Ten Healthy Dinner Recipes
Healthy Dinner Recipes for Your Website
1. Lemon Herb Baked Salmon with Asparagus
This vibrant and flavorful dish is packed with omega-3s and fresh vegetables.
Ingredients:
- 2 salmon fillets (about 6 oz each)
- 1 bunch asparagus, trimmed
- 1 lemon, thinly sliced
- 2 tbsp olive oil
- 1 tsp dried dill
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss the asparagus with 1 tbsp olive oil, salt, and pepper.
- Place salmon fillets on the same baking sheet. Drizzle with remaining 1 tbsp olive oil, sprinkle with dill, garlic powder, salt, and pepper. Top each fillet with lemon slices.
- Bake for 12-15 minutes, or until salmon is cooked through and flakes easily, and asparagus is tender-crisp.
2. Chicken and Veggie Stir-Fry
A quick, colourful, and customizable meal, perfect for a busy weeknight.
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups mixed vegetables (broccoli florets, bell peppers, snap peas, carrots)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 clove garlic, minced
- 1/2 inch ginger, grated
- Cooked brown rice for serving
Instructions:
- In a small bowl, whisk together soy sauce, sesame oil, and cornstarch.
- Heat a large skillet or wok over medium-high heat. Add a splash of oil.
- Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet.
- Add garlic and ginger to the skillet, cook for 30 seconds until fragrant.
- Add mixed vegetables and stir-fry for 3-5 minutes until tender-crisp.
- Return chicken to the skillet. Pour in the sauce mixture and stir until it thickens and coats the chicken and vegetables.
- Serve immediately over brown rice.
3. Quinoa Stuffed Bell Peppers
These colourful stuffed peppers are a fantastic vegetarian option, full of protein and fibre.
Ingredients:
- 4 bell peppers (any color), halved lengthwise and deseeded
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1/2 red onion, finely chopped
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional: Shredded cheese for topping
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked quinoa, black beans, corn, red onion, salsa, cilantro, cumin, salt, and pepper.
- Arrange bell pepper halves on a baking sheet. Fill each half generously with the quinoa mixture.
- Bake for 25-30 minutes, or until peppers are tender and filling is heated through. If using cheese, sprinkle it on for the last 5 minutes of baking.
4. Hearty Lentil Soup
A warming and nutritious soup, perfect for a cosy evening. It’s naturally vegan and very filling.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in rinsed lentils, vegetable broth, diced tomatoes, bay leaf, and thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
- Remove bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
5. Black Bean Burgers with Sweet Potato Fries
A delicious and satisfying plant-based burger that even meat-eaters will love, paired with nutritious sweet potato fries.
Ingredients for Burgers:
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped bell pepper
- 1 large egg (or flax egg for vegan)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Whole wheat buns and desired toppings (lettuce, tomato, avocado)
Ingredients for Fries:
- 2 medium sweet potatoes, peeled and cut into fries
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions:
- For Fries: Preheat oven to 425°F (220°C). Toss sweet potato fries with olive oil, paprika, salt, and pepper. Spread in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway, until crispy and tender.
- For Burgers: In a large bowl, mash black beans with a fork until mostly smooth but still chunky.
- Add breadcrumbs, red onion, bell pepper, egg, cumin, smoked paprika, salt, and pepper. Mix until well combined.
- Form mixture into 4 patties.
- Heat a lightly oiled skillet over medium heat. Cook burgers for 4-5 minutes per side, until browned and heated through. Alternatively, grill or bake them.
- Serve burgers on buns with your favorite toppings and the sweet potato fries.
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6. Chicken Taco Bowl
A quick and healthy take on a classic, this bowl is layered with flavour and texture.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions:
- Season chicken breasts on both sides with chili powder, cumin, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through. Let rest for a few minutes, then dice into bite-sized pieces.
- To assemble the bowls, start with a base of cooked quinoa.
- Top with diced chicken, black beans, corn, diced avocado, salsa, and fresh cilantro.
- Serve with a lime wedge to squeeze over the top.
Instructions:
7. Sweet Potato and Black Bean Chili
This hearty and flavourful chili is a vegetarian crowd-pleaser that’s easy to make.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: sliced avocado, Greek yogurt, cilantro
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in sweet potato, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the sweet potato is tender.
- Serve hot with your favorite toppings.
8. Caprese Chicken with Roasted Tomatoes
This simple yet elegant dish is bursting with the fresh flavors of basil, tomato, and mozzarella.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 pint cherry tomatoes
- 1/2 cup fresh mozzarella balls (bocconcini) or sliced fresh mozzarella
- 1/4 cup fresh basil leaves, torn
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- Salt and black pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Pat chicken breasts dry and season with salt and pepper.
- Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
- Remove skillet from heat. Arrange cherry tomatoes around the chicken.
- Place the skillet in the preheated oven and bake for 10-12 minutes, or until chicken is cooked through.
- Remove from oven. Top chicken with fresh mozzarella and place back in the oven for 1-2 minutes, or until the cheese is slightly melted.
- Drizzle with balsamic glaze, scatter with fresh basil, and serve immediately.
9. Shrimp Scampi with Zucchini Noodles
A light and low-carb alternative to traditional scampi, this dish is ready in minutes and full of flavor.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchini, spiralized into noodles
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine or vegetable broth
- 2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.
- Add white wine or broth to the skillet to deglaze, scraping up any browned bits. Add lemon juice.
- Add zucchini noodles and cook for 1-2 minutes, tossing to coat, until they are slightly softened but still have a bite. Do not overcook.
- Remove from heat, stir in fresh parsley, and season with salt and pepper. Serve immediately.
10. Sheet Pan Chicken Fajitas
A simple, one-pan meal that’s perfect for minimal cleanup and maximum flavor.
Ingredients:
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Whole wheat tortillas, for serving
- Optional toppings: guacamole, salsa, shredded lettuce
Instructions:
- Preheat oven to 400°F (200°C).
- On a large baking sheet, combine the sliced chicken, red and green bell peppers, and onion.
- Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, salt, and pepper. Toss everything together to coat evenly.
- Spread the mixture in a single layer.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized.
- Serve hot in warm tortillas with your favorite fajita toppings.
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