50 Delicious Low-Calorie Dinner Recipes Under 300 Calories

Ingredients:

• 4 oz. grilled chicken breast
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until fully cooked.

2. In a bowl, combine mixed greens, tomatoes, and avocado.

3. Slice the grilled chicken and place it on top of the salad.

4. Drizzle with olive oil and lemon juice. Season with salt and pepper.

Calories: Approximately 280

Ingredients:

• 4 oz. shrimp, peeled and deveined
• 1/2 tbsp olive oil
• 1 tsp chili powder
• 1/2 avocado, diced
• 2 small corn tortillas
• Chopped cilantro for garnish
• Lime wedges

Instructions:

1. Heat olive oil in a skillet over medium heat.

2. Add shrimp and season with chili powder, cooking until pink.

3. Serve shrimp in corn tortillas topped with avocado and cilantro.

4. Squeeze lime over the top before serving.

Calories: Approximately 250

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup marinara sauce (low-sugar)
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat, add spiralized zucchini, and sauté for 2-3 minutes.

2. Stir in marinara sauce and cook until heated.

3. Serve topped with parmesan cheese.

Calories: Approximately 200

Ingredients:

• 1 cup cauliflower rice
• 1/4 cup frozen mixed vegetables
• 1 egg, beaten
• 1 tsp soy sauce or tamari
• 1/2 tsp sesame oil

Instructions:

1. In a skillet, sauté mixed vegetables in a little sesame oil.

2. Add cauliflower rice and cook for 2-3 minutes.

3. Push the rice to one side, pour in the beaten egg and cook until set.

4. Mix everything together and add soy sauce before serving.

Calories: Approximately 180

Ingredients:

• 1 cup canned chickpeas, rinsed
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• Feta cheese, crumbled (1 oz.)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together chickpeas, cucumber, tomatoes, and feta cheese.

2. Drizzle with olive oil and lemon juice. Season with salt and pepper.

Calories: Approximately 250

Ingredients:

• 4 oz. salmon fillet
• 1 cup asparagus, trimmed
• 1 tbsp olive oil
• 1 lemon slice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Place salmon on a baking sheet. Arrange asparagus around it.

3. Drizzle olive oil, add salt, and top salmon with lemon slice.

4. Bake for 15-20 minutes until salmon is cooked through.

Calories: Approximately 290

Ingredients:

• 2 bell peppers, halved and seeded
• 3 oz. ground turkey
• 1 cup spinach, chopped
• 1/2 cup diced tomatoes
• 1/4 cup onion, diced
• Spices: garlic, oregano, salt, and pepper

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a skillet, cook turkey, onion, and spices until turkey is browned.

3. Stir in spinach and diced tomatoes until spinach is wilted.

4. Stuff bell pepper halves with turkey mixture and bake for 20 minutes.

Calories: Approximately 280

Ingredients:

• 4 oz. cooked chicken breast, shredded
• 1/4 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1/4 cup celery, chopped
• Salt, pepper, and herbs of choice

Instructions:

1. In a bowl, mix together chicken, Greek yogurt, mustard, and celery.

2. Season with salt, pepper, and herbs as desired.

3. Serve on lettuce leaves or in a whole-grain wrap.

Calories: Approximately 230

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup black beans, rinsed
• 1/4 avocado, diced
• 1/4 cup corn
• 1 tbsp cilantro, chopped
• Juice of 1 lime

Instructions:

1. In a bowl, combine quinoa, black beans, corn, and avocado.

2. Drizzle with lime juice and top with cilantro before serving.

Calories: Approximately 290

Ingredients:

• 1 medium eggplant, sliced
• 1 cup marinara sauce
• 1/2 cup part-skim mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Brush eggplant slices with olive oil and bake for 20 minutes.

3. Layer eggplant, marinara, and cheese in a baking dish.

4. Bake again until cheese is bubbly, about 15 minutes.

Calories: Approximately 290

Ingredients:

• 4 oz. chicken breast
• 1/2 cup spinach, cooked
• 1 oz. feta cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Cut a pocket in the chicken breast and stuff it with spinach and feta.

3. Brush with olive oil and season with salt and pepper.

4. Bake for 25-30 minutes until cooked through.

Calories: Approximately 250

Ingredients:

• 1 cup lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onions, carrots, and celery.

2. Add lentils, broth, cumin, salt, and pepper. Bring to a boil.

3. Lower heat and simmer for 25-30 minutes until lentils are tender.

Calories: Approximately 200

Ingredients:

• 4 oz. chicken breast, sliced
• 1 cup mixed vegetables (bell pepper, broccoli, snap peas)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced

Instructions:

1. In a pan, heat sesame oil over medium-high heat.

2. Add garlic and chicken, cooking until browned.

3. Add mixed vegetables and cook until tender.

4. Stir in soy sauce before serving.

Calories: Approximately 250

Ingredients:

• 1 can diced tomatoes
• 1 cup vegetable broth
• 1/2 cup kidney beans, rinsed
• 1 cup chopped spinach
• 1/4 cup small pasta
• Fresh basil, to taste

Instructions:

1. In a pot, combine tomatoes, broth, and kidney beans over medium heat.

2. Cook until simmering, then add pasta and spinach.

3. Cook until pasta is tender. Season with fresh basil before serving.

Calories: Approximately 210

Ingredients:

• 4 oz. turkey sausage
• 2 cups chopped cabbage
• 1 onion, diced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil and sauté onion until translucent.

2. Add sausage and cook until browned.

3. Stir in cabbage, cooking until wilted and tender.

Calories: Approximately 280

Ingredients:

• 4 oz. ground chicken
• 1/2 cup diced bell pepper
• 2 tbsp soy sauce
• 1 tsp ginger, minced
• 1 head of butter lettuce

Instructions:

1. In a skillet, cook ground chicken until browned.

2. Add bell pepper, soy sauce, and ginger, cooking until vegetables are soft.

3. Serve mixture in lettuce leaves as wraps.

Calories: Approximately 220

Ingredients:

• 1 medium sweet potato, cubed
• 1/2 cup black beans, rinsed
• 2 small corn tortillas
• 1 avocado, diced
• Salt and pepper to taste

Instructions:

1. Boil sweet potato until tender, and drain.

2. Mash lightly and combine with black beans.

3. Serve in tortillas topped with avocado.

Calories: Approximately 290

Ingredients:

• 1 whole grain wrap
• 1/4 cup hummus
• 1 cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup sprouts

Instructions:

1. Spread hummus over the wrap.

2. Layer cucumber, carrots, and sprouts on top.

3. Roll tightly and slice in halves before serving.

Calories: Approximately 200

Ingredients:

• 1/2 cup barley
• 4 cups vegetable broth
• 1 cup mixed vegetables
• 1 onion, diced
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onions until translucent.

2. Add broth, barley, and mixed vegetables. Bring to a boil.

3. Simmer until barley is tender, about 25-30 minutes.

Calories: Approximately 240

Ingredients:

• 4 oz. beef, cubed
• 1 bell pepper, cubed
• 1 onion, cubed
• 1 zucchini, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan.

2. Toss beef and vegetables with olive oil, salt, and pepper.

3. Skewer beef and veggies alternately and grill until cooked through.

Calories: Approximately 280

Ingredients:

• 1/2 cup cooked quinoa
• 1 cup assorted roasted vegetables (carrots, zucchini, bell peppers)
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Combine cooked quinoa with roasted vegetables.

2. Drizzle with balsamic vinegar and season with salt and pepper.

Calories: Approximately 210

Ingredients:

• 1 acorn squash, halved and seeded
• 1/2 cup cooked quinoa
• 1/4 cup cranberries
• 1/4 cup walnuts, chopped
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 375°F (190°C).

2. Roast acorn squash halves cut side down for 30 minutes.

3. Mix quinoa, cranberries, walnuts, and maple syrup in a bowl.

4. Fill roasted squash with the quinoa mixture and bake for an additional 10 minutes.

Calories: Approximately 290

Ingredients:

• 4 oz. shrimp, cooked
• 1/2 avocado, diced
• 2 cups mixed greens
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, mix shrimp, avocado, and greens.

2. Drizzle with lime juice and season before serving.

Calories: Approximately 220

Ingredients:

• 2 cucumbers, sliced
• 1/4 cup rice vinegar
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sesame seeds

Instructions:

1. In a bowl, mix vinegar, oil, and soy sauce.

2. Toss cucumbers in the dressing and sprinkle with sesame seeds.

Calories: Approximately 150

Ingredients:

• 1 cup butternut squash, cubed
• 1 onion, diced
• 2 cups vegetable broth
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. In a pot, sauté onion until softened.

2. Add squash, broth, nutmeg, salt, and pepper. Bring to a boil.

3. Simmer until squash is tender, about 20 minutes. Blend until smooth.

Calories: Approximately 180

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.

3. Roast for 20-25 minutes until crispy.

Calories: Approximately 150

Ingredients:

• 1 can chickpeas, rinsed
• 1 cup diced tomatoes
• 1 zucchini, diced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. In a pot, combine chickpeas, tomatoes, zucchini, and spices.

2. Simmer for 20 minutes. Season to taste before serving.

Calories: Approximately 220

Ingredients:

• 4 oz. tilapia fillet
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Place tilapia on a baking sheet. Drizzle with lemon juice and sprinkle garlic and parsley on top.

3. Bake for 15-20 minutes until fish flakes easily.

Calories: Approximately 220

Ingredients:

• 1/2 cup rolled oats
• 1 cup vegetable broth
• 1/4 cup mushrooms, diced
• 1/4 cup spinach
• Salt and pepper to taste

Instructions:

1. In a pot, bring vegetable broth to a boil.

2. Add oats and simmer until cooked, about 5 minutes.

3. Stir in mushrooms and spinach until vegetables are tender. Season before serving.

Calories: Approximately 180

Ingredients:

• 1 lb. ground turkey
• 1/2 head cabbage, chopped
• 1 can diced tomatoes
• 1 onion, diced
• 1/2 cup rice, uncooked

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a skillet, cook ground turkey and onion until browned.

3. In a baking dish, layer cabbage, turkey mixture, rice, and tomatoes.

4. Cover with foil and bake for 45 minutes until rice is cooked and cabbage is tender.

Calories: Approximately 280

Ingredients:

• 1 cup mixed vegetables
• 1/2 cup coconut milk
• 1 tbsp korma curry paste
• 1 cup cooked brown rice

Instructions:

1. In a pot, combine vegetables, coconut milk, and korma paste.

2. Simmer until vegetables are tender.

3. Serve over cooked brown rice.

Calories: Approximately 250

Ingredients:

• 2 tomatoes, diced
• 1 cucumber, diced
• 1/4 onion, diced
• 1 tbsp olive oil
• 1 tbsp vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, mix all ingredients together.

2. Toss with olive oil, vinegar, salt, and pepper before serving.

Calories: Approximately 150

Ingredients:

• 1 can chickpeas, rinsed
• 1/4 cup parsley, chopped
• 2 garlic cloves
• 1/2 tsp cumin
• 1 tsp baking powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Blend all ingredients until combined.

3. Form mixture into balls and place on a baking sheet.

4. Bake for 20-25 minutes until golden brown.

Calories: Approximately 220

Ingredients:

• 2 cups green beans, trimmed
• 1 tbsp olive oil
• 1 lemon, juiced
• 2 garlic cloves, minced

Instructions:

1. In a skillet, heat olive oil and sauté garlic until fragrant.

2. Add green beans and sauté until tender.

3. Drizzle with lemon juice before serving.

Calories: Approximately 180

Ingredients:

• 1 small spaghetti squash
• 2 tbsp pesto
• Parmesan cheese for topping (1 tbsp)

Instructions:

1. Preheat oven to 400°F (200°C).

2. Cut spaghetti squash in half, scoop out seeds, and roast face down for 30-40 minutes.

3. Scrape strands out and mix with pesto.

4. Serve topped with parmesan cheese.

Calories: Approximately 230

Ingredients:

• 4 oz. chicken breast, grilled
• 1 cup broccoli, steamed
• 2 tbsp pesto

Instructions:

1. Grill chicken breast until cooked through.

2. Top with pesto before serving with steamed broccoli.

Calories: Approximately 270

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup mushrooms, sautéed
• 1/4 cup almond milk
• 1 tsp garlic powder

Instructions:

1. In a pan, combine cooked quinoa and mushrooms with almond milk and garlic powder.

2. Heat until warmed through and serve.

Calories: Approximately 230

Ingredients:

• 2 hard-boiled eggs, chopped
• 1 tbsp plain Greek yogurt
• 1 tsp mustard
• Salt and pepper to taste
• Lettuce leaves for wrapping

Instructions:

1. In a bowl, mix eggs, yogurt, mustard, salt, and pepper.

2. Serve in lettuce leaves as wraps.

Calories: Approximately 220

Ingredients:

• 1/2 cup cooked quinoa
• 1/4 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 1 oz. feta cheese
• 1 tbsp olive oil

Instructions:

1. Combine quinoa, tomatoes, cucumber, and feta in a bowl.

2. Drizzle with olive oil before serving.

Calories: Approximately 280

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups vegetable broth
• 1 tsp curry powder
• 1 onion, diced
• 1 carrot, diced

Instructions:

1. In a pot, sauté onion and carrot until softened.

2. Add lentils, broth, and curry powder and bring to a boil.

3. Simmer until lentils are tender, about 20 minutes.

Calories: Approximately 230

Ingredients:

• 1 can coconut milk
• 1 cup vegetable broth
• 1 cup mixed vegetables
• 1 tbsp curry paste

Instructions:

1. In a pot, combine coconut milk, broth, vegetables, and curry paste.

2. Bring to a simmer and cook until vegetables are tender.

Calories: Approximately 300

Ingredients:

• 4 oz. chicken thighs
• 1 tbsp olive oil
• 1 tsp rosemary
• 1/2 cup sweet potatoes, cubed

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss chicken and sweet potatoes with olive oil and rosemary.

3. Roast for 25-30 minutes until chicken is cooked through.

Calories: Approximately 290

Ingredients:

• 1 medium eggplant, sliced
• 2 cups diced tomatoes
• 1 tsp basil
• 1/2 cup mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C).

2. Layer eggplant, tomatoes, basil, and cheese in a baking dish.

3. Bake for 25-30 minutes until eggplant is tender.

Calories: Approximately 250

Ingredients:

• 2 oz. cooked chicken, shredded
• 1 large zucchini, spiralized
• 3 cups chicken broth
• 1 cup mixed vegetables

Instructions:

1. In a pot, bring chicken broth to a boil.

2. Add shredded chicken, zucchini, and mixed vegetables.

3. Cook until vegetables are tender, about 5-7 minutes.

Calories: Approximately 240

Ingredients:

• 4 cups fresh spinach
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil and add minced garlic until fragrant.

2. Add spinach and sauté until wilted.

3. Season with salt and pepper before serving.

Calories: Approximately 150

Ingredients:

• 1 block feta cheese
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1/2 tsp oregano

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a baking dish, combine feta and tomatoes. Drizzle with olive oil and sprinkle oregano.

3. Bake for 20-25 minutes until feta is softened.

Calories: Approximately 250

Ingredients:

• 2 slices whole grain bread
• 1/2 cup assorted grilled vegetables
• 2 tbsp hummus

Instructions:

1. Spread hummus on one slice of bread.

2. Layer grilled vegetables on top and cover with the other slice.

3. Grill until bread is golden brown.

Calories: Approximately 290

Ingredients:

• 4 oz. shrimp, peeled and deveined
• 1 cup brown rice, cooked
• 1/2 cup mixed vegetables
• 1 tbsp soy sauce
• 1 egg, beaten

Instructions:

1. In a pan, scramble the egg and set aside.

2. Sauté shrimp and vegetables until cooked through.

3. Add brown rice, egg, and soy sauce, mixing well.

Calories: Approximately 275

Ingredients:

• 2 oz. whole wheat noodles
• 2 oz. tofu, cubed
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice

Instructions:

1. Cook noodles according to package instructions.

2. In a bowl, mix peanut butter, soy sauce, and lime juice.

3. Toss with cooked noodles and tofu before serving.

Calories: Approximately 280

Ingredients:

• 1 can chickpeas, rinsed
• 1 tsp taco seasoning
• 2 small corn tortillas
• 1/4 avocado, sliced
• 1/4 cup salsa

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss chickpeas with taco seasoning and roast for 20 minutes.

3. Serve in tortillas topped with avocado and salsa.

Calories: Approximately 290