10 Easy Non-Pasta Dinner Recipes

You'll find these ten non-pasta recipes are perfect for breaking out of your dinner routine, without spending hours in the kitchen. From a one-pan honey garlic chicken that practically cooks itself to a vibrant quinoa-stuffed bell pepper that'll impress any guest, each dish brings something unique to your table. Whether you're craving Asian-inspired flavors or Mediterranean comfort food, these efficient recipes deliver restaurant-worthy results with minimal cleanup. Let's explore how you can transform simple ingredients into memorable meals.

One-Pan Honey Garlic Chicken and Vegetables

One-Pan Honey Garlic Chicken and Vegetables is a delicious and efficient meal that combines tender chicken with colorful vegetables in a sweet and savory sauce. This recipe transforms simple ingredients into a restaurant-worthy dish while minimizing cleanup time.

The combination of honey and garlic creates a perfect balance of flavors that coat both the protein and vegetables, while the one-pan cooking method ensures that all ingredients absorb the delicious sauce. This meal serves 4-6 people and takes approximately 40 minutes to prepare and cook.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 3 tablespoons honey
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 pound baby potatoes, halved
• 2 cups broccoli florets
• 2 medium carrots, sliced
• 1 red bell pepper, chunked
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ¼ cup water

Preheat the oven to 400°F (200°C). In a small bowl, whisk together honey, minced garlic, soy sauce, and 1 tablespoon olive oil. Season chicken breasts with salt and pepper, then place them in a large baking pan or sheet. Arrange the vegetables around the chicken, drizzle with remaining olive oil, and season with thyme, salt, and pepper. Pour the honey-garlic mixture over both chicken and vegetables, add water to the bottom of the pan.

Bake for 25-30 minutes, basting halfway through with the pan juices. The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If desired, broil for the last 2-3 minutes to achieve a golden-brown finish on the chicken.

For best results, cut vegetables in similar-sized pieces to ensure even cooking. If the sauce begins to thicken too quickly during baking, add a small amount of water to prevent burning. This dish can be made ahead and reheated, though the vegetables will be slightly softer when reheated.

15-Minute Asian-Style Stir-Fry Rice Bowl

A quick and satisfying stir-fry rice bowl combines the convenience of pre-cooked rice with fresh vegetables and protein, making it perfect for busy weeknight dinners. This Asian-inspired dish delivers authentic flavors through a balanced combination of soy sauce, sesame oil, and ginger, while allowing for customization based on available ingredients.

The beauty of this 15-minute meal lies in its versatility – it works equally well with leftover rice or fresh-cooked rice, and accommodates various proteins like chicken, beef, tofu, or shrimp. The key to success is having all ingredients prepared before cooking, as the actual stir-frying process moves quickly and requires constant attention.

Ingredients:

• 2 cups cooked white rice
• 1/2 pound protein of choice, cut into bite-sized pieces
• 2 cups mixed vegetables (carrots, broccoli, snap peas, bell peppers)
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Heat vegetable oil in a large wok or skillet over high heat. Add protein and cook until nearly done, then remove and set aside. In the same pan, add garlic and ginger, stirring quickly to prevent burning. Add vegetables and stir-fry for 2-3 minutes until crisp-tender.

Return protein to the pan and add rice, breaking up any clumps. Pour in soy sauce and sesame oil, stirring constantly to combine all ingredients and heat through. Continue cooking for 2-3 minutes until everything is hot and well-mixed. Season with salt and pepper, and garnish with green onions before serving.

For best results, use day-old rice stored in the refrigerator, as freshly cooked rice can become mushy when stir-fried. If using fresh rice, cook it slightly firmer than usual and allow it to cool completely before stir-frying. Additionally, don't overcrowd the pan – cook in batches if necessary to maintain high heat and achieve proper searing of ingredients.

Mediterranean Quinoa Stuffed Bell Peppers

Mediterranean Quinoa Stuffed Bell Peppers combine the nutty flavor of quinoa with classic Mediterranean ingredients for a wholesome, colorful main dish. The sweet, tender bell peppers serve as edible vessels for a protein-rich filling that features the bright flavors of tomatoes, olives, and feta cheese.

This vegetarian-friendly recipe delivers a complete meal in a single serving, offering essential proteins from quinoa and chickpeas while incorporating heart-healthy olive oil and fresh vegetables. The dish can be prepared ahead of time and reheated, making it perfect for busy weeknight dinners or meal prep.

Ingredients:

• 6 large bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup red onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste

Rinse quinoa thoroughly and cook it in vegetable broth according to package instructions. While the quinoa cooks, cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 3-4 minutes, then place them upright in a baking dish. In a large bowl, combine the cooked quinoa with chickpeas, tomatoes, olives, onion, garlic, spinach, half of the feta cheese, olive oil, and seasonings.

Fill each pepper with the quinoa mixture and top with remaining feta cheese. Cover the baking dish with foil and bake at 375°F (190°C) for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is lightly browned.

For best results, choose peppers that can stand upright on their own and are similar in size for even cooking. The filling can be prepared up to two days in advance and stored in the refrigerator. To prevent the bottom of the peppers from becoming too soft, avoid overcooking during the blanching process. If freezing, prepare through assembly but don't bake; wrap tightly and freeze for up to three months.

Sheet Pan Lemon Herb Salmon With Roasted Potatoes

Sheet pan dinners are the ultimate solution for busy weeknights, combining easy preparation with minimal cleanup. This particular recipe pairs tender, flaky salmon with crispy roasted potatoes, all enhanced by bright lemon and aromatic herbs.

The beauty of this dish lies in its simplicity and timing – the potatoes start first, allowing them to achieve the perfect golden exterior, while the salmon joins later, ensuring it remains moist and perfectly cooked. The result is a complete meal that's both nutritious and satisfying.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1.5 lbs baby potatoes, halved
• 4 tablespoons olive oil
• 3 lemons
• 4 cloves garlic, minced
• 2 tablespoons fresh dill
• 2 tablespoons fresh parsley
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted

Preheat oven to 425°F. Toss halved potatoes with 2 tablespoons olive oil, salt, pepper, and half the minced garlic. Arrange on a large sheet pan and roast for 20 minutes.

Meanwhile, pat salmon fillets dry and combine remaining olive oil, garlic, herbs, lemon juice from one lemon, and melted butter.

After the potatoes have roasted for 20 minutes, push them to one side of the pan. Place salmon fillets on the empty side and brush with the herb mixture. Slice remaining lemons and arrange around the salmon and potatoes. Return to oven for 12-15 minutes, until salmon is cooked through and potatoes are golden brown.

For best results, ensure the salmon fillets are similar in thickness for even cooking. The potatoes should be cut to roughly the same size to ensure uniform cooking time. If the salmon appears to be cooking too quickly, tent the fish with foil while allowing the potatoes to continue roasting. Fresh herbs are strongly recommended over dried ones for this recipe, as they provide superior flavor and aroma.

Quick Black Bean and Sweet Potato Tacos

Black bean and sweet potato tacos offer a delicious vegetarian twist on traditional tacos, combining the creamy sweetness of roasted sweet potatoes with the hearty texture of black beans. This combination creates a satisfying meal that's both nutritious and flavorful, while requiring minimal preparation time.

The beauty of this recipe lies in its versatility and convenience. These tacos can be prepared in about 30 minutes, making them perfect for busy weeknight dinners. The natural sweetness of the potatoes complements the earthiness of the black beans, while traditional taco seasonings bring everything together.

• 2 medium sweet potatoes, diced
• 2 cans black beans, drained and rinsed
• 12 corn or flour tortillas
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Optional toppings: diced avocado, lime wedges, cilantro, diced onions, sour cream

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

While the sweet potatoes roast, heat the black beans in a saucepan over medium heat, seasoning with additional spices if desired. Warm the tortillas either in the microwave wrapped in damp paper towels or in a dry skillet over medium heat. Assemble the tacos by filling each tortilla with roasted sweet potatoes and black beans, then top with your chosen garnishes.

For best results, dice the sweet potatoes into uniform, small cubes (about 1/2 inch) to ensure even cooking. The tacos can be prepped ahead of time by roasting the sweet potatoes and storing them separately from the beans – simply reheat both components when ready to serve. If you prefer spicier tacos, add diced jalapeños or a dash of cayenne pepper to the seasoning mix.

Cauliflower Rice Burrito Bowl

A cauliflower rice burrito bowl offers a low-carb alternative to traditional Mexican rice bowls while maintaining all the vibrant flavors and textures that make burrito bowls so popular. This versatile dish combines riced cauliflower with classic Mexican seasonings, fresh vegetables, and protein of choice, creating a satisfying meal that's both nutritious and flavorful.

The beauty of this recipe lies in its adaptability – it can be customized to accommodate various dietary preferences and available ingredients. Whether you're following a keto diet, trying to increase your vegetable intake, or simply looking for a lighter alternative to rice-based meals, this cauliflower rice burrito bowl delivers on both taste and nutrition.

Ingredients:

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 can black beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup corn kernels
• 1/2 red onion, diced
• Fresh cilantro
• Optional toppings: sour cream, shredded cheese, jalapeños

To prepare the cauliflower rice, cut the cauliflower head into florets and pulse in a food processor until it reaches a rice-like consistency. Heat olive oil in a large skillet over medium heat, add the cauliflower rice, and season with cumin, chili powder, garlic powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Stir in lime juice and remove from heat.

Assemble the bowls by placing a portion of the seasoned cauliflower rice at the base, then arrange the black beans, tomatoes, corn, red onion, and avocado in sections around the bowl. Top with fresh cilantro and any additional desired toppings.

Extra Tip: For meal prep purposes, prepare all components separately and store them in individual containers in the refrigerator. The cauliflower rice can be made ahead and reheated, but add fresh ingredients like avocado and tomatoes just before serving to maintain their texture and freshness. If using pre-riced cauliflower, make sure to pat it dry with paper towels before cooking to prevent a mushy consistency.

20-Minute Teriyaki Beef and Broccoli

Teriyaki beef and broccoli is a classic Asian-inspired dish that combines tender strips of beef with crisp-tender broccoli florets in a savory-sweet teriyaki sauce. This quick-cooking meal delivers restaurant-quality results in just minutes, making it perfect for busy weeknight dinners.

The key to this dish's success lies in its preparation and timing. The beef needs to be sliced thinly against the grain for maximum tenderness, while the broccoli should be cut into uniform pieces to ensure even cooking. The signature teriyaki sauce adds a glossy finish and rich umami flavor that coats every bite.

• 1 pound flank steak, thinly sliced
• 4 cups fresh broccoli florets
• 1/2 cup teriyaki sauce
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup beef broth
• 2 tablespoons cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Sesame seeds for garnish

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes. Remove the beef and set aside. In the same pan, add broccoli, garlic, and ginger, stirring frequently for 3-4 minutes until broccoli turns bright green.

Mix cornstarch with water to create a slurry. Return beef to the pan, add teriyaki sauce and beef broth. Pour in the cornstarch slurry and stir continuously until the sauce thickens, about 2 minutes. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

For best results, freeze the beef for 15-20 minutes before slicing – this makes it easier to cut thin, uniform pieces. Always let the pan get hot before adding the beef to achieve proper searing, and don't overcrowd the pan as this will cause the meat to steam rather than brown. The broccoli should maintain some crunch, so avoid overcooking it to prevent mushiness.

Zesty Shrimp and Corn Lettuce Wraps

Shrimp and corn lettuce wraps offer a light yet satisfying dinner option that combines the sweetness of corn with succulent shrimp, all wrapped in crisp lettuce leaves. This low-carb alternative to traditional tacos brings together fresh ingredients with zesty seasonings for a meal that's both refreshing and filling.

The key to these wraps lies in the perfect balance of textures and flavors – from the crunch of fresh vegetables to the tender shrimp and the burst of sweet corn kernels. The dish can be prepared in under 30 minutes, making it an ideal choice for busy weeknight dinners or casual entertaining.

• 1 pound medium shrimp, peeled and deveined
• 2 cups fresh or frozen corn kernels
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 limes, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 12-15 large lettuce leaves (Boston or Butter lettuce)
• Fresh cilantro for garnish

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the pan and roughly chop into bite-sized pieces. In the same pan, add corn, bell pepper, and onion, cooking until vegetables are tender-crisp, about 4-5 minutes. Add garlic and seasonings, cooking for an additional minute. Return shrimp to the pan, add lime juice, and toss everything together until well combined and heated through.

Spoon the shrimp and corn mixture into individual lettuce leaves, garnish with fresh cilantro, and serve immediately. For family-style serving, place the filling in a large bowl and let diners assemble their own wraps.

For best results, ensure lettuce leaves are thoroughly dried after washing to prevent dripping. The filling can be made ahead and reheated, but assemble the wraps just before serving to maintain the lettuce's crispness. If serving to guests, consider offering additional toppings like diced avocado, hot sauce, or a light creamy sauce to allow for customization.

Easy Greek-Style Chickpea Skillet

A Greek-style chickpea skillet combines Mediterranean flavors with protein-rich legumes for a satisfying vegetarian main course. The dish features tender chickpeas, colorful vegetables, and aromatic herbs that create a healthy, one-pan meal perfect for busy weeknights.

This recipe draws inspiration from traditional Greek cuisine, incorporating classic ingredients like oregano, lemon, and feta cheese. The combination of fresh and pantry ingredients makes this dish both convenient and flavorful, while the simple cooking method ensures consistent results.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, chopped
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 lemon, juiced
• 1 cup crumbled feta cheese
• 2 cups fresh spinach
• Salt and black pepper to taste
• Fresh parsley for garnish

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic, bell peppers, and cherry tomatoes, cooking for another 3-4 minutes until the vegetables begin to soften. Stir in the chickpeas, oregano, and cumin, allowing the mixture to cook for 5-7 minutes until the chickpeas are heated through and slightly crispy on the outside. Add spinach and lemon juice, cooking until the spinach wilts. Season with salt and pepper, then top with crumbled feta cheese and fresh parsley.

For best results, ensure the chickpeas are thoroughly drained and patted dry before adding them to the skillet, as excess moisture can prevent proper browning. The dish can be stored in an airtight container for up to 3 days in the refrigerator, though the feta cheese should be added fresh when serving leftovers.

Coconut Curry Vegetable Rice

Coconut curry vegetable rice combines the rich, creamy flavors of coconut milk with aromatic curry spices and fresh vegetables, all served over fluffy rice. This satisfying one-pot meal delivers a perfect balance of nutrients while remaining completely vegetarian-friendly.

This dish draws inspiration from Southeast Asian cuisine, where coconut milk and curry are staple ingredients. The combination creates a comforting meal that's both filling and flavorful, making it an excellent choice for weeknight dinners or meal prep.

• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 2 cups broccoli florets
• 1 cup snap peas
• 2 tablespoons vegetable oil
• 1 cup vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime

Begin by washing the rice until the water runs clear, then cook it according to package instructions, substituting half of the water with coconut milk. While the rice cooks, heat vegetable oil in a large skillet over medium heat. Sauté onions and garlic until translucent, then add curry powder and stir for one minute to release the flavors.

Add the vegetables to the skillet in order of cooking time: carrots first, followed by bell peppers, then broccoli and snap peas. Pour in the remaining coconut milk and vegetable broth, bringing the mixture to a simmer. Cook until the vegetables are tender-crisp and the sauce has thickened slightly. Season with salt and pepper to taste.

For best results, use full-fat coconut milk, as it provides the richest flavor and creamiest texture. The vegetables can be substituted based on what's available or in season, but maintain similar quantities to ensure proper sauce consistency. Store leftovers in an airtight container for up to three days, though the vegetables may soften slightly upon reheating.