When you’re short on time but still want a nutritious meal, these ten recipes will save your night! Ready in 30 minutes or less, they’re healthy, delicious, and simple to make.
1. One-Pan Lemon Garlic Chicken and Veggies
Ingredients:
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- 2 boneless, skinless chicken breasts
- 1 lemon (juice and zest)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups broccoli florets
- 2 large carrots, sliced
- 1 red bell pepper, chopped
Instructions:
- Preheat the oven to 400°F (200°C). In a small bowl, mix lemon juice, zest, olive oil, garlic, oregano, paprika, salt, and pepper.
- Place chicken breasts on a baking sheet. Pour half of the lemon-garlic mixture over the chicken.
- Add broccoli, carrots, and bell pepper around the chicken, drizzling the remaining lemon-garlic mixture over the veggies.
- Roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender. Serve hot.
2. 15-Minute Veggie Stir-Fry
Ingredients:
- 2 tbsp sesame oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 carrots, julienned
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds (optional)
- Brown rice or quinoa, for serving
Instructions:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the onion and stir-fry for 2-3 minutes.
- Add the bell peppers, broccoli, snap peas, and carrots, stir-frying for another 5 minutes until the vegetables are tender but crisp.
- Stir in soy sauce, ginger, and rice vinegar. Cook for 1 more minute.
- Serve over cooked brown rice or quinoa. Top with sesame seeds if desired.
3. Avocado Tuna Salad
Ingredients:
- 2 cans tuna, drained
- 1 ripe avocado
- 1 small red onion, diced
- 1 cucumber, diced
- 1 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Lettuce wraps or whole-grain bread for serving
Instructions:
- In a medium bowl, mash the avocado with lemon juice and olive oil.
- Stir in tuna, red onion, cucumber, salt, and pepper until well combined.
- Serve in lettuce wraps or on whole-grain bread.
4. Zucchini Noodles with Pesto and Cherry Tomatoes
Ingredients:
- 4 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- ½ cup basil pesto (store-bought or homemade)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add spiralized zucchini noodles and cook for 2-3 minutes, until just tender.
- Stir in pesto and cherry tomatoes. Season with salt and pepper.
- Remove from heat, and serve topped with Parmesan if desired.
5. Turkey and Sweet Potato Skillet
Ingredients:
- 1 lb ground turkey
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, diced
- 2 cups spinach
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for 8-10 minutes, until tender.
- Add onion and ground turkey. Cook until the turkey is browned, about 6-7 minutes.
- Stir in paprika, cumin, salt, and pepper.
- Add spinach and cook for another 2 minutes until wilted. Serve hot.
6. 20-Minute Shrimp Tacos
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tbsp taco seasoning
- 1 tbsp olive oil
- 8 corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Toss shrimp with taco seasoning. Heat olive oil in a skillet over medium heat, and cook shrimp for 2-3 minutes per side until pink and cooked through.
- Warm corn tortillas in a dry skillet or microwave.
- In a small bowl, mix sour cream or Greek yogurt with lime juice, salt, and pepper.
- Assemble tacos with shrimp, cabbage, avocado slices, and a drizzle of lime crema. Serve immediately.
7. Mediterranean Quinoa Salad
Ingredients:
- 1 cup quinoa, cooked
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata olives, sliced
- ¼ cup feta cheese, crumbled
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, olives, and feta.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- Pour dressing over the salad and toss to coat. Serve cold or at room temperature.
8. Spinach and Feta Stuffed Chicken Breasts
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup spinach, chopped
- ½ cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Butterfly the chicken breasts by cutting them in half horizontally, being careful not to cut all the way through.
- In a small bowl, mix spinach, feta, garlic, salt, and pepper.
- Stuff each chicken breast with the spinach-feta mixture, securing with toothpicks if necessary.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side, then transfer to a baking dish.
- Bake for 15-20 minutes, until the chicken is cooked through.
9. 10-Minute Egg Fried Rice
Ingredients:
- 2 cups cooked and cooled rice
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions:
- Heat sesame oil in a large skillet over medium heat. Add peas and carrots, and cook for 2-3 minutes.
- Push the veggies to one side and add the beaten eggs. Scramble the eggs until fully cooked.
- Add the cooked rice to the skillet, and stir in soy sauce, green onions, salt, and pepper. Cook for another 2-3 minutes, stirring constantly.
10. Greek Yogurt Chicken Salad
Ingredients:
- 2 cups cooked, shredded chicken
- ½ cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 celery stalk, diced
- ¼ cup red grapes, halved
- Salt and pepper to taste
- Mixed greens or whole-grain bread for serving
Instructions:
- In a large bowl, mix Greek yogurt, Dijon mustard, salt, and pepper.
- Add shredded chicken, celery, and grapes, and stir until fully combined.
- Serve over mixed greens or in a sandwich with whole-grain bread.
These healthy, quick dinner ideas are perfect for busy weeknights when you need something fast, flavorful, and nutritious. Happy cooking!
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