15 Best Clean Eating Dinner Recipes

Lemon Herb Grilled Salmon

A delightful and refreshing dish, Lemon Herb Grilled Salmon is perfect for a healthy dinner that doesn’t compromise on flavor.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Cooking method:

1. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, and dill.
2. Season the salmon fillets with salt and pepper, then brush generously with the lemon herb mixture.
3. Preheat the grill to medium-high heat.
4. Grill the salmon for 4-5 minutes on each side or until it flakes easily with a fork.
5. Serve hot, garnished with additional fresh dill if desired.

Quinoa and Black Bean Stuffed Peppers

These colorful stuffed peppers are packed with protein and flavor, making them a satisfying clean eating option.

Ingredients:

• 4 large bell peppers, halved and deseeded
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper.
3. Fill each bell pepper half with the quinoa mixture.
4. Place the stuffed peppers on a baking sheet and cover with foil.
5. Bake for 25-30 minutes, until the peppers are tender.
6. Serve warm, optionally topped with fresh cilantro.

Zucchini Noodles with Avocado Pesto

A low-carb alternative to traditional pasta, Zucchini Noodles with Avocado Pesto is creamy, fresh, and satisfying.

Ingredients:

• 4 medium zucchini, spiralized
• 2 ripe avocados
• 1/4 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup pine nuts
• Salt and pepper to taste

Cooking method:

1. In a food processor, blend avocados, basil, garlic, lemon juice, and pine nuts until smooth.
2. Season the avocado pesto with salt and pepper to taste.
3. Toss the spiralized zucchini noodles with the avocado pesto until evenly coated.
4. Serve immediately, garnished with additional pine nuts and basil if desired.

Baked Lemon Herb Chicken

This Baked Lemon Herb Chicken is infused with bright citrus and fresh herbs, making it a wholesome and flavorsome meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper.
3. Place the chicken breasts in a baking dish and pour the lemon herb mixture over the top.
4. Bake for 25-30 minutes, or until the chicken is fully cooked and juices run clear.
5. Serve hot, garnished with lemon slices and fresh herbs.

Cauliflower Rice Stir-Fry

Light and packed with vegetables, Cauliflower Rice Stir-Fry is a quick and nutritious meal that satisfies.

Ingredients:

• 1 head cauliflower, grated into rice-sized pieces
• 1 cup mixed vegetables (carrots, bell peppers, peas)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 clove garlic, minced

Cooking method:

1. Heat olive oil and sesame oil in a large skillet over medium heat.
2. Add garlic and mixed vegetables, sautéing until tender.
3. Stir in the grated cauliflower and soy sauce, cooking for an additional 5 minutes until cauliflower is tender.
4. Serve hot, optionally garnished with sesame seeds or green onions.

Mediterranean Chickpea Salad

Fresh and vibrant, this Mediterranean Chickpea Salad is a nutritious blend of flavors and textures.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, olives, and red onion.
2. Drizzle with olive oil and red wine vinegar, then season with salt and pepper.
3. Toss gently to combine all ingredients.
4. Serve cold, optionally topped with fresh parsley or feta cheese.

Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas are a hearty and healthy option for a satisfying dinner.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup enchilada sauce
• 8 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and add sweet potatoes, cooking until tender.
3. Stir in black beans, cumin, salt, and pepper.
4. Fill each tortilla with the sweet potato mixture, roll up, and place seam-side down in a baking dish.
5. Pour enchilada sauce over the tortillas and bake for 20 minutes.
6. Serve warm, garnished with fresh cilantro.

Spaghetti Squash with Tomato Basil Sauce

For a low-carb alternative to pasta, Spaghetti Squash with Tomato Basil Sauce is both delicious and nutritious.

Ingredients:

• 1 spaghetti squash
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and remove seeds.
3. Place squash halves cut-side down on a baking sheet and roast for 40 minutes.
4. Meanwhile, heat olive oil in a pan, add garlic and cherry tomatoes, cooking until tomatoes are soft.
5. Scrape the squash strands with a fork and mix with the tomato sauce and basil.
6. Serve hot with additional basil as garnish.

Grilled Vegetable Skewers

Perfect for any occasion, these Grilled Vegetable Skewers are a colorful and nutritious clean eating option.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cubed
• 1 yellow bell pepper, cubed
• 1 red onion, quartered
• 8 cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat grill to medium heat.
2. Thread vegetables onto skewers, alternating colors and types.
3. Brush with olive oil and season with salt and pepper.
4. Grill skewers, turning occasionally, until vegetables are tender and slightly charred.
5. Serve immediately, optionally topped with fresh herbs.

Thai Coconut Curry Soup

Warm and comforting, Thai Coconut Curry Soup is filled with vibrant flavors and nourishing ingredients.

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 cup sliced mushrooms
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Cooking method:

1. Heat olive oil in a large pot over medium heat. Add garlic and red curry paste, cooking for 1 minute.
2. Stir in coconut milk, vegetable broth, mushrooms, bell pepper, and zucchini.
3. Bring to a simmer and cook for 10-15 minutes, until vegetables are tender.
4. Stir in lime juice and serve hot, garnished with fresh cilantro.