10+ Healthy Easy Recipes for Quick and Tasty Meals

Making healthy meals doesn’t have to be a big ordeal. You can whip up tasty dishes that are good for you and don’t take much effort.

Healthy easy recipes help you save time while giving your body the nutrients it needs.

When you use simple recipes, you spend less time in the kitchen. That means more time enjoying your food, which is really the best part, isn’t it?

These meals are perfect for busy days. Or honestly, for those times when you just can’t be bothered with anything complicated.

You’ll see that eating well can fit into your life without a ton of stress.

1) Garlic Lemon Chicken with Veggies

Garlic lemon chicken with veggies is about as easy as it gets. You cook everything on one pan, so there’s barely any cleanup.

The chicken stays juicy and gets a nice pop from the lemon and garlic. You can use thighs or breasts, whatever you’ve got.

Broccoli, carrots, and potatoes roast right alongside the chicken. The lemon and garlic keep everything bright and fresh.

Great for a quick weeknight dinner. It’s simple but packed with flavor and doesn’t need a bunch of fancy ingredients.

You can get more details over at Whole Food Bellies.

Ingredients

• 4 chicken thighs or breasts
• 1 lemon (juice and zest)
• 3 garlic cloves, minced
• 2 cups broccoli florets
• 2 carrots, sliced
• 2 potatoes, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Mix lemon juice, zest, garlic, olive oil, salt, and pepper.
3. Toss chicken and veggies in the lemon garlic mix.
4. Spread everything on a baking sheet in one layer.
5. Bake for 30-35 minutes until chicken is cooked and veggies are tender.

2) Quinoa and Black Bean Salad

Quinoa and black bean salad is a breeze to throw together. It’s loaded with protein and fiber, so you’ll actually stay full.

You can make it ahead and eat it cold for lunch or as a light dinner. Bell peppers and cucumbers add crunch, and a zesty lime dressing brings it all to life.

It’s vegan, totally customizable, and honestly, it’s hard not to love. Want a recipe idea? Check out Easy Quinoa Black Bean Salad.

Ingredients

• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 bell pepper, diced
• 1 cucumber, diced
• 2 tablespoons chopped fresh cilantro
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook the quinoa according to package instructions and let it cool.
2. In a large bowl, combine the quinoa, black beans, corn, bell pepper, and cucumber.
3. In a small bowl, whisk lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss well.
5. Garnish with cilantro and serve chilled or at room temperature.

3) Spaghetti Squash with Marinara Sauce

Spaghetti squash is a clever swap for pasta. When you cook it, the flesh turns into these fun little strands that look just like spaghetti.

Top it with marinara sauce for a simple, low-carb meal. You only need a few ingredients, and it’s easy to make.

Bake or microwave the squash until it’s soft. Then just add your favorite marinara and maybe some cheese if you’re feeling it.

It’s filling but way lighter than regular pasta. Even picky eaters sometimes get on board with this one.

Ingredients

• 1 whole spaghetti squash
• 1 1/2 cups marinara sauce
• 2 cloves garlic (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash cut side down on a baking sheet. Bake for 40-45 minutes until tender.
4. Use a fork to scrape out the strands of squash.
5. Heat the marinara sauce with garlic if using.
6. Mix the squash strands with the sauce. Season with salt and pepper.
7. Top with Parmesan cheese if you want. Serve warm.

Find more about making this at She Wears Many Hats.

4) Honey Chipotle Shrimp Tacos

Honey chipotle shrimp tacos bring sweet and smoky flavor with barely any work. The shrimp get tossed in a sauce that’s got a little kick but isn’t too spicy.

Use soft flour tortillas—they just feel right here. Add a crunchy lime slaw or mango salsa to cool things down, and a sprinkle of cotija cheese if you’ve got it.

This recipe is perfect for a quick weeknight or an easy weekend meal. It comes together in about 15-20 minutes.

Want a how-to video? There’s a simple guide out there if you need it.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp honey
• 1-2 tbsp chipotle sauce or chipotle chili powder
• 1 tsp olive oil
• 6 small flour tortillas
• 1 cup shredded cabbage or lime slaw
• ¼ cup crumbled cotija cheese
• Optional: mango salsa or cucumber salsa

Cooking Instructions

1. Heat olive oil in a pan over medium heat (about 350°F / 175°C).
2. Mix honey and chipotle sauce. Toss shrimp in the sauce.
3. Cook shrimp 2-3 minutes per side until pink and cooked through.
4. Warm tortillas on a skillet or in the oven at 350°F (175°C) for 2 minutes.
5. Assemble tacos with shrimp, slaw, cheese, and salsa if using. Serve immediately.

For more tips, check out this honey chipotle shrimp tacos recipe.

5) Caesar Slaw with Crispy Chicken

You can make a fresh Caesar slaw by mixing shredded cabbage and romaine lettuce. It’s got more crunch and nutrition than the usual Caesar salad.

The dressing uses Greek yogurt, so it’s creamy without being heavy. Crispy chicken strips on top add protein and a satisfying bite.

Pan-fry the chicken until it’s golden and juicy. Toss everything with Parmesan for that classic Caesar taste.

This dish comes together fast and works for lunch or dinner. It’s a familiar favorite with a healthy twist.

Ingredients

• 2 cups shredded cabbage
• 2 cups chopped romaine lettuce
• 1 cup Greek yogurt
• 1 egg yolk
• 1 clove garlic
• 2 anchovies (optional)
• 1 tablespoon avocado oil or neutral oil
• 1/4 cup grated Parmesan
• 2 chicken breasts, thinly sliced
• Salt and pepper to taste

Cooking Instructions

1. Mix cabbage and romaine in a large bowl.
2. In a blender, combine Greek yogurt, egg yolk, garlic, anchovies, oil, salt, and pepper to make the dressing.
3. Coat the chicken slices with oil, salt, and pepper.
4. Pan-fry chicken over medium heat until golden and cooked through, about 4-5 minutes per side at 350°F (175°C).
5. Toss the slaw with dressing and Parmesan cheese.
6. Top with crispy chicken strips and serve immediately.

More on this recipe at Brocc Your Body.

6) Air Fryer Salmon with Asparagus

Air fryer salmon with asparagus is a lifesaver on busy days. It takes about 15 minutes, start to finish.

The air fryer keeps the salmon juicy and the asparagus crisp. You only need a handful of ingredients, but you still get plenty of flavor.

This meal is low in carbs and works for keto, paleo, or Whole30 diets. The cleanup is easy since it’s all in one pan.

Ingredients

• 2 salmon fillets
• 1 bunch of asparagus
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• Lemon wedges (optional)

Cooking Instructions

1. Preheat your air fryer to 400°F (200°C).
2. Toss asparagus in olive oil, salt, pepper, and garlic powder.
3. Season salmon with salt and pepper.
4. Place salmon and asparagus in the air fryer basket.
5. Cook for 12-15 minutes until salmon is cooked through and asparagus is tender.
6. Serve with lemon wedges if you like.

For more details, check Air Fryer Salmon and Asparagus for One.

7) Baked Sweet Potato with Chickpea Curry

Baked sweet potatoes with chickpea curry are simple and comforting. The sweet potatoes get tender and sweet in the oven.

The chickpea curry brings warmth and a little spice. It’s vegan, filling, and doesn’t take much work.

Bake the sweet potatoes until they’re soft. Top with a curry made from chickpeas, spinach, and coconut milk—it’s creamy and full of flavor.

You can adjust the spice or toss on some pomegranate seeds for a fresh twist if you’re feeling fancy.

Ingredients

• 2 large sweet potatoes
• 1 can chickpeas, drained and rinsed
• 1 cup spinach
• 1 cup coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and bake for 45-50 minutes until soft.
3. Heat olive oil in a pan over medium heat.
4. Add onion and garlic, cook until soft.
5. Stir in curry powder, cook for 1 minute.
6. Add chickpeas, coconut milk, and spinach. Simmer for 10 minutes.
7. Season with salt and pepper.
8. Split baked sweet potatoes and top with chickpea curry. Enjoy!

8) Veggie-Packed Turkey Meatballs

Let’s be honest—plain turkey meatballs can get a bit boring. So, why not sneak in some extra veggies?

I like to add finely chopped or grated zucchini, carrots, or even a handful of broccoli or kale. The taste stays familiar, but there’s a lot more going on nutritionally.

Ground turkey keeps these meatballs light and juicy. Toss in an egg and some breadcrumbs, and you’re good to go.

They cook up fast, which is perfect for those nights when you just don’t have the energy. Serve them over pasta, rice, or even on top of a salad.

Kids might not even notice the veggies inside, which feels like a small parenting victory. If you’re trying to eat more vegetables without feeling like you’re eating more vegetables, this is the way.

Ingredients

• 1 pound ground turkey
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 1/2 cup finely chopped broccoli or kale
• 1 egg
• 1 cup breadcrumbs
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix all ingredients together in a large bowl.
3. Shape the mixture into small meatballs.
4. Place them on a parchment-lined baking sheet.
5. Bake for 20-25 minutes, or until they’re cooked through.

9) Tuna Salad with Greek Yogurt

Tuna salad is one of those things you can whip up in minutes. Swap out the mayo for Greek yogurt, and suddenly it’s lighter, tangy, and way higher in protein.

I usually throw in some celery or onion for crunch. Sometimes I’ll add a spoonful of mustard or a handful of fresh herbs if I’m feeling fancy.

You can eat this on bread, stuff it into a pita, or just scoop it up with crackers. It’s flexible and honestly, it’s hard to mess up.

Canned tuna makes it all ridiculously easy. The whole thing comes together in about 10 minutes, which is great for those days when you just can’t be bothered.

Ingredients

• 2 cans of tuna (5-7 oz each), drained
• 1/3 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 2 tablespoons chopped onion
• Salt and pepper to taste

Cooking Instructions

1. Mix the tuna and Greek yogurt in a bowl.
2. Stir in the mustard, celery, and onion.
3. Add salt and pepper, then mix it all up.
4. Chill in the fridge if you want it cold.
5. Serve on bread or with crackers.

For a detailed recipe, check out this 10-minute healthy tuna salad recipe.

10) Thai Peanut Noodle Salad

You’ll love this Thai Peanut Noodle Salad for a quick, healthy meal. It’s got fresh veggies, rice noodles, and a creamy peanut sauce that’s tasty but not heavy.

Perfect for lunch or dinner, honestly. You can even make it ahead and stash it in the fridge to save yourself some time.

The peanut sauce uses simple stuff like peanut butter, lime juice, garlic, and ginger. It hits a sweet spot between tangy, sweet, and savory.

Crunchy carrots and bell peppers bring a nice pop of freshness and texture. Sometimes I throw in a handful of chopped cilantro or a few chili slices if I’m feeling bold.

You can totally customize this salad. Add tofu, chicken, or shrimp for extra protein if you want.

It’s good cold or at room temp, so it’s easy to eat whenever hunger strikes.

Ingredients:

• Rice noodles
• Peanut butter
• Lime juice
• Garlic
• Ginger
• Carrots
• Bell peppers
• Edamame (optional)
• Soy sauce
• Sesame oil

Cooking Instructions:

1. Cook rice noodles as the package says. Drain and rinse them with cold water.
2. Whisk together peanut butter, lime juice, garlic, ginger, soy sauce, and sesame oil for the dressing.
3. Slice carrots and bell peppers into thin strips.
4. Toss noodles, veggies, and edamame with the peanut sauce.
5. Chill in the fridge for about 20 minutes before serving.