10 Quick and Easy Healthy Dinner Recipes for Busy People

Ingredients:

• 4 chicken breasts
• 2 cups of mixed vegetables (broccoli, bell peppers, and carrots)
• 3 cloves of garlic, minced
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper.
3. Add chicken breasts to the bowl and coat them in the marinade.
4. Place chicken on a baking sheet, surround with mixed vegetables.
5. Bake for 25-30 minutes or until chicken is cooked through.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 red bell pepper, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Rinse quinoa under cold water. Combine quinoa and water in a saucepan and bring to a boil.
2. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
3. In a large bowl, combine cooked quinoa, black beans, bell pepper, cilantro, lime juice, cumin, salt, and pepper.
4. Toss well and serve chilled or at room temperature.

Ingredients:

• 4 boneless chicken breasts
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix spinach, feta cheese, salt, and pepper.
3. Cut a pocket in each chicken breast and stuff with the spinach mixture.
4. Heat olive oil in a skillet over medium heat. Sear chicken for 3-4 minutes each side until golden brown.
5. Transfer to a baking dish and bake for 20-25 minutes until cooked through.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 8 small corn tortillas
• 2 cups cabbage, shredded
• 1/4 cup Greek yogurt
• 1 lime, juiced
• Salt to taste

Instructions:

1. In a bowl, toss shrimp with olive oil, paprika, and salt.
2. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes until pink.
3. In a separate bowl, combine shredded cabbage, Greek yogurt, lime juice, and salt.
4. Warm corn tortillas in a skillet, then assemble tacos with shrimp and cabbage slaw.

Ingredients:

• 1 block firm tofu, cubed
• 2 cups mixed vegetables (bell pepper, broccoli, snap peas)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated

Instructions:

1. Press tofu to remove excess moisture and cube it.
2. In a skillet, heat sesame oil over medium-high heat, add tofu and cook until golden brown.
3. Add garlic, ginger, and mixed vegetables; stir-fry for 5-7 minutes.
4. Pour soy sauce over the mixture and stir well to combine.
5. Serve hot, over cooked brown rice or quinoa.

Ingredients:

• 1 pound beef (sirloin or flank), sliced thinly
• 2 cups mixed vegetables (carrots, bell peppers, onions)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 2 cloves garlic, minced
• 1 tablespoon sesame oil

Instructions:

1. In a skillet or wok, heat sesame oil over medium-high heat.
2. Add garlic and beef, cooking until beef is browned, about 3-4 minutes.
3. Add mixed vegetables and sauté for another 5-7 minutes.
4. Stir in soy sauce and oyster sauce; cook for an additional minute.
5. Serve hot, paired with brown rice or quinoa.

Ingredients:

• 1 can chickpeas, rinsed and drained
• 2 cups fresh spinach
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions:

1. In a pot, heat olive oil over medium heat. Sauté onion until translucent.
2. Add garlic and curry powder; cook for 1 minute.
3. Stir in chickpeas and coconut milk. Bring to a simmer.
4. Add spinach and cook until wilted, about 2-3 minutes.
5. Serve with whole grains like brown rice or quinoa.

Ingredients:

• 4 chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, cubed
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook for 5-7 minutes on each side until cooked through.
2. Add cherry tomatoes and cook for 2-3 minutes.
3. Stir in mozzarella and drizzle with balsamic vinegar. Cook until cheese is melted.
4. Remove from heat, sprinkle with fresh basil, and serve.

Ingredients:

• 4 medium zucchini, spiralized
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add spiralized zucchini and cook for 2-3 minutes.
2. Stir in cherry tomatoes and cook for another 2 minutes.
3. Remove from heat, mix in pesto, and season with salt and pepper.
4. Serve immediately, garnished with extra pesto if desired.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 2 eggs, beaten
• 1 cup mixed vegetables (peas, carrots, corn)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil or vegetable oil
• 2 green onions, sliced

Instructions:

1. Heat oil in a large skillet or wok over medium heat. Scramble the eggs and set aside.
2. Add mixed vegetables and stir-fry for 3-4 minutes until tender.
3. Add cooked rice, soy sauce, and eggs to the skillet. Stir-fry for another 3-4 minutes.
4. Garnish with green onions and serve hot.