6 oz. or 170g each) boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup (246g) hummus, homemade or store-bought
• 3 medium (200g each) zucchini or yellow summer squash, roughly chopped
• 1 medium onion (148g), chopped
• 1 tbsp olive oil
• 1 tsp paprika, divided
• 1 lemon, quartered

Directions

Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.

While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.

On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).

On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.

Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

Serves: 4 | Serving Size: 1 chicken breast) + 3/4 cups veggies + 1 lemon wedge

Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 142mg; Sodium: 533mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 4g; Protein: 41g

Nutrition Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%

Originally published: December 7, 2018; Updated: March 2026

The post Baked Hummus-Crusted Chicken appeared first on MyFitnessPal Blog.

Cozy up with a bowl of this easy slow cooker minestrone, packed with a hearty mix of vegetables, beans, and tender pasta.

The post Easy Slow Cooker Minestrone appeared first on MyFitnessPal Blog.

Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.

Active time: 20 minutes | Total time: 35 minutes

Baked Hummus-Crusted Chicken

Ingredients

• 4 (6 oz. or 170g each) boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup (246g) hummus, homemade or store-bought
• 3 medium (200g each) zucchini or yellow summer squash, roughly chopped
• 1 medium onion (148g), chopped
• 1 tbsp olive oil
• 1 tsp paprika, divided
• 1 lemon, quartered

Directions

Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.

While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.

On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).

On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.

Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

Serves: 4 | Serving Size: 1 chicken breast) + 3/4 cups veggies + 1 lemon wedge

Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 142mg; Sodium: 533mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 4g; Protein: 41g

Nutrition Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%

Originally published: December 7, 2018; Updated: March 2026

The post Baked Hummus-Crusted Chicken appeared first on MyFitnessPal Blog.

With protein-packed chicken breasts, whole-grain pasta and a hearty amount of spinach, it’s a healthy meal that comes together in one pan.

The post Greek Chicken & Orzo Skillet appeared first on MyFitnessPal Blog.

Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.

Active time: 20 minutes | Total time: 35 minutes

Baked Hummus-Crusted Chicken

Ingredients

• 4 (6 oz. or 170g each) boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup (246g) hummus, homemade or store-bought
• 3 medium (200g each) zucchini or yellow summer squash, roughly chopped
• 1 medium onion (148g), chopped
• 1 tbsp olive oil
• 1 tsp paprika, divided
• 1 lemon, quartered

Directions

Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.

While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.

On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).

On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.

Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

Serves: 4 | Serving Size: 1 chicken breast) + 3/4 cups veggies + 1 lemon wedge

Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 142mg; Sodium: 533mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 4g; Protein: 41g

Nutrition Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%

Originally published: December 7, 2018; Updated: March 2026

The post Baked Hummus-Crusted Chicken appeared first on MyFitnessPal Blog.

Baked chicken breast stays juicy under a flavorful hummus coating that adds fiber, and a boost of protein in this quick and delicious dish.

The post Baked Hummus-Crusted Chicken appeared first on MyFitnessPal Blog.

Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.

Active time: 20 minutes | Total time: 35 minutes

Baked Hummus-Crusted Chicken

Ingredients

• 4 (6 oz. or 170g each) boneless, skinless chicken breasts
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup (246g) hummus, homemade or store-bought
• 3 medium (200g each) zucchini or yellow summer squash, roughly chopped
• 1 medium onion (148g), chopped
• 1 tbsp olive oil
• 1 tsp paprika, divided
• 1 lemon, quartered

Directions

Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.

While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.

On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).

On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.

Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

Serves: 4 | Serving Size: 1 chicken breast) + 3/4 cups veggies + 1 lemon wedge

Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 142mg; Sodium: 533mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 4g; Protein: 41g

Nutrition Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%

Originally published: December 7, 2018; Updated: March 2026

The post Baked Hummus-Crusted Chicken appeared first on MyFitnessPal Blog.

These DIY lentil burgers provide 23 grams of protein and 15 grams of fiber, so they’re as satisfying as they are delicious.

The post Lentil Burgers With Tzatziki Sauce appeared first on MyFitnessPal Blog.

Easy, elegant and lightning-fast, this seared fish with white bean salad is an impressive dish that can enliven a busy weeknight. Any mild white fish works in place of halibut. Cod, flounder and snapper are tasty swaps.

You can reduce the calories in this meal by using 4-ounce fillets instead of 6-ounce. Serve with a side of steamed or roasted vegetables for additional fiber.

Active time: 20 minutes | Total time: 20 minutes

Halibut With Lemon-Herb White Beans

Ingredients

• 4 (6-oz./170g) skinless halibut fillets
• 3/4 tsp coarse kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp (44mL) olive oil, divided
• 1 tsp lemon zest, grated
• 2 tbsp (30mL) fresh lemon juice
• 1/2 cup (20g) fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 (15.5-oz./439g) cans reduced-sodium cannellini beans, rinsed and drained

Directions

Sprinkle fish evenly with 3/8 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.  Add fish to pan; cook until fish flakes easily when tested with a fork, or until internal temperature reaches 145°F (63°C), about 4–5 minutes on each side.

While the fish cooks, whisk together the remaining 2 tbsp olive oil, lemon zest, lemon juice, and the remaining 3/8 tsp salt and 1/4 tsp pepper in a medium bowl. Stir in parsley, oregano, and cannellini beans. Serve the bean salad with the fish.

Serves: 4 | Serving Size: 1 fillet and about 3/4 cup bean salad

Nutrition (per serving): Calories: 414; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 30mg; Sodium: 668mg; Carbohydrate: 36g; Dietary Fiber: 12g; Sugar: 0g; Protein: 43g

Nutrition Bonus: Potassium: 561mg; Iron: 38%; Vitamin A: 14%; Vitamin C: 23%; Calcium: 21%

Originally published: May 4, 2021; Updated: March 2026

The post Halibut With Lemon-Herb White Beans appeared first on MyFitnessPal Blog.

Our Mediterranean Chicken Pita combines lean grilled chicken with plenty of fresh veggies in this easy-to-assemble recipe.

The post Mediterranean Chicken Pita appeared first on MyFitnessPal Blog.

Easy, elegant and lightning-fast, this seared fish with white bean salad is an impressive dish that can enliven a busy weeknight. Any mild white fish works in place of halibut. Cod, flounder and snapper are tasty swaps.

You can reduce the calories in this meal by using 4-ounce fillets instead of 6-ounce. Serve with a side of steamed or roasted vegetables for additional fiber.

Active time: 20 minutes | Total time: 20 minutes

Halibut With Lemon-Herb White Beans

Ingredients

• 4 (6-oz./170g) skinless halibut fillets
• 3/4 tsp coarse kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp (44mL) olive oil, divided
• 1 tsp lemon zest, grated
• 2 tbsp (30mL) fresh lemon juice
• 1/2 cup (20g) fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 (15.5-oz./439g) cans reduced-sodium cannellini beans, rinsed and drained

Directions

Sprinkle fish evenly with 3/8 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.  Add fish to pan; cook until fish flakes easily when tested with a fork, or until internal temperature reaches 145°F (63°C), about 4–5 minutes on each side.

While the fish cooks, whisk together the remaining 2 tbsp olive oil, lemon zest, lemon juice, and the remaining 3/8 tsp salt and 1/4 tsp pepper in a medium bowl. Stir in parsley, oregano, and cannellini beans. Serve the bean salad with the fish.

Serves: 4 | Serving Size: 1 fillet and about 3/4 cup bean salad

Nutrition (per serving): Calories: 414; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 30mg; Sodium: 668mg; Carbohydrate: 36g; Dietary Fiber: 12g; Sugar: 0g; Protein: 43g

Nutrition Bonus: Potassium: 561mg; Iron: 38%; Vitamin A: 14%; Vitamin C: 23%; Calcium: 21%

Originally published: May 4, 2021; Updated: March 2026

The post Halibut With Lemon-Herb White Beans appeared first on MyFitnessPal Blog.

Sweet potatoes serve as a base for this flavor-packed bowl, laced with rosemary, tangy balsamic vinegar and topped with crunchy chickpeas.

The post Sweet Potato and Roasted Chickpea Bowl appeared first on MyFitnessPal Blog.

Easy, elegant and lightning-fast, this seared fish with white bean salad is an impressive dish that can enliven a busy weeknight. Any mild white fish works in place of halibut. Cod, flounder and snapper are tasty swaps.

You can reduce the calories in this meal by using 4-ounce fillets instead of 6-ounce. Serve with a side of steamed or roasted vegetables for additional fiber.

Active time: 20 minutes | Total time: 20 minutes

Halibut With Lemon-Herb White Beans

Ingredients

• 4 (6-oz./170g) skinless halibut fillets
• 3/4 tsp coarse kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp (44mL) olive oil, divided
• 1 tsp lemon zest, grated
• 2 tbsp (30mL) fresh lemon juice
• 1/2 cup (20g) fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 (15.5-oz./439g) cans reduced-sodium cannellini beans, rinsed and drained

Directions

Sprinkle fish evenly with 3/8 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.  Add fish to pan; cook until fish flakes easily when tested with a fork, or until internal temperature reaches 145°F (63°C), about 4–5 minutes on each side.

While the fish cooks, whisk together the remaining 2 tbsp olive oil, lemon zest, lemon juice, and the remaining 3/8 tsp salt and 1/4 tsp pepper in a medium bowl. Stir in parsley, oregano, and cannellini beans. Serve the bean salad with the fish.

Serves: 4 | Serving Size: 1 fillet and about 3/4 cup bean salad

Nutrition (per serving): Calories: 414; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 30mg; Sodium: 668mg; Carbohydrate: 36g; Dietary Fiber: 12g; Sugar: 0g; Protein: 43g

Nutrition Bonus: Potassium: 561mg; Iron: 38%; Vitamin A: 14%; Vitamin C: 23%; Calcium: 21%

Originally published: May 4, 2021; Updated: March 2026

The post Halibut With Lemon-Herb White Beans appeared first on MyFitnessPal Blog.