18 Deliciously Healthy Dinner Recipes That Taste Incredible

Do you want to eat healthy and tasty food? Most people, about 75%, want to eat healthy food. They want to eat food that is good for their body and also tastes great.

You can find many yummy and healthy dinner recipes. There are 18 special recipes that are both healthy and delicious. They are perfect for people who want to eat well and feel happy!

Healthy Chicken Fajitas

Spicy chicken fajitas with sautéed onions and bell peppers.

Ingredients

• 1 lb boneless chicken breasts
• 1/2 cup sliced onions
• 1/2 cup sliced bell peppers
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt and pepper
• 8 small flour tortillas
• Optional toppings: avocado, sour cream, salsa, shredded cheese

Instructions

1. Slice the chicken into thin strips and season with cumin, chili powder, and cayenne pepper.
2. Heat a large skillet over medium-high heat and add the chicken, cooking until browned and cooked through.
3. Remove the chicken from the skillet and set aside.
4. Add the sliced onions and bell peppers to the skillet and cook until they start to soften.
5. Add the garlic to the skillet and cook for an additional minute.
6. Add the cooked chicken back into the skillet and stir to combine with the onions and bell peppers.
7. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the fajitas by placing a portion of the chicken and vegetable mixture onto each tortilla and adding desired toppings.

Baked Salmon With Quinoa and Broccoli

Baked salmon with quinoa and broccoli is a nutritious and flavorful dinner option.

Ingredients

• 4 salmon fillets
• 1 cup quinoa
• 2 cups water
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon zest

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa and cook it according to package instructions using 2 cups of water.
3. Line a baking sheet with parchment paper and arrange the salmon fillets.
4. Drizzle olive oil over the salmon and season with salt, black pepper, and lemon zest.
5. Spread the broccoli florets on a separate baking sheet and drizzle with olive oil.
6. Bake the salmon and broccoli in the preheated oven for 12-15 minutes or until the salmon is cooked through.
7. Serve the baked salmon with quinoa and broccoli.

Vegetarian Stuffed Bell Peppers

Vibrant bell peppers filled with flavorful rice, beans, and cheese.

Ingredients

• 4 large bell peppers
• 1 cup cooked rice
• 1 cup black beans
• 1 cup shredded cheese
• 1 onion
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook the rice, black beans, and onion in olive oil until the onion is translucent.
4. Add garlic, salt, and pepper, and cook for 1 minute.
5. Stuff each bell pepper with the rice mixture and top with cheese.
6. Place the bell peppers in a baking dish and bake for 25-30 minutes.
7. Serve hot and enjoy.

Lentil and Vegetable Stew

Hearty lentil and vegetable stew perfect for a cold evening.

Ingredients

• 1 cup dried green or brown lentils
• 2 medium carrots, chopped
• 2 medium potatoes, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Rinse the lentils and pick out any debris or stones.
2. In a large pot, sauté the onion, garlic, carrots, and potatoes in a little water until the vegetables are tender.
3. Add the lentils, vegetable broth, diced tomatoes, and thyme to the pot.
4. Bring the stew to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Season the stew with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.

Grilled Turkey Burgers With Avocado

Grilled turkey burgers with avocado are a healthy twist on classic burgers.

Ingredients

• 1 pound ground turkey
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 whole wheat hamburger buns
• 2 ripe avocados, sliced
• 2 lettuce leaves
• 2 tomato slices

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, combine ground turkey, chopped onion, bell pepper, and garlic.
3. Season with salt and black pepper, then mix well.
4. Divide the mixture into 4 equal parts and shape into patties.
5. Grill the patties for 5-6 minutes per side, or until cooked through.
6. Meanwhile, toast the hamburger buns on the grill.
7. Assemble the burgers with avocado slices, lettuce leaves, and tomato slices.
8. Serve immediately and enjoy.

Roasted Vegetable and Brown Rice Bowl

A nutritious bowl filled with roasted vegetables and brown rice.

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cubed
• 1 large carrot, peeled and sliced
• 1 large red bell pepper, seeded and sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: avocado, salsa, and shredded cheese for topping

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, bring the water to a boil and add the brown rice.
3. Reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender.
4. In a large bowl, toss the sweet potato, carrot, bell pepper, and red onion with the olive oil, salt, and pepper until they are evenly coated.
5. Spread the vegetables on a baking sheet and roast for about 25-30 minutes, or until they are tender.
6. Add the garlic to the vegetables and roast for an additional 5 minutes.
7. To assemble the bowls, divide the cooked brown rice between two bowls and top with the roasted vegetables.
8. Add any desired toppings, such as avocado, salsa, and shredded cheese.
9. Serve immediately and enjoy.

Spinach and Feta Stuffed Chicken Breast

Tender chicken breast stuffed with spinach and feta cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each to create a pocket.
4. Stuff each chicken breast with the spinach and feta mixture.
5. Close the incision and secure with toothpicks if needed.
6. Brush the outside of the chicken with olive oil.
7. Place the stuffed chicken breasts on a baking sheet and bake for 30-35 minutes or until cooked through.
8. Let the chicken rest for 5 minutes before serving.

Vegan Black Bean and Sweet Potato Enchiladas

Vegan Black Bean and Sweet Potato Enchiladas are a flavorful and nutritious Mexican dish.

Ingredients

• 2 large sweet potatoes
• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 can enchilada sauce
• 6 corn tortillas
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper
• Chopped fresh cilantro

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the sweet potatoes, then roast them in the oven for 20-25 minutes.
3. In a large pan, sauté the onion, garlic, and red bell pepper until tender.
4. Add the black beans, cumin, and paprika to the pan and stir to combine.
5. In a separate pan, warm the tortillas over medium heat for 30 seconds on each side.
6. To assemble the enchiladas, lay a tortilla flat and spoon some of the sweet potato and black bean mixture onto the center of the tortilla.
7. Roll the tortilla up and place it seam-side down in a baking dish, repeating with the remaining tortillas and filling.
8. Pour the enchilada sauce over the rolled tortillas and cover the dish with aluminum foil.
9. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes.
10. Remove from the oven and sprinkle with chopped cilantro before serving.

Gluten-Free Pasta With Tomato and Basil Sauce

Gluten-Free Pasta With Tomato and Basil Sauce is a delicious and healthy Italian dish.

Ingredients

• 1 pound gluten-free pasta
• 2 cups fresh tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat and sauté the garlic for 1 minute.
3. Add the diced tomatoes to the skillet and cook for 10-12 minutes, stirring occasionally.
4. Stir in the chopped basil and season with salt and pepper to taste.
5. Drain the cooked pasta and add it to the skillet with the tomato sauce.
6. Toss the pasta in the sauce, then top with grated Parmesan cheese.
7. Serve hot and enjoy.

Grilled Shrimp and Pineapple Skewers

Grilled Shrimp and Pineapple Skewers are a sweet and savory summer dish.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon soy sauce
• Salt and pepper, to taste
• 10 bamboo skewers

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, honey, and soy sauce.
3. Add the shrimp to the bowl and marinate for at least 30 minutes.
4. Thread the marinated shrimp and pineapple chunks onto the bamboo skewers.
5. Season with salt and pepper to taste.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through.
7. Serve immediately and enjoy.

Chicken and Vegetable Kabobs With Chimichurri

Grilled chicken and vegetables served with a tangy Argentinean herb sauce.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1/2 cup fresh parsley
• 1/4 cup fresh oregano
• 2 cloves garlic
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 1 large red bell pepper
• 1 large onion
• 2 large zucchinis
• Salt and pepper

Instructions

1. Preheat grill to medium-high heat.
2. Thread chicken, bell pepper, onion, and zucchinis onto skewers.
3. In a bowl, combine parsley, oregano, garlic, red wine vinegar, and olive oil to make chimichurri.
4. Season the kabobs with salt and pepper.
5. Grill the kabobs for 10-12 minutes or until the chicken is cooked through.
6. Serve the kabobs with chimichurri sauce.

Quinoa and Black Bean Bowl With Roasted Vegetables

A nutritious bowl filled with quinoa, black beans, and roasted vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 Brussels sprouts, trimmed and halved
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender.
4. In a large bowl, toss the onion, garlic, carrots, and Brussels sprouts with olive oil, salt, and pepper.
5. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender.
6. In a large pan, heat the black beans over medium heat.
7. To assemble the bowls, divide the cooked quinoa between two bowls, top with black beans, and add the roasted vegetables.
8. Serve immediately and enjoy.

Baked Chicken Thighs With Sweet Potato and Carrots

Baked chicken thighs with sweet potato and carrots, a delicious and nutritious meal.

Ingredients

• 4 bone-in chicken thighs
• 2 large sweet potatoes
• 4 large carrots
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Peel and chop sweet potatoes into 1-inch cubes.
3. Peel and chop carrots into 1-inch slices.
4. In a bowl, mix together olive oil, thyme, salt, and pepper.
5. Add the chicken thighs to the bowl and toss to coat with the oil mixture.
6. Line a baking sheet with parchment paper and arrange the chicken thighs.
7. Spread the sweet potatoes and carrots around the chicken thighs.
8. Bake for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
9. Serve hot and enjoy.

Vegetable and Bean Chili

Delicious and hearty vegetable and bean chili made with a variety of beans and vegetables.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped bell peppers
• 2 cups cooked kidney beans
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute.
4. Add the chopped bell peppers and cook until tender, about 5 minutes.
5. Stir in the cooked kidney beans, diced tomatoes, vegetable broth, cumin, and chili powder.
6. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.

Pan-Seared Cod With Lemon and Herbs

Pan-Seared Cod With Lemon and Herbs is a flavorful and healthy dinner option.

Ingredients

• 4 cod fillets
• 2 lemons
• 1/4 cup olive oil
• 4 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Preheat a skillet over medium-high heat.
2. Season the cod fillets with salt and pepper.
3. Add olive oil to the skillet and sear the cod fillets for 3-4 minutes per side.
4. Remove the cod from the skillet and set aside.
5. Reduce the heat to medium and add the chopped parsley, dill, and garlic to the skillet.
6. Squeeze the lemons over the skillet and stir to combine.
7. Return the cod to the skillet and spoon the lemon and herb mixture over the top.
8. Cook for an additional 1-2 minutes and serve hot.

Stuffed Zucchini Boats With Turkey and Cheese

Stuffed zucchini boats filled with turkey and cheese make a healthy and flavorful dinner.

Ingredients

• 4 medium zucchinis
• 1 pound ground turkey
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a large skillet, cook the ground turkey over medium-high heat until browned.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. In a large bowl, combine the cooked turkey, chopped onion, beaten egg, shredded cheddar cheese, shredded mozzarella cheese, and dried oregano.
6. Season the mixture with salt and pepper to taste.
7. Stuff each zucchini boat with the turkey and cheese mixture.
8. Place the stuffed zucchinis in a baking dish and bake for 25-30 minutes, or until the zucchinis are tender and the filling is heated through.
9. Serve hot and enjoy.

Vegan Lentil and Mushroom Curry

Hearty and aromatic curry made with lentils and mushrooms.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 cups mixed mushrooms, sliced
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 medium ginger, grated
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, chopped

Instructions

1. In a large pot, sauté the onions, garlic, and ginger in a little water until the onions are translucent.
2. Add the mushrooms and cook until they release their liquid and start to brown.
3. Add the lentils, diced tomatoes, vegetable broth, curry powder, cumin, turmeric, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
5. Taste and adjust the seasoning as needed.
6. Serve the curry hot, garnished with chopped cilantro.

Grilled Chicken and Vegetable Wrap With Hummus

Grilled chicken and vegetables wrapped in a hummus-filled tortilla make for a healthy dinner.

Ingredients

• 1 boneless chicken breast
• 1/2 cup mixed vegetables
• 2 tablespoons hummus
• 1 large tortilla
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Season the chicken breast with salt and pepper.
3. Grill the chicken for 5-6 minutes per side.
4. Grill the mixed vegetables for 3-4 minutes per side.
5. Spread hummus on the tortilla.
6. Slice the grilled chicken and vegetables.
7. Place the chicken and vegetables on the tortilla.
8. Roll up the wrap and slice in half.

Conclusion

You’ve got a treasure trove of healthy dinner options – a kaleidoscope of flavors to tantalize your taste buds. With these 18 recipes, you’ll be cooking up a storm, from baked salmon to vegan black bean enchiladas. Get ready to savor the flavors and reap the nutritional benefits – your body and taste buds will thank you!