10+ Healthy Recipes Easy and Delicious for Busy Weeknights

Eating healthy doesn’t have to be a hassle. You can whip up tasty meals that are actually good for you—no need to spend all evening in the kitchen.

Healthy recipes made easy help you save time while nourishing yourself with simple, wholesome ingredients.

When you pick easy recipes, you can squeeze cooking into your busiest days and still eat well. These meals usually call for stuff you already have and skip complicated steps.

You’ll find that eating well can be both quick and enjoyable.

1) Sticky Miso Salmon Bowl

Make a sticky miso salmon bowl in just a few steps. Coat salmon in miso paste, honey, ginger, and a splash of grapefruit juice.

You get this sweet, salty, tangy flavor that cooks fast under the broiler. Serve it over rice and toss on veggies like cucumber or avocado.

This meal feels special but doesn’t take much work.

Ingredients

• Salmon fillets
• Miso paste
• Honey
• Fresh ginger
• Grapefruit zest and juice
• Oil (like sesame or vegetable oil)
• Salt
• Cooked rice
• Optional: cucumber, avocado, scallions

Cooking Instructions

1. Whisk miso, honey, oil, ginger, grapefruit zest, and juice in a bowl.
2. Lightly salt the salmon and coat it with the miso mix.
3. Broil the salmon at 400°F (200°C) for 8-10 minutes until cooked through.
4. Serve the salmon on rice with your choice of veggies.

2) Chicken Galbi Noodle Salad

Chicken Galbi Noodle Salad is one of those dishes that’s both tasty and quick. Sweet potato glass noodles give it a light, gluten-free base.

The chicken cooks in a galbi sauce with garlic, ginger, and sesame oil. You get a savory, slightly sweet flavor that works for lunch or dinner.

Serve it warm or cold, depending on your mood.

Ingredients

• 12 ounces Korean sweet potato glass noodles
• 12 ounces ground chicken
• 6 tablespoons low-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 scallions, chopped

Cooking Instructions

1. Cook the glass noodles according to package directions. Drain and set aside.
2. In a pan, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
3. Add ground chicken and cook until no longer pink.
4. Stir in soy sauce and rice vinegar, cook for 2-3 minutes.
5. Toss cooked noodles with the chicken mixture and scallions. Serve warm or chilled.

You can find a full recipe at Chicken Galbi Noodle Salad Recipe – NYT Cooking.

3) Vegan Caesar Salad with Crisp Chickpeas

Try a vegan Caesar salad that’s healthy and surprisingly easy. Instead of croutons, roast chickpeas for a crunchy, protein-packed topping.

The creamy dressing comes from blended raw cashews, garlic, mustard, miso paste, and caper brine. You get that classic Caesar vibe, but there’s no dairy or eggs.

Toss it all with kale or romaine. This one’s perfect for a quick lunch or a light dinner.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 cup raw cashews, soaked
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 1 tablespoon miso paste
• 2 tablespoons caper brine
• 4 cups kale or romaine, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, salt, and pepper. Roast for 25-30 minutes until crisp.
3. Blend cashews, garlic, mustard, miso paste, caper brine, salt, and water until smooth.
4. In a large bowl, mix greens, chickpeas, and dressing. Serve immediately.

For more, check this Vegan Caesar Salad with Crisp Chickpeas.

4) Spicy Shrimp and Mushroom Stir Fry

This stir-fry is fast and brings a good amount of heat. You get tender shrimp and mushrooms in a bold, flavorful sauce.

Use cremini or button mushrooms—either works. Garlic and ginger add a bright, zesty kick.

Cook the shrimp just until they turn pink, so they stay juicy. Serve this over rice or toss with noodles if you want something heartier.

You’ll have dinner on the table in about 20 minutes.

Ingredients

• 1 pound peeled shrimp
• 12 ounces sliced cremini mushrooms
• 2 tablespoons neutral oil (like grapeseed or olive oil)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1-2 teaspoons chili flakes (adjust to taste)
• Salt and black pepper to taste
• 2 scallions, chopped

Cooking Instructions

1. Heat oil in a large skillet over medium-high heat.
2. Add garlic, ginger, and chili flakes; cook 1 minute.
3. Add mushrooms and cook 4-5 minutes until soft.
4. Add shrimp, salt, and pepper; cook until shrimp turn pink, about 3-4 minutes.
5. Stir in scallions and cook 1 more minute.
6. Serve hot over rice or noodles.

For more ideas, check this Spicy Shrimp and Mushroom Stir-Fry recipe.

5) Savory Pork with Crunchy Vegetables and Noodles

You can put together a dish with tender pork, crisp veggies, and noodles in almost no time. Thin-sliced pork cooks fast and stays juicy.

Adding cabbage or carrots brings crunch and color. Toss everything with linguine or lo mein noodles and a sauce made from soy, sesame oil, and ginger.

Stir-frying keeps the veggies bright and snappy. This meal is filling but doesn’t take much effort.

Ingredients:

• 1 pound thinly sliced pork tenderloin
• 8 ounces lo mein or linguine noodles
• 2 cups shredded cabbage
• 1 cup sliced carrots
• 1 small onion, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon vegetable oil

Cooking Instructions:

1. Cook the noodles according to package directions, then drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat (about 375°F / 190°C).
3. Add pork and cook until browned, 4-5 minutes. Remove pork.
4. In the same pan, stir-fry onions, cabbage, and carrots for 3-4 minutes until just tender.
5. Return pork to the pan. Add noodles, soy sauce, sesame oil, and ginger.
6. Toss everything together and cook for 2 more minutes before serving.

6) Tuna Salad Sandwich

Tuna salad sandwiches are quick and surprisingly healthy. Try mixing Greek yogurt with a bit of mayo to lighten things up and keep it creamy.

Chop in onions and celery for crunch. If you want, add pickles, herbs, or lemon juice for some zing.

Serve it on whole grain bread or with crackers. Easy, classic, and not boring.

Ingredients

• 1 can of tuna, drained
• 2 tablespoons Greek yogurt
• 1 tablespoon mayonnaise
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion
• Salt and pepper to taste
• Whole grain bread or crackers

Cooking Instructions

1. In a bowl, mix tuna, Greek yogurt, mayonnaise, celery, and onion.
2. Add salt and pepper to taste. Stir well.
3. Spread the tuna salad on bread or serve with crackers.

More ideas are available at Feel Good Foodie.

7) Egg Salad Sandwich

Egg salad sandwiches are a go-to for a quick, healthy meal. Use Greek yogurt instead of mayo to make it lighter and add some protein.

Toss in mustard, green onions, or a pinch of salt and pepper for extra flavor. It works great for lunch or meal prep since it keeps well and tastes good cold.

Toast your bread for crunch or use whole grain for more fiber. This easy recipe is perfect when you want something tasty but not heavy.

Ingredients

• 4 hard-boiled eggs
• 2 tablespoons Greek yogurt
• 1 teaspoon mustard
• 1 green onion, chopped
• Salt and pepper to taste
• 2 slices whole grain bread

Cooking Instructions

1. Peel and chop the hard-boiled eggs.
2. Mix eggs, Greek yogurt, mustard, green onion, salt, and pepper in a bowl.
3. Toast the bread if you like it crunchy.
4. Spread the egg salad on one slice of bread.
5. Top with the other slice.
6. Cut in half and enjoy.

8) BLT Sandwich with Whole Grain Bread

A BLT sandwich is such a classic, but you can make it healthier with whole grain bread. That simple swap adds fiber and nutrients.

You get crunch from lettuce and juicy tomato. Lean bacon or turkey bacon keeps the fat down.

Light mayo or a fun spread like sun-dried tomato mayo brings flavor without piling on calories. This sandwich is fast and great for a simple meal.

Try arugula or spinach for extra greens, and toast the bread if you want that crispy bite. It’s a familiar favorite, just a little better for you.

Ingredients:

• 4 slices whole grain bread
• 4 slices bacon or turkey bacon
• 4 leaves lettuce or arugula
• 4 slices tomato
• 1 teaspoon light mayonnaise or sun-dried tomato mayo

Cooking Instructions:

1. Cook bacon in a skillet until crispy, about 6-8 minutes at medium heat.
2. Toast the whole grain bread lightly.
3. Spread mayonnaise on one side of each slice of bread.
4. Layer bacon, lettuce, and tomato on one slice.
5. Top with the other bread slice.
6. Cut sandwich in half and serve.

9) Air Fryer Lemon Herb Chicken

Here’s a quick fix: Air Fryer Lemon Herb Chicken. It’s fresh, easy, and honestly, the lemon just wakes everything up.

Grab some chicken, a lemon, garlic, and whatever herbs you’ve got. The air fryer does most of the work, keeping the chicken juicy with a crisp edge.

On a busy night, this meal’s a lifesaver. You can toss in extra spices if you’re feeling adventurous.

Ingredients

• 2 boneless skinless chicken breasts
• 1 lemon (juice and zest)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried rosemary or parsley
• Salt and pepper to taste

Cooking Instructions

1. Preheat your air fryer to 370°F (188°C).
2. Mix the lemon juice, zest, garlic, oil, rosemary, salt, and pepper in a bowl.
3. Coat the chicken with this mixture.
4. Place the chicken in the air fryer basket.
5. Cook for 18-20 minutes, flipping halfway. Make sure the inside hits 165°F (74°C).

10) Quinoa and Black Bean Salad

Quinoa and black bean salad—no fuss, just good food. You get protein, crunch, and a little color from fresh veggies like cucumber, bell pepper, and carrot.

The chili lime dressing really makes it pop. You can prep it ahead, stash it in the fridge, and eat whenever you’re hungry.

This one’s plant-based but surprisingly filling. If you want, throw in some corn or more cilantro for a little extra kick.

Ingredients

• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 carrot, shredded
• 1/2 cup corn (optional)
• 1/4 cup fresh cilantro, chopped

For the dressing:

• Juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste

Cooking Instructions

1. Cook the quinoa as the package says. Let it cool before moving on.

2. Grab a large bowl. Add in your quinoa, black beans, cucumber, bell pepper, carrot, and corn.

3. In a smaller bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.

4. Pour the dressing over the salad. Toss everything together gently—don’t mash it up.

5. Sprinkle chopped cilantro on top right before serving.