10+ Light Dinner Recipes for Easy and Healthy Evenings

When you want something satisfying but not too heavy, light dinner recipes are a solid way to go. Light dinners let you enjoy a meal that’s easy to digest and won’t leave you feeling weighed down.

They’re perfect for nights when you just want something quick, healthy, and simple to throw together.

Choosing lighter meals can support your well-being and help you keep a balanced diet. If you’re looking to save time or just eat a bit healthier, these recipes fit easily into your week.

1) Ginger-Chicken Slaw

Ginger-Chicken Slaw is a fresh, light dish that’s perfect when you want dinner without the heaviness. It brings together shredded chicken, crisp veggies, and a zesty ginger dressing.

The ginger adds a kick, and the slaw keeps everything crunchy. Use cabbage, carrots, and green onions for the base.

A splash of lime juice brightens things up. This meal comes together fast and feels healthy.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated garlic
• 2 tablespoons coconut oil
• 3 tablespoons fresh lime juice
• 1 teaspoon grated lime zest

Cooking Instructions

1. Toss chicken, cabbage, carrots, and green onions in a large bowl.
2. Warm coconut oil in a small pan over medium heat. Add garlic and ginger, cook for about a minute.
3. Take it off the heat and stir in lime juice and lime zest.
4. Pour dressing over the chicken and veggies. Toss to coat.
5. Serve chilled or at room temp.

Find more details at this Ginger-Chicken Slaw recipe.

2) Yellow Tomato and Peach Gazpacho

Yellow tomato and peach gazpacho is a cool, refreshing option for a light dinner. The sweetness from the peaches and the mild tomatoes just works.

It’s easy—just blend the ingredients and chill for an hour. The soup is served cold, which is honestly perfect on a warm evening.

A bit of basil and garlic gives it a herbal edge. Some vinegar balances the sweetness and keeps things bright.

Ingredients

• Yellow tomatoes, chopped
• Ripe peaches, peeled and chopped
• Fresh basil leaves
• Garlic cloves
• Vinegar (sherry or white wine works)
• Salt to taste

Cooking Instructions

1. Combine tomatoes, peaches, basil, and garlic in a big bowl.
2. Add vinegar and salt.
3. Stir it all up and cover.
4. Chill for an hour.
5. Serve cold.

Check out Martha Stewart’s Yellow Tomato and Peach Gazpacho for a detailed recipe.

3) No-Mayo Mediterranean Tuna Salad

No-Mayo Mediterranean Tuna Salad is a fast, light dinner that’s full of flavor. Olive oil and lemon juice keep it fresh, and there’s no mayo in sight.

Mix canned tuna with tomatoes, cucumber, and a handful of other veggies. The olives and capers give it a salty punch.

It’s great on its own or over greens if you want to bulk it up a bit. Super easy, and you can toss it together in minutes.

Ingredients

• 2 cans tuna (drained)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (diced)
• 1/4 cup red onion (finely chopped)
• 1/4 cup olives (sliced)
• 2 tbsp capers
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper
• Parsley or basil (optional)

Cooking Instructions

1. Put tuna in a large bowl and break it up.
2. Add tomatoes, cucumber, onion, olives, and capers.
3. Drizzle with olive oil and lemon juice.
4. Season with salt and pepper.
5. Toss gently to combine.
6. Top with herbs if you like.
7. Serve chilled or at room temp.

4) Savory Pork with Crunchy Vegetables and Noodles

Tender pork, crisp veggies, and noodles—what’s not to like? This dish is quick and full of flavor.

Stir-fry pork with soy sauce, ginger, and sesame oil. Add bell peppers, carrots, and snap peas for crunch.

Toss in your favorite noodles. Everything comes together fast.

You can swap in different veggies or add a bit of spice if you want.

Ingredients

• 8 oz pork tenderloin, thinly sliced
• 2 cups crunchy veggies (bell peppers, carrots, snap peas)
• 6 oz noodles (linguine or egg noodles)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 1 tbsp vegetable oil

Cooking Instructions

1. Cook noodles as directed, then drain.
2. Heat vegetable oil in a pan over medium-high.
3. Add pork and cook until browned, about 4-5 minutes.
4. Stir in ginger, soy sauce, sesame oil.
5. Add veggies and cook 3-4 minutes, just until tender-crisp.
6. Toss in noodles and mix well.
7. Serve warm.

5) Sweet Potatoes and Rice Bowl

Sweet potatoes and rice make a simple, filling dinner that doesn’t feel heavy. The sweet potatoes bring natural sweetness and color, while rice gives you that soft, comfy base.

Roast or sauté the sweet potatoes for extra flavor. Add black beans or chickpeas for a protein boost.

Cilantro and lime juice keep things fresh. This bowl is easy to tweak—throw in whatever veggies you’ve got.

Want it lighter? Try cauliflower rice. It’s a quick meal for a chill evening.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup white or brown rice
• 1 cup black beans or chickpeas (cooked)
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper
• 1 tbsp olive oil

Cooking Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with oil, salt, pepper. Roast about 25 minutes.
3. Cook rice as directed.
4. In a bowl, combine rice, sweet potatoes, and beans.
5. Add cilantro and lime juice. Stir gently.
6. Taste and adjust seasoning.

6) Israeli Salad with Chicken Shawarma and Hummus

Combine Israeli salad, chicken shawarma, and hummus for a light, tasty dinner. The salad is super fresh—just cucumbers, tomatoes, and lemon juice.

Chicken shawarma brings in warm spices like cumin, coriander, and paprika. Grill or pan-sear it for a quick cook.

Serve everything over hummus for creaminess and extra protein. Add pita or olives if you’re feeling it.

Ingredients:

• 2 chicken breasts, sliced
• 1 cucumber, diced
• 3 tomatoes, diced
• 1/2 red onion, sliced
• 1 cup hummus
• 1 lemon, juiced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp coriander
• Salt and pepper
• Olive oil
• Pita bread (optional)

Cooking Instructions:

1. Mix cumin, paprika, coriander, salt, pepper, and olive oil. Coat chicken in the mix.
2. Grill or cook chicken over medium heat (about 350°F/175°C) until done, 5-7 minutes per side.
3. In a bowl, toss cucumber, tomatoes, onion, and lemon juice. Salt to taste.
4. Spread hummus on plates. Add chicken and salad.
5. Drizzle with olive oil, serve with pita if you want.

7) Thai Salad with Lettuce and Coleslaw Mix

This Thai salad is light but packs a lot of fresh flavor. Use lettuce and coleslaw mix for the base.

The dressing is a mix of lime juice, garlic, and a bit of maple syrup for sweetness. Toss it all together so the veggies soak up the flavor.

Basil or other fresh herbs add a bright touch. You can throw in cucumber or scallions for more color and crunch.

Ingredients

• 1 head lettuce, chopped
• 1 (16-oz) bag coleslaw mix
• 1/4 seedless cucumber, thinly sliced
• 4 scallions, sliced
• 20 basil leaves
• 2 garlic cloves, minced
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper

Cooking Instructions

1. Combine lettuce, coleslaw mix, cucumber, scallions, and basil in a big bowl.
2. In a jar, mix garlic, lime juice, maple syrup, olive oil, salt, and pepper. Shake well.
3. Pour dressing over salad and toss.
4. Serve right away or chill for 10 minutes.

Find more tips in this Thai slaw salad recipe.

8) Quinoa Salad with Fresh Herbs

Quinoa salad with fresh herbs is a healthy, light dinner that comes together fast. The herbs keep it bright, and quinoa gives you some protein.

Toss in veggies like tomatoes, cucumber, or zucchini for crunch and color. A lemony dressing makes it tangy and fresh.

You can make this ahead, and honestly, it might taste even better chilled.

Ingredients

• 1 cup quinoa
• 2 cups vegetable stock or water
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, sliced
• 1 cup cherry tomatoes, halved
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Rinse the quinoa under cold water.
2. Cook the quinoa in vegetable stock or water. Bring it to a boil, then let it simmer for about 15 minutes, or until all the water’s gone.
3. Let the quinoa cool off a bit.
4. In a big bowl, toss together the cooled quinoa, all those herbs, scallions, and cherry tomatoes.
5. Whisk up the lemon juice, olive oil, salt, and pepper, then pour it over the salad and toss again.
6. Pop the bowl in the fridge for 20 minutes before serving.

For more ideas, check out this fresh herb quinoa salad recipe.

9) Zucchini Fritters with Yogurt Dip

Zucchini fritters make a surprisingly light dinner. They’re crispy on the outside, soft inside, and honestly kind of addictive.

A creamy yogurt dip on the side brings a tangy kick that just works.
You’ll use grated zucchini with flour, onion, and a few herbs—nothing complicated.

The yogurt dip usually gets some garlic or lemon for extra brightness.
Cooking these fritters is quick. Just fry them until they’re golden and serve them up warm.

Ingredients

• 2 cups grated zucchini (about 2 small zucchini)
• 1/2 tsp salt
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup finely chopped onion
• 1 egg
• 2 tbsp olive oil (for frying)

For the yogurt dip:

• 1 cup Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt to taste

Cooking Instructions

1. Grate the zucchini and sprinkle with salt. Let it sit for 10 minutes, then squeeze out as much water as you can.
2. Mix the zucchini with flour, baking powder, onion, and egg until it all comes together.
3. Heat olive oil in a pan over medium heat (around 350°F / 175°C).
4. Drop spoonfuls of batter into the pan and flatten them a bit. Cook each side for 3–4 minutes, until you get that golden brown.
5. For the dip, just blend the yogurt, garlic, lemon juice, and salt. Serve it with the warm fritters.

10) Cherry Tomato Pasta

Cherry tomato pasta is perfect when you need dinner to be quick and still taste fresh.
Those little tomatoes pop with flavor and cook down in minutes—makes life easier.

You’ll toss cherry tomatoes in a pan with garlic and olive oil, letting them soften and get juicy.
A handful of fresh basil at the end lifts the whole thing.

This dish comes together in about 15 minutes.
It’s great for busy nights when you want something light but still satisfying.

Ingredients

• 2 cups cherry tomatoes
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 8 ounces pasta (your choice)
• Fresh basil leaves, chopped
• Salt and pepper to taste
• Optional: grated Parmesan cheese

Cooking Instructions

1. Bring a pot of water to a boil and cook your pasta as the package says.

2. While that’s going, pour some olive oil into a pan and set it over medium heat—aim for about 350°F (175°C), but don’t stress if you don’t have a thermometer.

3. Toss in the garlic and let it sizzle for just a minute. You’ll know it’s ready when the kitchen smells amazing.

4. Now, add the cherry tomatoes. Let them cook until they’re soft—usually takes 5 to 7 minutes, but give them a gentle stir once in a while.

5. Sprinkle in some salt and pepper.

6. Drain the pasta, then throw it into the pan with the tomato sauce and some fresh basil.

7. If you’re into it, grate a little Parmesan on top before serving.

Need more inspiration? Take a look at this cherry tomato pasta recipe.