20 Easy Healthy Dinner Recipes That Will Make You Feel Like a Kitchen Whiz

I’ve attached a video for every recipe below from my favorite home cooks.

Are you tired of spending hours in the kitchen after a long day? You’re not alone! Many people struggle to find time to cook healthy meals. Easy healthy dinner recipes can save you time and energy while still giving you the nutrition you need.

These recipes use simple ingredients and quick cooking methods. You can whip up tasty dishes in 30 minutes or less. From chicken fajitas to shrimp pasta, there are options for every taste. With these recipes, you can eat well without the stress.

Baked Salmon With Roasted Vegetables

Ready for a tasty and healthy dinner? Try this simple baked salmon with roasted veggies!

Ingredients:

4 salmon fillets
2 cups mixed vegetables (zucchini, bell peppers, onions)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1 lemon, sliced

Directions:

Heat your oven to 400°F (200°C).
Cut the veggies into bite-sized pieces.
Place the veggies on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with half the spices. Mix well.
Put the salmon on the same sheet. Brush with the rest of the oil and add the remaining spices.
Top the salmon with lemon slices.
Bake for 15-20 minutes until the salmon flakes easily and the veggies are tender.
Serve hot and enjoy your healthy meal!

This easy recipe is perfect for busy weeknights. You’ll have a yummy dinner with little cleanup!

Grilled Chicken Breast With Quinoa And Steamed Broccoli

Here’s what you’ll need:

2 chicken breasts
1 cup quinoa
2 cups water
2 cups broccoli florets
2 tbsp olive oil
Salt and pepper to taste

Directions:

Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover and simmer for 15 minutes.
While the quinoa cooks, season your chicken breasts with salt and pepper.
Heat a grill pan over medium-high heat. Brush the chicken with 1 tbsp olive oil.
Grill the chicken for 6-8 minutes per side until cooked through.
Steam your broccoli florets for about 5 minutes until tender-crisp.
Fluff the quinoa with a fork and drizzle with the remaining olive oil.
Slice the chicken and serve it over the quinoa with steamed broccoli on the side.

This easy meal is packed with protein and fiber. You can add extra flavor by squeezing fresh lemon juice over everything before eating. Enjoy your healthy dinner!

Vegetable Stir-Fry With Tofu

You’ll love this quick and tasty stir-fry! Here’s what you need:

1 block firm tofu
1 red bell pepper
1 cup broccoli florets
2 cloves garlic
1 tbsp ginger, minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil

Let’s get cooking!

Press the tofu between paper towels for 10 minutes to remove excess moisture.
Cut the tofu into cubes and veggies into bite-sized pieces.
Heat vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden, about 5 minutes per side.
Remove tofu and set aside. Add sesame oil to the pan.
Toss in the peppers and broccoli. Stir-fry for 5 minutes until slightly tender.
Add garlic and ginger. Cook for another minute until fragrant.
Return tofu to the pan. Pour in soy sauce and stir to coat everything.
Cook for 2 more minutes until the sauce thickens slightly.

Your veggie and tofu stir-fry is ready! Serve it over rice or noodles for a filling meal.

Turkey And Vegetable Soup

Ready to make a tasty and nutritious soup? Here’s what you’ll need:

Ingredients:

1 lb ground turkey
1 onion, diced
2 carrots, chopped
2 celery stalks, sliced
2 cloves garlic, minced
4 cups chicken broth
1 can diced tomatoes
1 cup mixed vegetables (frozen or fresh)
1 tsp dried thyme
Salt and pepper to taste

Directions:

Brown the turkey in a large pot over medium heat. Drain any excess fat.
Add onion, carrots, and celery. Cook for 5 minutes until veggies start to soften.
Stir in garlic and cook for another minute.
Pour in the broth, tomatoes, and mixed vegetables. Bring to a boil.
Add thyme, salt, and pepper. Reduce heat and simmer for 20 minutes.
Taste and adjust seasoning if needed.

Your soup is now ready to enjoy! Serve it hot with some crusty bread for a comforting meal.

Lentil And Spinach Curry

Here’s what you’ll need:

1 cup red lentils
2 cups fresh spinach, chopped
1 can coconut milk
1 onion, diced
2 cloves garlic, minced
1 tbsp curry powder
1 tsp garam masala
Salt to taste
2 tbsp oil

Now let’s get cooking!

Start by rinsing the lentils in cold water. Heat the oil in a large pot over medium heat. Add the onion and garlic, cooking until soft.

Stir in the curry powder and garam masala. Cook for 1 minute until fragrant. Add the lentils and coconut milk, bringing to a simmer.

Cook for about 15-20 minutes, stirring occasionally. The lentils should be soft and the curry thickened.

Add the chopped spinach and cook for 2-3 minutes until wilted. Season with salt to taste.

Your lentil and spinach curry is ready! Serve it over rice or with naan bread for a tasty, healthy dinner. Enjoy your homemade curry!

Greek Salad With Grilled Chicken

You’ll love this easy and delicious Greek salad with grilled chicken! Here’s what you need:

Ingredients:

2 boneless, skinless chicken breasts
1 cup Greek yogurt
2 tbsp olive oil
1 lemon, juiced
2 cloves garlic, minced
1 tsp dried oregano
4 cups romaine lettuce, chopped
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup kalamata olives
1/2 cup feta cheese, crumbled

Directions:

Mix yogurt, oil, lemon juice, garlic, and oregano in a bowl. Add chicken and marinate for 30 minutes.
Grill chicken for 6-8 minutes per side until cooked through. Let it rest, then slice.
In a large bowl, combine lettuce, cucumber, tomatoes, onion, and olives.
Top the salad with grilled chicken slices and sprinkle with feta cheese.
Drizzle with extra olive oil and lemon juice if desired. Enjoy your tasty Greek salad!

This meal is perfect for a quick and healthy dinner. It’s packed with protein and fresh veggies, making it both nutritious and satisfying.

Veggie-Packed Frittata

Ingredients:

8 large eggs
1/4 cup milk
1 cup mixed vegetables (chopped bell peppers, zucchini, spinach)
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
2 tablespoons olive oil
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C).
Whisk the eggs and milk in a bowl. Add salt and pepper.
Heat olive oil in an oven-safe skillet over medium heat. Add the mixed vegetables and cook for 3-5 minutes.
Pour the egg mixture over the vegetables. Sprinkle feta cheese and cherry tomatoes on top.
Cook on the stovetop for 2-3 minutes until the edges start to set.
Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is golden and puffy.
Let it cool for a few minutes before slicing and serving.

Your veggie-packed frittata is ready! It’s a quick and easy dinner that’s full of nutrients. You can customize it with your favorite veggies or whatever you have in your fridge.

Baked Sweet Potato With Black Beans And Salsa

Here’s what you’ll need:

4 medium sweet potatoes
1 can black beans, drained and rinsed
1 cup prepared salsa
1 cup shredded cheese
1/4 cup sour cream
2 green onions, chopped
Salt and pepper to taste

Directions:

Preheat your oven to 400°F (200°C).
Wash the sweet potatoes and prick them with a fork several times.
Place the potatoes on a baking sheet and bake for 45-60 minutes, until tender.
While the potatoes bake, warm up the black beans in a small pot.
Cut the potatoes open lengthwise and fluff the insides with a fork.
Top each potato with a spoonful of black beans, salsa, and cheese.
Pop the loaded potatoes back in the oven for 5 minutes to melt the cheese.
Add a dollop of sour cream and sprinkle with green onions.
Season with salt and pepper if you like.

Your baked sweet potatoes are ready to enjoy! This easy meal is packed with flavor and nutrients. It’s perfect for a quick weeknight dinner when you’re short on time but want something tasty and healthy.

Grilled Shrimp Skewers With Zucchini Noodles

Ingredients:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 lemon, juiced
2 cloves garlic, minced
1 teaspoon smoked paprika
Salt and pepper to taste
2 medium zucchini
Wooden skewers

Directions:

Soak wooden skewers in water for 20 minutes.
Mix olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a bowl.
Add shrimp to the bowl and coat with the mixture. Let sit for 15 minutes.
Preheat your grill to medium-high heat.
Thread shrimp onto skewers.
Grill shrimp for 2-3 minutes per side until pink and opaque.
While shrimp cooks, use a spiralizer to make zucchini noodles.
Lightly sauté zucchini noodles in a pan for 2-3 minutes.
Serve grilled shrimp skewers over a bed of zucchini noodles.

Stuffed Bell Peppers With Ground Turkey And Rice

You’ll need:

4 bell peppers, halved
1 pound ground turkey
1 cup cooked brown rice
1 diced onion
2 minced garlic cloves
1 can tomato sauce
1 cup shredded cheese
Olive oil
Salt and pepper
Italian seasoning

How to make it:

Preheat your oven to 375°F (190°C).
Cut the peppers in half and remove the seeds. Place them in a baking dish.
Heat some olive oil in a pan. Add the onion and garlic, cooking until soft.
Add the ground turkey to the pan. Cook until it’s no longer pink.
Stir in the cooked rice, tomato sauce, and seasonings.
Spoon the mixture into the pepper halves. Top with cheese.
Cover the dish with foil and bake for 30-35 minutes.
Remove the foil and bake for another 5 minutes until the cheese is bubbly.

Enjoy your tasty and healthy stuffed peppers!

Chickpea And Vegetable Buddha Bowl

You’ll love this tasty and nutritious Buddha bowl! Here’s what you need:

Ingredients:

1 can chickpeas, drained and rinsed
1 sweet potato, cubed
1 cup quinoa
2 cups kale, chopped
1 avocado, sliced
1/4 red onion, thinly sliced
2 tbsp olive oil
Salt and pepper to taste

For the dressing:

2 tbsp tahini
1 tbsp maple syrup
1 tbsp lemon juice
Water to thin

Directions:

Preheat your oven to 400°F (200°C).
Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes.
Cook quinoa according to package instructions.
Heat 1 tbsp olive oil in a pan. Add chickpeas and cook until crispy, about 5-7 minutes.
Steam kale for 2-3 minutes until bright green.
Mix dressing ingredients in a small bowl, adding water until you reach desired consistency.
Assemble your bowl: quinoa, roasted sweet potato, crispy chickpeas, kale, avocado, and red onion.
Drizzle with tahini dressing and enjoy your delicious Buddha bowl!

Tuna Nicoise Salad

Here’s what you’ll need for this tasty salad:

2 cans tuna in olive oil, drained
1/2 pound small potatoes
1/4 pound green beans
2 eggs
1 cup cherry tomatoes, halved
1/4 cup pitted olives
2 tablespoons capers
1/4 red onion, thinly sliced
Fresh parsley for garnish

Let’s make this yummy dish:

Boil the potatoes until tender, about 15 minutes. Cool and cut into chunks.
Cook the green beans in boiling water for 3 minutes. Plunge into ice water, drain and pat dry.
Hard boil the eggs, cool, peel, and cut in half.
On a large platter, arrange the tuna, potatoes, green beans, eggs, tomatoes, olives, capers, and onion.
Drizzle with your favorite vinaigrette and sprinkle with parsley.

Your Tuna Nicoise Salad is ready! It’s perfect for a light dinner or lunch. You can prep the ingredients ahead of time and assemble when you’re ready to eat. Enjoy your colorful and nutritious meal!

Whole Wheat Pasta Primavera

Here’s what you’ll need:

12 oz whole wheat pasta
2 cups mixed vegetables (broccoli, carrots, bell peppers)
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 lemon, juiced
Fresh basil leaves

Now, let’s cook!

Boil water in a large pot. Add pasta and cook until al dente.
While pasta cooks, chop your veggies.
Heat olive oil in a pan. Add garlic and sauté for 1 minute.
Toss in the vegetables. Cook for 5-7 minutes until tender-crisp.
Drain pasta and add it to the pan with veggies.
Sprinkle cheese over the mixture and stir well.
Season with salt and pepper. Squeeze lemon juice over the top.
Garnish with fresh basil leaves.

Your healthy and colorful pasta primavera is ready! Enjoy this tasty meal that’s packed with veggies and whole grain goodness.

Grilled Vegetable And Hummus Wrap

Here’s what you’ll need for this tasty wrap:

1 zucchini
1 bell pepper
1 small eggplant
1 red onion
Olive oil
Salt and pepper
4 large tortillas or wraps
1 cup hummus
2 cups baby spinach

Now, let’s make your wrap!

Slice the veggies into strips or rounds.
Brush them with olive oil and sprinkle with salt and pepper.
Grill the veggies for about 3-5 minutes per side until tender with nice grill marks.
Warm your tortillas on the grill for about 30 seconds each side.
Spread a generous layer of hummus on each tortilla.
Top with the grilled veggies and fresh spinach.
Roll up your wrap tightly, tucking in the sides as you go.
Cut in half and enjoy your delicious, healthy dinner!

You can customize these wraps with your favorite veggies or add some pine nuts for extra crunch. They’re perfect for a quick weeknight meal or a tasty lunch on the go.

Baked Cod With Tomatoes And Olives

Here’s what you’ll need:

4 cod fillets
1 pint cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1 red onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, juiced
1 teaspoon dried oregano
Salt and pepper to taste

Now, let’s get cooking!

Preheat your oven to 400°F (200°C).
In a baking dish, mix tomatoes, olives, onion, garlic, lemon juice, and oregano.
Place cod fillets on top of the vegetable mixture.
Drizzle everything with olive oil and sprinkle with salt and pepper.
Bake for 15-20 minutes, until the cod flakes easily with a fork.

And there you have it! A tasty, healthy dinner that’s ready in no time. Serve your baked cod hot, with the flavorful tomato and olive mixture spooned over the top. You can pair it with a side of rice or roasted veggies for a complete meal.

Turkey And Avocado Lettuce Wraps

You’ll love these easy and healthy turkey and avocado lettuce wraps! Here’s what you need:

Ingredients:

Large lettuce leaves
Sliced turkey breast
Ripe avocado
Cherry tomatoes, halved
Red onion, thinly sliced
Fresh cilantro
Lime wedges

Directions:

Wash and dry the lettuce leaves. Pick the largest, sturdiest ones for your wraps.
Lay out the lettuce leaves on a clean surface.
Place a few slices of turkey breast in the center of each leaf.
Top the turkey with sliced avocado, cherry tomato halves, and red onion.
Sprinkle some fresh cilantro over the fillings.
Carefully roll up the lettuce leaf, tucking in the sides as you go.
Secure each wrap with a toothpick if needed.
Serve your wraps with lime wedges on the side.

You can squeeze some fresh lime juice over your wrap just before eating. Enjoy your light and tasty meal!

Vegetarian Chili

Here’s what you’ll need to make a tasty vegetarian chili:

1 onion, diced
2 bell peppers, chopped
2 carrots, diced
2 cans kidney beans, drained
1 can corn
1 can diced tomatoes
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste

Now for the easy steps:

Heat the olive oil in a large pot over medium heat.
Add the onion, peppers, and carrots. Cook for 5-7 minutes until soft.
Stir in the chili powder and cumin. Cook for another minute.
Add the beans, corn, and tomatoes. Don’t drain the cans – pour it all in!
Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
Season with salt and pepper to taste.

Your chili is ready! Serve it hot and top with your favorite garnishes like cheese, sour cream, or avocado. This recipe makes enough for 4-6 servings, perfect for a family dinner or meal prep.

Grilled Portobello Mushroom Burgers

You’ll love these tasty veggie burgers! Here’s what you need:

4 large portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon dried rosemary
1 teaspoon Montreal steak seasoning
4 burger buns

Now let’s get cooking:

Mix the vinegar, oil, soy sauce, rosemary, and seasoning in a bowl.
Put the mushrooms in the mix and coat them well. Let them sit for 20-30 minutes.
Heat your grill to medium-high.
Grill the mushrooms for 3-4 minutes per side. They should be golden brown.
While grilling, brush on extra marinade for more flavor.
Toast your buns on the grill for about 1 minute.
Put your mushrooms on the buns and add your favorite toppings.

These burgers are juicy and full of flavor. You can add grilled onions or cheese if you like. Enjoy your healthy, tasty meal!

One-Pan Chicken And Vegetable Bake

Ingredients:

4 chicken breasts
2 bell peppers, sliced
1 zucchini, chopped
1 cup broccoli florets
1 red onion, sliced
2 carrots, sliced
1 cup green beans
2 potatoes, cubed
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
Salt and pepper to taste
1 lemon, juiced

Directions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Place the chicken breasts on one side of the sheet pan.
In a large bowl, mix all the vegetables with olive oil, garlic, and seasonings.
Spread the vegetables on the other side of the sheet pan.
Drizzle balsamic vinegar over the chicken and vegetables.
Squeeze lemon juice over everything.
Bake for 25-30 minutes, until the chicken is cooked through and vegetables are tender.
Let it cool for a few minutes before serving.

This easy meal is perfect for busy weeknights. You’ll love how the flavors blend together as everything cooks on one pan!

Cauliflower Fried Rice With Egg

Ingredients:

1 medium head cauliflower, riced
2 eggs
1/2 cup frozen peas and carrots
1/4 cup soy sauce
2 tablespoons sesame oil
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon olive oil

Directions:

Rice your cauliflower using a food processor or grater.
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute.
Add riced cauliflower to the skillet. Stir-fry for 5-7 minutes until tender.
Push cauliflower to one side of the skillet. Crack eggs into the empty space and scramble.
Mix eggs with cauliflower once cooked. Add peas and carrots.
Pour soy sauce and sesame oil over the mixture. Stir well to combine.
Cook for another 2-3 minutes until veggies are warm.
Remove from heat and top with green onions.

Your healthy cauliflower fried rice is ready! Enjoy this low-carb twist on a takeout favorite.