14 Easy Dinner Recipes That Aren’t Pasta

Looking for quick and delicious dinner ideas that steer clear of pasta? You’re in the right place! This collection is all about simple dishes packed with flavor, perfect for busy weeknights or when you just want to mix things up a bit. From hearty proteins to vibrant veggies, these recipes will have you whipping up satisfying meals in no time.

Grilled Lemon Garlic Salmon

This grilled lemon garlic salmon is a delightful dish that’s both simple to prepare and bursting with flavor. The combination of zesty lemon and fragrant garlic enhances the natural taste of the salmon, making it a perfect choice for a quick weeknight dinner or a weekend gathering.

The recipe is straightforward, requiring minimal ingredients while offering a deliciously satisfying meal. With its fresh flavors and appealing presentation, this salmon will surely impress anyone at the table.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon slices for serving

Instructions

1. Marinate the Salmon: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it sit for about 15-30 minutes.
2. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat.
3. Grill the Salmon: Once the grill is hot, place the marinated salmon fillets skin-side down on the grill. Cook for about 5-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
4. Serve: Transfer the salmon to a serving plate, garnish with fresh parsley, and serve with lemon slices on the side.

One-Pan Lemon Herb Chicken and Vegetables

This One-Pan Lemon Herb Chicken and Vegetables is a delicious and straightforward meal that brings vibrant flavors to your dinner table. The juicy chicken is infused with zesty lemon and aromatic herbs, creating a mouthwatering dish that pairs perfectly with colorful roasted vegetables.

Not only is this recipe simple to prepare, but it also requires minimal cleanup, making it ideal for busy weeknights. The combination of tender chicken and fresh vegetables creates a wholesome dinner that everyone will love.

Ingredients

• 4 chicken thighs or drumsticks
• 2 cups baby carrots
• 1 cup cherry tomatoes
• 1 lemon, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, minced garlic, oregano, thyme, salt, and pepper. Add the chicken, ensuring it’s well coated.
3. Place the chicken on a baking sheet and surround it with baby carrots and cherry tomatoes. Lay lemon slices over the top.
4. Bake for 35-40 minutes or until the chicken is cooked through and the vegetables are tender.
5. Garnish with fresh parsley before serving.

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Honey Garlic Shrimp with Broccoli

This Honey Garlic Shrimp with Broccoli is a delightful dish that balances sweet and savory flavors beautifully. The succulent shrimp are coated in a sticky honey garlic sauce, while the crisp broccoli adds a fresh, vibrant touch. It’s not only tasty but also super quick to prepare, making it perfect for a busy weeknight dinner.

What’s great about this recipe is that it combines protein and vegetables in one easy-to-make dish. You’ll love how the honey caramelizes on the shrimp, enhancing their natural sweetness, while the garlic gives it a lovely depth. It’s a simple dinner that feels special without requiring a lot of fuss!

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cups broccoli florets
• 1/4 cup honey
• 3 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 green onions, sliced
• Sesame seeds for garnish (optional)

Instructions

1. Prepare the Sauce: In a small bowl, mix honey, soy sauce, and minced garlic. Set aside.
2. Cook the Broccoli: In a large pan, heat olive oil over medium heat. Add broccoli florets and sauté for about 3-4 minutes until bright green and slightly tender. Remove and set aside.
3. Cook the Shrimp: In the same pan, add sesame oil. Once hot, add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
4. Add the Sauce: Pour the honey garlic mixture over the cooked shrimp. Stir well to coat the shrimp evenly and let it simmer for another minute.
5. Combine: Add the sautéed broccoli back into the pan. Toss everything together until the broccoli is heated through and coated in the sauce.
6. Serve: Garnish with sliced green onions and sesame seeds if desired. Enjoy your delicious Honey Garlic Shrimp with Broccoli!

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers are a delightful way to enjoy a nutritious meal without the heaviness of pasta. These colorful veggies are filled with a hearty mixture of quinoa and black beans, making them satisfying and full of flavor. Plus, they’re simple to make, ideal for a busy weeknight dinner.

The blend of spices and fresh ingredients makes every bite a treat. You can customize the filling to suit your taste, adding in vegetables or cheese if you like. It’s a fun and healthy dish that the whole family will enjoy. Here’s how to make them:

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the quinoa is fluffy.
3. While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds. Place them upright in a baking dish.
4. In a large bowl, mix the cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, cilantro, and lime juice until well combined.
5. Spoon the mixture into each bell pepper, filling them generously.
6. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes of baking for a slightly charred finish.
7. Serve warm, garnished with additional cilantro if desired.

Vegetarian Buddha Bowl with Tahini Dressing

This Vegetarian Buddha Bowl is a colorful and nutritious dish that’s not only easy to make but also packed with flavor. The combination of fresh veggies, grains, and a creamy tahini dressing makes for a satisfying meal that feels indulgent yet healthy.

Perfect for any weeknight dinner, this bowl allows for creativity in ingredient choices, letting you use whatever you have on hand. The tahini dressing adds a rich, nutty flavor that ties everything together, making each bite a delightful experience.

Ingredients

• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 cup corn (fresh or frozen)
• 1 cup red cabbage, shredded
• 1 cup chickpeas, drained and rinsed
• 1 avocado, sliced
• Fresh parsley or cilantro, for garnish

Instructions

1. Prepare the Quinoa: Rinse quinoa under cold water. Cook it according to package instructions. Set aside to cool.
2. Assemble the Bowl: In a large bowl, layer the cooked quinoa at the bottom. Arrange the cherry tomatoes, cucumber, corn, red cabbage, chickpeas, and avocado on top.
3. Make the Dressing: In a small bowl, whisk together 3 tablespoons of tahini, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and water to thin. Season with salt and pepper to taste.
4. Serve: Drizzle the tahini dressing over the assembled bowl. Garnish with fresh parsley or cilantro before serving.

Crispy Baked Chicken Thighs with Sweet Potatoes

This recipe for crispy baked chicken thighs with sweet potatoes brings a delightful blend of flavors and textures to your dinner table. The chicken thighs are seasoned and baked to a golden crisp, while the sweet potatoes are roasted until tender and caramelized, creating a satisfying and comforting dish that’s easy to prepare.

With minimal prep work and straightforward cooking instructions, this recipe is perfect for a busy weeknight. The combination of savory chicken and naturally sweet potatoes creates a delicious meal that will satisfy everyone at the table.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the sweet potato cubes with 1 tablespoon of olive oil, salt, pepper, and half of the paprika. Toss until well coated.
3. In another bowl, mix the remaining olive oil with garlic powder, onion powder, the rest of the paprika, salt, and pepper. Rub this mixture all over the chicken thighs.
4. Place the seasoned chicken thighs skin side up on a baking sheet along with the sweet potatoes.
5. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender and slightly caramelized.
6. Garnish with fresh parsley before serving.

Zucchini and Corn Fritters with Avocado Dip

Zucchini and corn fritters are a delightful way to enjoy a light yet satisfying meal. These fritters are crispy on the outside and tender on the inside, offering a sweet corn flavor paired with the freshness of zucchini. They’re easy to whip up and make for a fun dinner option that’s both healthy and delicious.

Paired with a creamy avocado dip, this dish is perfect for any night of the week. The dip adds a smooth texture that complements the crisp fritters beautifully. Whether you serve them as a main dish or a side, they’re sure to bring smiles to the table.

Ingredients

• 2 medium zucchinis, grated
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 2 large eggs
• 1/2 teaspoon baking powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• 1 avocado
• 1 tablespoon lime juice
• Salt to taste for the dip
• Olive oil for frying

Instructions

1. Prepare the Fritters: In a large bowl, mix the grated zucchini and corn. Add flour, cornmeal, eggs, baking powder, garlic powder, salt, pepper, and cilantro. Stir until well combined.
2. Cook the Fritters: Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten slightly. Cook for about 3-4 minutes per side until golden brown. Remove and drain on paper towels.
3. Make the Avocado Dip: In a small bowl, mash the avocado. Add lime juice and salt, mixing until smooth.
4. Serve: Arrange the fritters on a plate and serve warm with the avocado dip on the side. Enjoy!

Spicy Chickpea Tacos with Avocado Sauce

Spicy Chickpea Tacos are a delightful twist on traditional tacos. They are packed with flavor from seasoned chickpeas, which offer a hearty and satisfying base. The tacos are topped with a creamy avocado sauce that adds richness and a hint of freshness. This recipe is not only tasty but also simple to prepare, making it a perfect option for a quick dinner.

Whether you’re a seasoned cook or a beginner in the kitchen, these tacos are sure to impress. They deliver a spicy kick balanced with the coolness of avocado, creating a delicious combination. Plus, they come together in no time, so you can enjoy a satisfying meal without much hassle.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, for garnish

Avocado Sauce Ingredients

• 1 ripe avocado
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Salt to taste
• Water as needed for consistency

Instructions

1. Prepare the Chickpeas: In a skillet over medium heat, add olive oil, chickpeas, chili powder, cumin, paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
2. Make the Avocado Sauce: In a bowl, mash the avocado and mix in lime juice, minced garlic, and salt. Add water gradually to achieve your desired consistency.
3. Warm the Tortillas: In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
4. Assemble the Tacos: Fill each tortilla with the spicy chickpeas, drizzle with avocado sauce, and garnish with fresh cilantro.
5. Serve and Enjoy: Serve the tacos immediately with extra avocado sauce on the side if desired.

Also Read: Health dinner recipes easy healthy meals

Thai Coconut Curry with Vegetables

This Thai Coconut Curry with Vegetables is a delightful dish that brings a burst of flavor to your dinner table. The creamy coconut milk pairs beautifully with fresh vegetables, creating a comforting and nourishing meal that’s both colorful and satisfying.

Easy to prepare, this curry is perfect for weeknight dinners. You can customize it with your favorite seasonal veggies, and it cooks up quickly in one pot, making cleanup a breeze. Serve it over rice or with naan for a complete meal!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 cup carrots, sliced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until softened.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the bell pepper, zucchini, and carrots, cooking for about 5-7 minutes until tender.
4. Pour in the coconut milk and vegetable broth, then stir in the red curry paste and soy sauce. Bring the mixture to a simmer.
5. Season with salt and pepper to taste, and let it cook for about 10 minutes, allowing the flavors to meld.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

Mushroom and Spinach Stuffed Chicken Breasts

This recipe for Mushroom and Spinach Stuffed Chicken Breasts is a delightful option for those looking to try something new for dinner. Juicy chicken breasts are filled with a rich mixture of sautéed mushrooms and fresh spinach, creating a meal that’s both satisfying and packed with flavor.

The savory filling, combined with tender chicken, makes for a delicious dinner that’s easy to whip up on a weeknight. Plus, it’s a great way to sneak in some veggies without the fuss of traditional pasta dishes!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms and cook until they are soft, about 5 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat.
4. In a bowl, combine the cooked mushroom and spinach mixture with cream cheese and mozzarella cheese. Mix well, and season with salt and pepper.
5. Using a sharp knife, carefully butterfly each chicken breast, creating a pocket for the filling.
6. Stuff each chicken breast with the mushroom and spinach mixture, securing with toothpicks if necessary.
7. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
8. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a quick and flavorful dish that showcases tender beef, crisp broccoli, and vibrant vegetables. This meal is not only satisfying but also packed with nutrients, making it a great choice for a simple weeknight dinner. With its savory sauce and fresh ingredients, it offers a delightful balance of taste and texture.

What makes this stir-fry appealing is how easy it is to prepare. In just about 30 minutes, you can have a delicious dinner on the table that rivals takeout. The combination of soy sauce, garlic, and ginger brings depth to the dish, while the beef and broccoli create a hearty meal that everyone will enjoy.

Ingredients

• 1 lb beef (flank steak or sirloin), thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, oyster sauce, and cornstarch. Let it marinate for about 15 minutes.
2. Prepare the Vegetables: While the beef is marinating, chop the broccoli and bell pepper, and mince the garlic and ginger.
3. Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and stir-fry until browned, about 3-4 minutes. Remove the beef and set aside.
4. Cook the Vegetables: In the same skillet, add another tablespoon of oil. Add the garlic and ginger, sautéing for about 30 seconds. Then, add the broccoli and bell pepper, stirring for another 4-5 minutes until tender-crisp.
5. Combine and Serve: Return the beef to the skillet, mixing everything together. Season with salt and pepper to taste. Cook for another minute, then serve immediately over rice or noodles.

Savory Eggplant and Chickpea Stew

This savory eggplant and chickpea stew is a delightful blend of flavors that warms the soul. It’s simple to make and perfect for a busy weeknight dinner. The combination of tender eggplant, hearty chickpeas, and aromatic spices creates a comforting dish that’s both filling and nutritious.

The stew offers a rich, hearty texture and a satisfying taste with every spoonful. It’s a wonderful way to incorporate more vegetables into your meal while enjoying a delicious and wholesome dinner without any fuss. Serve it with some crusty bread or over rice for a complete meal!

Ingredients

• 1 medium eggplant, diced
• 1 cup canned chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened.
2. Add the diced eggplant and red bell pepper, sautéing for about 5 minutes.
3. Stir in the diced tomatoes, chickpeas, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat and let the stew simmer for about 20-25 minutes, until the eggplant is tender.
5. Garnish with fresh parsley before serving. Enjoy with bread or over rice!

Roasted Cauliflower Tacos with Cilantro Lime Slaw

These roasted cauliflower tacos are a delightful twist on traditional tacos, bringing a burst of flavor and a satisfying crunch. The cauliflower is seasoned and roasted until golden brown, offering a smoky depth that pairs beautifully with a refreshing cilantro lime slaw.

Simple to make, these tacos are perfect for a quick weeknight dinner or a casual gathering. The combination of warm tortillas, roasted cauliflower, and zesty slaw makes for a vibrant and tasty dish that everyone will enjoy.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt, to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, chili powder, cumin, and salt in a bowl until well coated.
2. Spread the seasoned cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
3. While the cauliflower is roasting, prepare the cilantro lime slaw by combining shredded cabbage, cilantro, lime juice, salt, and pepper in a bowl. Toss to mix well.
4. Warm the tortillas in a dry skillet or directly over the flame for a few seconds on each side.
5. Assemble the tacos by placing roasted cauliflower on each tortilla, topping with the cilantro lime slaw. Enjoy!

Grilled Vegetable Skewers with Balsamic Glaze

Grilled vegetable skewers are a vibrant and tasty way to enjoy dinner without pasta. They combine a variety of colorful veggies, making each bite a mix of flavors that are both fresh and savory. The balsamic glaze adds a rich, tangy sweetness, perfectly complementing the charred vegetables.

This recipe is simple to prepare, making it ideal for busy weeknights or casual get-togethers. Just chop the vegetables, thread them onto skewers, and grill until tender. In no time, you’ll have a delicious dish that’s sure to impress!

Ingredients

• 1 zucchini, sliced
• 1 bell pepper (any color), chopped
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1 cup pineapple cubes (fresh or canned)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup balsamic glaze
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Vegetables: In a large bowl, combine zucchini, bell pepper, red onion, cherry tomatoes, and pineapple cubes. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Toss to coat.
2. Assemble Skewers: Thread the vegetables onto skewers, alternating them for a colorful presentation.
3. Grill the Skewers: Preheat the grill to medium heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the veggies are tender and slightly charred.
4. Drizzle with Glaze: Remove from the grill and drizzle with balsamic glaze. Garnish with fresh parsley before serving.