quick healthy dinner recipes 1
quick healthy dinner recipes 1

10 Quick and Healthy Dinner Recipes

Last updated:

Are you wondering what to prepare for dinner after a long, tiring day at work but you do not want to spend a lot of time cooking? Here are 10 recipes that will help you to get dinner ready in no time, without compromising on nutrition nor taste. With these quick and healthy recipes, you will be able to fit a delicious nutritious dinner into your busy schedule.

1. Chicken and Broccoli Stir-Fry

Ingredients for 2 to 4 servings:

For the stir-fry:

  • 2 tablespoons olive oil
  • 2 boneless skinless cut chicken breasts
  • stir-fry sauce (see recipe below)
  • 1 bunch chopped broccoli
  • 1 teaspoon toasted sesame oil
  • sliced green onions
  • toasted sesame seeds
  • salt
  • pepper

For the stir-fry sauce:

  • 2/3 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 2 cloves peeled and minced garlic
  • 1 teaspoon ground ginger


For the stir-fry:

1. In a pan, add 1 tablespoon olive oil over medium-high heat. Add chicken, salt and pepper. Cook, stirring occasionally, for around 5 minutes or until the chicken is browned and nearly cooked.

2. Meanwhile, prepare the sauce (see recipe below).

3. Once the chicken is browned, add remaining olive oil and broccoli, and stir to combine. Cook for 3 minutes or until broccoli turns bright green. Add sauce, stir and cook for 1 minute or until the sauce is thick. Remove from heat, add sesame oil and stir until combined.

4. Garnish with green onions and toasted sesame seeds and serve warm.

For the stir-fry sauce:

1. In a bowl, add ingredients and whisk together until combined.

Source: gimmesomeoven

2. Tofu Stir-Fry with Spinach and Mushroom

Ingredients for 2 servings:

  • 1/4 cup chopped onion
  • 1/4 cup chopped button mushrooms
  • 8 ounces extra-firm pressed and chopped tofu
  • 3 teaspoons nutritional yeast
  • 1 teaspoon Braggs liquid aminos or coconut aminos
  • 4 cups baby spinach
  • 4 to 5 grape chopped tomatoes
  • cooking spray
  • sriracha or another hot sauce


1. Spray a skillet with cooking spray and heat over medium. Add onion and mushrooms and sauté for around 2 to 3 minutes or until onions are translucent and mushrooms are soft.

2. Add tofu to the onion and mushrooms mixture and cook for 1 to 2 minutes.

3. Add nutritional yeast and aminos and stir so that everything is well coated.

4. Add spinach and tomatoes. Cook for 3 to 4 minutes or until spinach starts to wilt slightly.

5. Top with sriracha or another hot sauce and serve.

Source: eatingbirdfood

3. Tilapia with Avocado Pico

Ingredients for 4 servings:

  • 4 to 6 ounces tilapia fillets
  • cooking spray
  • 2 teaspoons cumin
  • 1 lime
  • 1 diced avocado
  • 2 medium diced tomatoes
  • 2 tablespoons fresh cilantro
  • salt
  • pepper


1. Preheat oven to 450ºF, line a baking sheet with aluminum foil and use cooking spray on foil.

2. On baking sheet, lay fish and spray the top of the fillets a little. Sprinkle cumin, salt, and pepper evenly over the fish. Cut lime into thirds along the width and use the middle third to cut four 1/4 inch thick rounds. Use one of the remaining thirds to drizzle fish evenly with lime juice. On top of each fillet, lay 1 round of lime.

3. Bake fish at 450ºF for around 8 minutes or until fish becomes flaky.

4. Meanwhile, in a bowl, combine avocado, tomato, and cilantro. Season with salt and pepper and the juice of the remaining third of the lime.

5. Once fish is ready, top with avocado pico and a lime round and serve immediately.

Source: scrumptiouslyskinny

4. Pasta with Sausage, White Bean, Spinach and Nuts

Ingredients for 6 servings:

  • 14 ounces sliced smoked sausage
  • 2 teaspoons olive oil
  • 6 ounces cooked and drained pasta
  • 1/4 cup pine nuts
  • 1 medium sliced zucchini
  • 1/2 cup vegetable broth
  • 6 ounces packed pre-washed spinach
  • 15 ounces drained and rinsed white beans
  • 1/2 pint cherry tomato halves
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • salt
  • pepper


1. In a pot, boil water and cook pasta according to package instructions. Drain pasta and set aside.

2. In a skillet, add pine nuts and cook, stirring frequently, over medium-low heat, for around 3 minutes or until golden spots appear on pine nuts. Remove toasted pine nuts from skillet and set aside.

3. In the skillet, heat olive oil on medium-high and sauté sausage, stirring occasionally, for 5 minutes or until golden brown. Remove smoked sausage from skillet and set aside.

4. Add the zucchini and vegetable broth and simmer for around 5 minutes or until zucchini is soft. Add spinach, white beans, cherry tomatoes, basil, oregano and parsley and simmer for 2 minutes or until spinach is wilted and tomatoes are soft.

5. Turn the heat to low, add pasta and smoked sausage, mix well to combine with vegetables, and cook for 30 seconds.

6. Add toasted pine nuts, garnish freshly grated parmesan cheese, chopped green onion, fresh parsley and crushed red pepper, and add salt and pepper to taste.

Source: acedarspoon

5. Zucchini Noodles with Cashew Pesto

Ingredients for 2 servings:

  • 2 large zucchinis
  • 2 cups fresh basil
  • 1/4 cup raw cashews
  • 2 to 3 garlic cloves
  • 1/4 cup plus 2 tablespoons nutritional yeast
  • 1/4 cup plus 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/3 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • pinch of nutmeg


1. In a food processor, process garlic cloves, 3 tablespoons olive oil, pepper, and cashews until the mixture is smooth.

2. Add nutritional yeast and salt to the mixture and process to combine.

3. Add basil and remaining olive oil and process.

4. Add lemon juice and process until everything is combined.

5. Set the pesto aside until zucchini noodles are ready.

6. Cut about 1/2″ off both ends of the zucchini and spiralize. Tear the noodles into smaller pieces as you go.

7. In a bowl, add zoodles and pesto and mix until zoodles are well-coated with pesto.

8. Serve fresh.

Source: thefitchen

6. Turkey Ramen Noodles with Spinach

Ingredients for 4 servings:

  • 12 ounces boneless, skinless turkey breast strips
  • 1-quart chicken broth
  • 1 small piece peeled fresh ginger root
  • 4 1/2 ounces ramen noodles
  • 1 cup fresh spinach
  • 2 tablespoons sesame oil
  • soy sauce
  • chopped scallions


1. In a large skillet over medium-high heat, add one tablespoon of sesame oil and brown the turkey. Season with soy sauce and cook until done.

2. Meanwhile, in a pot, bring broth and ginger root to a boil. Add ramen and cook according to package instructions. Turn off heat, add spinach and stir. Add remaining sesame oil and, if necessary, add soy sauce to taste.

3. Add the turkey to the soup and sprinkle with scallions.

4. Serve warm.

Source: savorynothings

7. Salmon with Arugula and Avocado Salad

Ingredients for 4 servings:

  • 5 to 6 ounces wild salmon fillets
  • kosher salt and freshly ground black pepper
  • 1/3 cup plus 3 tablespoons extra-virgin olive oil
  • 4 cups baby arugula
  • 2 tablespoons fresh lemon juice
  • grated Parmigiano-Reggiano
  • 1 ripe pitted avocado cut into 1/2″ cubes


1. Using paper towels, press salmon fillets to dry surfaces thoroughly. Season on all sides with salt and pepper. In a skillet, heat 1/3 cup oil over medium-high until shimmering. Add salmon fillets skin side-down and immediately reduce heat to medium-low. Cook for around 6 minutes all while pressing gently on back of fillets to ensure good contact with skin, until skin is rendered and crisp. Allow salmon to cook until skin does not show any resistance when trying to lift with spatula.

2. Meanwhile, in a bowl, add arugula, lemon juice, remaining olive oil, avocado, salt, pepper and grated cheese, and mix everything together.

3. Flip salmon onto other side and cook for around 1 minute until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium. Transfer salmon to a paper towel-lined plate. Add salad onto plates and top with salmon.

4. Serve fresh.

Source: seriouseats

8. Squash and Lentil Stew with Spinach

Ingredients for 6 servings:

  • 2 medium thinly sliced shallots
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1 small peeled and seeded butternut squash chunks
  • 1 pound picked over green lentils
  • 6 cups chicken or vegetable broth
  • 5 cups packed baby spinach
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


1. In a pressure-cooker pot on medium, add shallots, ginger and oil and cook, stirring, for 5 minutes or until shallots are golden. Add coriander and cardamom and cook, stirring, for 1 minute. Add squash, lentils, broth and salt.

2. Cover and lock and bring pressure to high. Reduce heat to medium-low. Cook for 12 minutes. Use quick-release function to release pressure.

3. Add spinach, vinegar and 1/2 teaspoon of salt and of pepper and stir.

4. Serve warm.

Source: goodhousekeeping

9. Taco Salad with Ground Turkey

Ingredients for 4 servings:

For the salad:

  • 1 pound ground turkey
  • taco seasoning (see recipe below)
  • 3 hearts romaine lettuce
  • 1 large cucumber
  • 2 ripe avocados
  • 2 to 3 roma tomatoes
  • 1 large red bell pepper
  • 4 scallions
  • 1 cup salsa

For the taco seasoning:

  • 4 tablespoons chili powder
  • 3 tablespoons plus 1 teaspoon paprika
  • 3 tablespoons ground cumin
  • 1 tablespoons plus 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1⁄4 teaspoon cayenne pepper


For the taco seasoning:

1. In an airtight container, combine all spices and shake well to mix.

For the salad:

1. In a pan, add ground turkey and cook over medium-high heat, stirring frequently to make sure it is cooking evenly, until it is no longer pink.

2. Meanwhile, chop romaine lettuce and divide among 4 plates.

4. Chop cucumber, avocado, tomatoes, bell pepper, and scallions and add evenly to each plate.

5. When the turkey is cooked, add taco seasoning and stir to fully incorporate. If the meat is a little dry, splash some water into the pan to loosen everything up and help the seasoning evenly coat the meat crumbles.

6. When the meat is fully cooked and seasoned, add it evenly to each plate.

7. Top with salsa and serve fresh.

Source: dailyrebecca

10. Pizza Soup with Sausages

Ingredients for 6 servings:

  • 12 ounces sliced chicken sausage
  • 4 ounces quartered pepperoni
  • 25 ounces sugar-free and oil-free marinara
  • 14.5 ounces fire roasted tomatoes
  • 1 large diced onion
  • 16 ounces sliced mushrooms
  • 3 ounces sliced black olives
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt


1. In a saucepan, mix sausage, pepperoni, marinara, tomatoes, onion, mushrooms, olives, oregano, garlic powder, and salt.

2. Cook the mixture over medium heat for half an hour or until onions and mushrooms are soft.

3. If necessary, add salt to taste.

4. Serve warm.

Source: jaysbakingmecrazy