Top 15 Healthy Recipes Dinner Easy for a Balanced Diet

Top 15 Healthy Recipes Dinner Easy for a Balanced Diet

Are you looking for healthy recipes for dinner that are both easy to prepare and packed with flavor? Look no further! In this article, we will explore a variety of delicious and nutritious meal ideas that will satisfy your taste buds while keeping you on track with your health goals. From vibrant salads to hearty one-pot meals, these recipes are sure to become staples in your kitchen. So, let’s dive in and discover some mouthwatering options for your next healthy dinner!

1. Introduction

Finding healthy recipes for dinner doesn’t mean sacrificing taste or spending hours in the kitchen. With the right ingredients and a bit of creativity, you can create mouthwatering meals that are good for you too. Let’s explore some easy and nutritious recipes that will make your dinner time a breeze.

2. Quick and Easy Vegetable Stir-Fry

Ingredients:

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat.
2. Add garlic and ginger, and sauté for 1 minute until fragrant.
3. Add bell pepper, carrot, broccoli, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch mixture.
5. Pour the sauce over the vegetables and cook for an additional 2 minutes until the sauce thickens.
6. Garnish with sesame seeds and serve hot with steamed rice or noodles.

3. Mediterranean Quinoa Salad

Ingredients:

• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
2. In a separate small bowl, whisk together lemon juice, olive oil, chopped parsley, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled as a refreshing and nutritious dinner salad.

4. Baked Lemon Herb Salmon

Ingredients:

• 4 salmon fillets
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Lemon slices for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet and brush the lemon herb mixture over each fillet.
4. Top with lemon slices for extra flavor and presentation.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve the baked lemon herb salmon with your choice of steamed vegetables or a fresh salad.

5. Zucchini Noodles with Pesto

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste
• Cherry tomatoes for garnish

Instructions:

1. In a food processor, combine basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper.
2. Pulse until smooth and creamy, adjusting the consistency with additional olive oil if needed.
3. In a large pan, heat a drizzle of olive oil over medium heat.
4. Add the zucchini noodles and sauté for 2-3 minutes until tender.
5. Remove from heat and toss the zucchini noodles with the pesto sauce until well coated.
6. Garnish with cherry tomatoes and serve as a light and flavorful dinner option.

6. One-Pan Chicken and Veggies

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and grease a large baking sheet or roasting pan.
2. Place the chicken breasts in the center of the pan and arrange the baby potatoes, broccoli florets, and cherry tomatoes around them.
3. Drizzle olive oil over the chicken and vegetables, then sprinkle with dried Italian seasoning, garlic powder, salt, and pepper.
4. Toss everything together to coat evenly.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh parsley and serve hot as a satisfying and complete dinner.

7. Spinach and Feta Stuffed Chicken Breast

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped sun-dried tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Toothpicks for securing

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Butterfly the chicken breasts by making a horizontal cut along one side, creating a pocket for the stuffing.
3. In a small bowl, mix together spinach, feta cheese, sun-dried tomatoes, dried oregano, garlic powder, salt, and pepper.
4. Stuff each chicken breast with the spinach and feta mixture, then secure with toothpicks to hold the stuffing inside.
5. Place the stuffed chicken breasts on the prepared baking sheet and sprinkle with additional salt and pepper.
6. Bake for 25-30 minutes, or until the chicken is cooked through and the stuffing is hot and melted.
7. Remove the toothpicks before serving. Enjoy the flavorful combination of spinach and feta in every bite!

8. Cauliflower Fried Rice

Ingredients:

• 1 medium cauliflower head, grated or processed into rice-like consistency
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/2 cup diced bell peppers
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 eggs, beaten (optional for added protein)
• Green onions for garnish
• Sesame seeds for garnish

Instructions:

1. In a large pan or wok, heat sesame oil over medium heat.
2. Add minced garlic and diced onion, and sauté until fragrant and onion is translucent.
3. Add diced bell peppers and mixed vegetables. Stir-fry for 3-4 minutes until the vegetables are tender.
4. Push the vegetables to one side of the pan and add the beaten eggs to the other side.
5. Scramble the eggs until cooked, then mix them into the vegetables.
6. Add the grated cauliflower and soy sauce to the pan, stirring well to combine.
7. Cook for an additional 3-4 minutes until the cauliflower is tender and resembles fried rice.
8. Garnish with chopped green onions and sesame seeds. Serve hot as a low-carb alternative to traditional fried rice.

9. Sweet Potato and Black Bean Enchiladas

Ingredients:

• 8 whole wheat tortillas
• 2 cups cooked sweet potatoes, mashed
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese or dairy-free alternative
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, combine mashed sweet potatoes, black beans, corn kernels, diced red onion, ground cumin, chili powder, garlic powder, salt, and pepper.
3. Warm the whole wheat tortillas to make them pliable, then spoon the sweet potato and black bean mixture onto each tortilla.
4. Roll up the tortillas tightly and place them seam side down in the prepared baking dish.
5. Pour enchilada sauce evenly over the rolled tortillas, then sprinkle with shredded cheese.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve these flavorful sweet potato and black bean enchiladas as a satisfying dinner option.

10. Greek-style Grilled Chicken Skewers

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized cubes
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes
• Tzatziki sauce for serving

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to create the marinade.
2. Add the chicken cubes to the marinade and toss to coat them evenly. Allow the chicken to marinate for at least 30 minutes or overnight for maximum flavor.
3. Preheat the grill to medium-high heat. Thread the marinated chicken onto the soaked wooden skewers, leaving a little space between each piece.
4. Grill the chicken skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. Serve the Greek-style grilled chicken skewers with tzatziki sauce for dipping and enjoy the vibrant flavors of the Mediterranean.

11. Creamy Garlic Parmesan Shrimp Pasta

Ingredients:

• 8 ounces whole wheat spaghetti or your preferred pasta
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream or alternative (such as coconut cream)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. Reduce the heat to low, then pour the heavy cream into the skillet. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 2-3 minutes.
5. Return the cooked shrimp to the skillet and toss to coat them with the creamy garlic Parmesan sauce.
6. Add the cooked pasta to the skillet and toss everything together until well combined.
7. Season with salt and pepper to taste and garnish with chopped fresh parsley.
8. Serve the creamy garlic Parmesan shrimp pasta with lemon wedges for a bright and flavorful twist.

12. Roasted Vegetable Quinoa Bowl

Ingredients:

• 1 cup cooked quinoa
• 1 cup mixed roasted vegetables (such as sweet potatoes, bell peppers, zucchini, and eggplant)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled goat cheese or dairy-free alternative
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the mixed roasted vegetables with balsamic vinegar, olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
4. In a bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, crumbled goat cheese, chopped fresh basil, salt, and pepper.
5. Drizzle with additional balsamic vinegar and olive oil if desired.
6. Serve the roasted vegetable quinoa bowl as a wholesome and nourishing dinner option.

13. Teriyaki Tofu Stir-Fry

Ingredients:

• 1 package (14 ounces) firm tofu, drained and pressed
• 2 tablespoons low-sodium soy sauce or tamari sauce
• 2 tablespoons teriyaki sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 red bell pepper, thinly sliced
• 1 cup snow peas
• 1 cup sliced mushrooms
• 1 carrot, thinly sliced
• Green onions for garnish
• Sesame seeds for garnish
• Cooked brown rice for serving

Instructions:

1. Cut the pressed tofu into cubes or slices.
2. In a small bowl, whisk together soy sauce, teriyaki sauce, sesame oil, minced garlic, and grated ginger to create the marinade.
3. Place the tofu in a shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes.
4. Heat a large skillet or wok over medium-high heat and add a drizzle of sesame oil.
5. Add the marinated tofu to the skillet and cook for 5-7 minutes until browned and crispy. Remove the tofu from the skillet and set aside.
6. In the same skillet, add the sliced bell pepper, snow peas, mushrooms, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
7. Return the cooked tofu to the skillet and toss everything together to coat with the teriyaki sauce.
8. Serve the teriyaki tofu stir-fry over cooked brown rice and garnish with chopped green onions and sesame seeds.

14. Caprese Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 4 slices mozzarella cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon.
3. Place the mushrooms on the prepared baking sheet, gill side up.
4. Drizzle each mushroom with olive oil and balsamic vinegar, then season with salt and pepper.
5. Roast the mushrooms in the preheated oven for 12-15 minutes until they soften and release some moisture.
6. Remove the mushrooms from the oven and top each one with a slice of mozzarella cheese.
7. Return the mushrooms to the oven and broil for 2-3 minutes until the cheese melts and turns golden.
8. Remove from the oven and garnish with halved cherry tomatoes, torn fresh basil leaves, and a drizzle of balsamic glaze.
9. Enjoy the delicious combination of flavors in these caprese stuffed portobello mushrooms.

15. One-Pot Lemon Herb Chicken and Rice

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken thighs with salt, pepper, dried thyme, and dried rosemary.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat.
3. Add the seasoned chicken thighs to the skillet, skin side down, and cook until browned and crispy, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
5. Add the rice to the skillet and stir to coat it with the garlic and oil.
6. Pour in the chicken broth, lemon zest, and lemon juice. Stir to combine.
7. Return the browned chicken thighs to the skillet, placing them on top of the rice mixture.
8. Cover the skillet and reduce the heat to low. Let the chicken and rice simmer for 25-30 minutes until the chicken is cooked through and the rice is tender.
9. Remove the skillet from the heat and let it sit, covered, for 5 minutes.
10. Fluff the rice with a fork and garnish with fresh parsley before serving.

Conclusion

Incorporating healthy recipes into your dinner routine doesn’t have to be complicated or time-consuming. With these easy and delicious options, you can enjoy nourishing meals that are packed with flavor. From stuffed chicken breasts to vegetable stir-fries, there’s something for everyone’s taste buds.

By choosing wholesome ingredients and preparing meals at home, you have control over the quality and nutritional value of your dinner. These recipes feature a variety of proteins, including chicken, tofu, and shrimp, paired with an array of vegetables and grains.

Whether you’re looking for low-carb alternatives like cauliflower fried rice or comforting classics like creamy garlic Parmesan shrimp pasta, these healthy recipes will satisfy your cravings while supporting your well-being.

So, why wait? Get creative in the kitchen and start enjoying these healthy and easy dinner recipes today!

FAQs

1. Can I substitute chicken with tofu in the Greek-style grilled chicken skewers recipe?

Absolutely! If you prefer a vegetarian or vegan option, you can substitute the chicken with tofu. Simply marinate the tofu cubes in the same marinade and grill them until they are crispy and lightly charred.

2. Can I use other vegetables in the roasted vegetable quinoa bowl?

Certainly! Feel free to customize the roasted vegetable quinoa bowl by using your favorite vegetables. You can roast a combination of broccoli, cauliflower, Brussels sprouts, or any other vegetables you enjoy.

3. Is there a gluten-free alternative for the Caprese stuffed portobello mushrooms?

Yes, if you need a gluten-free option, you can replace the regular soy sauce in the teriyaki tofu stir-fry with tamari sauce, which is gluten-free. Additionally, ensure that the balsamic glaze you use for drizzling in the Caprese stuffed portobello mushrooms is gluten-free.

4. Can I use brown rice instead of white rice in the one-pot lemon herb chicken and rice recipe?

Absolutely! Brown rice is a nutritious and fiber-rich alternative to white rice. However, note that brown rice may require a longer cooking time and more liquid, so adjust accordingly.

5. Are these recipes suitable for meal prep?

Yes, these recipes can be adapted for meal prep. Simply cook a larger batch and portion it into individual containers for easy grab-and-go meals throughout the week.

Read also

• Quick and Easy Recipes
• Fashion Style: Unveiling Your Unique Expression
• Luxury Brands: A Glimpse into the World of Opulence and Exclusivity

References

• 15 Quick and Easy Recipes That Start with Ground Sausage
• 70 Easy Better-For-You Dinners You’ll Actually Look Forward To Eating
• 107 Healthy Dinners That Are Ready in 40 Minutes or Less
• 105 healthy dinners you can cook in 30 minutes
• 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)