22 Quick Healthy Weeknight Recipes Delicious

Packed schedules don’t have to mean sacrificing flavor or nutrition! Dive into our roundup of 22 Quick Healthy Weeknight Recipes that promise to deliver delicious meals to your table in no time. From vibrant veggie stir-fries to hearty one-pot wonders, these dishes are your ticket to stress-free evenings. Ready to revolutionize your dinner routine? Let’s get cooking!

Grilled Lemon Herb Chicken and Quinoa

You’ll find this Grilled Lemon Herb Chicken and Quinoa recipe to be a delightful blend of tangy and savory flavors, perfect for a nutritious meal that doesn’t skimp on taste. Let’s dive into the methodical process of creating this dish, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1.5 lbs chicken breast
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F.
2. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
3. Place 1.5 lbs chicken breast in a resealable bag, pour the marinade over the chicken, and seal the bag. Marinate in the refrigerator for at least 30 minutes, turning the bag once halfway through.
4. While the chicken marinates, rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
5. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
6. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before slicing to retain its juices.
8. Fluff the cooked quinoa with a fork and stir in 1 tbsp chopped fresh parsley.
9. Serve the sliced chicken over the quinoa, garnishing with additional lemon slices or parsley if desired.

The Grilled Lemon Herb Chicken is juicy and flavorful, with a hint of citrus that pairs beautifully with the light, fluffy quinoa. Try serving it with a side of steamed vegetables or a fresh salad for a complete meal that’s as pleasing to the eye as it is to the palate.

One-Pan Roasted Salmon with Asparagus

After a long day, nothing beats a simple yet elegant meal that comes together in one pan. This One-Pan Roasted Salmon with Asparagus is not only easy to prepare but also packed with flavors that will impress anyone at your table.

Ingredients

• 1 lb salmon fillet
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Place the salmon fillet and asparagus on a large baking sheet, arranging them in a single layer for even cooking.
3. Drizzle the olive oil over the salmon and asparagus, then sprinkle with salt and black pepper, ensuring all pieces are evenly coated.
4. Scatter the minced garlic and place lemon slices on top of the salmon for added flavor.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender but still crisp.
6. Tip: For extra crispiness, place the asparagus under the broiler for the last 2 minutes of cooking.
7. Tip: Always pat the salmon dry before seasoning to ensure the skin gets crispy.
8. Tip: Let the salmon rest for a few minutes after roasting to allow the juices to redistribute.

Lightly flaky and perfectly seasoned, this salmon pairs beautifully with the crisp asparagus. Serve it over a bed of quinoa or with a side of roasted potatoes for a complete meal.

Turkey and Black Bean Lettuce Wraps

Making Turkey and Black Bean Lettuce Wraps is a delightful way to enjoy a light yet satisfying meal. Mastering this recipe will give you a perfect balance of flavors and textures, ideal for any day of the week.

Ingredients

• 1 lb ground turkey
• 1 cup black beans, rinsed and drained
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 8 large lettuce leaves
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until translucent.
3. Tip: Stir frequently to prevent burning and ensure even cooking.
4. Add ground turkey to the skillet, breaking it apart with a spoon, and cook for 5-6 minutes until no longer pink.
5. Tip: For extra flavor, season the turkey with a pinch of salt as it cooks.
6. Stir in black beans, soy sauce, ground cumin, and chili powder, mixing well to combine.
7. Cook the mixture for an additional 3-4 minutes, allowing the flavors to meld together.
8. Tip: If the mixture seems dry, add a tablespoon of water to moisten it.
9. Remove the skillet from heat and let the mixture cool slightly for 2 minutes.
10. Spoon the turkey and black bean mixture into the center of each lettuce leaf.
11. Top with shredded carrots and chopped cilantro before serving.

Now, these Turkey and Black Bean Lettuce Wraps offer a crunchy, fresh texture with a savory and slightly spicy flavor profile. Serve them with a side of lime wedges for an extra zesty kick.

Vegetable Stir-Fry with Tofu

Whipping up a quick and nutritious meal doesn’t have to be complicated, and this Vegetable Stir-Fry with Tofu is proof of that. Perfect for beginners, this dish combines crisp vegetables and firm tofu in a savory sauce, all ready in under 30 minutes.

Ingredients

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove tofu and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
3. Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
4. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water. Pour over vegetables and stir to coat.
5. Return tofu to the skillet. Stir-fry for another 2 minutes until the sauce thickens and everything is well combined.

You’ll love the contrast of textures in this stir-fry—crisp vegetables paired with chewy tofu, all coated in a glossy, flavorful sauce. Try serving it over a bed of brown rice or quinoa for a complete meal.

Quinoa and Black Bean Stuffed Peppers

Stuffed peppers are a versatile dish that can be tailored to any taste, and today we’re focusing on a hearty, protein-packed version with quinoa and black beans. Simple to prepare yet full of flavor, this recipe is perfect for a nutritious weeknight dinner.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers that can stand upright for easier stuffing.
3. Rinse the quinoa under cold water. Combine quinoa and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Fluff the quinoa with a fork after cooking to prevent clumping.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in the black beans, cumin, chili powder, and salt, cooking for another 2 minutes to blend the flavors.
6. Combine the cooked quinoa with the black bean mixture. Tip: Let the mixture cool slightly before stuffing the peppers to make handling easier.
7. Stuff each bell pepper with the quinoa and black bean mixture, then top with shredded cheddar cheese.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

Fresh from the oven, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty, slightly spicy filling. Serve them with a dollop of sour cream or avocado slices for an extra layer of flavor.

Baked Cod with Sweet Potato Mash

Baking a delicious and healthy meal doesn’t have to be complicated, and this Baked Cod with Sweet Potato Mash is proof. Perfect for beginners, this recipe guides you through each step to ensure a flavorful and satisfying dish.

Ingredients

• 1 lb cod fillets
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup milk
• 2 tbsp butter

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
2. Place the cod fillets in the prepared baking dish, drizzle with 1 tbsp olive oil, and season with salt, pepper, and garlic powder.
3. Bake the cod in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
4. While the cod bakes, boil the sweet potatoes in a pot of water until tender, about 15 minutes.
5. Drain the sweet potatoes and return them to the pot. Add milk and butter, then mash until smooth.
6. Serve the baked cod over a bed of sweet potato mash.

Flaky and tender, the cod pairs beautifully with the creamy sweetness of the mash. For an extra touch of color and flavor, garnish with fresh parsley or a squeeze of lemon before serving.

Spinach and Feta Stuffed Chicken Breast

Always looking for a way to jazz up your chicken dinner? This Spinach and Feta Stuffed Chicken Breast is a flavorful twist on a classic, combining juicy chicken with a creamy, tangy filling for a meal that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Using a sharp knife, cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
3. In a bowl, mix together the chopped spinach, crumbled feta, garlic powder, salt, and black pepper.
4. Stuff each chicken breast with the spinach and feta mixture, then secure the opening with toothpicks.
5. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking dish and pour chicken broth around the breasts to keep them moist.
7. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

Succulent and flavorful, this dish pairs wonderfully with a side of roasted vegetables or a light salad. The melted feta and wilted spinach create a creamy center that contrasts beautifully with the tender chicken.

Lentil Soup with Kale

Now, let’s dive into making a comforting bowl of Lentil Soup with Kale, a perfect dish for any season. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 minced garlic cloves
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup dried green lentils
• 4 cups vegetable broth
• 2 cups chopped kale
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, cooking until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves, cooking for 1 minute until fragrant.
4. Add 1 cup chopped carrots and 1 cup chopped celery, cooking for another 5 minutes.
5. Rinse 1 cup dried green lentils under cold water, then add to the pot.
6. Pour in 4 cups vegetable broth, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
8. Stir in 2 cups chopped kale, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin.
9. Cook for an additional 5 minutes, until kale is wilted but still vibrant green.

With its hearty lentils and vibrant kale, this soup offers a satisfying texture and a rich, earthy flavor. Serve it with a slice of crusty bread for a complete meal.

Shrimp and Avocado Salad

One of the most refreshing dishes you can whip up for a quick lunch or a light dinner is this Shrimp and Avocado Salad. It’s a perfect blend of creamy, crunchy, and zesty flavors that come together in under 30 minutes.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, toss the shrimp with 1 tbsp olive oil, salt, and black pepper until evenly coated.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp cooks evenly.
3. Remove the shrimp from the skillet and let them cool to room temperature.
4. In the same bowl, combine the diced avocados, cherry tomatoes, and red onion.
5. Add the cooled shrimp to the bowl with the vegetables.
6. Drizzle the remaining 1 tbsp olive oil and lime juice over the salad. Gently toss to combine all the ingredients. Tip: Use a folding motion to mix the salad to prevent the avocados from mashing.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: For an extra kick, add a pinch of chili flakes before serving.

Great for those who love a meal that’s both nutritious and bursting with flavor, this salad offers a delightful contrast between the creamy avocados and the succulent shrimp. Serve it on a bed of lettuce for an extra crunch or with a side of crusty bread to soak up the dressing.

Whole Wheat Pasta with Pesto and Cherry Tomatoes

Here’s a simple yet flavorful dish that combines the nuttiness of whole wheat pasta with the fresh, herby punch of pesto and the sweet burst of cherry tomatoes. Perfect for a quick weeknight dinner that doesn’t skimp on taste or nutrition.

Ingredients

• 8 oz whole wheat pasta
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz whole wheat pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add 1 cup halved cherry tomatoes to the skillet and sauté for 2-3 minutes, just until they start to soften. Tip: Don’t overcook the tomatoes to maintain their juicy texture.
5. Drain the pasta, reserving 1/4 cup of the pasta water.
6. Return the pasta to the pot and mix in 1/2 cup basil pesto and the sautéed cherry tomatoes. Tip: Use the reserved pasta water to adjust the consistency of the pesto if needed.
7. Season with 1/4 tsp salt and 1/4 tsp black pepper, tossing to combine evenly.

You’ll love the contrast between the tender pasta, creamy pesto, and the juicy tomatoes. For an extra touch, serve with a sprinkle of grated Parmesan or a handful of fresh basil leaves.

Chickpea and Spinach Curry

Whipping up a comforting bowl of Chickpea and Spinach Curry is simpler than you might think, and it’s packed with flavors that will warm you right up. This dish combines the heartiness of chickpeas with the freshness of spinach, all simmered in a fragrant curry sauce.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 cups fresh spinach
• 1/2 cup coconut milk
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 medium diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, stirring to coat the onions and garlic.
5. Pour in 1 can drained and rinsed chickpeas, 1 can diced tomatoes, and 1 cup vegetable broth, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to meld.
7. Uncover and stir in 2 cups fresh spinach, cooking just until wilted, about 2 minutes.
8. Finish by stirring in 1/2 cup coconut milk and salt to taste, heating through for another 2 minutes.

Enjoy this Chickpea and Spinach Curry with its creamy texture and rich, spicy flavors. Serve it over a bed of fluffy rice or with warm naan bread for a complete meal.

Beef and Broccoli Stir-Fry

Here’s a classic Beef and Broccoli Stir-Fry that’s both simple to make and packed with flavor. Perfect for a quick weeknight dinner, this dish combines tender beef with crisp broccoli in a savory sauce.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 4 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/2 tsp ginger, grated
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the beef slices to the skillet, spreading them out in a single layer. Cook for 2-3 minutes without stirring to allow the beef to sear.
3. Flip the beef slices and cook for an additional 2 minutes until browned. Remove the beef from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp vegetable oil and the broccoli florets. Stir-fry for 3-4 minutes until the broccoli is bright green and slightly tender.
5. Add the minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds until fragrant.
6. In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and water until smooth. Pour the sauce over the broccoli in the skillet.
7. Return the beef to the skillet, stirring to coat everything evenly with the sauce. Cook for an additional 2 minutes until the sauce has thickened and the beef is heated through.

Look for the sauce to coat the back of a spoon as a sign it’s perfectly thickened. The beef should be tender, and the broccoli crisp-tender, offering a delightful contrast in textures. Serve over steamed rice or noodles for a complete meal.

Zucchini Noodles with Avocado Pesto

Discover how to transform simple zucchini into a refreshing, nutrient-packed meal with this easy-to-follow recipe. Zucchini Noodles with Avocado Pesto is a vibrant dish that combines the freshness of zucchini with the creamy richness of avocado pesto, perfect for a light lunch or dinner.

Ingredients

• 2 medium zucchinis
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 1 clove garlic
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Using a spiralizer, turn the zucchinis into noodles. Set aside in a large bowl.
2. In a food processor, combine the avocado, basil leaves, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Process until smooth. Tip: For a chunkier pesto, pulse a few times instead of processing continuously.
3. Pour the avocado pesto over the zucchini noodles. Toss gently until the noodles are evenly coated. Tip: Use tongs for easier mixing and to prevent breaking the noodles.
4. Let the dish sit for 5 minutes before serving to allow the flavors to meld. Tip: If the pesto is too thick, add a tablespoon of water at a time until desired consistency is reached.

Mouthwatering and light, this dish offers a creamy texture with a fresh, herby flavor. Serve it chilled for a refreshing summer meal or garnish with extra pine nuts and basil leaves for an elegant presentation.

Baked Chicken with Brussels Sprouts

Here’s a straightforward guide to making a comforting and nutritious Baked Chicken with Brussels Sprouts, perfect for a weeknight dinner that doesn’t skimp on flavor or health benefits.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. In a large bowl, toss the Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded for even roasting.
4. In the same bowl, coat the chicken breasts with the remaining olive oil and spices, including the paprika, for a flavorful crust.
5. Place the chicken breasts on the baking sheet among the Brussels sprouts, leaving space between each piece for even cooking.
6. Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and slightly caramelized.
7. Let the chicken rest for 5 minutes before serving to retain its juices.

The chicken emerges juicy and flavorful, complemented by the crispy, caramelized Brussels sprouts. Serve this dish over a bed of quinoa or with a side of mashed sweet potatoes for a complete meal.

Mushroom and Spinach Omelette

Now, let’s dive into creating a delicious Mushroom and Spinach Omelette, perfect for a nutritious start to your day. This recipe is straightforward, ensuring even beginners can achieve a fluffy, flavorful omelette with ease.

Ingredients

• 2 large eggs
• 1/4 cup fresh spinach, chopped
• 1/4 cup mushrooms, sliced
• 1 tbsp unsalted butter
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tbsp grated Parmesan cheese

Instructions

1. In a bowl, whisk 2 large eggs until the yolks and whites are fully combined.
2. Heat a non-stick skillet over medium heat and add 1 tbsp unsalted butter, allowing it to melt evenly.
3. Add 1/4 cup sliced mushrooms to the skillet, sautéing until they’re golden brown, about 2 minutes.
4. Stir in 1/4 cup chopped fresh spinach, cooking just until wilted, approximately 1 minute.
5. Pour the whisked eggs over the mushrooms and spinach in the skillet, tilting the pan to spread them evenly.
6. Season the eggs with 1/8 tsp salt and 1/8 tsp black pepper as they begin to set.
7. Once the edges of the omelette start to firm up, gently lift them with a spatula to let uncooked eggs flow underneath.
8. Sprinkle 1 tbsp grated Parmesan cheese over one half of the omelette before folding the other half over to cover.
9. Cook for another minute, then slide the omelette onto a plate.

Serve this Mushroom and Spinach Omelette hot, appreciating its creamy interior and the earthy flavors of the vegetables. For an extra touch, garnish with fresh herbs or a side of avocado slices.

Cauliflower Rice Stir-Fry with Chicken

Now, let’s dive into making a delicious and healthy Cauliflower Rice Stir-Fry with Chicken, a perfect dish for those looking for a low-carb alternative without sacrificing flavor. This recipe is straightforward, ensuring even beginners can achieve great results.

Ingredients

• 1 lb chicken breast, diced
• 4 cups cauliflower rice
• 2 tbsp olive oil
• 1 cup bell peppers, sliced
• 1/2 cup onions, diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken breast to the skillet, seasoning with salt and black pepper. Cook for 5-7 minutes until no longer pink inside. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, heat the remaining 1 tbsp olive oil. Add onions, bell peppers, and garlic, sautéing for 3-4 minutes until softened. Tip: Stir frequently to prevent burning.
5. Add cauliflower rice to the skillet, stirring to combine with the vegetables. Cook for 5 minutes, stirring occasionally.
6. Return the cooked chicken to the skillet. Add soy sauce and grated ginger, stirring well to combine all ingredients.
7. Cook for an additional 2-3 minutes until everything is heated through. Tip: Taste and adjust seasoning if necessary, but remember the soy sauce adds saltiness.

Outcome: This stir-fry offers a delightful crunch from the vegetables and a savory depth from the soy sauce and ginger. Serve it in a bowl topped with sesame seeds for an extra nutty flavor or alongside a fresh salad for a complete meal.

Greek Yogurt Chicken Salad

Now, let’s dive into creating a refreshing and protein-packed Greek Yogurt Chicken Salad that’s perfect for a quick lunch or a light dinner. This recipe combines the creamy texture of Greek yogurt with the lean protein of chicken, offering a healthier twist on the classic chicken salad.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped

Instructions

1. In a large mixing bowl, combine 2 cups cooked chicken, shredded, 1/2 cup Greek yogurt, and 1/4 cup mayonnaise. Mix until the chicken is evenly coated.
2. Add 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Stir well to incorporate all the seasonings.
3. Fold in 1/2 cup celery, finely chopped, 1/4 cup red onion, finely chopped, and 1/4 cup fresh dill, chopped. Mix gently to avoid breaking the chicken pieces.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the salad a quick stir to redistribute the dressing. Taste and adjust seasoning if necessary.

Zesty and creamy, this Greek Yogurt Chicken Salad offers a delightful contrast of textures with the crunch of celery and the tenderness of chicken. Serve it on a bed of greens, stuffed in a pita, or as a sandwich filling for a satisfying meal.

Spicy Tuna and Cucumber Salad

Here’s a refreshing yet fiery dish that’s perfect for those who love a bit of heat with their crunch. Spicy Tuna and Cucumber Salad combines the bold flavors of sushi-grade tuna with the crisp freshness of cucumber, all tied together with a spicy mayo dressing that’s sure to wake up your taste buds.

Ingredients

• 1 cup sushi-grade tuna, diced
• 1 large cucumber, thinly sliced
• 2 tbsp mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds

Instructions

1. In a small bowl, whisk together 2 tbsp mayonnaise, 1 tbsp sriracha sauce, 1 tsp sesame oil, 1 tbsp soy sauce, and 1 tsp lime juice until smooth. Tip: Adjust the sriracha to control the heat level.
2. Place 1 cup diced sushi-grade tuna in a medium bowl and gently fold in the spicy mayo mixture until evenly coated. Tip: Handle the tuna gently to maintain its delicate texture.
3. Add 1 large thinly sliced cucumber to the bowl with the tuna and toss lightly to combine. Tip: For extra crunch, leave the skin on the cucumber.
4. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper over the salad and toss once more to distribute the seasoning evenly.
5. Transfer the salad to a serving dish and garnish with 1 tbsp sesame seeds for a nutty flavor and appealing presentation.

Kick back and enjoy the contrast of textures between the creamy tuna and the crisp cucumber, with each bite delivering a perfect balance of spice and freshness. Serve this salad atop a bed of greens or with a side of crispy wonton strips for an added crunch.

Eggplant and Chickpea Stew

Now, let’s dive into creating a comforting and hearty Eggplant and Chickpea Stew, perfect for those cooler evenings or when you’re craving something nutritious and satisfying. This dish combines the earthy flavors of eggplant with the protein-packed goodness of chickpeas, all simmered in a rich, aromatic sauce.

Ingredients

• 2 tbsp olive oil
• 1 large eggplant, cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 large eggplant, cubed, and cook for 5 minutes, stirring occasionally, until slightly softened.
3. Stir in 1 onion, diced, and 3 garlic cloves, minced, cooking for another 3 minutes until fragrant.
4. Mix in 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground turmeric, stirring for 1 minute to toast the spices.
5. Add 1 can (15 oz) chickpeas, drained and rinsed, 1 can (14.5 oz) diced tomatoes, and 2 cups vegetable broth, bringing the mixture to a simmer.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Uncover and cook for an additional 10 minutes to slightly thicken the stew.
8. Remove from heat and stir in 2 tbsp fresh parsley, chopped, for a fresh flavor boost.

Upon serving, you’ll notice the stew has a velvety texture with chunks of tender eggplant and chickpeas, all enveloped in a deeply spiced, tomato-based sauce. For an extra touch, serve over a bed of fluffy couscous or with a side of crusty bread to soak up the delicious sauce.

Avocado and Black Bean Quesadillas

Mastering the art of making Avocado and Black Bean Quesadillas is easier than you think, and today, we’ll walk through each step to ensure your quesadillas are perfectly crispy and flavorful every time.

Ingredients

• 1 cup black beans, rinsed and drained
• 1 ripe avocado, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 4 medium flour tortillas
• 1/2 tsp ground cumin
• 1/4 tsp salt

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp olive oil.
2. Place one flour tortilla in the skillet and sprinkle 1/4 cup shredded cheddar cheese evenly over the tortilla.
3. Arrange 1/2 cup black beans, 1/4 of the sliced avocado, and 1 tbsp diced red onion on one half of the tortilla.
4. Sprinkle 1/8 tsp ground cumin and 1/8 tsp salt over the filling.
5. Fold the tortilla in half, pressing gently with a spatula, and cook for 2-3 minutes until the bottom is golden brown.
6. Flip the quesadilla and cook for another 2-3 minutes until the other side is golden brown and the cheese is melted.
7. Repeat steps 2-6 with the remaining tortillas and ingredients.
8. Remove each quesadilla from the skillet and let it rest for 1 minute before slicing to allow the cheese to set.

Outstanding in both texture and flavor, these quesadillas feature a creamy avocado and hearty black bean filling encased in a crispy tortilla. Serve them with a side of salsa or sour cream for an extra kick, or slice them into wedges for a party-friendly appetizer.

Grilled Shrimp and Vegetable Skewers

Let’s dive into making Grilled Shrimp and Vegetable Skewers, a perfect dish for those who love a blend of succulent seafood and crisp veggies. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 bell peppers, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, combine shrimp, bell peppers, zucchini, and red onion.
3. Add olive oil, lemon juice, garlic powder, salt, and black pepper to the bowl. Toss until all ingredients are evenly coated.
4. Thread the shrimp and vegetables onto skewers, alternating between shrimp and vegetables for even cooking.
5. Place the skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
6. Remove the skewers from the grill and let them rest for 2 minutes before serving.

Mouthwatering and vibrant, these skewers offer a delightful contrast between the juicy shrimp and the charred vegetables. Serve them over a bed of quinoa or with a side of garlic aioli for an extra flavor boost.

Sweet Potato and Black Bean Tacos

Here’s a simple yet flavorful recipe that combines the earthy sweetness of sweet potatoes with the hearty texture of black beans, all wrapped in a warm tortilla. Perfect for a quick weeknight dinner or a festive taco night, these Sweet Potato and Black Bean Tacos are sure to delight.

Ingredients

• 2 cups diced sweet potatoes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 can (15 oz) black beans, rinsed and drained
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
6. To assemble the tacos, divide the roasted sweet potatoes and warmed black beans among the tortillas.
7. Top each taco with diced red onion, chopped cilantro, and a squeeze of lime juice.

Unbelievable how these tacos balance the sweetness of the potatoes with the smokiness of the spices and the freshness of the toppings. Serve them with extra lime wedges on the side for an added zing, or pair with a crisp green salad for a complete meal.

Conclusion

You’ve just discovered a treasure trove of 22 quick, healthy weeknight recipes that promise to make dinner a breeze. Each dish is designed to delight your taste buds while keeping things simple and nutritious. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, why not share the love? Pin it on Pinterest to spread the joy of easy, healthy cooking!