Healthy Easy Dinner Recipes

Cooking healthy meals at home doesn’t have to be complicated or time-consuming. You can make delicious dinners that keep your body feeling good in 20 to 30 minutes using simple ingredients and basic cooking skills. When you cook at home instead of ordering takeout, you know exactly what goes into your food and you control the salt, oil, and sugar. This means you make choices that help your body stay strong and healthy while saving money at the same time.

The recipes in this guide are all designed to be quick, simple, and nutritious. Each meal uses easy-to-find ingredients and straightforward cooking methods that don’t require any special training or fancy equipment. You can mix and match these recipes throughout the week to keep your meals interesting and prevent boredom. Whether you prefer chicken, fish, pasta, or vegetarian options, these seven dinner ideas will help you eat better without spending hours in the kitchen.

Grilled Chicken Breast with Roasted Vegetables

Grilled chicken with roasted vegetables is one of the easiest meals you can make for dinner. The chicken turns out juicy and tasty while the vegetables get soft and sweet in the oven. You cook everything at the same time, so you only use one pan for the vegetables and your grill or stovetop for the chicken. This meal takes about 30 minutes total and gives you plenty of protein and nutrients your body needs to stay healthy.

Ingredients You’ll Need

For the chicken:

• Two boneless chicken breasts
• Two tablespoons of olive oil
• One teaspoon of salt
• Half a teaspoon of black pepper
• One teaspoon of garlic powder
• Half a teaspoon of paprika

For the roasted vegetables:

• Two cups of broccoli florets
• Two cups of bell peppers cut into chunks
• Two medium zucchini sliced into rounds
• One red onion cut into pieces
• Three tablespoons of olive oil
• One teaspoon of salt
• Half a teaspoon of black pepper

Step by Step Cooking Instructions

Step 1: Turn your oven on to 425 degrees and let it heat up completely.

Step 2: Cut up all your vegetables into pieces about the same size so they cook evenly. Put the vegetables in a large bowl and drizzle three tablespoons of olive oil over them.

Step 3: Sprinkle salt and pepper on the vegetables, then toss everything around with your hands or a spoon until the oil coats every piece.

Step 4: Spread the vegetables out on a sheet pan in a single layer and place it in the oven. They will need about 25 to 30 minutes total.

Step 5: Place each chicken breast on a cutting board and use the flat side of a meat mallet or the bottom of a heavy pan to pound them out to about half an inch thick.

Step 6: Sprinkle salt, pepper, garlic powder, and paprika on both sides of each chicken breast.

Step 7: Heat two tablespoons of olive oil in a large pan over medium-high heat on your stovetop.

Step 8: Once the oil gets hot, carefully place the chicken breasts in the pan. Let them cook for about 6 to 7 minutes without moving them around.

Step 9: Flip the chicken breasts over and cook the other side for another 6 to 7 minutes until the thickest part shows no pink inside.

Step 10: Stir the vegetables in the oven halfway through their cooking time so they cook evenly.

Step 11: Take the chicken off the heat and let it rest on a plate for a few minutes to keep the meat juicy.

Step 12: Check if the vegetables are soft and slightly browned on the edges. If they need more time, put them back in for another few minutes.

Step 13: Put the chicken and roasted vegetables on a plate together and eat while everything is still warm. You can squeeze fresh lemon juice over the chicken if you like.

Also Check: Best Mediterranean diet recipes

Spaghetti with Marinara Sauce and Ground Turkey

Spaghetti with marinara sauce and ground turkey is a classic dinner that tastes amazing and comes together in about 25 minutes. Ground turkey cooks much faster than whole pieces of meat, so your meal is ready quickly without any hassle. The marinara sauce is simple to make and tastes way better than jarred sauce you buy at the store. This meal gives you a good balance of carbs, protein, and vegetables all in one bowl.

Ingredients You’ll Need

For the ground turkey and sauce:

• One pound of ground turkey
• Three tablespoons of olive oil
• One medium onion diced
• Four cloves of garlic minced
• One can of crushed tomatoes (28 ounces)
• One teaspoon of dried basil
• One teaspoon of dried oregano
• One teaspoon of salt
• Half a teaspoon of black pepper
• Half a teaspoon of sugar

For the spaghetti:

• One pound of spaghetti noodles
• Salt for the pasta water
• Two tablespoons of olive oil
• Fresh basil leaves for topping (optional)
• Parmesan cheese for topping (optional)

Step by Step Cooking Instructions

Step 1: Fill a large pot with water and bring it to a boil over high heat on your stovetop.

Step 2: Heat three tablespoons of olive oil in a large pan over medium-high heat.

Step 3: Add the diced onion to the hot oil and cook for about 3 minutes until it becomes soft and translucent.

Step 4: Add the minced garlic to the pan and cook for about 1 minute until you smell the garlic cooking.

Step 5: Add the ground turkey to the pan and break it up with a spoon as it cooks. Keep stirring until all the pink color disappears and the turkey turns brown, about 8 to 10 minutes.

Step 6: Add the can of crushed tomatoes to the pan with all the cooked turkey and onions.

Step 7: Sprinkle the dried basil, dried oregano, salt, black pepper, and sugar into the sauce and stir everything together.

Step 8: Lower the heat to medium-low and let the sauce simmer gently for about 10 to 15 minutes. Stir it once in a while so it doesn’t stick to the bottom.

Step 9: Once the water in the pot reaches a boil, add salt to it and then add the spaghetti noodles.

Step 10: Cook the spaghetti for the time shown on the box, usually about 9 to 11 minutes. Stir it once or twice so the noodles don’t stick together.

Step 11: Test the spaghetti by biting a noodle to see if it’s soft enough to eat but still has a little firmness to it.

Step 12: Drain the cooked spaghetti in a colander and add two tablespoons of olive oil to the hot noodles so they don’t clump together.

Step 13: Put the spaghetti noodles in a bowl or on a plate and pour the turkey marinara sauce on top.

Step 14: Top with fresh basil leaves and parmesan cheese if you like them, then eat while everything is warm.

Baked Salmon with Lemon and Herbs

Baked salmon with lemon and herbs is a fancy dinner that actually takes less than 20 minutes to make. Salmon is a fish that cooks really fast and tastes delicious when you bake it in the oven. The lemon juice and fresh herbs give the fish amazing flavor without any complicated cooking. This meal gives your body omega-3 fatty acids that help your heart stay healthy and strong.

Ingredients You’ll Need

For the salmon:

• Two salmon fillets (6 ounces each)
• Three tablespoons of olive oil
• Two lemons
• One teaspoon of salt
• Half a teaspoon of black pepper
• One tablespoon of fresh dill (or one teaspoon dried dill)
• One tablespoon of fresh parsley (or one teaspoon dried parsley)
• Three cloves of garlic minced
• One small onion sliced thin

Step by Step Cooking Instructions

Prepare Your Workspace

• Turn your oven on to 425 degrees and let it heat up completely
• Take out a sheet pan and line it with parchment paper so the salmon doesn’t stick
• Gather all your ingredients and put them on the counter near your workspace

Get the Salmon Ready

• Place the two salmon fillets on the prepared sheet pan with the skin side down
• Drizzle one and a half tablespoons of olive oil over both fillets
• Sprinkle salt and black pepper evenly on top of each salmon piece

Add the Flavors

• Mince the garlic cloves into tiny pieces and sprinkle them over the salmon
• Slice the onion into thin rings and scatter them on top of the fish
• Chop the fresh dill and parsley finely, then sprinkle them over everything
• Cut one of the lemons into thin slices and lay them on top of the salmon fillets

Bake the Salmon

• Place the sheet pan in the oven and bake for 12 to 15 minutes
• The salmon is done when the thickest part flakes easily with a fork
• The fish should look opaque white or light pink inside, not translucent

Finish and Serve

• Take the sheet pan out of the oven carefully using oven mitts
• Squeeze the juice from the second lemon over the cooked salmon
• Drizzle the remaining one and a half tablespoons of olive oil over the top
• Serve the salmon while it’s still warm on a plate by itself or with rice or vegetables

Vegetable Stir Fry with Tofu

Vegetable stir fry with tofu is a quick and healthy dinner that comes together in about 20 minutes. Tofu soaks up all the flavors of the sauce and becomes crispy on the outside when you cook it right. Stir fry meals let you use whatever vegetables you have in your kitchen, so you can make this dish different every time. This meal gives you plant-based protein from the tofu and tons of vitamins and minerals from all the colorful vegetables.

Ingredients You’ll Need

For the tofu and vegetables:

• One block of firm tofu (14 ounces)
• Three tablespoons of vegetable oil
• Two cups of broccoli florets
• Two cups of snap peas
• One red bell pepper sliced into strips
• One medium carrot sliced thin
• One medium onion sliced into pieces
• Three cloves of garlic minced
• One tablespoon of fresh ginger minced

Step by Step Cooking Instructions

Prepare the Tofu

• Remove the tofu from its package and drain all the liquid
• Wrap the tofu block in a clean kitchen towel or paper towels
• Press down on the tofu gently for a few minutes to remove extra moisture
• Cut the tofu into cubes about one inch on each side

Make the Sauce

• Pour three tablespoons of soy sauce into a small bowl
• Add one tablespoon of sesame oil to the bowl
• Add one tablespoon of rice vinegar and one teaspoon of honey
• Mix the cornstarch and water together in a separate small container until smooth
• Stir the cornstarch mixture into the sauce and set it aside

Prepare All the Vegetables

• Chop the broccoli into bite-sized florets
• Slice the snap peas into pieces if they’re very long
• Cut the red bell pepper into strips
• Slice the carrot into thin pieces so it cooks fast
• Chop the onion into bite-sized chunks
• Mince the garlic and ginger into very small pieces

Cook the Tofu First

• Heat one and a half tablespoons of vegetable oil in a large pan or wok over medium-high heat
• Once the oil gets hot, carefully place the tofu cubes in the pan
• Let them cook for about 3 to 4 minutes without stirring so they get crispy on the bottom
• Stir the tofu cubes and cook for another 3 to 4 minutes until they’re golden brown on most sides
• Remove the cooked tofu from the pan and put it on a clean plate

Cook the Vegetables

• Add the remaining one and a half tablespoons of oil to the same pan
• Add the minced garlic and ginger and cook for about 30 seconds until you smell the aroma
• Add the sliced onion and carrot to the pan and cook for about 2 minutes while stirring
• Add the broccoli florets and snap peas to the pan and cook for about 3 minutes
• Add the red bell pepper strips and cook for another 1 to 2 minutes

Combine Everything

• Pour the sauce into the pan with all the vegetables
• Stir everything together for about 1 minute until the sauce coats all the vegetables
• The sauce will thicken slightly as it heats up
• Add the cooked tofu cubes back into the pan and stir gently to combine

Serve Your Meal

• Cook for another 1 to 2 minutes until everything is hot
• Serve the vegetable stir fry over steamed white rice or brown rice
• You can top it with sesame seeds if you like extra crunch and flavor

Also Check: Weight gain meals for women

Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas are a fun and tasty dinner that cooks everything on one pan. The chicken and vegetables cook together in the oven, so you don’t stand at the stove. Everyone can build their own fajitas with their favorite toppings. This meal comes together in about 25 minutes.

Ingredients You’ll Need

For the chicken and vegetables:

• One and a half pounds of chicken breasts sliced into strips
• Three tablespoons of olive oil
• Two large bell peppers sliced into strips
• One large onion sliced into strips
• Three cloves of garlic minced
• One tablespoon of chili powder
• One teaspoon of cumin
• One teaspoon of paprika
• One teaspoon of salt
• Half a teaspoon of black pepper
• Juice from one lime

Step by Step Cooking Instructions

Prepare the Pan and Oven

• Turn your oven on to 425 degrees and let it heat up
• Line a large sheet pan with parchment paper

Prepare the Chicken and Vegetables

• Slice the chicken breasts into half inch strips
• Slice the bell peppers and onion into half inch strips
• Mince the garlic cloves

Season and Combine

• Spread the chicken strips on the sheet pan
• Add the pepper and onion strips around the chicken
• Sprinkle the garlic over everything
• Drizzle three tablespoons of olive oil over all the ingredients
• Sprinkle the chili powder, cumin, paprika, salt, and black pepper evenly
• Toss everything together until the oil and spices coat everything

Bake

• Place the sheet pan in the oven and bake for 15 to 18 minutes
• Stir halfway through cooking
• The chicken is done when it’s white all the way through with no pink inside

Finish

• Squeeze the lime juice over the cooked chicken and vegetables
• Warm the tortillas in a damp paper towel in the microwave for 30 seconds

Serve

• Put the warm tortillas on the table
• Set out the cooked chicken and vegetables
• Put the cheese, sour cream, salsa, and avocado in separate bowls
• Let everyone build their own fajitas with their favorite toppings

Lentil and Vegetable Curry

Lentil and vegetable curry is a warm and filling dinner that tastes like you cooked all day but takes only about 30 minutes. Lentils are full of protein and fiber, so this meal keeps you feeling satisfied for hours. The curry spices make everything taste rich and flavorful without any fancy cooking skills. You can eat this curry over rice or bread, and it tastes even better the next day.

Ingredients You’ll Need

For the curry:

• One cup of red lentils
• Three tablespoons of olive oil
• One large onion diced
• Four cloves of garlic minced
• One tablespoon of fresh ginger minced
• Two medium carrots sliced
• One medium zucchini diced
• One red bell pepper diced
• One can of coconut milk (14 ounces)
• One can of diced tomatoes (14 ounces)
• Two tablespoons of curry powder
• One teaspoon of cumin
• One teaspoon of salt
• Half a teaspoon of black pepper
• Three cups of vegetable broth

Step by Step Cooking Instructions

Rinse the Lentils and Prepare Vegetables

• Place the red lentils in a strainer and rinse them under cold water until the water runs clear. This removes dust and debris from the lentils. While the lentils drain, dice the onion, mince the garlic and ginger, slice the carrots, dice the zucchini, and dice the bell pepper. Having everything cut up before you start cooking makes the process much faster.

Heat Oil and Cook the Onion

• Heat three tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion and cook for about 3 to 4 minutes until it becomes soft and translucent. Stir it occasionally so it doesn’t burn on the bottom of the pot.

Add Garlic and Ginger

• Add the minced garlic and ginger to the pot and cook for about 1 minute until the kitchen smells like curry cooking. Stir constantly so the garlic doesn’t burn. If the pot looks dry, you can add a splash of broth to keep things from sticking.

Add the Spices

• Sprinkle the curry powder and cumin into the pot and stir everything together for about 1 minute. The spices will release their flavors and coat all the onions. This step is important because it brings out the flavors of the spices before you add the liquids.

Add the Vegetables

• Add the sliced carrots, diced zucchini, and diced bell pepper to the pot and stir everything together. Cook for about 2 to 3 minutes while stirring occasionally. The vegetables will start to soften slightly and release their flavors into the oil and spices.

Add the Lentils and Liquids

• Pour the rinsed lentils into the pot and stir. Add the can of coconut milk, the can of diced tomatoes with their juice, and the three cups of vegetable broth. Stir everything together so the lentils don’t settle to the bottom. The liquid should cover everything by about an inch.

Bring to a Boil and Simmer

• Turn the heat up to high and let the curry come to a boil. Once you see big bubbles breaking the surface, turn the heat down to medium-low and let it simmer gently. Partial cover the pot with a lid so steam can escape but liquid doesn’t splash out.

Cook Until Lentils Are Soft

• Let the curry simmer for about 15 to 20 minutes until the lentils are completely soft and falling apart. Stir it every few minutes so the lentils cook evenly. The mixture will thicken as it cooks because the lentils break down and release their starch.

Season to Taste

• Taste the curry and add salt and black pepper as needed. Remember that you already added salt, so add a little at a time. If the curry seems too thick, you can add more broth or water. If it seems too thin, let it simmer a bit longer without the lid.

Serve the Curry

• Scoop the curry into bowls and serve it over cooked rice or with naan bread on the side. Sprinkle fresh cilantro leaves on top for color and fresh flavor. Squeeze lime wedges over the curry to brighten up all the spices. You can also serve it with yogurt on the side if you like.