20 Flavorful Whole 30 Dinner Recipes Nutritious

Let’s face it, sticking to a Whole30 plan doesn’t mean you have to sacrifice flavor or spend hours in the kitchen. Our roundup of 20 Flavorful Whole30 Dinner Recipes is here to prove just that! Packed with nutritious ingredients and bursting with taste, these dishes are perfect for anyone looking to enjoy healthy, satisfying meals. Ready to transform your dinner routine? Keep scrolling for recipes that’ll make your taste buds dance!

Garlic Butter Steak with Roasted Vegetables

Very few dishes deliver the satisfaction of a perfectly cooked steak paired with the earthy sweetness of roasted vegetables. This recipe combines rich, garlicky butter with tender steak and caramelized vegetables for a meal that’s both luxurious and comforting.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 lb baby potatoes, halved
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Toss baby potatoes and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, stirring halfway, until golden and tender.
2. Season steak generously with salt and pepper. Heat a cast-iron skillet over high heat until smoking. Sear steak for 3 minutes per side for medium-rare, or until internal temperature reaches 130°F.
3. Reduce heat to medium. Add clarified butter, minced garlic, and rosemary to the skillet. Spoon butter over steak continuously for 1 minute. Remove steak and let rest for 5 minutes.
4. Slice steak against the grain. Serve with roasted vegetables, drizzled with the garlic butter from the skillet.

Flavorful and juicy, the steak pairs beautifully with the crispy, caramelized vegetables. For an extra touch, garnish with a sprinkle of flaky sea salt and a drizzle of reduced balsamic glaze.

Lemon Herb Baked Salmon with Asparagus

Gather around for a dish that’s as nutritious as it is delicious, perfect for a quick weeknight dinner or a fancy weekend feast.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 bunch asparagus, trimmed
• 2 tbsp extra-virgin olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Place salmon fillet skin-side down on the prepared baking sheet. Arrange asparagus around the salmon.
3. Drizzle olive oil evenly over salmon and asparagus. Season with sea salt and black pepper.
4. Top salmon with lemon slices, then sprinkle with dill and thyme.
5. Bake for 12-15 minutes, or until salmon flakes easily with a fork and asparagus is tender-crisp. Tip: For extra flavor, broil for the last 2 minutes.
6. Remove from oven. Let rest for 2 minutes before serving. Tip: Use a spatula to separate salmon from the skin if desired.

Outcome: The salmon is moist and flaky, infused with the bright flavors of lemon and herbs. Serve atop a bed of quinoa or with a side of roasted baby potatoes for a complete meal.

Spicy Shrimp and Cauliflower Rice Stir-Fry

Outstanding for a quick, healthy dinner, this dish combines succulent shrimp with light cauliflower rice. Perfect for those craving spice without the guilt.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 4 cups riced cauliflower
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 cup scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp in a single layer; cook for 2 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, heat remaining 1 tbsp avocado oil. Add garlic and ginger; sauté for 30 seconds until fragrant.
4. Add riced cauliflower, coconut aminos, red pepper flakes, and sea salt. Stir-fry for 5 minutes until cauliflower is tender.
5. Return shrimp to the skillet; toss to combine and heat through for 1 minute.
6. Garnish with scallions and toasted sesame seeds before serving.

Kick up the heat by adding extra red pepper flakes for those who dare. The cauliflower rice absorbs the spicy, savory flavors, creating a dish that’s both light and satisfying. Serve in bowls with a squeeze of lime for an extra zing.

Slow Cooker Pulled Pork with Cabbage Slaw

Ready to elevate your slow cooker game? This pulled pork with cabbage slaw combines tender, flavorful meat with a crisp, tangy topping for a perfect balance. It’s a no-fuss dish that delivers big on taste.

Ingredients

– 3 lbs pork shoulder, trimmed and cut into 3-inch chunks
– 1 tbsp smoked paprika
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 1 cup apple cider vinegar
– 1/2 cup ketchup
– 1/4 cup brown sugar, packed
– 1 tbsp Dijon mustard
– 1 small head green cabbage, thinly sliced
– 1/2 cup mayonnaise
– 2 tbsp lemon juice
– 1 tsp celery seed

Instructions

1. In a small bowl, mix smoked paprika, kosher salt, and black pepper. Rub mixture evenly over pork chunks.
2. Place pork in slow cooker. Add apple cider vinegar, ketchup, brown sugar, and Dijon mustard. Stir to coat.
3. Cover and cook on low for 8 hours or until pork is fork-tender. Tip: For deeper flavor, sear pork in a skillet before slow cooking.
4. While pork cooks, combine sliced cabbage, mayonnaise, lemon juice, and celery seed in a large bowl. Refrigerate until serving. Tip: Let slaw sit for at least 30 minutes to soften cabbage slightly.
5. Remove pork from slow cooker. Shred with two forks, discarding any large fat pieces.
6. Return shredded pork to slow cooker. Stir to combine with juices. Tip: For a crispier texture, broil shredded pork on a baking sheet for 3-5 minutes before serving.
7. Serve pulled pork topped with cabbage slaw. Leftovers reheat well, making this dish perfect for meal prep.

Baked Chicken Thighs with Sweet Potatoes and Brussels Sprouts

Baked chicken thighs with sweet potatoes and Brussels sprouts is a hearty, one-pan meal perfect for busy weeknights. Bold flavors and minimal cleanup make it a go-to for any home cook.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, rosemary, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread vegetables in a single layer on a rimmed baking sheet.
4. Rub chicken thighs with remaining 1 tbsp olive oil and season with salt and pepper.
5. Place chicken thighs skin-side up on top of the vegetables.
6. Bake for 35-40 minutes, until chicken skin is crispy and golden, and vegetables are tender.
7. Let rest for 5 minutes before serving.

Rest the dish briefly to allow flavors to meld. The chicken thighs emerge juicy with a crackling skin, while the vegetables caramelize slightly for a sweet, smoky depth. Serve atop a bed of quinoa for an extra protein boost.

Beef and Broccoli Stir-Fry with Coconut Aminos

Yield to your cravings with this Beef and Broccoli Stir-Fry, a perfect blend of savory and sweet, enhanced by the umami depth of coconut aminos. Quick to prepare, it’s a weeknight hero that doesn’t skimp on flavor.

Ingredients

– 1 lb flank steak, thinly sliced against the grain
– 3 cups broccoli florets, blanched
– 2 tbsp coconut aminos
– 1 tbsp avocado oil
– 2 cloves garlic, minced
– 1 tsp ginger, freshly grated
– 1/2 tsp red pepper flakes
– 1 tbsp sesame seeds, toasted

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering.
2. Add thinly sliced flank steak, spreading evenly in the skillet. Sear for 2 minutes without stirring to achieve a golden crust.
3. Flip steak slices and cook for an additional 1 minute. Remove steak from skillet and set aside.
4. In the same skillet, add minced garlic, grated ginger, and red pepper flakes. Sauté for 30 seconds until fragrant.
5. Add blanched broccoli florets to the skillet. Stir-fry for 2 minutes to combine flavors.
6. Return the seared steak to the skillet. Pour in coconut aminos, tossing everything together for 1 minute to coat evenly.
7. Remove from heat. Sprinkle with toasted sesame seeds before serving.
8. Serve immediately over steamed jasmine rice or cauliflower rice for a low-carb option. Each bite offers a tender crunch from the broccoli, balanced by the rich, savory notes of the steak. Elevate the dish with a drizzle of sriracha for those who favor a spicy kick.

Turkey Meatballs with Zucchini Noodles and Marinara

Perfect for a quick, healthy dinner, these turkey meatballs with zucchini noodles and marinara are a twist on classic spaghetti and meatballs.

Ingredients

• 1 lb ground turkey, 93% lean
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, finely grated
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra-virgin olive oil
• 4 medium zucchinis, spiralized into noodles
• 2 cups marinara sauce, homemade or high-quality store-bought
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, panko, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined.
3. Form mixture into 1.5-inch meatballs, placing them on the prepared baking sheet. Tip: Wet hands slightly to prevent sticking.
4. Bake meatballs for 20 minutes, or until internal temperature reaches 165°F. Tip: Rotate the baking sheet halfway through for even cooking.
5. While meatballs bake, heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes, until just tender. Tip: Do not overcook to maintain a slight crunch.
6. Warm marinara sauce in a small saucepan over low heat.
7. Divide zucchini noodles among plates, top with meatballs and marinara sauce. Garnish with fresh basil.

Aromatic and satisfying, the turkey meatballs are juicy and flavorful, perfectly complemented by the light zucchini noodles and rich marinara. Serve with a sprinkle of red pepper flakes for an extra kick.

One-Pan Garlic Butter Chicken and Green Beans

Dinner doesn’t get easier than this one-pan wonder, combining juicy chicken with crisp green beans in a rich garlic butter sauce.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 1 lb fresh green beans, trimmed
• 4 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chicken stock, low-sodium

Instructions

1. Preheat a large skillet over medium-high heat (375°F).
2. Add clarified butter to the skillet, swirling to coat evenly.
3. Season chicken breasts with sea salt and black pepper, then place in the skillet. Sear for 5-6 minutes per side until golden brown. Tip: Avoid moving the chicken to ensure a perfect crust.
4. Remove chicken from the skillet and set aside on a plate.
5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
6. Add green beans and thyme, tossing to coat in the garlic butter. Sauté for 4 minutes.
7. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet.
8. Return chicken to the skillet, nestling it among the green beans. Cover and reduce heat to medium-low (300°F). Simmer for 10 minutes. Tip: The green beans should be tender-crisp.
9. Uncover and increase heat to high (400°F) for 2 minutes to reduce the sauce slightly.
10. Remove from heat and let rest for 3 minutes before serving. Tip: Resting allows the juices to redistribute.

Here, the chicken emerges succulent, with green beans that snap underbite, all enveloped in a velvety garlic butter sauce. Serve atop a mound of creamy polenta for a comforting meal.

Pork Chops with Apples and Carrots

Craving a hearty meal that combines savory and sweet? Pork chops with apples and carrots deliver a perfect balance, ready in under an hour.

Ingredients

• 4 bone-in, heritage-breed pork chops, 1-inch thick
• 2 tbsp clarified butter
• 2 large Honeycrisp apples, cored and sliced into 1/2-inch wedges
• 3 medium carrots, peeled and cut into 1/4-inch coins
• 1/2 cup apple cider
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
2. Season pork chops evenly with kosher salt and black pepper.
3. Add clarified butter to the skillet, swirling to coat. Immediately add pork chops, searing undisturbed for 4 minutes until a golden crust forms.
4. Flip pork chops, reduce heat to medium, and cook for another 4 minutes. Transfer to a plate.
5. In the same skillet, add apple slices and carrot coins. Cook for 3 minutes, stirring occasionally, until slightly softened.
6. Pour in apple cider, scraping up any browned bits. Return pork chops to the skillet, nestling them among the apples and carrots.
7. Sprinkle fresh thyme leaves over everything. Cover and simmer on low heat for 10 minutes.
8. Remove lid and cook for an additional 2 minutes to reduce the liquid slightly.

Luscious and tender, the pork chops pair beautifully with the caramelized apples and carrots. Serve atop a bed of wild rice for an extra layer of texture.

Sheet Pan Sausage with Bell Peppers and Onions

Hungry for a hassle-free dinner that packs a punch? Sheet Pan Sausage with Bell Peppers and Onions delivers bold flavors with minimal cleanup.

Ingredients

• 1 lb Italian sausage links, casings on
• 2 large bell peppers, thinly sliced (1 red, 1 yellow)
• 1 large yellow onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 400°F. Position rack in the center.
2. On a large sheet pan, toss bell peppers and onion with olive oil, salt, black pepper, smoked paprika, and red pepper flakes until evenly coated.
3. Nestle sausage links among the vegetables, spacing evenly.
4. Roast for 20 minutes, then flip sausages and stir vegetables for even browning.
5. Continue roasting for another 15-20 minutes, until sausages reach an internal temperature of 160°F and vegetables are caramelized.
6. Let rest for 5 minutes before slicing sausages, if desired.

Zesty and vibrant, this dish boasts a perfect balance of smoky, sweet, and spicy. Serve over creamy polenta or tucked into crusty rolls for a hearty sandwich.

Grilled Lemon Pepper Chicken with Avocado Salad

Unlock the secret to a vibrant, protein-packed meal that’s as nutritious as it is delicious. This dish combines smoky, charred flavors with a fresh, creamy contrast.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon pepper seasoning
• 1 tsp kosher salt
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp ground cumin

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Coat chicken breasts evenly with olive oil, lemon pepper seasoning, and kosher salt.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping more than once to ensure perfect grill marks.
4. While chicken cooks, combine avocados, cherry tomatoes, red onion, cilantro, lime juice, and cumin in a bowl. Gently toss to mix. Tip: Add avocado last to prevent over-mashing.
5. Remove chicken from grill and let rest for 5 minutes before slicing. Tip: Resting ensures juices redistribute for moist meat.
6. Serve sliced chicken over avocado salad.

Delight in the contrast of the smoky, peppery chicken against the cool, creamy avocado salad. For an extra kick, drizzle with a spicy lime crema before serving.

Cauliflower Fried Rice with Chicken and Vegetables

Unlock the secret to a lighter, veggie-packed version of your favorite takeout dish with this simple yet flavorful recipe.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp avocado oil
• 1 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 1 cup carrots, finely diced
• 1 cup frozen peas, thawed
• 3 garlic cloves, minced
• 2 large pasture-raised eggs, lightly beaten
• 3 tbsp coconut aminos
• 1 tsp toasted sesame oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 green onions, thinly sliced

Instructions

1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken thighs, seasoning with sea salt and black pepper. Cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add remaining 1 tbsp avocado oil. Sauté carrots for 3 minutes until slightly softened.
4. Add minced garlic and riced cauliflower. Stir-fry for 5 minutes until cauliflower is tender.
5. Push the cauliflower mixture to one side of the skillet. Pour beaten eggs into the other side. Scramble for 1-2 minutes until just set, then mix into the cauliflower.
6. Return the cooked chicken to the skillet. Add peas, coconut aminos, and toasted sesame oil. Stir-fry for 2 minutes until everything is well combined and heated through.
7. Garnish with sliced green onions before serving.

Makes a satisfying meal with the perfect balance of textures—tender chicken, crisp-tender veggies, and fluffy cauliflower rice. Serve in a hollowed-out pineapple for a fun, tropical twist.

Baked Cod with Lemon and Herb Cauliflower Mash

Essential for a quick, nutritious dinner, this dish combines tender cod with a creamy, flavorful cauliflower mash. Easy to prepare, it’s a perfect weeknight meal that doesn’t skimp on taste.

Ingredients

• 1 lb fresh cod fillets, skinless
• 2 cups cauliflower florets
• 1/4 cup clarified butter
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup heavy cream
• 1 clove garlic, minced

Instructions

1. Preheat oven to 400°F.
2. Season cod fillets with sea salt and black pepper.
3. Place cod on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes, until fish flakes easily with a fork.
5. While cod bakes, steam cauliflower florets until tender, about 10 minutes.
6. In a blender, combine steamed cauliflower, clarified butter, heavy cream, minced garlic, and lemon juice.
7. Blend until smooth, then stir in chopped dill and parsley.
8. Season cauliflower mash with salt and pepper to taste.
9. Serve baked cod over a bed of lemon and herb cauliflower mash.

Rich in flavor, the cod is perfectly flaky, while the cauliflower mash offers a velvety texture with a bright, herby finish. For an extra touch, garnish with additional fresh herbs or a drizzle of olive oil.

Beef and Mushroom Stuffed Bell Peppers

Beef and mushroom stuffed bell peppers are a hearty, flavorful dish perfect for a satisfying meal. Bold flavors meld together in this classic comfort food with a gourmet twist.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground beef, 85% lean
• 1 cup cremini mushrooms, finely diced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1/2 cup tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, heat olive oil. Add onions and garlic, sauté until translucent, about 3 minutes.
3. Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
4. Stir in mushrooms, cooked rice, tomato sauce, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for another 2 minutes until well combined.
5. Arrange bell peppers in the prepared baking dish. Fill each pepper with the beef mixture, packing lightly.
6. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with mozzarella, and bake uncovered for another 10 minutes until cheese is bubbly and golden.
7. Let rest for 5 minutes before serving. The peppers should be tender but still hold their shape.

Mouthwatering and robust, these stuffed peppers offer a perfect balance of savory beef and earthy mushrooms. Serve atop a bed of arugula for a fresh contrast or with a drizzle of balsamic glaze for added depth.

Cilantro Lime Shrimp with Mango Salsa

This vibrant dish combines succulent shrimp with a fresh mango salsa for a quick, flavorful meal. Perfect for summer evenings.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1/4 cup fresh lime juice
• 1/2 cup finely chopped fresh cilantro
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp extra virgin olive oil

Instructions

1. In a medium bowl, combine shrimp, lime juice, cilantro, sea salt, and black pepper. Marinate for 15 minutes at room temperature.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer, cooking for 2 minutes per side until pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
3. While shrimp cooks, prepare mango salsa by combining diced mango, red onion, jalapeño, and olive oil in a bowl. Mix gently to combine. Tip: For best flavor, let the salsa sit for 10 minutes before serving.
4. Transfer cooked shrimp to a serving platter. Spoon mango salsa over the top. Tip: Garnish with additional cilantro leaves for a fresh, colorful presentation.

Ready in under 30 minutes, this dish offers a delightful contrast of tender shrimp and crisp, sweet salsa. Serve over a bed of quinoa or with warm tortillas for a complete meal.

Slow Cooker Chicken Fajita Bowls

Ready to transform your weeknight dinners? These Slow Cooker Chicken Fajita Bowls are a game-changer, combining ease with bold flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 bell peppers (mixed colors), julienned
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 cups cooked basmati rice
• 1 avocado, sliced
• 1/2 cup crumbled queso fresco

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken thighs, searing until golden brown, about 4 minutes per side. Transfer to slow cooker.
3. In the same skillet, sauté onion and bell peppers until slightly softened, about 3 minutes. Add garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
4. Transfer vegetable mixture to slow cooker, spreading evenly over chicken.
5. Pour lime juice over the top, cover, and cook on low for 4 hours or until chicken is tender.
6. Remove chicken, shred with two forks, and return to slow cooker. Stir in cilantro.
7. Serve over basmati rice, topped with avocado slices and queso fresco.

Note the tender, juicy chicken paired with the vibrant, slightly charred vegetables. For an extra kick, drizzle with hot sauce or serve with warm tortillas on the side.

Pan-Seared Scallops with Garlic Spinach

A perfectly seared scallop paired with garlicky spinach makes for an elegant yet simple dish. Achieve restaurant-quality results at home with this straightforward method.

Ingredients

• 12 large dry-packed sea scallops, side muscle removed
• 2 tbsp clarified butter
• 4 cups baby spinach, tightly packed
• 3 garlic cloves, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Pat scallops dry with paper towels. Season both sides with kosher salt and black pepper.
2. Heat clarified butter in a large stainless steel skillet over medium-high heat until shimmering, about 2 minutes.
3. Add scallops to the skillet, ensuring they are not touching. Sear undisturbed for 2 minutes until a golden crust forms.
4. Flip scallops using tongs. Sear the other side for 1 minute. Transfer to a warm plate.
5. In the same skillet, reduce heat to medium. Add olive oil and garlic. Sauté for 30 seconds until fragrant.
6. Add baby spinach to the skillet. Toss with garlic and oil until just wilted, about 1 minute. Season with a pinch of salt.
7. Divide garlic spinach among plates. Top with seared scallops. Serve immediately.

Never overlook the importance of dry scallops for a proper sear. The spinach should retain a slight bite, contrasting the scallops’ tender texture. For a vibrant twist, garnish with lemon zest or a drizzle of chili oil.

Turkey Stuffed Acorn Squash

Kickstart your fall cooking with this hearty Turkey Stuffed Acorn Squash, a perfect blend of savory and sweet flavors.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/4 tsp ground nutmeg
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted and chopped
• 1/2 cup Gruyère cheese, grated
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 400°F. Place squash halves cut-side down on a baking sheet. Roast for 25 minutes until slightly tender.
2. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
3. Add onion and garlic to the skillet. Sauté until translucent, about 3 minutes. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
4. Stir in sage, thyme, nutmeg, cranberries, and pecans. Cook for 2 minutes to meld flavors. Season with salt and pepper.
5. Flip roasted squash halves cut-side up. Divide turkey mixture among them. Top with Gruyère cheese.
6. Return to oven. Bake for 15 minutes until cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
7. Let rest for 5 minutes before serving. Tip: The squash should be fork-tender but hold its shape.

Enjoy the contrast of the creamy squash against the savory, spiced turkey filling. Serve atop a bed of wild rice for an extra layer of texture.

Balsamic Glazed Chicken with Roasted Carrots

Amazingly simple yet elegant, this dish combines succulent chicken with sweet, caramelized carrots for a balanced meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 lb carrots, peeled and cut into 2-inch pieces
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 400°F (204°C).
2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and minced garlic to create the glaze.
3. Toss carrots with 1 tbsp olive oil, sea salt, and black pepper on a baking sheet. Roast for 20 minutes, stirring halfway through.
4. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear for 3-4 minutes per side until golden brown.
5. Brush chicken with half of the balsamic glaze. Transfer skillet to the oven and bake for 10 minutes.
6. Remove chicken from oven, brush with remaining glaze, and return to oven for 5 more minutes or until internal temperature reaches 165°F (74°C).
7. Garnish with fresh thyme leaves before serving.

Glazed to perfection, the chicken boasts a sticky-sweet exterior with tender, juicy meat. Pair with the roasted carrots for a colorful plate that’s as pleasing to the eye as it is to the palate.

Spicy Tuna Lettuce Wraps with Avocado

Outstanding for a light yet flavorful meal, these wraps combine heat, creaminess, and crunch in every bite.

Ingredients

• 1 lb sushi-grade tuna, finely diced
• 2 tbsp sriracha sauce
• 1 tbsp toasted sesame oil
• 1 ripe avocado, diced
• 1 tbsp fresh lime juice
• 1/4 cup finely chopped scallions
• 8 large butter lettuce leaves
• 1 tsp black sesame seeds

Instructions

1. In a medium bowl, combine the diced tuna, sriracha, and toasted sesame oil. Mix gently until evenly coated.
2. Add the diced avocado and lime juice to the tuna mixture. Fold gently to avoid mashing the avocado.
3. Stir in the chopped scallions for a fresh, sharp contrast.
4. Divide the mixture evenly among the butter lettuce leaves, placing it in the center of each leaf.
5. Sprinkle black sesame seeds over each wrap for a nutty flavor and visual appeal.
6. Serve immediately to maintain the crispness of the lettuce and the freshness of the tuna.

Buttery avocado softens the spicy tuna, while the lettuce adds a refreshing crunch. For an extra kick, drizzle with additional sriracha before serving.

Summary

Outstanding in both flavor and nutrition, these 20 Whole30 dinner recipes are sure to delight your taste buds while keeping you on track. We hope you find new favorites to add to your meal rotation. Don’t forget to leave a comment sharing which recipes you loved and pin this article on Pinterest to spread the wholesome goodness. Happy cooking!