15 Quick Clean Eating Dinner Recipes

Grilled Lemon Herb Mediterranean Chicken Salad

This vibrant and refreshing salad combines juicy grilled chicken with a medley of fresh vegetables and herbs for a perfect clean eating meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled

Cooking method:

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Marinate chicken breasts in the mixture for at least 30 minutes.
3. Grill chicken on medium heat for about 6-7 minutes per side until cooked through.
4. Slice the grilled chicken and serve over a bed of salad greens with tomatoes, cucumber, onion, olives, and feta cheese.
5. Drizzle with additional olive oil and lemon juice if desired.

Quinoa and Black Bean Stuffed Bell Peppers

These stuffed bell peppers are packed with protein-rich quinoa and black beans, making them a hearty yet healthy dinner option.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup salsa
• 1/4 cup shredded cheese (optional)

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine quinoa, black beans, corn, cumin, paprika, salt, and pepper.
3. Stuff each bell pepper half with the quinoa mixture and place in a baking dish.
4. Top with salsa and cheese, if using.
5. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes.

Spaghetti Squash with Avocado Pesto

This dish offers a low-carb twist on pasta, featuring creamy avocado pesto and roasted spaghetti squash.

Ingredients:

• 1 spaghetti squash
• 2 ripe avocados, peeled and pitted
• 1/4 cup basil leaves
• 2 cloves garlic
• 2 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp pine nuts, toasted

Cooking method:

1. Preheat oven to 400°F (200°C) and roast spaghetti squash for 40 minutes.
2. Scrape out the strands with a fork and set aside.
3. Blend avocados, basil, garlic, lemon juice, salt, and pepper until smooth to make the pesto.
4. Toss the pesto with the spaghetti squash strands and sprinkle with pine nuts before serving.

Zucchini Noodle Pad Thai

A gluten-free and veggie-packed version of a classic, this zucchini noodle Pad Thai is both light and flavorful.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 tbsp olive oil
• 1/2 cup sliced carrots
• 1/2 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup chopped peanuts
• 2 tbsp soy sauce
• 1 tbsp lime juice

Cooking method:

1. Heat olive oil in a pan and sauté carrots and bean sprouts for 3 minutes.
2. Add spiralized zucchini noodles and stir-fry for 2 more minutes.
3. Mix in soy sauce and lime juice.
4. Garnish with green onions and peanuts before serving.

Chickpea and Spinach Stew

This hearty stew is rich in flavor and nutrients, featuring chickpeas, spinach, and aromatic spices.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot and sauté onion and garlic until translucent.
2. Add chickpeas, cumin, turmeric, salt, and pepper; cook for 5 minutes.
3. Stir in spinach and cook until wilted.
4. Serve warm with a side of whole-grain bread.

Lemon Garlic Shrimp with Asparagus

A quick and zesty shrimp dish paired with crisp asparagus makes for a satisfying and clean eating dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pan and sauté garlic until fragrant.
2. Add shrimp and asparagus, cooking for 5-7 minutes until shrimp are pink and asparagus is tender.
3. Drizzle with lemon juice and season with salt and pepper before serving.

Coconut Curry Lentil Soup

A warming bowl of lentil soup cooked in a creamy coconut curry broth is both comforting and nutritious.

Ingredients:

• 1 cup red lentils
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tbsp curry powder
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Sauté onion and garlic in a pot until soft.
2. Add curry powder, stirring for 1 minute before adding coconut milk and broth.
3. Stir in lentils, salt, and pepper, simmering for 20 minutes until lentils are tender.
4. Blend partially for a creamy texture if desired.

Balsamic Glazed Salmon

This balsamic glazed salmon is a simple yet sophisticated dish that balances sweet and savory flavors beautifully.

Ingredients:

• 4 salmon fillets
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Mix balsamic vinegar and honey in a small bowl.
3. Place salmon on a baking sheet, season with salt and pepper, and brush with glaze.
4. Bake for 12-15 minutes until the fish flakes easily with a fork.

Roasted Cauliflower and Chickpea Bowl

A satisfying bowl of roasted cauliflower and chickpeas seasoned with warm spices and served over quinoa.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 cups cooked quinoa

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes.
4. Serve over quinoa with a drizzle of lemon juice.

Turkey and Sweet Potato Skillet

A one-pan meal full of lean protein and sweet potatoes, designed for a quick yet nutrient-rich dinner.

Ingredients:

• 1 lb ground turkey
• 2 medium sweet potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a skillet and sauté onion and garlic until soft.
2. Add ground turkey, cooking until browned.
3. Stir in sweet potatoes, thyme, salt, and pepper, cooking until potatoes are tender.
4. Serve hot and enjoy the blend of flavors.