10 Clean and Easy Dinner Recipes for Busy Weeknights

Clean, easy dinner recipes make weeknight meals a breeze! Whether you’re short on time or just want something simple, these meals offer wholesome ingredients and straightforward preparation. Say goodbye to stress and hello to delicious dishes that can be whipped up in no time!

Pesto Pasta with Cherry Tomatoes

Pesto pasta is a delightful dish that combines fresh, vibrant flavors with a comforting texture. The creamy basil pesto coats the pasta perfectly, while juicy cherry tomatoes add a burst of sweetness to every bite. This dish is not only quick to prepare but also offers a satisfying meal that feels indulgent without the extra fuss.

Perfect for busy weeknights, this recipe is a go-to for anyone looking for clean easy dinner recipes. It’s simple, fresh, and packs a punch of flavor that everyone will love!

Ingredients

• 8 oz pasta of your choice
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper.
3. Combine: Toss the cooked pasta with the pesto until well coated. Gently fold in the cherry tomatoes.
4. Serve: Plate the pasta and garnish with additional basil or Parmesan if desired. Enjoy!

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a delicious, healthy option for dinner. They offer a perfect blend of flavors with the sweetness of the roasted sweet potatoes and the earthiness of black beans. This recipe is simple to prepare, making it ideal for a quick weeknight meal.

These tacos are not only tasty but also packed with nutrients, making them a fantastic choice for anyone looking for clean easy dinner recipes. Top them with avocado and fresh cilantro for a refreshing crunch, and serve with lime wedges for a zesty finish.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat until warmed through.
3. Warm the corn tortillas in a skillet or microwave until pliable.
4. Assemble the tacos by placing a generous spoonful of roasted sweet potatoes and black beans on each tortilla. Top with avocado slices and fresh cilantro.
5. Serve with lime wedges on the side for an extra burst of flavor.

Baked Salmon with Asparagus

Baked salmon with asparagus is a delightful dish that brings together the rich flavors of tender salmon and crisp asparagus. This combination not only tastes fantastic but is also packed with nutritious goodness. The salmon is flaky and moist, while the asparagus adds a fresh, earthy crunch.

This recipe is super simple to prepare, making it a perfect choice for a busy weeknight. With minimal ingredients and quick cooking time, you’ll have a clean, easy dinner recipe that everyone will love!

Ingredients

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, sliced
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a baking dish, arrange the asparagus and drizzle with olive oil. Season with salt, pepper, and garlic powder. Toss to coat.
3. Place the salmon fillets on top of the asparagus. Drizzle olive oil over the salmon and season with salt, pepper, and thyme, if using.
4. Add lemon slices over the salmon and asparagus.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Serve warm and enjoy your healthy, clean dinner!

One-Pan Lemon Garlic Chicken

One-Pan Lemon Garlic Chicken is a fresh and zesty dish that’s perfect for busy weeknights. The bright flavors of lemon and garlic infuse the chicken and vegetables, creating a delightful meal with minimal effort. With everything cooked in one pan, cleanup is a breeze, making it a great addition to your collection of clean easy dinner recipes.

This meal is not only simple to prepare but also incredibly satisfying. Juicy chicken breasts roast alongside colorful vegetables, soaking up every bit of flavor. In just about 30 minutes, you can have a wholesome dinner on the table that everyone will love.

Ingredients

• 2 bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 lemons, one sliced and one juiced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups mixed vegetables (carrots, Brussels sprouts, potatoes)

Instructions

1. Preheat the oven to 400°F (200°C). In a large bowl, mix olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
2. Add the chicken breasts to the bowl and coat them with the mixture. Let them marinate for about 10 minutes.
3. On a baking sheet, arrange the chicken breasts in the center. Surround them with the mixed vegetables and lemon slices.
4. Drizzle any remaining marinade over the vegetables. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
5. Once cooked, let the chicken rest for a few minutes before serving with the roasted vegetables.

Vegetable Stir-Fry with Tofu

This Vegetable Stir-Fry with Tofu is a delightful dish packed with colors and flavors. It’s a quick and easy option for dinner, making it perfect for busy weeknights. You’ll love the crunch of fresh vegetables combined with the soft tofu, all tossed in a savory sauce.

The taste is vibrant and fresh, thanks to the mix of bell peppers, zucchini, and your choice of seasonings. Plus, it’s a clean, healthy option that you can whip up in under 30 minutes, making it one of the best clean easy dinner recipes!

Ingredients

• 1 block firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium zucchini, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions

1. Prepare the Tofu: In a bowl, toss the cubed tofu with soy sauce and let it marinate for about 10 minutes.
2. Cook the Tofu: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the marinated tofu and cook until golden brown, about 5-7 minutes. Remove tofu from the pan and set aside.
3. Sauté the Vegetables: In the same pan, add the remaining olive oil. Add garlic and ginger, sauté for about 30 seconds until fragrant. Then add the sliced bell peppers and zucchini, cooking for 5-6 minutes until they are tender-crisp.
4. Combine Tofu and Vegetables: Return the tofu to the pan, season with salt and pepper, and stir everything together to combine. Cook for an additional 2-3 minutes.
5. Serve: Serve over cooked rice or noodles and enjoy your healthy dinner!

Quinoa Salad with Chickpeas and Avocado

This quinoa salad is a bright and refreshing dish that’s perfect for a clean and easy dinner. Packed with protein from chickpeas and healthy fats from avocado, it’s not just nutritious but also super satisfying. The flavors come together beautifully, making it a delightful meal that’s simple to whip up.

With every bite, you get a mix of textures and tastes from the crispy vegetables and creamy avocado. Plus, it’s a one-bowl wonder, which means less cleanup for you! Now, let’s get to the recipe.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cool water. In a saucepan, bring water to a boil, add quinoa, reduce heat, cover, and simmer 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 cooled quinoa, chickpeas, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
3. Dress the Salad: In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve: Enjoy immediately or let it chill in the fridge for about 30 minutes to let the flavors meld!

Zucchini Noodles with Marinara Sauce

Zucchini noodles, or zoodles, are a fun and fresh alternative to traditional pasta. They offer a light and slightly crunchy texture, pairing perfectly with a rich marinara sauce that adds warmth and depth to each bite. This dish is not only tasty but also incredibly simple to whip up, making it a go-to for clean easy dinner recipes.

The vibrant flavors of the marinara sauce combined with the subtle taste of zucchini create a delightful meal that’s satisfying without being heavy. Whether you’re looking for a quick dinner or wanting to impress guests, this dish is sure to please!

Ingredients

• 4 medium zucchinis
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Parmesan cheese for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips.
2. Cook the Zoodles: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
3. Add the Marinara: Stir in the marinara sauce and Italian seasoning. Cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
4. Serve: Plate the zoodles and top with extra marinara sauce. Garnish with Parmesan cheese before serving.

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers with quinoa are a delightful and colorful dish that’s both nutritious and satisfying. The sweet peppers are not just a treat for the eyes; they are filled with a savory blend of quinoa, vegetables, and spices, making every bite a burst of flavor. This recipe is perfect for busy weeknights, as it’s quick to prepare and cooks beautifully in the oven.

These stuffed peppers offer a clean, healthy dinner option that is easy to customize. You can switch up the fillings based on what you have on hand or your personal preferences. Plus, they are a great way to sneak in some extra veggies! Enjoy these stuffed peppers as a main course or serve them alongside a fresh salad for a complete meal.

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
3. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well to combine.
4. Stuff each bell pepper with the quinoa mixture, packing it in gently. Place the stuffed peppers upright in a baking dish.
5. Add a small amount of water to the bottom of the dish and cover with foil. Bake for 25-30 minutes until the peppers are tender.
6. Remove the foil and bake for an additional 10 minutes for a slight char. Garnish with fresh cilantro before serving.

Coconut Curry Shrimp with Rice

This Coconut Curry Shrimp with Rice is a delightful meal packed with flavor and comfort. The combination of succulent shrimp simmered in a rich coconut curry sauce is both satisfying and easy to whip up. With a hint of sweetness from the coconut milk and a touch of spice, this dish will transport your taste buds to a tropical paradise.

Perfect for busy weeknights, this clean easy dinner recipe requires minimal effort while delivering incredible taste. Serve it over fluffy rice, and you have a wholesome dinner that everyone will love!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• 2 cups cooked jasmine rice
• Fresh cilantro, for garnish
• Wedges of lime, for serving

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until soft, about 3-4 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the red curry paste, stirring to combine, and cook for 1-2 minutes.
4. Pour in the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer.
5. Add the shrimp and cook for 5-7 minutes until they turn pink and are cooked through. Season with salt and pepper.
6. Serve the curry over jasmine rice and garnish with fresh cilantro and lime wedges.

Caprese Salad with Balsamic Glaze

Caprese Salad is a classic Italian dish that showcases the fresh flavors of tomatoes, mozzarella, and basil. This salad is not only vibrant and visually appealing but also incredibly tasty, combining the sweetness of ripe tomatoes with the creaminess of mozzarella. Drizzled with balsamic glaze, it adds a rich depth that elevates the dish to a delightful experience.

Making a Caprese Salad is straightforward and quick, making it perfect for clean easy dinner recipes. Whether you’re serving it as an appetizer or a light main course, this salad is sure to impress with its simplicity and freshness.

Ingredients

• 4 ripe tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• Fresh basil leaves
• 1/4 cup balsamic glaze
• Salt and pepper to taste
• Olive oil (optional)

Instructions

1. Layer the salad: On a serving platter, alternate slices of tomatoes and mozzarella, overlapping them slightly.
2. Add basil: Tuck whole basil leaves between the layers for added flavor.
3. Drizzle the glaze: Pour balsamic glaze over the top, ensuring an even coating.
4. Season: Sprinkle with salt and pepper to taste. Optionally, drizzle a bit of olive oil for extra richness.
5. Serve: Enjoy immediately, or chill for a short time before serving to allow the flavors to meld.