12 Easy Clean Eating Recipes

Clean eating doesn't have to mean complicated recipes or hours in the kitchen, contrary to popular belief. You'll find that these 12 straightforward dishes, from protein-packed quinoa bowls to zesty zucchini noodles, can transform your approach to healthy eating. Each recipe balances whole ingredients with practical preparation methods, making nutritious cooking accessible for busy weeknights. As you explore these options, you'll discover how simple adjustments to familiar dishes can create satisfying, wholesome meals.

Overnight Oats With Fresh Berries

Overnight oats have become increasingly popular as a healthy breakfast option that requires minimal morning preparation. This make-ahead meal combines the wholesome goodness of rolled oats with your choice of milk and toppings, creating a creamy, nutritious start to your day.

Fresh berries add natural sweetness and a burst of antioxidants to this breakfast staple, while also providing essential vitamins and fiber. The combination of protein-rich oats and fruit creates a balanced meal that keeps you feeling full and energized throughout the morning.

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup Greek yogurt
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon vanilla extract
• 1/4 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Pinch of salt

In a mason jar or container, combine the rolled oats, milk, Greek yogurt, chia seeds, honey, vanilla extract, and salt. Stir well to ensure all ingredients are thoroughly mixed. Cover the container and refrigerate overnight or for at least 6 hours, allowing the oats and chia seeds to absorb the liquid and soften.

In the morning, remove the container from the refrigerator. The mixture should be thick and creamy. Top with fresh berries, and if desired, add an extra drizzle of honey. Enjoy cold or warm it slightly in the microwave for 30 seconds.

For best results, use old-fashioned rolled oats rather than quick oats or steel-cut oats, as they provide the ideal texture. The recipe can be prepared up to 3 days in advance, but add the fresh berries just before serving to maintain their freshness and prevent them from becoming mushy. Adjust the liquid ratio to achieve your preferred consistency – use more milk for a thinner consistency or less for a thicker result.

Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl is a vibrant and nutritious dish that combines the protein-rich ancient grain quinoa with fresh Mediterranean ingredients. The combination of colorful vegetables, herbs, and light dressing creates a perfect balance of flavors while maintaining its healthy profile.

This versatile bowl can be served warm or cold, making it an excellent option for meal prep or quick weeknight dinners. The Mediterranean ingredients not only provide essential nutrients but also deliver the authentic flavors of the region, from the briny olives to the creamy feta cheese.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Rinse quinoa thoroughly under cold water using a fine-mesh strainer. Add quinoa and water or broth to a medium saucepan, bring to a boil, then reduce heat to low and simmer covered for 15-20 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool slightly.

While the quinoa cooks, prepare the vegetables and combine them in a large bowl. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the dressing. Once the quinoa has cooled to room temperature, add it to the vegetables, pour the dressing over the mixture, and toss gently to combine. Top with crumbled feta cheese and fresh parsley before serving.

For best results, allow the finished dish to rest for at least 15 minutes before serving to let the flavors meld together. The quinoa can be cooked ahead of time and stored in the refrigerator for up to two days. If preparing for meal prep, keep the dressing separate and add it just before serving to maintain the optimal texture of the vegetables.

Grilled Chicken and Roasted Vegetables

Grilled chicken and roasted vegetables is a nutritious, clean-eating meal that combines lean protein with fiber-rich vegetables. This versatile dish can be customized with seasonal produce and different herb combinations while maintaining its healthy profile.

This recipe serves 4 people and takes approximately 45 minutes to prepare and cook. The combination of grilled chicken's smoky flavor and the caramelized sweetness of roasted vegetables creates a satisfying meal that's both wholesome and delicious.

Ingredients:

• 4 chicken breasts (6-8 oz each)
• 2 bell peppers, cut into chunks
• 2 zucchini, sliced
• 1 red onion, cut into wedges
• 2 cups cherry tomatoes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon dried herbs (rosemary, thyme, oregano)
• Salt and black pepper to taste
• 1 lemon
• Fresh herbs for garnish

Preheat the oven to 425°F (220°C). Toss the prepared vegetables with 2 tablespoons of olive oil, half the minced garlic, and half the dried herbs. Spread them on a large baking sheet and roast for 20-25 minutes, stirring halfway through.

Meanwhile, season the chicken breasts with remaining olive oil, garlic, herbs, salt, and pepper. Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing. Arrange the roasted vegetables on plates, top with sliced chicken, and squeeze fresh lemon juice over the dish. Garnish with fresh herbs if desired.

For best results, ensure all vegetables are cut to similar sizes for even cooking. If grilling outdoors isn't possible, use a grill pan or cast-iron skillet on the stovetop. Marinate the chicken for up to 4 hours before cooking for enhanced flavor, and don't overcrowd the vegetable pan during roasting to achieve proper caramelization.

Zucchini Noodles With Turkey Meatballs

Zucchini noodles, also known as "zoodles," have become a popular low-carb alternative to traditional pasta. This dish combines the fresh, light texture of spiralized zucchini with hearty, protein-rich turkey meatballs, creating a balanced meal that satisfies without weighing you down.

This clean eating recipe eliminates processed ingredients while maintaining the comfort food appeal of classic spaghetti and meatballs. The turkey meatballs are lean and flavorful, while the zucchini noodles provide essential nutrients and a perfect base for your favorite sauce.

Ingredients:

• 4 medium zucchini
• 1 pound ground turkey
• 1 egg
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups marinara sauce
• Fresh basil for garnish

Start by spiralizing the zucchini using a spiralizer or julienne peeler, then set aside. In a large bowl, combine ground turkey, egg, almond flour, garlic, Italian seasoning, salt, and pepper. Form the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat and cook the meatballs for 8-10 minutes, turning occasionally until golden brown and cooked through.

Add the marinara sauce to the skillet with the meatballs and simmer for 5 minutes. In a separate pan, sauté the zucchini noodles for 2-3 minutes until just tender but still slightly firm. Avoid overcooking to prevent them from becoming mushy. Serve the zoodles topped with meatballs and sauce, garnished with fresh basil.

For best results, salt the zucchini noodles and let them sit in a colander for 15 minutes before cooking to remove excess moisture. You can also meal prep the meatballs in advance and freeze them for up to three months. When reheating, the zucchini noodles should always be prepared fresh to maintain their texture and prevent them from becoming watery.

Sweet Potato and Black Bean Burrito

Sweet potato and black bean burritos combine the earthy sweetness of roasted sweet potatoes with protein-rich black beans for a satisfying vegetarian meal. The combination creates a perfect balance of flavors and textures while providing essential nutrients and fiber.

This Mexican-inspired dish is highly customizable and can be prepared in advance for quick weeknight dinners. The filling can be made in larger batches and stored, making it an excellent meal prep option for busy individuals seeking healthy, flavorful alternatives to traditional burritos.

Ingredients:

• 2 large sweet potatoes, cubed
• 2 cans black beans, drained and rinsed
• 1 red onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 8 large flour tortillas
• 1 cup shredded cheese
• Fresh cilantro
• Lime wedges
• Optional toppings: avocado, sour cream, salsa

Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.

Meanwhile, in a large skillet, sauté onion and garlic until softened, then add black beans and cayenne pepper. Cook until heated through, then gently mash some of the beans while leaving others whole for texture.

To assemble, warm the tortillas and layer each with the sweet potato mixture, black bean mixture, cheese, and desired toppings. Fold the sides in and roll tightly from the bottom up. For a crispy exterior, you can return the assembled burritos to a hot skillet and cook for 1-2 minutes on each side.

For best results, avoid overfilling the burritos as this can make them difficult to roll and eat. The sweet potatoes can be roasted ahead of time and reheated when needed. If making these for meal prep, wrap assembled burritos in foil and freeze for up to 3 months – they can be reheated in the oven at 350°F for 20-25 minutes.

Baked Salmon With Asparagus

Baked salmon with asparagus is a nutritious and delicious meal that combines lean protein with fiber-rich vegetables. This dish exemplifies clean eating at its finest, using minimal ingredients while maximizing natural flavors and healthy nutrients.

This recipe serves 4 people and takes approximately 25 minutes to prepare and cook. The combination of fresh salmon and crisp asparagus creates a perfect balance of textures and tastes, while the simple seasonings enhance the natural flavors of both main ingredients.

• 4 salmon fillets (6 oz each)
• 1 pound fresh asparagus, trimmed
• 3 tablespoons olive oil
• 2 lemons
• 4 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried herbs (thyme or dill)
• Parchment paper

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the salmon fillets in the center of the baking sheet and arrange the asparagus around them. Drizzle everything with olive oil and season with salt, pepper, and herbs. Slice one lemon thinly and place the slices on top of the salmon, then squeeze the juice of the second lemon over both the fish and asparagus. Sprinkle minced garlic evenly across all ingredients.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. The internal temperature of the salmon should reach 145°F (63°C).

For best results, ensure all ingredients are at room temperature before cooking. The asparagus spears should be of similar thickness for even cooking, and you can snap off the woody ends before cooking. If using frozen salmon, thaw completely and pat dry with paper towels before seasoning to ensure proper cooking and prevent excess moisture.

Greek Yogurt Protein Smoothie

A Greek yogurt protein smoothie is a perfect way to start your day with a healthy boost of protein, probiotics, and essential nutrients. This refreshing drink combines the creamy richness of Greek yogurt with fresh fruits and natural sweeteners for a satisfying meal replacement or post-workout refuel.

The beauty of this smoothie lies in its versatility and simplicity. While the base remains consistent with Greek yogurt and milk, you can customize the fruits and add-ins to match your taste preferences or take advantage of seasonal produce. This recipe provides a balanced combination of protein, carbohydrates, and healthy fats.

• 1 cup plain Greek yogurt
• 1 cup milk (dairy or plant-based)
• 1 banana
• 1 cup mixed berries (fresh or frozen)
• 1 tablespoon honey
• 1 tablespoon chia seeds
• 1 scoop vanilla protein powder (optional)
• 4-5 ice cubes
• 1/2 teaspoon vanilla extract

Add all ingredients to a high-powered blender, starting with the liquid ingredients first. This helps create a smooth blend and prevents the protein powder from sticking to the bottom. Blend on high speed for 60-90 seconds until completely smooth and creamy. If the mixture is too thick, add more milk gradually until you reach your desired consistency. Pour into glasses and serve immediately.

For best results, use frozen fruit instead of fresh to create a thicker, colder smoothie without diluting the flavors with extra ice. If using protein powder, check that it's unflavored or complements the other ingredients. You can also prep smoothie bags ahead of time by portioning all ingredients except the liquids and yogurt into freezer bags for quick morning preparation.

Lentil and Vegetable Soup

Lentil and vegetable soup is a nutritious and hearty dish that combines protein-rich lentils with fresh vegetables in a savory broth. Perfect for cold weather, this soup delivers essential nutrients while remaining light and digestible.

This classic recipe can be customized with seasonal vegetables and different varieties of lentils, making it a versatile option for clean eating. The combination of aromatics, herbs, and vegetables creates a depth of flavor that develops further when the soup is allowed to sit overnight.

• 1 cup dried green or brown lentils
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 can diced tomatoes
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 2 cups fresh spinach
• Salt and pepper to taste

Rinse and sort the lentils, removing any debris. Heat olive oil in a large pot over medium heat and sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Add lentils, broth, tomatoes, bay leaves, cumin, and thyme. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until lentils are tender.

Once lentils are cooked, add spinach and stir until wilted. Season with salt and pepper to taste. Remove bay leaves before serving.

For best results, avoid overcooking the lentils as they can become mushy. The soup can be stored in an airtight container in the refrigerator for up to 5 days, and the flavor often improves after the first day. If the soup becomes too thick during storage, thin it with additional broth when reheating.

Cauliflower Rice Stir-Fry

Cauliflower rice has become increasingly popular as a low-carb alternative to traditional rice, offering a nutritious base for various dishes. This stir-fry version combines the versatility of cauliflower rice with colorful vegetables and lean protein, creating a wholesome meal that's both satisfying and healthy.

The beauty of this recipe lies in its simplicity and adaptability. While maintaining its clean-eating status, this dish can be customized with different vegetables and proteins based on personal preferences or what's available in your kitchen, making it an excellent option for quick weeknight dinners.

Ingredients:

• 1 medium cauliflower head
• 2 tablespoons olive oil
• 1 chicken breast, diced
• 2 carrots, julienned
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 3 tablespoons coconut aminos or tamari
• 2 eggs
• 2 green onions, chopped
• Salt and pepper to taste

Begin by processing the cauliflower in a food processor until it reaches a rice-like consistency. Heat olive oil in a large skillet over medium-high heat and cook the diced chicken until golden brown. Remove the chicken and set aside. In the same pan, sauté garlic and ginger until fragrant, then add the vegetables and stir-fry until crisp-tender.

Add the cauliflower rice to the pan and cook for 3-4 minutes until slightly softened but still maintaining some texture. Push the mixture to one side of the pan, crack the eggs into the empty space, and scramble them. Once the eggs are cooked, mix everything together with the reserved chicken and coconut aminos. Season with salt and pepper, and garnish with green onions.

For best results, avoid overcooking the cauliflower rice as it can become mushy. Make sure to pat the processed cauliflower dry with paper towels before cooking to prevent excess moisture. If meal prepping, store the components separately and combine them just before reheating to maintain optimal texture.

Apple Cinnamon Breakfast Bars

Apple Cinnamon Breakfast Bars are a nutritious and convenient way to start your day, combining the natural sweetness of apples with warming cinnamon and wholesome oats. These bars can be prepared in advance and stored for quick, on-the-go breakfasts throughout the week.

These homemade bars are significantly healthier than store-bought alternatives, as they contain no artificial preservatives or excess sugars. They're also easily customizable to accommodate different dietary needs and preferences, making them a versatile option for families.

• 2 cups old-fashioned oats
• 2 medium apples, diced
• 1/3 cup honey
• 2 large eggs
• 1/4 cup coconut oil, melted
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1/4 cup ground flaxseed

Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. In a large bowl, combine the oats, diced apples, eggs, melted coconut oil, honey, cinnamon, vanilla, baking powder, and salt. Mix thoroughly until all ingredients are well incorporated. Fold in the walnuts and flaxseed if using. Pour the mixture into the prepared baking pan, pressing down firmly to create an even layer. Bake for 25-30 minutes, or until the edges are lightly golden and the center is set.

Allow the bars to cool completely in the pan before cutting them into squares. The texture will firm up as they cool, making them easier to handle and store. These breakfast bars can be kept in an airtight container in the refrigerator for up to 5 days.

For best results, dice the apples into small, uniform pieces to ensure even distribution and cooking. If the mixture seems too wet, add more oats one tablespoon at a time. Conversely, if it's too dry, add a tablespoon of milk or apple juice. The bars can also be frozen for up to three months – simply wrap individual portions in parchment paper and store in a freezer-safe container.

Chickpea and Avocado Salad

Fresh and vibrant, this Chickpea and Avocado Salad combines protein-rich legumes with creamy avocados for a satisfying clean-eating meal. The simple combination delivers a powerful nutritional punch while remaining light and refreshing, perfect for warm days or as a healthy lunch option.

This no-cook recipe takes just minutes to prepare and stays true to clean eating principles by using whole, unprocessed ingredients. The chickpeas provide fiber and protein, while the avocado offers healthy fats and a smooth, buttery texture that transforms this salad into a substantial dish.

Ingredients:

• 2 cans chickpeas (15 oz each), drained and rinsed
• 2 ripe avocados, diced
• 1 red onion, finely chopped
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons extra virgin olive oil
• Juice of 2 limes
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Drain and rinse the chickpeas thoroughly, then transfer them to a large mixing bowl. Add the diced avocados, red onion, cherry tomatoes, and cucumber.

In a separate small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and toss gently to combine. Finally, fold in the fresh cilantro, being careful not to mash the avocados.

For the best taste and texture, let the salad rest in the refrigerator for 15-30 minutes before serving, allowing the flavors to meld together. This rest time helps the chickpeas absorb the dressing while the lime juice prevents the avocados from browning too quickly.

This salad is best consumed within 24 hours, though it can last up to two days in an airtight container. To maintain freshness, press plastic wrap directly onto the surface of the salad before sealing the container, which helps prevent oxidation of the avocados. If preparing in advance, consider adding the avocados just before serving to maintain their best appearance and texture.

Herb-Roasted Turkey Breast

Herb-roasted turkey breast is a healthier alternative to cooking a whole turkey, perfect for smaller gatherings or when you prefer lean white meat. This simplified version delivers the same wonderful flavors and juicy texture without the hassle of preparing an entire bird.

The key to a perfectly roasted turkey breast lies in the herb preparation and proper cooking temperature. Fresh herbs combined with olive oil create a flavorful crust while keeping the meat moist throughout the cooking process.

• 4-5 pound bone-in turkey breast
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh sage, chopped
• 4 garlic cloves, minced
• 1 tablespoon lemon zest
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 cup chicken broth

Preheat the oven to 425°F (220°C). Pat the turkey breast dry with paper towels. In a small bowl, combine olive oil, chopped herbs, garlic, lemon zest, salt, and pepper to create a paste. Gently lift the skin of the turkey breast and spread half of the herb mixture directly on the meat under the skin. Rub the remaining mixture all over the outside of the turkey breast.

Place the turkey breast in a roasting pan, skin side up. Pour the chicken broth into the bottom of the pan. Roast for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue roasting for approximately 1 hour to 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part registers 165°F (74°C). Baste the turkey with pan juices every 30 minutes. Let rest for 15-20 minutes before carving.

For best results, bring the turkey breast to room temperature 30 minutes before cooking, and use an instant-read thermometer to ensure proper doneness. If the skin browns too quickly during cooking, tent the breast with aluminum foil. Save the pan drippings to make a delicious gravy or to enhance other dishes.