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Easy Dinner Recipes

30 Easy Dinner Recipes Healthy: Quick and Delicious Ideas

Chef Gadget Genius

November 11, 2024

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Finding time to cook a nutritious meal can be a challenge, especially on a busy weeknight. You want something that’s not only quick but also healthy, satisfying, and delicious. That’s where 30 easy dinner recipes come in, making mealtime stress-free and enjoyable.

These recipes promise to transform your evening routine, allowing you to whip up a variety of healthy dishes in no time. Whether you’re in the mood for a comforting soup or a hearty pasta, there’s something to suit everyone’s taste. With a little creativity, delicious and healthy dinners are always within reach.

1. Grilled Lemon Herb Chicken

1. Prepare the marinade. Combine olive oil, lemon juice, fresh herbs, garlic, salt, and pepper in a bowl. Mix well to blend all the flavors.
2. Marinate the chicken. Place the chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring it’s well-coated. Let it marinate for at least 30 minutes, but not more than 2 hours.
3. Preheat the grill. Heat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
4. Grill the chicken. Remove chicken from marinade, allowing excess to drip off. Place on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
5. Rest and serve. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping it juicy. Enjoy your flavorful Grilled Lemon Herb Chicken!

2. Quinoa and Black Bean Salad

1. Cook the quinoa according to package instructions. Once done, let it cool.
2. In a large bowl, combine the cooked quinoa, black beans, bell pepper, cherry tomatoes, corn, and diced avocado.
3. In a small bowl, whisk together lime juice and olive oil. Add salt and pepper to taste.
4. Pour the dressing over the quinoa mixture and toss to coat everything evenly.
5. Garnish with chopped cilantro before serving. Enjoy!

3. Zucchini Noodles with Pesto

1. Start by spiralizing the zucchini into noodles and set them aside.
2. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.
3. Stir in cherry tomatoes and season with salt and pepper. Cook until the tomatoes soften.
4. Mix in the pesto, then add the zucchini noodles using tongs to gently toss and coat them evenly.
5. Serve your zucchini noodles warm, garnished with extra pesto or cherry tomatoes if desired. Enjoy!

4. Spaghetti Squash Primavera

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
2. Rub each half with a little olive oil and place cut-side down on a baking sheet. Roast for about 45 minutes or until fork tender.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes.
4. Stir in the garlic and cook for another 3 minutes. Add zucchini and bell pepper, and season with Italian herb seasoning and black pepper.
5. Pour the canned tomatoes into the skillet and let everything simmer until the vegetables are tender.
6. Once the squash is done, use a fork to scrape out the spaghetti-like strands. Serve topped with the vegetable mixture.

5. Mediterranean Chickpea Bowl

1. Start by heating a tablespoon of olive oil in a skillet over medium heat. Add the chickpeas and season them with za’atar. Cook for about 7-8 minutes, stirring frequently, until crispy.
2. In a small bowl, mix Greek yogurt, the remaining olive oil, and a tablespoon of lemon juice. Stir well to create a creamy dressing.
3. Combine the diced cucumber, halved cherry tomatoes, and sliced kalamata olives in a bowl. Drizzle with the dressing and toss gently.
4. Assemble your bowl by placing the crispy chickpeas on top of the salad mixture. Add an extra squeeze of lemon for a fresh finish, and enjoy your Mediterranean delight!

6. Baked Salmon with Dill Sauce

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the salmon fillets on the sheet.
3. Drizzle olive oil over the fillets and season with salt and pepper. Ensure each piece is coated evenly.
4. Bake the salmon in the preheated oven for 12 to 15 minutes until it flakes easily.
5. While the salmon cooks, mix yogurt, dill, and lemon juice in a bowl.
6. Once the salmon is done, serve it with the dill sauce on the side or drizzled on top. Enjoy your flavorful and healthy meal.

7. Whole Wheat Veggie Pizza

1. Preheat your oven to 450°F (230°C). Lightly brush a pizza stone or baking sheet with olive oil.
2. Roll out the whole wheat dough and place it on the prepared stone or pan.
3. Spread tomato sauce evenly over the dough using the back of a spoon.
4. Sprinkle minced garlic and grated parmesan cheese over the sauce.
5. Add your favorite chopped veggies as toppings.
6. Bake the pizza in the oven for 10 to 15 minutes until the cheese is melted and the base is golden brown.
7. Remove and let it cool for a moment before slicing and enjoying.

8. Lentil and Sweet Potato Curry

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent.
2. Add diced sweet potatoes, red lentils, and curry powder, stirring to coat everything in the spices.
3. Pour in vegetable broth and bring the mixture to a boil, then reduce the heat and cover.
4. Cook until the lentils and sweet potatoes are tender, about 20 minutes.
5. Stir in coconut milk and season with salt and pepper.
6. Serve the curry hot, garnished with fresh cilantro. Enjoy your flavorful and hearty meal!

9. Stuffed Bell Peppers

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Drizzle olive oil inside and out, then set them in a baking dish cut-side up.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant. Stir in the ground turkey or beef, cooking until browned.
3. Mix in the canned tomatoes, cooked rice, cumin, and salt. Cook for another 5 minutes to combine the flavors.
4. Spoon the mixture into the prepared bell peppers, filling them generously. Top each pepper with grated cheddar cheese.
5. Bake in the oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly. Enjoy your delicious stuffed bell peppers!

10. Cauliflower Fried Rice

1. Start by grating the cauliflower or using pre-packaged cauliflower rice. You’ll want about 4 cups.
2. Heat olive oil in a large skillet over medium heat. Add diced carrots and peas. Sauté for about 5 minutes until they start to soften.
3. Push the veggies to one side of the pan and pour in the beaten eggs. Scramble until cooked through.
4. Mix the scrambled eggs with the veggies, then add the cauliflower rice.
5. Pour soy sauce over the mixture and stir until everything is well combined. Cook for another 5 minutes until the cauliflower is tender.
6. Garnish with chopped green onions before serving. Enjoy your healthy and delicious cauliflower fried rice!

11. Greek Yogurt Chicken Salad

1. Cook the Chicken: Boil the chicken breast until fully cooked, about 10-14 minutes. You can also use a rotisserie chicken for convenience.
2. Make the Dressing: In a bowl, mix Greek yogurt, Dijon mustard, garlic powder, and honey until smooth. Adjust seasoning with salt and pepper to your taste.
3. Combine Ingredients: In a large bowl, add shredded chicken, celery, grapes, green onions, and pecans. Pour the dressing over the mixture.
4. Mix Together: Stir everything until the chicken and other ingredients are well coated with the dressing.

12. Avocado Egg Salad

1. Begin by boiling the eggs for about 12 minutes. Once cooked, transfer them to a bowl of ice water to cool.
2. While the eggs are cooling, cut the avocado in half and remove the pit. Scoop out the flesh into a bowl and mash it gently with a fork.
3. Add the lemon juice to the mashed avocado to keep it fresh and vibrant.
4. Peel and chop the cooled eggs, then add them to the avocado mixture.
5. Stir in the chopped red onion, mayonnaise, and chives. Mix everything until well combined and creamy.
6. Season with salt and pepper to your liking, and enjoy as a sandwich filling or a light salad on its own.

13. Caprese Stuffed Portobellos

1. Preheat your oven to 400°F (200°C).
2. Mix olive oil, minced garlic, salt, and pepper in a small bowl.
3. Brush both sides of each mushroom with the garlic oil mixture.
4. Arrange the mushrooms on a baking sheet, cap side down, and bake for 8-10 minutes until slightly soft.
5. Fill each mushroom cap with cherry tomatoes, mozzarella slices, and basil leaves.
6. Return to the oven and bake for another 5-7 minutes until the cheese melts.
7. Serve warm and enjoy your delicious Caprese Stuffed Portobellos!

14. Teriyaki Tofu Stir-Fry

1. Prepare the Tofu: Drain and cube the tofu into bite-sized pieces. If possible, press it for 30 minutes to remove excess moisture.
2. Mix the Sauce: Combine soy sauce, honey, garlic, ginger, and lime juice in a bowl. Stir until well blended.
3. Cook the Vegetables: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add broccoli and red bell pepper, stirring for 5 minutes until they begin to soften.
4. Cook the Tofu: Add the remaining sesame oil to the pan and add the tofu. Cook, flipping occasionally, until golden brown.
5. Combine and Serve: Pour the sauce over the tofu and vegetables. Cook for an additional 3-4 minutes, stirring to coat everything evenly. Serve hot.

15. Roasted Vegetable Quinoa

1. Preheat your oven to 400°F (200°C). Toss carrots, zucchini, red onion, bell peppers, and garlic cloves with olive oil. Spread them on a baking sheet and roast for 20 minutes, or until tender.
2. While the vegetables roast, rinse the quinoa under cold water. Combine it with vegetable broth in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes.
3. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork.
4. Mix the roasted vegetables with the cooked quinoa. Season with salt and pepper to taste before serving. Enjoy your healthy and easy dinner!

16. Spinach and Feta Turkey Burgers

1. In a large bowl, mix ground turkey, chopped spinach, crumbled feta cheese, egg, minced garlic, salt, and pepper.
2. Form the mixture into four patties of equal size.
3. Preheat your grill or heat a skillet over medium-high heat. Lightly oil the grill grates or pan.
4. Cook the patties for about 5-6 minutes on each side until they are cooked through and no longer pink inside.
5. Serve the burgers on buns with your favorite toppings.

Cooking your very own spinach and feta turkey burgers can make dinner both enjoyable and healthy.

17. Chickpea and Avocado Wrap

1. Start by mashing the chickpeas with a fork in a bowl until they’re slightly crushed. This gives you a wonderful texture for the wrap.
2. In a separate bowl, mash the avocado and add lemon juice, dill, smoked paprika, salt, and pepper. Mix well to create a flavorful avocado spread.
3. Lay out the flour tortillas and evenly spread the mashed chickpeas on each one.
4. Top the chickpeas with fresh spinach leaves for a bit of crunch and nutrition.
5. Finally, spread the avocado mixture over the spinach. Roll up the tortillas tightly, and your delicious chickpea and avocado wrap is ready to enjoy!

18. Tomato Basil Soup

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s soft, about 3-5 minutes.
2. Add minced garlic to the pot and cook for 30 seconds until fragrant.
3. Pour in the crushed tomatoes and chicken broth. Stir to combine the ingredients well.
4. Let the soup simmer for 20-30 minutes on low heat, allowing the flavors to blend.
5. Use an immersion blender to smoothen the soup. Alternatively, transfer batches into a blender.
6. Stir in fresh basil leaves, then add salt and pepper to taste. Enjoy your delicious tomato basil soup!

19. Eggplant Parmesan

1. Preheat your oven to 400°F (200°C) and prepare two baking sheets by covering them with foil and spraying with cooking spray. Slice the eggplant into 1/4 inch thick rounds.
2. Lay the eggplant slices on paper towels and sprinkle with salt. Let them sit for 30 minutes to remove excess moisture. Pat them dry with a paper towel.
3. Brush each eggplant slice with olive oil. Sprinkle with Italian seasoning, salt, and pepper. Coat the slices in breadcrumbs and place them in a single layer on the baking sheets.
4. Bake in the oven for 20-25 minutes until softened. Remove from the oven and set aside.
5. Spread a small amount of tomato sauce at the bottom of a baking dish. Layer the baked eggplant, tomato sauce, and mozzarella cheese. Repeat layers, ending with tomato sauce and a sprinkle of Parmesan cheese.
6. Bake for another 20 minutes until the cheese is bubbly and lightly browned. Enjoy your delightful Eggplant Parmesan!

20. Shrimp Tacos with Cabbage Slaw

1. Start by mixing olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper in a bowl. Add shrimp to this mixture and make sure each piece is well-coated.
2. Heat a skillet over medium heat. Cook the shrimp for 2-3 minutes on each side, until pink and cooked through. Set them aside.
3. In another bowl, combine cabbage, cilantro, lime juice, and mayonnaise. Mix well to create the slaw.
4. Warm the tortillas on a skillet or open flame. Fill them with a generous amount of slaw and a few pieces of shrimp. Enjoy your delicious shrimp tacos!

21. Turmeric Roasted Cauliflower

Ready for a delicious and easy dish? Turmeric roasted cauliflower is both flavorful and healthy.

1. Preheat your oven to 400°F (200°C). Cut the cauliflower into bite-sized florets.
2. In a large bowl, mix the florets with olive oil, turmeric, paprika, salt, and pepper. Make sure each piece is well coated.
3. Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper.
4. Roast for about 25-30 minutes, flipping halfway through to ensure even cooking. Remove when golden brown and tender.
5. Squeeze fresh lemon juice over the roasted cauliflower before serving. Enjoy!

22. Spiced Lentil Soup

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft.
2. Stir in the diced carrots and minced garlic. Cook for a few more minutes until fragrant.
3. Add the red lentils, vegetable broth, ground cumin, coriander, turmeric, and paprika. Stir well to combine.
4. Bring the mixture to a boil. Then, reduce the heat to low and let it simmer. Cook until the lentils are tender, about 25-30 minutes.
5. Season with salt and black pepper to your taste. Serve warm and enjoy!

23. BBQ Chicken Lettuce Wraps

1. Cook the chicken breasts until they are fully cooked through and juicy. Once cooked, let them cool slightly.
2. Dice the cooled chicken and mix it with 1/2 cup of BBQ sauce in a large bowl. Ensure the chicken is well coated.
3. Lay out the butter lettuce leaves and spoon the BBQ chicken mixture onto each leaf.
4. Add chopped red onion, cilantro, and avocado slices to the wraps. Season with a pinch of sea salt and pepper.
5. Wrap the lettuce around the filling and serve immediately for a light and fresh meal. Enjoy!

24. Superfood Smoothie Bowl

1. Blend frozen berries, almond milk, Greek yogurt, and banana until smooth.
2. Add chia seeds, acai powder, and honey or maple syrup to the blender. Blend again until well combined.
3. Pour the smoothie mixture into a bowl. Use a spatula to smooth the top.
4. Top your smoothie bowl with fresh fruit, nuts, or seeds of your choice for added texture and flavor.
5. Serve immediately and enjoy your healthy superfood bowl.

25. Moroccan Couscous

1. Begin by bringing vegetable broth to a boil in a saucepan.
2. Add the couscous, cover the pan, and remove it from heat. Let it sit for about 5 minutes.
3. Fluff the couscous with a fork and stir in raisins, apricots, and chickpeas.
4. Mix in chopped bell pepper, carrots, and spinach.
5. Drizzle with olive oil and lemon juice, then season with salt and pepper.

26. Kale and Quinoa Salad

1. Start by cooking your quinoa. Rinse it under cold water, then add it to a saucepan with water. Bring to a simmer and cook until the water absorbs.
2. While the quinoa cools, chop your kale and give it a nice massage with some olive oil to soften it up.
3. In a large bowl, mix together the cooled quinoa, kale, chickpeas, cranberries, almonds, and pepitas.
4. Whisk together balsamic vinegar and olive oil for a simple dressing. Pour it over the salad and toss everything well. Enjoy fresh!

27. Turkey and Spinach Stuffed Shells

1. Preheat your oven to 350°F. Cook the pasta shells according to the package instructions and set aside to cool.
2. Brown the ground turkey in a skillet over medium heat. Add fresh spinach and cook until it wilts.
3. In a bowl, mix ricotta, parmesan, mozzarella, garlic powder, salt, pepper, oregano, and basil.
4. Combine the turkey and spinach with the cheese mixture.
5. Fill each shell with the mixture. Place in a baking dish and bake for 25 minutes. Enjoy!

28. Asian Cabbage Salad

1. Combine the shredded green and red cabbage in a large bowl. Add the grated carrots and sliced almonds to the mix. These ingredients provide a nice crunch and different flavors to the salad.
2. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced ginger, and peanut butter until smooth. This dressing adds a tangy and nutty taste.
3. Pour the dressing over the cabbage mixture. Toss everything together until the salad is well coated with the dressing.
4. Let the salad sit for about 10 minutes before serving, allowing the flavors to meld together. Enjoy your fresh and colorful Asian Cabbage Salad!

29. Herb Grilled Tofu

1. Start by pressing the tofu to remove excess moisture. You can use a tofu press or wrap it in a clean towel with something heavy on top for about 15 minutes.
2. Cut the pressed tofu into ½-inch thick slices.
3. In a small bowl, mix olive oil, soy sauce, lemon juice, and minced garlic. Add the fresh herbs.
4. Place the tofu slices in a shallow dish and pour the marinade over them. Let it sit for at least 20 minutes.
5. Preheat your grill to medium heat.
6. Grill the tofu for about 3-5 minutes on each side until marks appear and it’s golden brown. Serve warm.

Enjoy your delicious, herb-infused grilled tofu!

30. Stuffed Acorn Squash

1. Preheat your oven to 400°F. Brush the acorn squash halves with olive oil. Sprinkle with salt and pepper.
2. Place the squash cut side down on a baking sheet. Roast them for about 30 minutes until golden brown.
3. While the squash is roasting, cook the sausage and onion in a skillet until the meat is browned.
4. Mix the broth and egg, then add to the sausage mixture. Stir well to combine.
5. Once the squash is done roasting, fill each half with the sausage mixture.
6. Return the stuffed squash to the oven for another 10 minutes to bake. Serve warm and enjoy!