10 Easy Healthy Weeknight Dinners

Finding the time to prepare a healthy and delicious dinner during a busy weeknight can be challenging. However, with a bit of planning and the right recipes, you can enjoy nutritious meals without spending hours in the kitchen. Here are ten easy and healthy weeknight dinners that will delight your taste buds and nourish your body.

1. Grilled Chicken and Vegetable Skewers

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 red onion
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Wooden or metal skewers

Instructions:

1. Preheat the grill to medium-high heat.
2. Cut the chicken breasts into bite-sized pieces.
3. Chop the bell peppers, zucchini, and red onion into similar-sized pieces.
4. In a bowl, combine the olive oil, salt, pepper, garlic powder, and paprika.
5. Thread the chicken and vegetables onto the skewers, alternating between each.
6. Brush the skewers with the olive oil mixture.
7. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
8. Serve with a side of quinoa or brown rice for a complete meal.

2. Quinoa Stuffed Bell Peppers

Ingredients:

• 4 bell peppers (any color)
• 1 cup quinoa
• 1 1/2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked.
4. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
5. Stuff the bell peppers with the quinoa mixture.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 30 minutes. If using cheese, remove the foil, sprinkle cheese on top, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Serve with a side salad for a light and nutritious dinner.

3. One-Pan Baked Salmon and Asparagus

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• 1 teaspoon dried dill

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Arrange the salmon fillets and asparagus on the baking sheet.
4. In a small bowl, whisk together the olive oil, garlic, lemon juice, salt, pepper, and dill.
5. Drizzle the olive oil mixture over the salmon and asparagus.
6. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve with a side of brown rice or quinoa for a balanced meal.

4. Veggie Stir-Fry with Tofu

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon hoisin sauce
• Cooked brown rice or noodles for serving

Instructions:

1. In a bowl, toss the cubed tofu with 1 tablespoon of soy sauce.
2. Heat the sesame oil in a large skillet or wok over medium-high heat.
3. Add the tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
4. In the same skillet, add the bell peppers, broccoli, snap peas, and carrot. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
5. Add the garlic and ginger, and cook for an additional 1-2 minutes.
6. Return the tofu to the skillet and add the remaining soy sauce and hoisin sauce. Stir to combine and heat through.
7. Serve over cooked brown rice or noodles.

5. Turkey and Spinach Stuffed Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes
• 1 pound ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups baby spinach
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup Greek yogurt (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
3. While the sweet potatoes are baking, heat a skillet over medium-high heat.
4. Add the ground turkey and cook until browned.
5. Add the onion and garlic, and cook until the onion is translucent.
6. Stir in the spinach, paprika, cumin, salt, and pepper. Cook until the spinach is wilted.
7. Remove the sweet potatoes from the oven and let them cool slightly.
8. Cut the sweet potatoes in half and scoop out a portion of the flesh to create a well.
9. Fill the sweet potatoes with the turkey and spinach mixture.
10. Top with a dollop of Greek yogurt if desired.

6. Chickpea and Vegetable Curry

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can coconut milk
• 1 can diced tomatoes
• 1 can chickpeas, drained and rinsed
• 1 cup cauliflower florets
• 1 cup diced carrots
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked brown rice or naan for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until translucent.
3. Stir in the garlic and ginger, and cook for an additional 1-2 minutes.
4. Add the curry powder and turmeric, and cook until fragrant.
5. Pour in the coconut milk and diced tomatoes. Bring to a simmer.
6. Add the chickpeas, cauliflower, and carrots. Cook for 15-20 minutes, or until the vegetables are tender.
7. Stir in the frozen peas and cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve over cooked brown rice or with naan.

7. Lemon Garlic Shrimp Pasta

Ingredients:

• 8 ounces whole wheat pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• Juice and zest of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the garlic and cook until fragrant.
4. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
5. Stir in the lemon juice and zest, and season with salt and pepper.
6. Add the cooked pasta to the skillet and toss to combine.
7. Stir in the fresh parsley.
8. Serve with grated Parmesan cheese if desired.

8. Black Bean and Avocado Tacos

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small whole wheat tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat.
2. Add the onion and cook until translucent.
3. Stir in the garlic and cook for an additional 1-2 minutes.
4. Add the black beans, cumin, chili powder, salt, and pepper. Cook until heated through.
5. Warm the tortillas in a dry skillet or microwave.
6. Spoon the black bean mixture onto the tortillas.
7. Top with sliced avocado and fresh cilantro.
8. Serve with lime wedges.

9. Greek Chicken Bowls

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup tzatziki sauce

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. In a bowl, combine the olive oil, oregano, garlic powder, salt, and pepper.
3. Coat the chicken breasts in the olive oil mixture.
4. Grill the chicken for 6-7 minutes per side, or until cooked through. Let rest for a few minutes before slicing.
5. In a bowl, assemble the quinoa, cherry tomatoes, cucumber, red onion, and feta cheese.
6. Top with sliced chicken and a dollop of tzatziki sauce.

10. Baked Cod with Tomatoes and Olives

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, arrange the cod fillets.
3. In a bowl, combine the olive oil, garlic, cherry tomatoes, olives, lemon juice, and zest.
4. Pour the tomato and olive mixture over the cod fillets.
5. Season with salt and pepper.
6. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
7. Garnish with fresh parsley and serve with a side of quinoa or a green salad.