Introduction

In today’s time it is very difficult to find time to make delicious and healthy meals. However, a healthy diet should not be sacrificed for convenience. For that we want to know about 10 best healthy dinner recipes. Which can help you to make delicious and healthy meals without spending hours. Which is not only delicious but also quick. These recipes are perfect for individuals and families who want to enjoy delicious and healthy meals without the hassle. So let’s know about this recipe!

Mouthwatering Grilled Chicken Salad

Ingredients:

1. 1 tablespoon olive oil
2. 2 boneless, skinless chicken breasts
3. 6 cups mixed greens
4. 1/4 red onion, thinly sliced
5. 1/2 cucumber, sliced
6. 1 cup cherry tomatoes, halved
7. 1/4 cup balsamic vinaigrette
8. Salt and pepper to taste

Instructions:

• Heat your grill to medium heat.
• Toss chicken breasts with olive oil and season with salt and pepper.
• Grill the chicken for about 6-8 minutes on each side.
• Remove the chicken from the grill and let it cool slightly before slicing.
• In a large bowl, mix mixed greens, cherry tomatoes, cucumber and red onion.
• Top the salad with grilled chicken slices.
• Drizzle the balsamic vinaigrette over the salad and toss to combine.
• Serve immediately and enjoy your delicious and healthy grilled chicken salad!

Vegetarian Quinoa-Stuffed Bell Peppers

Ingredients:

1. 4 bell peppers, any color
2. 2 cups vegetable broth
3. 1 cup quinoa, rinsed and drained
4. 1 cup corn kernels
5. 1 cup chopped tomatoes
6. 1 teaspoon of chili powder
7. 1 can (15 oz) black beans, drain and rinse
8. 1/2 teaspoon cumin seeds
9. Salt and pepper to taste
10. 1 cup shredded cheddar cheese (optional)

Instructions:

• Preheat your oven a bit.
• Cut off the top of the bell pepper and remove the seeds and membrane.
• In a saucepan, combine the quinoa and vegetable broth. Bring to a boil then reduce heat to low, cover and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed.
• In a large bowl, mix together the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
• Fill each bell pepper with the quinoa mixture and place in a baking dish.
• If desired, sprinkle shredded cheddar cheese on top of each stuffed pepper.
• Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the peppers are soft.
• Serve the vegetarian quinoa-stuffed bell peppers hot and enjoy a delicious and healthy meal.

One-leaf lemon garlic shrimp and asparagus

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 3 cloves garlic, minced
• 2 tablespoons of olive oil
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan.
2. Add the minced garlic and let it simmer for about 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until no longer pink.
4. Push the cooked shrimp to one side of the skillet and mix in the asparagus.
5. Lemon juice and zest over shrimp and asparagus.
6. Season with salt and pepper and mix everything together.
7. Saute for an additional 3-4 minutes until the asparagus is soft-crisp.
8. Garnish with fresh parsley and serve this delightful one-pan lemon garlic shrimp and asparagus dish! And enjoy this.

Zucchini noodles with pesto and cherry tomatoes

Ingredients:

• 4 medium size zucchinis
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. A spiralizer must be used to make zucchini noodles from zucchini.
2. In a food processor, combine basil leaves, pine nuts, garlic, Parmesan cheese and olive oil. Blend until it forms a smooth pesto sauce.
3. Heat a large pan and add the cherry tomatoes. Cook for 2-3 minutes until they start to soften.
4. Add the zucchini noodles to the pan and cook for an additional 2-3 minutes until heated through.
5. Pour pesto sauce over zucchini noodles and cherry tomatoes.
6. Toss everything together until the zucchini noodles are well coated with the pesto.
7. Mix with salt and pepper to taste.
8. Serve these light and delicious zucchini noodles with pesto and cherry tomatoes. And enjoyed it.

Savory chickpea and spinach curry

Ingredients:

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach leaves
• 2 tbsp curry powder
• 1 teaspoon cumin seeds
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat medium olive oil in a large pot.
2. Add chopped onion and saute till it becomes translucent.
3. Add grated garlic and grated ginger and let it cook for another few minutes.
4. Now we will mix chickpeas, diced tomatoes, coconut milk, curry powder and cumin seeds in a vessel.
5. Season with salt and pepper.
6. Simmer the curry for 10-15 minutes until it thickens and the flavors meld together.
7. Before serving, stir in fresh spinach leaves and cook until wilted.
8. For a healthy and delicious dinner, serve this delicious chickpea and spinach curry with rice or naan and enjoy.

Baked salmon with dill and roasted vegetables

Ingredients:

• 2 tablespoons of olive oil
• 1 lemon, sliced
• 4 salmon fillets
• 1 tablespoon fresh dill, chopped
• 2 cups mixed vegetables (eg, carrots, broccoli, bell peppers)
• Salt and pepper to taste

Instructions:

1. Preheat the oven slightly.
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil over salmon and mix with chopped dill, salt and pepper.
4. Arrange the lemon slices on top of the salmon.
5. Toss mixed vegetables with olive oil, salt and pepper.
6. Place the vegetables on a separate baking sheet.
7. Roast both the salmon and vegetables in the oven for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
8. Serve and enjoy baked salmon with dill alongside roasted vegetables for a nutritious meal.

Stir-fry tofu with broccoli and cashews

Ingredients:

• 1 block extra-firm tofu, cubed
• 2 cups broccoli florets
• 1/2 cup cashews
• 2 tablespoons of soy sauce
• 1 tablespoon sesame oil
• 1 tsp ginger, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pan.
2. Add cubed tofu and fry until lightly browned on all sides.
3. Remove the tofu from the skillet and set aside.
4. In the same pan, add a little more sesame oil if required and stir and cook the chopped ginger and garlic until fragrant.
5. Add the broccoli florets and cook until they begin to soften, about 3-4 minutes.
6. Return the cooked tofu to the skillet and add the soy sauce.
7. Fry for an additional 2-3 minutes until everything is well coated and heated through.
8. Add the cashews and keep it to cook for another few minutes.
9. Add salt and pepper to taste.
10. Serve this tofu over steamed rice with broccoli and cashews for a satisfying meal.

Caprese Stuffed Avocado

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls
• 1/4 cup fresh basil leaves, torn
• Balsamic glaze for drizzle
• Salt and pepper to taste

Instructions:

1. Cut the avocado in half and remove the pits.
2. Scoop out a little flesh from each avocado half to create a hollow space for the filling.
3. In a bowl, combine cherry tomatoes, fresh mozzarella and torn basil leaves.
4. Mix with salt and pepper.
5. Stuff the avocado halves with the caprese mixture.
6. Drizzle the balsamic glaze over the stuffed avocados.
7. Serve these Caprese Stuffed Avocados as a light and refreshing appetizer or side dish.

Turkey and Sweet Potato Hash

Ingredients:

• 2 sweet potatoes, peeled and diced
• 1 pound ground turkey
• 1 bell pepper, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red chilies (as per taste)
• Olive oil for cooking
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan.
2. Add the diced sweet potatoes and cook until they start to brown and become tender, about 8-10 minutes.
3. Remove the sweet potatoes from the pan and set aside.
4. In the same pan, add a little more olive oil if needed and stir-fry the chopped onion, bell pepper and minced garlic until soft.
5. Add the ground turkey and cook until browned, breaking it up with a spoon as you stir.
6. Return the cooked sweet potatoes to the skillet and add the smoked paprika and cayenne.
7. Stir everything together and cook for another 2-3 minutes.
8. Add salt and pepper to taste.
9. Garnish with fresh parsley and serve this turkey and sweet potato hash for dinner.

Healthy Mexican Cauliflower Rice

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 head cauliflower (or use pre-made cauliflower rice)
• 1 red bell pepper, finely chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drain and rinse
• 1 teaspoon of chili powder
• 1/2 teaspoon cumin seeds
• Salt and pepper to taste
• Fresh coriander for garnish
• Lime wedges to serve

Instructions:

1. Take a large pan and heat olive oil in it.
2. Add chopped onions and red chillies. Stir until they start to soften.
3. Add the corn kernels and continue to cook for a few more minutes.
4. Stir in the cauliflower (or cauliflower rice) and stir until tender, about 5-7 minutes.
5. Add black beans, chili powder, cumin seeds, salt and pepper. Mix well and cook for another 2-3 minutes.
6. Garnish with fresh coriander and serve with lime wedges for a zesty twist and enjoy this delicious dinner.

Conclusion

You can also take care of your health with these 10 healthy dinner recipes. And you can enjoy these delicious recipes till you are satisfied. If you are vegetarian or non-vegetarian then I have included these two recipes. Yes, this recipe is not easy to make. But you will be able to have healthy and delicious food. And you will have both joy and satisfaction. So now you have both non-vegetarian and non-vegetarian recipes and enjoy.

FAQs

1. Are these recipes suitable for a vegan diet?
Some recipes can easily be adapted to a vegan diet by using plant-based alternatives.

2. Can I prepare these recipes in advance for meal prep?
Absolutely! Many of these recipes are convenient for meal prep and can be made in advance for busy days.

3. What is a good side dish to pair with these dishes?
Consider serving these dishes with steamed vegetables, salad, or whole grain bread for a complete meal.

4. Are these recipes suitable for children?
Yes, these recipes are kid-friendly and can be adjusted to suit kids’ taste preferences.

5. Can I customize the spice level in these recipes?
Of course! You can adjust the spice level to your liking by adding more or less spices as indicated in the recipe.