10 Easy Healthy Dinner Recipes to Try Tonight

If you’re looking for quick and simple dinner ideas that won’t derail your healthy eating goals, this collection of easy healthy recipes is just what you need. These dishes are not only nutritious but also packed with flavor, making it easy to whip up a delightful meal without spending hours in the kitchen. Let’s dive into some tasty options that fit your busy lifestyle!

Lemon Garlic Grilled Chicken with Asparagus

This Lemon Garlic Grilled Chicken with Asparagus is a simple and satisfying dish, perfect for a healthy dinner. The chicken is marinated in a zesty lemon garlic sauce, which infuses each bite with a refreshing flavor. Paired with tender asparagus, this meal is not only delicious but also easy to prepare, making it ideal for a busy weeknight.

The bright flavors of lemon and garlic complement the grilled chicken beautifully, while the asparagus adds a crunchy texture. It’s a light and nutritious option that will leave you feeling satisfied without being heavy. Plus, the grilling process gives the chicken a lovely char that enhances the overall taste.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 2 lemons
• Zest of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bunch asparagus, trimmed
• Fresh parsley for garnish

Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Add chicken breasts and coat evenly. Let them marinate for at least 30 minutes.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3. Grill the Chicken: Remove chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side or until the chicken is cooked through and has nice grill marks.
4. Grill the Asparagus: During the last few minutes of cooking the chicken, add the asparagus to the grill. Cook for about 3-5 minutes, turning occasionally, until tender.
5. Serve: Plate the grilled chicken and asparagus together. Garnish with fresh parsley and an extra squeeze of lemon juice if desired.

Spaghetti Squash with Marinara and Spinach

This spaghetti squash dish is a delightful blend of flavors and textures, making it a satisfying option for dinner. The tender strands of squash mimic traditional pasta but offer a healthier twist that’s packed with nutrients. Pairing it with a rich marinara sauce and fresh spinach adds a burst of color and flavor, making it both appetizing and wholesome.

Simple to prepare, this recipe is perfect for busy weeknights. With minimal ingredients and quick cooking time, you’ll find that it’s an easy go-to meal when you need something healthy without sacrificing taste.

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for about 40 minutes, or until tender.
2. Cook the Spinach: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Then, add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
3. Combine with Marinara: Once the spaghetti squash is done, use a fork to scrape out the strands into a serving bowl. Pour the marinara sauce over the squash and add the sautéed spinach. Toss gently to combine all the flavors.
4. Serve: Top with grated Parmesan cheese if desired, and enjoy your healthy spaghetti squash dish!

Also Read: 20 Easy Dinner Crockpot Recipes for Busy Weeknights

Quinoa-Stuffed Bell Peppers

Quinoa-stuffed bell peppers are a delightful and nutritious dinner option. The combination of colorful bell peppers filled with a savory quinoa mixture makes for a visually appealing dish that’s as tasty as it is healthy. The flavors meld beautifully, creating a satisfying meal that’s easy to prepare and perfect for busy weeknights.

This recipe is not just simple but also customizable. You can use your favorite vegetables, spices, and even protein sources like beans or chicken. It’s a great way to sneak in some extra nutrients while enjoying a hearty dinner.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. Prepare the Peppers: While the quinoa cooks, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. Make the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well to combine.
4. Stuff the Peppers: Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in. If desired, sprinkle shredded cheese on top of each stuffed pepper.
5. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.
6. Serve: Garnish with fresh cilantro before serving. Enjoy your healthy and delicious quinoa-stuffed bell peppers!

Chickpea and Sweet Potato Curry

This Chickpea and Sweet Potato Curry is a delightful blend of flavors that warms the soul. With the earthiness of chickpeas and the sweetness of tender sweet potatoes, it creates a comforting dish that’s both filling and nourishing.

Not only is this recipe easy to prepare, but it also packs a nutritious punch. With minimal ingredients and a straightforward cooking process, you can whip up a hearty dinner in no time. Perfect for busy weeknights or when you’re craving something delicious!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, diced
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another minute.
2. Add curry powder and cumin, stirring well to combine. Then, pour in the diced tomatoes, chickpeas, and sweet potatoes. Mix everything together.
3. Pour in the coconut milk, season with salt and pepper, and bring to a simmer. Cover and let it cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Remove from heat and stir in fresh cilantro. Serve hot over cooked rice.

Also Read: 10 Easy Paleo Dinner Recipes You’ll Love

Vegetable Stir-Fry with Tofu

This Vegetable Stir-Fry with Tofu is a delightful, colorful dish that brings together fresh veggies and protein-packed tofu. It’s quick to make, making it a perfect option for busy weeknights or a healthy dinner for the family. The combination of crisp vegetables and soft tofu creates a satisfying texture and flavor profile that everyone will enjoy.

The bright flavors from the vegetables and the savory seasoning make this stir-fry not only tasty but also visually appealing. Plus, it’s easy to customize with whatever veggies you have on hand. Let’s dive into the recipe!

Ingredients

• 1 block firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes. Marinate the tofu in soy sauce for about 10 minutes.
2. Cook the Tofu: Heat sesame oil in a large skillet over medium heat. Add the marinated tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add garlic and ginger, stirring until fragrant. Then, add bell pepper, broccoli, carrot, and snap peas. Cook for about 5 minutes until the vegetables are tender-crisp.
4. Combine: Return the tofu to the skillet, mixing everything together. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat through.
5. Serve: Garnish with fresh cilantro before serving. Enjoy your stir-fry on its own or over rice or noodles!

Mediterranean Quinoa Salad with Chickpeas

This Mediterranean Quinoa Salad with Chickpeas is a delightful mix of flavors and textures that comes together easily. It’s refreshing, nutritious, and can be made in under 30 minutes, making it a perfect choice for a weeknight dinner.

The vibrant ingredients, including fresh veggies and protein-packed chickpeas, create a satisfying meal that’s as delicious as it is healthy. The dash of lemon adds a zesty kick, while the herbs provide an aromatic touch that elevates the entire dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and water is absorbed. Let it cool.
2. Mix the Salad: In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, black olives, red onion, and parsley.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Toss and Serve: Drizzle the dressing over the salad and toss well to combine. Adjust seasoning if necessary and enjoy your Mediterranean feast!

Also Read: 10 Easy Bacon Recipes for a Delicious Dinner

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, often called “zoodles,” are a fresh and light alternative to traditional pasta. Tossed with vibrant pesto and sweet cherry tomatoes, this dish bursts with flavor while keeping things healthy and simple. It’s perfect for a quick dinner that doesn’t compromise on taste.

The combination of the nutty pesto and juicy tomatoes complements the zucchini’s mild flavor, making for a delightful meal. Plus, it’s incredibly easy to whip up, making it a go-to for busy weeknights.

Ingredients

• 4 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1 cup basil pesto
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create zoodles from the zucchinis. Set aside.
2. Sauté the Tomatoes: In a skillet, add a drizzle of olive oil over medium heat. Add the cherry tomatoes and sauté for about 2-3 minutes until they start to soften.
3. Add the Zoodles: Stir in the zucchini noodles and toss with the sautéed tomatoes. Cook for an additional 2-3 minutes, just until the zoodles are tender.
4. Mix in Pesto: Remove the skillet from heat, and mix in the basil pesto until the zoodles are well coated.
5. Serve: Plate the dish and sprinkle with grated Parmesan cheese, salt, and pepper. Enjoy your delicious, healthy dinner!

Baked Salmon with Dill and Lemon

If you’re looking for a simple and healthy dinner option, baked salmon with dill and lemon hits all the right notes. This dish is not only easy to prepare, but it also offers a delightful balance of flavors that makes it appealing to everyone at the table.

The rich and buttery texture of salmon pairs wonderfully with the bright zing of lemon and the fresh aroma of dill. It’s a wholesome meal that can be on your table in no time, allowing you to enjoy a nutritious dinner without the fuss.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• 1 pound green beans, trimmed

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the salmon fillets on it.
3. Drizzle the olive oil over the salmon, then season with salt, pepper, and fresh dill.
4. Arrange lemon slices on top of the salmon.
5. In a separate bowl, toss the green beans with a bit of olive oil, salt, and pepper. Spread them around the salmon on the baking sheet.
6. Bake for about 15-20 minutes, or until the salmon flakes easily with a fork and the green beans are tender.

Also Read: 10 Easy Crescent Roll Dinner Recipes to Try Tonight

Greek Yogurt Chicken Salad

This Greek Yogurt Chicken Salad is a light and refreshing dish that’s perfect for a quick dinner or lunch. Packed with flavor and a delightful crunch, it combines tender chicken with juicy grapes, crisp celery, and crunchy walnuts, all brought together with creamy Greek yogurt. It’s a healthy twist on the classic chicken salad that keeps it satisfying without the extra calories from mayonnaise.

Plus, it’s super easy to whip up! Just mix everything together in a bowl and you’re good to go. It’s a versatile recipe that you can enjoy on its own, in a sandwich, or served on a bed of greens. Whether you’re looking for a healthy dinner option or a simple meal prep idea, this chicken salad fits the bill.

Ingredients

• 2 cups cooked chicken, diced
• 1 cup grapes, halved
• 1/2 cup celery, chopped
• 1/2 cup walnuts, chopped
• 1 cup plain Greek yogurt
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced chicken, halved grapes, chopped celery, and chopped walnuts.
2. In a separate small bowl, whisk together the Greek yogurt, honey, lemon juice, salt, and pepper until smooth.
3. Pour the yogurt mixture over the chicken salad ingredients and stir gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.
5. Enjoy on its own, in a sandwich, or over a bed of fresh greens.

Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a light and vibrant dish that packs a punch of flavor while keeping it healthy. This recipe uses cauliflower rice, which is a fantastic low-carb alternative to traditional rice, making it perfect for those looking to eat healthier without sacrificing taste. It’s a simple dish to whip up, perfect for a busy weeknight dinner.

The combination of colorful vegetables and fresh herbs brings a delightful crunch and freshness to each bite. Topped with a perfectly fried egg, this stir-fry becomes a satisfying meal that is as visually appealing as it is delicious.

Ingredients

• 1 head of cauliflower, riced
• 1 cup bell peppers, diced
• 1 cup cherry tomatoes, halved
• 1 cup peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 2 eggs
• Fresh cilantro for garnish

Instructions

1. Prep the Cauliflower: Begin by breaking the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
2. Sauté the Vegetables: In a large pan, heat sesame oil over medium heat. Add garlic and sauté for about 30 seconds, then add bell peppers, tomatoes, and peas. Cook for 5-7 minutes until tender.
3. Add Cauliflower Rice: Stir in the riced cauliflower and soy sauce, mixing well. Cook for another 5-7 minutes, stirring occasionally until everything is combined and warmed through.
4. Fry the Eggs: In a separate pan, fry the eggs sunny-side up. Season with salt and pepper.
5. Serve: Plate the stir-fry, top with the fried eggs, and garnish with sliced green onions and fresh cilantro.