10 Easy and Healthy Dinner Recipes

Posted on by Morgan

Eating healthy doesn’t have to be complicated or time-consuming. Here are ten easy and nutritious dinner recipes that are quick to prepare and packed with flavor:

1. Grilled Lemon Herb Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary or thyme
  • Salt and pepper to taste

Instructions:

  1. Marinate: Combine olive oil, lemon juice, garlic, rosemary, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 30 minutes.
  2. Grill: Preheat the grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through.
  3. Serve: Let rest for 5 minutes before serving.

2. Quinoa and Black Bean Salad

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook Quinoa: Bring water to a boil, add quinoa, reduce heat, and simmer for 15 minutes or until water is absorbed. Let cool.
  2. Mix Salad: In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, tomatoes, and cilantro.
  3. Dress: Whisk lime juice, olive oil, salt, and pepper. Pour over salad and toss to combine.

3. Baked Salmon with Garlic and Dijon

Ingredients:

  • 4 salmon fillets
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh dill or parsley
  • Salt and pepper to taste

Instructions:

  1. Preheat Oven: Preheat to 400°F (200°C).
  2. Prepare Salmon: Place salmon fillets on a baking sheet. Mix mustard, garlic, olive oil, dill, salt, and pepper. Spread over the salmon.
  3. Bake: Bake for 12-15 minutes, or until salmon is cooked through and flakes easily.

4. Vegetable Stir-Fry

Ingredients:

  • 2 tablespoons olive oil
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, thinly sliced
  • 1 zucchini, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame seeds (optional)

Instructions:

  1. Stir-Fry Vegetables: Heat olive oil in a large skillet or wok over medium-high heat. Add bell pepper, broccoli, carrot, and zucchini. Stir-fry for 5-7 minutes.
  2. Add Flavor: Add garlic, soy sauce, and rice vinegar. Stir and cook for another 2-3 minutes.
  3. Serve: Sprinkle with sesame seeds if desired.

5. Turkey and Spinach Stuffed Peppers

Ingredients:

  • 4 bell peppers, tops cut off and seeds removed
  • 1 pound ground turkey
  • 1 cup cooked brown rice or quinoa
  • 2 cups fresh spinach, chopped
  • 1 cup diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat Oven: Preheat to 375°F (190°C).
  2. Cook Turkey: In a skillet, cook ground turkey until browned. Stir in rice, spinach, tomatoes, oregano, garlic powder, salt, and pepper.
  3. Stuff Peppers: Fill peppers with the turkey mixture. Place in a baking dish.
  4. Bake: Cover with foil and bake for 30-35 minutes, or until peppers are tender.

6. Sweet Potato and Black Bean Tacos

Ingredients:

  • 2 large sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Corn tortillas
  • Optional toppings: avocado, salsa, cilantro, lime wedges

Instructions:

  1. Roast Sweet Potatoes: Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes.
  2. Heat Beans: Warm black beans in a saucepan.
  3. Assemble Tacos: Fill tortillas with roasted sweet potatoes and black beans. Top with your favorite toppings.

7. Lentil and Vegetable Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dried lentils
  • 6 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Sauté Vegetables: Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until softened.
  2. Add Ingredients: Stir in lentils, broth, tomatoes, thyme, and bay leaf. Bring to a boil.
  3. Simmer: Reduce heat and simmer for 30-40 minutes, or until lentils are tender. Season with salt and pepper.

8. Greek Chicken Salad

Ingredients:

  • 2 cups cooked chicken breast, shredded or diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, thinly sliced
  • ¼ cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Combine Ingredients: In a large bowl, mix chicken, tomatoes, cucumber, olives, red onion, and feta.
  2. Dress Salad: Whisk olive oil, vinegar, oregano, salt, and pepper. Pour over salad and toss to combine.

9. Zucchini Noodles with Pesto

Ingredients:

  • 4 medium zucchinis, spiralized into noodles
  • ½ cup basil pesto
  • 1 tablespoon olive oil
  • Cherry tomatoes, halved (optional)
  • Parmesan cheese, grated (optional)

Instructions:

  1. Sauté Noodles: Heat olive oil in a pan over medium heat. Add zucchini noodles and cook for 2-3 minutes until tender.
  2. Add Pesto: Stir in pesto until noodles are well coated.
  3. Serve: Top with cherry tomatoes and Parmesan cheese if desired.

10. Stuffed Portobello Mushrooms

Ingredients:

  • 4 large portobello mushrooms
  • 1 cup cooked quinoa or brown rice
  • 1 cup spinach, chopped
  • ½ cup sun-dried tomatoes, chopped
  • ¼ cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat Oven: Preheat to 375°F (190°C).
  2. Prepare Mushrooms: Remove stems from mushrooms and brush with olive oil. Place on a baking sheet.
  3. Mix Filling: Combine quinoa, spinach, sun-dried tomatoes, and feta. Season with salt and pepper.
  4. Stuff Mushrooms: Fill each mushroom cap with the quinoa mixture.
  5. Bake: Bake for 20-25 minutes, or until mushrooms are tender.

These easy and healthy dinner recipes are designed to be both nutritious and simple to prepare, perfect for busy weeknights or whenever you need a wholesome meal.