15 Easy Healthy Dinner Recipes

Did you know that most home cooks spend an average of 41 minutes preparing dinner, yet you can create a nutritious meal in half that time? You'll find that these 15 healthy dinner recipes combine lean proteins, complex carbs, and vibrant vegetables into satisfying meals that take just 20-30 minutes to prepare. From sheet pan classics to one-pot wonders, each recipe offers a perfect balance of flavor and nutrition, making weeknight cooking both manageable and enjoyable. Let's explore how you can transform your dinner routine.

Sheet Pan Lemon Herb Chicken and Vegetables

Sheet pan dinners have become increasingly popular among home cooks looking for convenient yet nutritious weeknight meals. This one-pan wonder combines the bright flavors of lemon and fresh herbs with succulent chicken and colorful seasonal vegetables.

This sheet pan lemon herb chicken and vegetables recipe serves 4 people and takes about 40 minutes from start to finish. The dish is naturally gluten-free, packed with protein and vegetables, and requires minimal cleanup, making it perfect for busy families or meal prep.

• 4 chicken breasts, boneless and skinless
• 2 cups baby potatoes, halved
• 2 cups Brussels sprouts, halved
• 2 medium carrots, cut into chunks
• 1 large lemon
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper. In a large bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, and juice from half the lemon. Toss the chicken breasts in this mixture until well coated, then arrange them on one side of the sheet pan.

In the same bowl with the remaining herb mixture, toss the vegetables until evenly coated. Arrange them on the other side of the sheet pan, ensuring they're spread in a single layer. Slice the remaining lemon half into thin rounds and distribute them across the pan. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.

For best results, cut the vegetables in similar-sized pieces to ensure even cooking. If the chicken breasts are particularly thick, consider pounding them to an even thickness before cooking. The dish can be prepped ahead by marinating the chicken and chopping the vegetables up to 24 hours in advance, stored separately in the refrigerator.

20-Minute Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl is a vibrant, nutrient-rich dish that combines the ancient grain quinoa with fresh vegetables, protein, and Mediterranean-inspired flavors. This versatile bowl delivers a perfect balance of complex carbohydrates, lean protein, and healthy fats while remaining incredibly simple to prepare.

This 20-minute meal is ideal for busy weeknights or meal prep, as it can be served warm or cold. The combination of quinoa, chickpeas, and colorful vegetables creates a satisfying meal that's both wholesome and delicious, while the lemon-herb dressing adds a bright, zesty finish.

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, chopped
• 1/2 red onion, finely diced
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy. Let cool for 5 minutes.

While quinoa cooks, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, tomatoes, bell pepper, red onion, and olives. Pour the dressing over the mixture and toss gently to combine. Top with crumbled feta cheese before serving.

For best results, allow the quinoa to cool completely before adding the vegetables to prevent them from becoming warm and losing their crunch. This dish can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep. Consider adding the feta cheese just before serving to maintain its texture and flavor.

One-Pot Turkey Taco Skillet

One-Pot Turkey Taco Skillet is a nutritious and satisfying meal that combines lean ground turkey with Mexican-inspired flavors and colorful vegetables. This recipe transforms traditional taco ingredients into a convenient skillet dish that's perfect for busy weeknights.

This protein-rich meal comes together in under 30 minutes and requires minimal cleanup since everything cooks in a single pan. The combination of fresh vegetables, lean meat, and aromatic spices creates a balanced dish that's both healthy and flavorful.

Ingredients:

• 1 pound lean ground turkey
• 1 medium onion, diced
• 2 bell peppers, chopped
• 2 cups corn kernels
• 1 can black beans, drained and rinsed
• 2 cups cooked rice
• 2 tablespoons taco seasoning
• 1 can diced tomatoes
• 1 cup shredded cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, sour cream

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it apart while cooking until browned. Add onions and bell peppers, cooking until vegetables soften. Stir in taco seasoning, diced tomatoes, corn, and black beans. Reduce heat to medium-low and simmer for 10 minutes.

Add the cooked rice to the skillet and stir to combine. Top with shredded cheese, cover the skillet, and cook until cheese melts. Remove from heat and let stand for 5 minutes before serving.

For best results, use a large, deep skillet with a tight-fitting lid to ensure even cooking. The dish can be customized by adjusting the spice level or swapping ingredients based on preferences. Leftovers can be stored in an airtight container for up to 3 days and actually taste better the next day as the flavors continue to develop.

Baked Salmon With Roasted Sweet Potatoes

Baked salmon paired with roasted sweet potatoes creates a nutritious, colorful dinner that's both heart-healthy and satisfying. The omega-3 fatty acids from the salmon combine perfectly with the vitamin-rich sweet potatoes for a well-rounded meal that can be prepared with minimal effort.

This dish strikes an ideal balance between lean protein and complex carbohydrates, making it suitable for various dietary preferences. The natural sweetness of the potatoes complements the rich, flaky texture of the salmon, while simple seasonings enhance the natural flavors of both main components.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 large sweet potatoes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 lemon, sliced
• Fresh parsley for garnish

Preheat the oven to 400°F (200°C). Cut sweet potatoes into 1-inch cubes and toss with 2 tablespoons olive oil, paprika, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes. Meanwhile, pat salmon fillets dry and season with salt, pepper, and thyme. In a small bowl, combine remaining olive oil, lemon juice, and minced garlic.

After the sweet potatoes have cooked for 20 minutes, push them to one side of the baking sheet and place the salmon fillets on the other side. Brush the salmon with the olive oil-lemon mixture and place lemon slices on top. Return to the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the sweet potatoes are tender.

For best results, ensure the salmon fillets are similar in size for even cooking. The sweet potatoes can be cut and seasoned ahead of time to streamline dinner preparation. If the salmon fillets have skin, place them skin-side down on the baking sheet, and the skin will easily separate from the cooked fish when serving.

Quick Black Bean and Brown Rice Burrito Bowl

Quick Black Bean and Brown Rice Burrito Bowl is a nutritious and satisfying meal that combines protein-rich black beans with wholesome brown rice and fresh vegetables. This Mexican-inspired dish delivers a perfect balance of nutrients while being simple enough for weeknight cooking.

This vegetarian-friendly bowl can be customized based on your preferences and available ingredients. The combination of fiber from beans and rice, along with fresh vegetables, makes it a filling option that's both budget-friendly and health-conscious.

• 2 cups cooked brown rice
• 2 cans black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cups fresh corn kernels
• 2 ripe avocados, sliced
• 2 cups cherry tomatoes, halved
• 2 limes
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional toppings: sour cream, shredded cheese, hot sauce

Cook brown rice according to package instructions. While the rice cooks, heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sautéing until softened. Add black beans, cumin, and chili powder, cooking for an additional 5 minutes. Warm the corn in the same skillet.

Assemble the bowls by placing a portion of brown rice at the bottom, followed by the seasoned black bean mixture. Top with corn, cherry tomatoes, and avocado slices. Squeeze fresh lime juice over each bowl and garnish with cilantro. Add optional toppings as desired.

For meal prep, prepare the components separately and store them in airtight containers in the refrigerator. The rice and bean mixture will keep for up to 4 days, but add fresh avocado and tomatoes just before serving to maintain optimal freshness. Consider warming the rice and bean mixture before assembling the final bowl.

Grilled Shrimp and Veggie Kabobs

Grilled shrimp and veggie kabobs offer a perfect balance of lean protein and colorful vegetables, making them an excellent choice for a healthy dinner option. The combination of succulent shrimp and charred vegetables creates a satisfying meal that's both nutritious and flavorful.

This versatile dish can be customized with your favorite vegetables and marinades, while the cooking method ensures that all ingredients retain their natural flavors and nutrients. The high heat of grilling creates a delicious caramelization on the vegetables and gives the shrimp an appealing smoky taste.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 bell peppers, cut into chunks
• 1 red onion, cut into wedges
• 2 zucchini, sliced thick
• 16 cherry tomatoes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 wooden or metal skewers

Mix the olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper in a bowl to create the marinade. Thread the shrimp and vegetables onto skewers, alternating between ingredients to create a colorful presentation. Brush the assembled kabobs generously with the marinade and let them rest for 15-20 minutes.

Preheat the grill to medium-high heat (around 400°F). Place the kabobs on the grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and the vegetables are tender with slight char marks. Brush with remaining marinade while grilling for extra flavor.

If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning. For best results, cut all vegetables in similar sizes to ensure even cooking. The shrimp can be marinated separately from the vegetables if you prefer to control the flavoring of each component independently.

Asian-Inspired Tofu Stir-Fry

Asian-Inspired Tofu Stir-Fry is a nutrient-rich vegetarian dish that combines protein-packed tofu with colorful vegetables in a savory sauce. This versatile meal can be customized with different vegetables based on what's in season or personal preferences, making it an excellent option for busy weeknight dinners.

This stir-fry takes about 30 minutes to prepare and cook, making it an efficient choice for those seeking a quick, healthy meal. The key to success lies in proper tofu preparation and high-heat cooking, which creates the perfect texture while maintaining the vegetables' crispness.

• 14 oz firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• ¼ cup water
• 2 green onions, chopped
• Sesame seeds for garnish

Press the tofu for 30 minutes by wrapping it in paper towels and placing a heavy object on top. Meanwhile, prepare all vegetables and mix the sauce by combining soy sauce, water, and cornstarch in a small bowl. Heat vegetable oil in a large wok or skillet over high heat, add the pressed and cubed tofu, and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.

Add sesame oil to the same pan, then stir-fry garlic and ginger until fragrant. Add vegetables in order of cooking time (carrots first, followed by broccoli, bell pepper, and snap peas), cooking for 3-4 minutes until crisp-tender. Return tofu to the pan, pour in the sauce mixture, and cook until the sauce thickens, about 2 minutes. Garnish with green onions and sesame seeds before serving.

For best results, ensure your pan is very hot before starting and don't overcrowd it, as this can lead to steaming rather than stir-frying. Using cold water to rinse the tofu before pressing helps it hold its shape better during cooking, and cutting vegetables in uniform sizes ensures even cooking. The dish can be stored in an airtight container in the refrigerator for up to 3 days.

Zucchini Noodles With Turkey Meatballs

Zucchini noodles, also known as "zoodles," have become a popular low-carb alternative to traditional pasta. This healthy dinner option combines spiralized zucchini with lean turkey meatballs, creating a nutritious meal that's both satisfying and light on calories.

This recipe transforms everyday zucchini into tender noodles that pair perfectly with savory turkey meatballs seasoned with Italian herbs and spices. The dish maintains the comfort-food appeal of traditional spaghetti and meatballs while incorporating more vegetables and lean protein into your diet.

Ingredients:

• 4 medium zucchini
• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/3 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups marinara sauce
• Fresh basil for garnish

Mix ground turkey, breadcrumbs, egg, Parmesan, half the minced garlic, Italian seasoning, salt, and pepper in a bowl. 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 browned and cooked through. Add marinara sauce and simmer for 5 minutes.

While the meatballs are cooking, spiralize the zucchini into noodles. In a separate pan, sauté the remaining garlic in olive oil for 1 minute, then add the zucchini noodles. Cook for 2-3 minutes until just tender but still slightly crisp. Serve the zoodles topped with meatballs and sauce, garnished with fresh basil and additional Parmesan if desired.

For best results, avoid overcooking the zucchini noodles as they can become watery and mushy. If using a spiralizer, choose firm, straight zucchini for easier noodle-making. The meatballs can be made ahead and frozen for up to three months, making this an excellent meal prep option. To reduce moisture in the dish, you can salt the zucchini noodles and let them sit for 10 minutes, then pat dry before cooking.

Greek Chickpea and Spinach Salad

Greek Chickpea and Spinach Salad is a vibrant, Mediterranean-inspired dish that combines protein-rich legumes with fresh vegetables and traditional Greek flavors. This light yet satisfying meal can be prepared in under 20 minutes and requires minimal cooking, making it perfect for busy weeknights or warm summer evenings.

The combination of chickpeas and fresh spinach creates a nutritious base, while the addition of cucumber, tomatoes, red onion, and feta cheese provides layers of texture and flavor. The simple olive oil and lemon dressing, enhanced with herbs and garlic, brings all the ingredients together in a classic Greek style.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 6 cups fresh baby spinach
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1 cup crumbled feta cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the dressing. Add the drained chickpeas and toss to coat. Let the chickpeas marinate in the dressing for 5-10 minutes to absorb the flavors.

Add the spinach, cucumber, tomatoes, red onion, and olives to the bowl with the marinated chickpeas. Toss gently to combine all ingredients and coat with the dressing. Just before serving, sprinkle the crumbled feta cheese over the top and give the salad a final light toss.

For best results, chill the salad for 15-30 minutes before serving to allow flavors to meld. If preparing in advance, keep the spinach separate and add it just before serving to prevent wilting. The salad can be stored in an airtight container in the refrigerator for up to 2 days, though the vegetables may release excess moisture over time.

Simple Teriyaki Chicken and Broccoli

Teriyaki chicken and broccoli is a nutritious, protein-rich meal that combines lean meat with fresh vegetables in a sweet and savory sauce. This dish provides essential nutrients while remaining low in calories, making it an excellent choice for health-conscious individuals seeking a satisfying dinner option.

The key to this recipe's success lies in achieving the perfect balance between the tender chicken, crisp-tender broccoli, and the homemade teriyaki sauce. While store-bought teriyaki sauce is convenient, making it from scratch allows for better control over sugar content and overall flavor profile.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups fresh broccoli florets
• 1/2 cup soy sauce
• 1/4 cup water
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1/2 teaspoon sesame seeds
• 2 green onions, sliced

Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces for 5-6 minutes until golden brown. Remove chicken and set aside. In the same pan, add broccoli and cook for 3-4 minutes until bright green and slightly tender. Remove broccoli and set aside.

Combine soy sauce, water, honey, rice vinegar, garlic, and ginger in the pan. Bring to a simmer. Mix cornstarch with 2 tablespoons of cold water and add to the sauce, stirring constantly until thickened. Return chicken and broccoli to the pan, tossing to coat evenly with sauce. Cook for an additional 2-3 minutes until everything is heated through and well-combined. Top with sesame seeds and green onions before serving.

For best results, avoid overcrowding the pan when cooking chicken and broccoli, as this can lead to steaming rather than proper browning. The chicken should be cut into uniformly sized pieces to ensure even cooking, and the broccoli should maintain some crunch for optimal texture. If the sauce becomes too thick, thin it with a small amount of water or chicken broth to reach desired consistency.

Spicy Shrimp and Cauliflower Rice

Spicy shrimp and cauliflower rice is a low-carb alternative to traditional rice dishes that delivers bold flavors while keeping calories in check. This protein-rich meal combines succulent shrimp with riced cauliflower, creating a satisfying dish that can be prepared in under 30 minutes.

The dish draws inspiration from various cuisines, incorporating garlic, chili, and fresh herbs for a flavorful kick. By using cauliflower instead of regular rice, this recipe reduces carbohydrate content while increasing vegetable intake, making it an excellent choice for those watching their carb intake or following a keto diet.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 large head cauliflower
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 lemon, juiced
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon butter

Process the cauliflower in a food processor until it reaches a rice-like consistency. Heat 2 tablespoons of olive oil in a large skillet over medium heat and cook the riced cauliflower for 5-7 minutes until tender but still slightly crisp. Remove from the pan and set aside. In the same pan, heat the remaining oil and butter, add garlic and cook until fragrant. Add the shrimp and all seasonings, cooking for 2-3 minutes per side until pink and opaque. Return the cauliflower rice to the pan, combine with the shrimp, and add lemon juice and parsley.

For best results, avoid overcooking the cauliflower rice as it can become mushy. Pat the shrimp dry before cooking to ensure proper searing, and adjust the spice levels according to your preference. The dish can be stored in an airtight container in the refrigerator for up to two days, though the cauliflower rice may release some moisture during storage.

Vegetarian Sweet Potato Black Bean Tacos

Vegetarian Sweet Potato Black Bean Tacos combine the natural sweetness of roasted sweet potatoes with the hearty texture of black beans, creating a satisfying meat-free alternative that's packed with protein and fiber. The combination delivers a perfect balance of flavors and textures while providing essential nutrients.

These tacos can be prepared in under 30 minutes, making them an ideal weeknight dinner option. The sweet potatoes are seasoned with a blend of Mexican-inspired spices, while the black beans add a creamy texture and earthy flavor that complements the overall dish.

Ingredients:

• 2 large sweet potatoes, diced
• 2 cans black beans, drained and rinsed
• 12 corn tortillas
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime
• 1 avocado, sliced
• 1 cup fresh cilantro
• 1/2 red onion, diced
• Optional: Mexican crema or sour cream

Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil and seasonings (chili powder, cumin, paprika, garlic powder, salt, and pepper) on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly crispy on the edges.

While the sweet potatoes roast, warm the black beans in a saucepan over medium heat. Warm the tortillas in a dry skillet or directly over a gas flame until slightly charred. Assemble the tacos by layering the roasted sweet potatoes and black beans on the warm tortillas. Top with sliced avocado, diced red onion, fresh cilantro, and a squeeze of lime juice. Add Mexican crema or sour cream if desired.

For best results, dice the sweet potatoes into uniform, small pieces (about 1/2 inch) to ensure even cooking. The tortillas can be kept warm by wrapping them in foil or a clean kitchen towel. Any leftover filling can be stored in an airtight container for up to 3 days and reheated for future meals.

Pan-Seared Tilapia With Garden Vegetables

Pan-seared tilapia paired with fresh garden vegetables offers a perfect balance of lean protein and nutritious sides. This light yet satisfying meal comes together in under 30 minutes, making it an excellent choice for busy weeknight dinners.

The combination of flaky white fish and colorful vegetables creates a visually appealing plate that's both healthy and delicious. The natural flavors of the ingredients shine through with minimal seasoning, while the pan-searing technique ensures a golden-brown crust on the fish.

• 4 tilapia fillets (6 oz each)
• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 red bell pepper, julienned
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon
• 1 teaspoon paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Season the tilapia fillets with paprika, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the fillets in the hot pan and cook for 3-4 minutes on each side until golden brown and cooked through. Remove fish from the pan and set aside.

In the same pan, add the remaining olive oil and garlic. Sauté for 30 seconds, then add the zucchini, yellow squash, and bell pepper. Cook for 4-5 minutes until vegetables are tender-crisp. Add cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper to taste. Return the fish to the pan, squeeze fresh lemon juice over everything, and garnish with parsley.

For best results, ensure the pan is properly heated before adding the fish, and pat the fillets dry with paper towels before seasoning. This helps achieve a better sear and prevents the fish from sticking to the pan. The vegetables can be cut in advance to streamline the cooking process, and any leftover portions can be refrigerated for up to 2 days.

Quick Chickpea Curry With Basmati Rice

Quick Chickpea Curry with Basmati Rice is a protein-rich vegetarian meal that combines aromatic Indian spices with creamy coconut milk and tender chickpeas. This comforting dish delivers complex flavors while being surprisingly simple to prepare, making it perfect for busy weeknight dinners.

The combination of warming spices like cumin, turmeric, and garam masala creates a fragrant curry sauce that pairs perfectly with fluffy basmati rice. Ready in about 30 minutes, this nutritious meal provides a satisfying alternative to meat-based curries while offering plenty of fiber and plant-based protein.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup basmati rice
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Start by cooking the basmati rice according to package instructions. Meanwhile, heat oil in a large skillet over medium heat. Sauté onions until translucent, add garlic and ginger, and cook for another minute. Add all spices and stir for 30 seconds until fragrant.

Add chickpeas, diced tomatoes, coconut milk, and vegetable broth to the skillet. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens to desired consistency. Season with salt and pepper to taste.

For best results, let the curry simmer on low heat for a few extra minutes to allow the flavors to develop fully. The dish can be made ahead and reheated, as the flavors often improve the next day. To adjust the consistency, add more vegetable broth if the curry becomes too thick, or simmer longer if it's too thin. Garnish with fresh cilantro before serving over the prepared basmati rice.

Lean Ground Turkey and Vegetable Skillet

A lean ground turkey and vegetable skillet is a nutritious one-pan meal that combines protein-rich turkey with colorful vegetables. This versatile dish can be customized with different seasonal vegetables while maintaining its healthy profile.

This quick and easy dinner option takes less than 30 minutes to prepare and is perfect for busy weeknights. The combination of lean meat and fresh vegetables provides essential nutrients while keeping the calorie count reasonable for those watching their intake.

• 1 pound lean ground turkey
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 cups fresh spinach
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium chicken broth

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it apart with a wooden spoon, cooking until no longer pink, about 5-7 minutes. Add onion and garlic, cooking until onion becomes translucent. Stir in bell pepper and zucchini, cooking for an additional 3-4 minutes until vegetables begin to soften.

Add Italian seasoning, salt, and pepper, then pour in the chicken broth. Reduce heat to medium-low and add cherry tomatoes and spinach. Cook until spinach wilts and tomatoes soften, about 3-4 minutes. Stir occasionally to combine all ingredients evenly.

For best results, avoid overcooking the vegetables to maintain their nutrients and crisp texture. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the vegetables may soften slightly upon reheating. If meal prepping, consider slightly undercooking the vegetables so they maintain their texture when reheated.