10+ Easy Dinner Recipes Healthy and Delicious for Busy Weeknights

Finding the time and energy to make healthy dinners can feel almost impossible after a long day. You want meals that are good for you but also quick and simple to prepare.

Easy dinner recipes that are healthy help you enjoy tasty food without spending hours in the kitchen. They let you focus on eating well while saving time and effort.

Ingredients

• Varies by recipe

Cooking Instructions

• Follow the steps in each specific recipe to prepare your meal.

1) 30-Minute Lemon Garlic Salmon

This lemon garlic salmon recipe is a quick and healthy option for dinner. It cooks in less than 30 minutes, which is perfect for those nights when you’re just done.

Bake the salmon with fresh lemon juice and garlic to keep it juicy and flavorful. Throw in some veggies like asparagus or tomatoes for a one-pan meal.

This method saves you time and makes cleanup a breeze. Try this salmon recipe to get a healthy dinner on the table fast, without a bunch of fuss.

Ingredients

• 4 salmon fillets
• 3 cloves garlic, minced
• 1 lemon, sliced and juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: asparagus or cherry tomatoes

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Place salmon on a baking sheet.
3. Drizzle olive oil, lemon juice, and sprinkle garlic, salt, and pepper over the salmon.
4. Add lemon slices on top of each fillet.
5. Optionally, arrange vegetables around salmon.
6. Bake for 12-15 minutes until salmon is cooked through and flakes easily.
7. Serve warm.

You can find more tips and variations on a lemon garlic salmon recipe.

2) Quinoa and Black Bean Stuffed Peppers

Quinoa and black bean stuffed peppers make a healthy, satisfying dinner. They’re full of protein and fiber, which helps you stay full longer.

You can toss in veggies like spinach or tomatoes to brighten things up. A bit of cumin and lime juice gives a nice Mexican kick.

It takes about 30 minutes from start to finish. If you’re into meal prep, these work great for that too.

Ingredients

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup chopped tomatoes
• 1 cup baby spinach (optional)
• 1 teaspoon cumin
• Juice of 1 lime
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and remove seeds.
3. Mix quinoa, black beans, tomatoes, spinach, cumin, lime juice, salt, and pepper.
4. Stuff peppers with mixture and place in baking dish.
5. Cover with foil and bake for 25 minutes.
6. Remove foil and bake 5 more minutes to soften peppers.

For a full guide, see the Quinoa and Black Bean-Stuffed Peppers recipe.

3) Easy Honey Chipotle Shrimp Tacos

You can whip up these honey chipotle shrimp tacos in no time at all. The shrimp get tossed in a sweet and smoky sauce with just enough heat.

They taste awesome in soft tortillas, especially with crunchy lime slaw or a bit of mango salsa. It’s a healthy dinner that feels like a treat and only takes about 15 to 20 minutes.

Top them with cotija cheese or avocado if you want to go all out. These tacos are fantastic for busy nights or meal prep.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons honey
• 1-2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 8 small flour or corn tortillas
• Lime slaw or mango salsa for topping
• Cotija cheese or avocado (optional)

Cooking Instructions

1. Mix honey, chipotle peppers, smoked paprika, and olive oil to make the sauce.
2. Toss shrimp in the sauce until coated.
3. Heat a skillet over medium-high heat, then cook shrimp for 2-3 minutes on each side until pink.
4. Warm tortillas in a separate pan or oven at 350°F (175°C) for 5 minutes.
5. Assemble tacos with shrimp, slaw or salsa, and cheese or avocado if using.
6. Serve right away.

For more on this recipe, see Easy Honey Chipotle Shrimp Tacos.

4) Vegetable Stir-Fry with Tofu

This veggie stir-fry with tofu is a go-to for quick, healthy dinners. You can use whatever veggies you have—bell peppers, broccoli, snap peas, all good.

Press the tofu to get rid of extra moisture, then sauté it until golden. Stir-fry the veggies fast in a hot pan so they stay crisp.

A simple soy sauce and garlic combo ties everything together. Serve over rice or noodles for a complete meal.

Ingredients

• 14 oz (400 g) firm tofu
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• 2 tbsp soy sauce
• 1 tbsp oil (vegetable or sesame)
• 2 cloves garlic, minced
• Optional: pinch of red pepper flakes

Cooking Instructions

1. Press tofu for 15 minutes to remove moisture.
2. Cut tofu into cubes.
3. Heat oil in a pan over medium-high heat (about 375°F / 190°C).
4. Cook tofu until golden on all sides, about 7 minutes. Remove tofu from pan.
5. Add garlic and vegetables to the pan and stir-fry for 5-7 minutes until tender crisp.
6. Return tofu to pan and add soy sauce. Stir well.
7. Cook for 2 more minutes to combine flavors.
8. Serve hot over rice or noodles.

You can adjust the sauce or veggies any way you like. More details on tofu stir-fry here.

5) Baked Spaghetti Squash & Meatballs

Baked spaghetti squash and meatballs is a lighter spin on classic comfort food. Roast the squash until it’s tender, then toss with marinara and cheese.

The meatballs bring in protein and keep things hearty without being too heavy. You bake everything together so the cheese gets all melty and golden.

Spaghetti squash swaps out the pasta for fewer carbs but still gives you that satisfying texture. It’s honestly a great way to get those Italian flavors without overdoing it.

Ingredients

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half and scoop out seeds.
3. Roast squash cut-side down for 40 minutes, until tender.
4. Mix ground meat, egg, breadcrumbs, Parmesan, salt, pepper, and Italian seasoning.
5. Form meat mixture into meatballs and bake for 20 minutes or until cooked through.
6. Scrape out spaghetti squash strands and toss with marinara.
7. Combine squash, meatballs, and mozzarella in a baking dish.
8. Bake at 375°F (190°C) for 15 minutes until cheese melts.

For detailed tips, see Baked Spaghetti Squash and Meatballs.

6) Caesar Slaw with Crispy Chicken

Caesar slaw is a fresh take on the classic Caesar salad. It uses shredded cabbage and kale for a crunchy base.

Top it with crispy chicken cutlets for extra protein and flavor. The dressing is usually a lighter Greek yogurt Caesar, which keeps things healthy but still tastes like the real deal.

You can get the chicken crispy by coating it in panko and Parmesan before baking. That gives it a great crunch without all the grease.

Ingredients

• 1 chicken breast
• Kosher salt and pepper
• 1 egg, beaten
• 3/4 cup panko breadcrumbs
• 1 tablespoon grated Parmesan cheese
• 1/2 cup flour
• 2 cups shredded cabbage
• 1 cup shredded kale
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Season chicken with salt and pepper.
3. Dredge chicken in flour, then egg, then panko mixed with Parmesan.
4. Bake chicken for 15-20 minutes until golden and cooked through.
5. Mix cabbage and kale in a large bowl.
6. Whisk yogurt, lemon juice, garlic powder, and mustard for dressing.
7. Toss slaw with dressing.
8. Slice chicken and place on top of slaw before serving.

For more details, check the recipe for Caesar Slaw with Crispy Chicken Strips.

7) One-Pot Chickpea Curry

One-pot chickpea curry is such a lifesaver on busy nights. You just need a few pantry staples—chickpeas, some spices, and coconut milk.

It comes together quickly and doesn’t ask for much effort. The flavors are warm and comforting, and honestly, it’s hard to mess this one up.

Simmer the chickpeas in a spiced tomato or coconut milk sauce. Usually, you’ll have dinner on the table in about 20-30 minutes.

Leftovers taste even better the next day. The flavors meld and deepen, which is always a win.

It’s vegan, packed with protein and fiber, and you can serve it with rice or flatbread. Super satisfying.

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder or Thai red curry paste
• 1 can coconut milk
• 1 can diced tomatoes
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and garlic until soft, about 5 minutes.
3. Add curry powder and cook for 1 minute.
4. Stir in diced tomatoes and coconut milk.
5. Add chickpeas, salt, and pepper.
6. Simmer for 20 minutes, stirring occasionally.
7. Garnish with cilantro before serving.

Try this easy, tasty one-pot chickpea curry for a healthy dinner.

8) Greek Salad with Grilled Chicken

Greek salad with grilled chicken is kind of a go-to when you want something healthy but still filling. The grilled chicken brings plenty of protein, and all the fresh veggies make it light and colorful.

You’ll get flavors like briny olives, creamy feta, crunchy cucumbers, and juicy tomatoes. It’s really just a happy bowl of food.

Marinate the chicken with lemon juice and olive oil for a little zing. Toss the veggies with a simple lemon and olive oil dressing.

Meal prep? This salad holds up well in the fridge, so you can make it ahead. Serve it warm or cold, depending on what you feel like.

Ingredients

• 2 chicken breasts
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• ½ cup kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper

Cooking Instructions

1. Preheat grill to 400°F (200°C).
2. Season chicken with lemon juice, olive oil, salt, and pepper.
3. Grill chicken for 6-7 minutes per side or until cooked through.
4. Let chicken rest, then slice it thinly.
5. Mix lettuce, tomatoes, cucumber, olives, and feta in a large bowl.
6. Drizzle with olive oil and lemon juice, then toss.
7. Top salad with grilled chicken slices.
8. Serve immediately or chill before serving.

For more ideas, check a Greek Grilled Chicken Salad recipe.

9) Sheet Pan Roasted Veggies and Sausage

Sheet pan roasted veggies and sausage is a weeknight hero. You toss everything on one pan, and you’re done.

Use whatever veggies you love—bell peppers, broccoli, sweet potatoes, whatever’s in the fridge. It all cooks together, so cleanup is basically a breeze.

Season the sausage and veggies with garlic, Italian herbs, salt, and pepper. Roast them until the sausage is browned and the veggies are tender and caramelized.

This meal is hearty and colorful, and you can switch up the veggies each time. No chance of getting bored.

Ingredients

• Sausage links (smoked or your favorite type)
• Bell peppers, chopped
• Broccoli florets
• Sweet potatoes, cubed
• Olive oil
• Garlic powder or minced garlic
• Italian seasoning
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss sausage and vegetables with olive oil, garlic, Italian seasoning, salt, and pepper.
3. Spread everything evenly on a sheet pan.
4. Roast for 20-25 minutes, turning halfway through.
5. Check that sausage is cooked through and veggies are tender before serving.

For more ideas, see this Sheet Pan Sausage and Veggies recipe.

10) Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles are a fresh, healthy swap for regular pasta. You get a light, low-carb meal that’s ready in no time.

Just toss the zucchini noodles with pesto and sweet cherry tomatoes. It’s so simple, but the flavors really pop.

If you want, skip cooking altogether and just eat it raw for a super quick dinner. The pesto brings a creamy, herby punch, and the cherry tomatoes add a juicy burst.

You can warm the tomatoes in a pan if you want them a bit softer. Serve this as a side or make it the main event—it works either way.

Ingredients

• 2 zucchinis
• 2 tablespoons pesto
• 1/2 cup cherry tomatoes
• 1 tablespoon olive oil

Cooking Instructions

1. Spiralize your zucchinis into noodles.

2. Toss those noodles with pesto and a splash of olive oil.

3. Halve the cherry tomatoes, then mix them right in with the noodles.

4. If you want, you can warm the tomatoes in a pan at 350°F (175°C) for about 3-4 minutes before mixing.

5. Serve right away.

If you’re looking for more inspiration, check out zucchini noodles with pesto and cherry tomatoes.