10 Best Healthy Weeknight Dinners

Hey there, foodies! We all know how hectic weeknights can get. After a long day, the last thing you want to do is spend hours in the kitchen. But eating healthy doesn’t have to be a chore. I’ve compiled a list of 10 delicious and healthy weeknight dinners that are quick and easy to prepare. Let’s get cooking!

Fuel your dreams with healthy weeknight dinners.

1. Grilled Lemon Herb Chicken with Asparagus

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon, juiced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 bunch asparagus, trimmed

Instructions:

1. In a bowl, mix lemon juice, garlic, olive oil, oregano, salt, and pepper.
2. Marinate the chicken in the mixture for at least 30 minutes.
3. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked.
4. Meanwhile, toss asparagus with a little olive oil, salt, and pepper. Grill for about 5 minutes, until tender.
5. Serve the chicken with grilled asparagus.

2. Quinoa and Black Bean Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff the pepper halves with the mixture and place them in a baking dish.
4. If using, sprinkle cheese on top.
5. Bake for 25-30 minutes, until peppers are tender and the filling is heated through.

3. Salmon and Veggie Foil Packets

Ingredients:

• 4 salmon fillets
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss broccoli, tomatoes, and zucchini with olive oil, garlic, salt, and pepper.
3. Place each salmon fillet on a piece of aluminum foil. Top with veggies and a lemon slice.
4. Fold the foil into packets.
5. Bake for 20-25 minutes, until the salmon is cooked through and the veggies are tender.

4. Turkey and Spinach Stuffed Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes
• 1 lb ground turkey
• 1 onion, diced
• 2 cups spinach, chopped
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup Greek yogurt (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and bake for 45-50 minutes, until tender.
3. In a skillet, cook turkey and onion over medium heat until browned. Add spinach, paprika, garlic powder, salt, and pepper. Cook until spinach is wilted.
4. Slice sweet potatoes open and fluff the insides with a fork. Stuff with turkey mixture.
5. Top with a dollop of Greek yogurt if desired.

5. Shrimp and Avocado Salad

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 avocados, diced
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shrimp, avocado, cucumber, tomatoes, red onion, and cilantro.
2. Drizzle with olive oil and lime juice. Season with salt and pepper.
3. Toss gently to combine and serve immediately.

6. Zucchini Noodles with Pesto and Cherry Tomatoes

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto sauce
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat. Add spiralized zucchini and cook for 2-3 minutes until just tender.
2. Add cherry tomatoes and cook for another 2 minutes.
3. Stir in pesto sauce and mix until well combined. Season with salt and pepper.
4. Serve with a sprinkle of Parmesan cheese if desired.

7. Chickpea and Spinach Curry

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups spinach, chopped
• 1 can of coconut milk
• 2 tbsp curry powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
2. Stir in curry powder and cook for another minute.
3. Add chickpeas, tomatoes, coconut milk, spinach, salt, and pepper. Bring to a simmer.
4. Cook for 10-15 minutes, until the flavors are well combined and the spinach is wilted.
5. Serve over rice or with naan bread.

8. Baked Cod with Lemon and Garlic

Ingredients:

• 4 cod fillets
• 2 lemons, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place cod fillets in a baking dish. Top with lemon slices and minced garlic.
3. Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
4. Bake for 15-20 minutes, until the fish is opaque and flakes easily with a fork.

9. Veggie Stir-Fry with Tofu

Ingredients:

• 1 block of firm tofu, cubed
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 broccoli head, cut into florets
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add sesame oil, garlic, and ginger. Cook for 1 minute.
3. Add bell pepper, carrot, broccoli, and snap peas. Stir-fry for 5-7 minutes until veggies are tender.
4. Return tofu to the skillet and add soy sauce. Cook for another 2 minutes, stirring frequently.
5. Sprinkle with sesame seeds if desired and serve hot.

10. Chicken and Broccoli Alfredo Spaghetti Squash

Ingredients:

• 1 large spaghetti squash
• 2 cups cooked chicken, shredded
• 2 cups broccoli florets
• 1 cup Alfredo sauce (store-bought or homemade)
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut-side down on a baking sheet and bake for 40-45 minutes, until tender.
3. In a large skillet, combine chicken, broccoli, and Alfredo sauce. Cook over medium heat until heated through.
4. Use a fork to scrape the squash into strands. Add to the skillet and mix well. Season with salt and pepper.
5. Serve with a sprinkle of Parmesan cheese if desired.

Eating healthy during busy weeknights is easier than you think with these quick and delicious recipes. From flavorful stuffed peppers to creamy Alfredo spaghetti squash, these meals are sure to satisfy your taste buds while keeping your nutrition on track. Give them a try and enjoy a week of stress-free, healthy dinners!