Are you finding it tough to create healthy dinners when your weeknights get busy?

You’re not alone in this.

But don’t worry!

With the right meals, you can make yummy and nutritious dinners in less than 30 minutes.

Imagine colorful stir-fries, filling salads packed with proteins, and tasty one-pan dishes, all using fresh ingredients.

These 15 easy recipes will help keep you strong and happy—stick around to discover how to make quick and healthy meals that your whole family will love.

Cooking healthy meals doesn’t have to take a long time!

In this post, we’ll share 15 simple recipes perfect for quick weeknight dinners.

You can have fun in the kitchen and enjoy delicious meals that are good for you.

Dive in and learn how you can whip up tasty dishes in no time!

Speedy Chicken and Veggie Stir-Fry

A quick and nutritious Chicken and Veggie Stir-Fry, perfect for busy weeknights, packed with vibrant vegetables and tender chicken in a savory sauce.

Ingredients

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, sliced into thin sticks
• 1 cup snap peas
• 2 green onions, chopped
• 2 tablespoons vegetable oil
• Cooked rice or noodles, for serving

Instructions

1. In a small bowl, mix soy sauce, honey, and sesame oil to make the sauce. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add sliced chicken to the skillet and cook for 4-5 minutes until browned and cooked through. Remove and set aside.
4. Add remaining 1 tablespoon of vegetable oil to the skillet.
5. Toss in garlic and ginger, sautéing for 30 seconds until fragrant.
6. Add bell pepper, broccoli, carrot, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
7. Return chicken to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly.
8. Cook for an additional 2 minutes, stirring constantly, until everything is heated through.
9. Garnish with chopped green onions and serve hot over cooked rice or noodles.

One-Pan Lemon Garlic Salmon With Asparagus

A quick and nutritious one-pan meal featuring tender salmon and crisp asparagus, infused with zesty lemon and garlic flavors, perfect for busy weeknights.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste
• 1 tsp dried Italian seasoning

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets and asparagus on a large baking sheet.
3. Drizzle olive oil over the salmon and asparagus, then rub to coat evenly.
4. Sprinkle minced garlic, lemon juice, lemon zest, salt, pepper, and Italian seasoning over the salmon and asparagus.
5. Arrange lemon slices on top of the salmon fillets.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
7. Remove from the oven and serve immediately.

Quick Turkey and Quinoa Stuffed Peppers

Quick Turkey and Quinoa Stuffed Peppers are a nutritious, flavorful meal that’s perfect for busy weeknights, combining lean protein and hearty grains in vibrant bell peppers.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing for 2-3 minutes until softened.
4. Add ground turkey to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until browned.
5. Stir in cooked quinoa, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes to combine flavors.
6. Spoon the turkey and quinoa mixture evenly into the hollowed-out bell peppers.
7. Place the stuffed peppers upright in a baking dish. If needed, trim the bottoms slightly to help them stand.
8. Cover the dish with foil and bake for 25 minutes.
9. Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 5 minutes or until the cheese is melted.
10. Let the peppers cool for 5 minutes before serving.

Easy Mediterranean Chickpea Salad

This Easy Mediterranean Chickpea Salad is a vibrant, nutritious dish packed with fresh flavors, perfect for a quick weeknight meal.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red bell pepper, cherry tomatoes, red onion, Kalamata olives, feta cheese, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss everything together until well coated.
4. Let the salad sit for 10 minutes to allow the flavors to meld, then serve immediately or refrigerate for later.

Fast Shrimp and Avocado Tacos

Fast Shrimp and Avocado Tacos are a quick, flavorful meal, perfect for busy weeknights with tender shrimp and creamy avocado.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 8 small corn tortillas
• Optional: sour cream or hot sauce for serving

Instructions

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
2. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
3. In a separate bowl, combine diced avocado, red onion, cilantro, and lime juice to make a quick salsa.
4. Warm the corn tortillas in a dry skillet or microwave for 10-15 seconds until pliable.
5. Assemble the tacos by placing shrimp on each tortilla, then topping with the avocado salsa.
6. Serve immediately with optional sour cream or hot sauce on the side.

Simple Spinach and Feta Pasta

A quick and nutritious dish, Simple Spinach and Feta Pasta combines tender pasta with vibrant spinach and tangy feta for a delightful weeknight meal.

Ingredients:

• 8 oz pasta (penne or fusilli)
• 2 cups fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted.
4. Stir in the cooked pasta, tossing to combine with the spinach and garlic mixture. If needed, add a splash of reserved pasta water to loosen the mixture.
5. Remove from heat and mix in the crumbled feta cheese. Season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan cheese if desired.

Rapid Beef and Broccoli Skillet

A quick and savory Rapid Beef and Broccoli Skillet, perfect for a nutritious weeknight meal in under 30 minutes.

Ingredients

• 1 lb flank steak, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons vegetable oil
• 1/4 cup beef broth
• 1 teaspoon sugar

Instructions

1. In a bowl, mix soy sauce, oyster sauce, cornstarch, and sugar. Add sliced beef, toss to coat, and let marinate for 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add marinated beef to the skillet and stir-fry for 2-3 minutes until browned. Remove beef and set aside.
4. In the same skillet, add remaining vegetable oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
5. Add broccoli florets and beef broth. Stir-fry for 3-4 minutes until broccoli is tender-crisp.
6. Return beef to the skillet, drizzle with sesame oil, and stir to combine for 1 minute.
7. Serve hot over rice or noodles.

Effortless Veggie and Black Bean Burrito Bowls

A vibrant and nutritious Veggie and Black Bean Burrito Bowl, perfect for a quick, satisfying weeknight meal.

Ingredients

• 1 cup cooked brown rice or quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions

1. Prepare the base by dividing the cooked brown rice or quinoa into serving bowls.
2. In a medium bowl, mix the black beans, corn, red bell pepper, cherry tomatoes, and red onion.
3. Drizzle the veggie mixture with olive oil and lime juice, then season with cumin, chili powder, salt, and pepper. Toss to combine.
4. Spoon the veggie and bean mixture over the rice or quinoa in each bowl.
5. Top with sliced avocado and a sprinkle of fresh cilantro.
6. Serve immediately and enjoy!

Swift Teriyaki Tofu With Rice

A quick and flavorful dish, Swift Teriyaki Tofu With Rice combines crispy tofu with a sweet-savory teriyaki sauce, served over fluffy rice for a satisfying weeknight meal.

Ingredients:

• 14 oz firm tofu, cubed
• 2 cups cooked white rice
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 2 green onions, chopped
• 1 tbsp sesame seeds (optional)

Instructions:

1. Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into cubes.
2. In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, and sesame oil to make the teriyaki sauce.
3. Toss tofu cubes in cornstarch until lightly coated.
4. Heat vegetable oil in a large skillet over medium-high heat, then add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides.
5. Reduce heat to medium, add garlic and ginger to the skillet, and sauté for 1 minute until fragrant.
6. Pour the teriyaki sauce over the tofu, stirring to coat evenly, and cook for 2-3 minutes until the sauce thickens.
7. Serve the teriyaki tofu over cooked rice, garnished with green onions and sesame seeds if desired.

Hassle-Free Baked Cod With Zucchini

This Hassle-Free Baked Cod with Zucchini is a light, flavorful dish perfect for busy weeknights, combining tender cod fillets with fresh zucchini in a simple preparation.

Ingredients

• 4 cod fillets (about 6 oz each)
• 2 medium zucchinis, sliced into thin rounds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the cod fillets in a baking dish and arrange the zucchini slices around them.
3. In a small bowl, mix olive oil, minced garlic, Italian seasoning, salt, and pepper.
4. Drizzle the olive oil mixture evenly over the cod and zucchini.
5. Place lemon slices on top of the cod fillets.
6. Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and the zucchini is tender.
7. Garnish with fresh parsley before serving.

Quick Caprese Chicken Bake

A delightful, quick Caprese Chicken Bake combining juicy chicken with fresh tomatoes, mozzarella, and basil for a flavorful weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• Balsamic glaze, for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place chicken breasts in a baking dish and season with garlic powder, salt, and pepper.
3. Drizzle olive oil over the chicken.
4. Arrange cherry tomatoes around the chicken in the dish.
5. Place mozzarella slices on top of each chicken breast.
6. Bake in the preheated oven for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
7. Remove from oven and top with fresh basil leaves.
8. Drizzle with balsamic glaze before serving.

Easy Lentil and Vegetable Soup

A hearty and nutritious Easy Lentil and Vegetable Soup, perfect for a quick weeknight meal with minimal prep.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 cups spinach or kale, roughly chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté for 2-3 minutes until translucent.
3. Stir in garlic, carrots, and celery, cooking for another 5 minutes.
4. Add lentils, diced tomatoes, vegetable broth, thyme, and cumin. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.
6. Season with salt and pepper to taste.
7. Stir in spinach or kale and cook for an additional 2-3 minutes until wilted.
8. Serve hot and enjoy!

Fast Pesto Turkey Wraps

These Fast Pesto Turkey Wraps are a quick, nutritious option for busy weeknights, combining fresh flavors in just 10 minutes.

Ingredients:

• 4 whole wheat tortillas
• 1/2 cup prepared pesto
• 12 oz sliced deli turkey
• 1 cup baby spinach
• 1/2 cup shredded mozzarella cheese
• 1 medium tomato, thinly sliced

Instructions:

1. Lay out the whole wheat tortillas on a clean, flat surface.
2. Spread 2 tablespoons of pesto evenly over each tortilla.
3. Layer 3 oz of sliced turkey on top of the pesto on each tortilla.
4. Add a handful of baby spinach leaves over the turkey.
5. Sprinkle 2 tablespoons of shredded mozzarella cheese on each wrap.
6. Place a few tomato slices on top of the cheese.
7. Roll up each tortilla tightly, tucking in the ends as you go.
8. Slice each wrap in half diagonally, if desired, and serve immediately.

Simple Egg and Veggie Scramble

A quick and nutritious egg and veggie scramble, perfect for a healthy weeknight dinner in under 15 minutes.

Ingredients:

• 4 large eggs
• 1/2 cup diced bell peppers (any color)
• 1/2 cup chopped spinach
• 1/4 cup diced onion
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1/4 cup shredded cheddar cheese

Instructions:

1. Crack the eggs into a bowl, whisk them with a fork, and set aside.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add diced bell peppers and onion to the skillet, sautéing for 3-4 minutes until softened.
4. Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
5. Pour the whisked eggs into the skillet, stirring gently to combine with the vegetables.
6. Cook for 2-3 minutes, stirring occasionally, until the eggs are fully set.
7. Season with salt and pepper to taste.
8. If using, sprinkle shredded cheddar cheese on top and let it melt for 1 minute before serving.

Speedy Tuna and White Bean Salad

A vibrant and nutritious Speedy Tuna and White Bean Salad, perfect for a quick, protein-packed weeknight meal.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 1 can (5 oz) tuna in water, drained
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the drained white beans and tuna.
2. Add the cherry tomatoes, red onion, and fresh parsley to the bowl.
3. Drizzle with olive oil and lemon juice.
4. Season with salt and pepper to taste.
5. Toss everything together gently to combine.
6. Serve immediately or chill in the refrigerator for 10 minutes before serving.