During the fat-reducing period, choosing a low-calorie and high-nutrient lunch can help you keep full and control your calorie intake effectively. The following are some recommended lunches during the fat-reducing period:

1. Chicken breast salad lunches?

ingredients: 1g of cooked chicken breast, 5g of lettuce, 1 cucumber, 4 cherry tomatoes, lemon juice, olive oil, salt and pepper?

Production method: Dice chicken breast, mix with lettuce, sliced cucumber and cherry tomato, and add lemon juice, olive oil, salt and pepper.

second, zucchini scrambled eggs lunch?

ingredients: 1 zucchini, 2 eggs, chopped green onion, salt and cooking oil?

production method: scrape the skin of the zucchini, cut it into shreds, and break the eggs. Pour oil in a hot pan, stir-fry the eggs, add shredded zucchini, stir-fry evenly, add chopped green onion and salt to taste, and stir-fry until the shredded zucchini is cooked and soft.

third, grilled fish with green leafy vegetables?

materials: 1 grass carp, olive oil, lemon juice, salt and pepper, green leafy vegetables such as spinach and kale.

production method: wash grass carp, marinate it with olive oil, lemon juice, salt and pepper, put it in a preheated oven and bake it until it is cooked. At the same time, cook green leafy vegetables and put them in a lunch box.