15 Tasty, Easy, and Healthy Dinner Recipes to Try

In today’s fast-paced world, it’s crucial to have a repertoire of quick, healthy, and delicious dinner recipes. After a long day, whether it’s juggling work, family, or personal interests, nobody wants to spend hours in the kitchen.

That’s where these 15 recipes come in handy. Each one is crafted to be simple yet satisfying, ensuring you’re not just fueling your body but also indulging in great taste. From juicy salmon dishes to vibrant veggie bowls, there’s a wide array of options to suit every palate.

Dive in and discover how easy it is to make dinner exciting and nutritious.

1. Super Simple Salmon

Salmon has always been my go-to when I need a sophisticated dinner without the hassle. The flavor is naturally rich, and when combined with a zesty lemon glaze, it’s pure magic.

I remember coming home one evening after an exhausting day and whipping this up in no time. The aroma of the salmon baking fills the house and, in that moment, nothing else matters. It pairs well with a fresh greens salad or whole grain rice for a complete meal.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, mix olive oil, lemon juice, garlic powder, salt, and pepper.
3. Pat the salmon fillets dry with a paper towel, then brush or rub the seasoning mixture evenly over each fillet.
4. Place salmon fillets skin-side down on the baking sheet.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork (internal temperature 125-130°F for medium, 140°F+ for well-done).
6. Remove from oven and let rest for 2 minutes before serving.

Tips & Serving Suggestions:

• Serve with steamed vegetables, quinoa, or a simple green salad for a balanced meal.
• For extra flavor, garnish with fresh parsley, lemon zest, or a drizzle of honey.
• To add a crispy texture, broil for the last 2 minutes of baking.

2. Pesto Pizza

For those nights when you’re craving something indulgent yet healthy, pesto pizza is the answer. This recipe has become a family favorite ever since I discovered the joys of using pesto as a base.

One bite takes me back to a quaint little Italian eatery where the aroma of basil fills the air. It’s amazing how a few simple ingredients can transform a regular pizza night into something unforgettable.

Ingredients:

• 1 pre-baked pizza crust (store-bought or homemade)
• ½ cup pesto (store-bought or homemade)
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Spread pesto evenly over the pre-baked pizza crust.
3. Top with artichoke hearts and sprinkle with mozzarella cheese.
4. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and garnish with fresh basil leaves before serving.

Tips & Variations:

• Use homemade pesto for an even fresher, more flavorful experience.
• Add cherry tomatoes, red onion, or crumbled feta for extra layers of taste.
• For a crispy crust, place the pizza directly on the oven rack for the last 2 minutes of baking.

3. Tuna Lime Tostadas

When I’m looking for a bit of zing in my dinner, these tuna lime tostadas do the trick. Perfect for when you’re short on time but still want something substantial.

The lime’s tartness, combined with fresh herbs, elevates canned tuna to new heights. It reminds me of a summer day spent at the beach, where every meal is light and refreshing.

Ingredients:

• 1 can (5 oz) tuna, drained
• 2 tablespoons lime juice (freshly squeezed)
• ¼ cup chopped red onion
• ¼ cup chopped cilantro
• 6 tostada shells
• Salt and pepper, to taste

Instructions:

1. Prepare the tuna mixture: In a bowl, mix the drained tuna with lime juice, red onion, and cilantro. Season with salt and pepper to taste.
2. Assemble the tostadas: Spoon the tuna mixture evenly onto each tostada shell.
3. Serve immediately for the best texture and flavor.

Tips & Variations:

• Substitute taco shells for tostadas if needed—just toast them in the oven for a crispier bite.
• Add avocado slices, jalapeños, or a drizzle of hot sauce for extra flavor.
• Use Greek yogurt or mayonnaise for a creamier tuna mixture.

4. Chicken Honey Nut Stir Fry

This stir fry is a delightful fusion of sweet and savory that always surprises with its depth of flavor. It’s my secret weapon when hosting friends because it seems intricate but comes together in a flash.

The crunch from cashews and the mild heat of ginger create an addictive profile, proving healthy doesn’t have to be boring.

Ingredients:

• 1 pound skinless, boneless chicken breasts, sliced
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 cup mixed vegetables (e.g., carrots, bell peppers, snap peas)
• ¼ cup cashews (unsalted, toasted if preferred)
• 1-inch piece ginger root, minced
• 1 tablespoon oil (sesame or vegetable)

Instructions:

1. Cook the chicken: Heat oil in a large pan or wok over medium-high heat. Add sliced chicken and minced ginger, stir-frying until the chicken is browned.
2. Add vegetables and sauce: Stir in the mixed vegetables, honey, and soy sauce. Cook for about 5 minutes, stirring occasionally.
3. Finish with cashews: Add cashews and stir well, cooking for another 1-2 minutes until the chicken is fully cooked and the vegetables are tender-crisp.
4. Serve immediately, optionally over rice or noodles.

Tips & Variations:

• Use pre-cut veggies to save prep time.
• Swap cashews for almonds or peanuts for a different crunch.
• Add a dash of red pepper flakes or Sriracha for heat.
• Drizzle with extra soy sauce or a squeeze of lime for a flavor boost.

5. Yummy Lemon Salmon Burgers

Transform canned salmon into gourmet delight with my beloved salmon burgers. Quick to prepare and packed with flavor, these are perfect for family weeknight dinners.

I love how lemon revives the flavors, making each bite refreshing. They’re a lifesaver when the fridge is empty, yet you need something hearty on the table.

Ingredients:

• 1 can (6-7 oz) salmon, drained and flaked
• ¼ cup panko breadcrumbs
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon mayonnaise (optional, for extra moisture)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (for frying)
• Whole wheat buns, for serving

Instructions:

1. Prepare the salmon mixture: In a mixing bowl, combine flaked salmon, breadcrumbs, egg, lemon juice, garlic powder, salt, and black pepper. Mix well. If the mixture is too dry, add 1 tablespoon of mayonnaise.
2. Form patties: Shape the mixture into 2-3 evenly sized patties.
3. Pan-fry: Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side, or until golden brown and crispy.
4. Assemble & serve: Place the salmon burgers on whole wheat buns with your favorite toppings such as lettuce, tomato, or a dollop of tartar sauce.

Tips & Variations:

• For a lighter option, serve the patties on a bed of greens instead of a bun.
• Add a kick by mixing in a pinch of cayenne pepper or a dash of hot sauce.
• Try Greek yogurt instead of mayonnaise for a tangy, healthier binding agent.
• Swap panko for almond flour for a low-carb version.

6. Six Can Chicken Tortilla Soup

This soup is comfort in a bowl and a testament to the magic of pantry staples. It’s my go-to whenever I crave warmth and heartiness during cold evenings.

I vividly recall the first time I made this soup, the rich aroma was a treat, and it was then that I understood why simple recipes can be the best kind of comfort food.

Ingredients:

• 1 can (14.5 oz) low-sodium chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) corn, drained
• 1 can (12.5 oz) chicken, drained and shredded
• 1 can (10 oz) enchilada sauce (or tortilla soup mix, if available)

Optional Toppings:

• Avocado, diced
• Sour cream
• Shredded cheese
• Tortilla chips, crushed
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Combine ingredients: In a large pot, add the chicken broth, black beans, diced tomatoes, corn, chicken, and enchilada sauce. Stir to mix.
2. Heat through: Bring the soup to a simmer over medium heat, stirring occasionally. Let it cook for 10-15 minutes until heated through.
3. Serve & garnish: Ladle into bowls and top with avocado, sour cream, shredded cheese, tortilla chips, and fresh cilantro as desired. Serve with lime wedges for a bright, zesty finish.

Tips & Variations:

• Prefer homemade shredded chicken? Use 1½ cups of cooked, shredded chicken instead of canned.
• Spice it up! Add a chopped jalapeño or a dash of hot sauce for extra heat.
• Thicker consistency? Stir in a can of refried beans or an extra can of tomatoes.
• Make it creamy by adding a splash of heavy cream or a dollop of Greek yogurt before serving.

7. Broiled Scallops

Scallops may seem gourmet, but they’re remarkably easy to cook. Broiling them brings out an incredible sweetness unmatched by any other method.

My first attempt occurred on a spontaneous date night at home, and since then, scallops have become our celebratory staple. The citrusy zing of lemon paired with the tender meat is an experience I eagerly anticipate every time.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat the broiler to high and adjust the oven rack so it’s about 6 inches from the heat source.
2. Season the scallops: In a bowl, toss the scallops with olive oil, lemon juice, salt, and black pepper until evenly coated.
3. Arrange for broiling: Place the scallops on a greased broiling pan or lined baking sheet, ensuring they are spaced apart.
4. Broil for 2-3 minutes per side, flipping once, until they develop a golden-brown crust and are opaque in the center.
5. Serve immediately, optionally garnished with fresh herbs or an extra squeeze of lemon.

Tips & Variations:

• For extra flavor, add minced garlic or a sprinkle of smoked paprika before broiling.
• Want a buttery finish? Brush the scallops with melted butter before serving.
• Ensure a good sear by thoroughly patting the scallops dry before cooking.
• Pair with a light salad or roasted veggies for a complete meal.

8. Pesto Turkey Burgers

These turkey burgers are a revelation when you want something savory and a bit more substantial. Packed with flavor from the feta and pesto combo, they recall open-air barbecues and laughter with friends.

They’re quick to make yet feel like a culinary achievement when served. I often turn to these when I want to surprise guests without putting in hours of effort.

Ingredients:

• 1 pound ground turkey
• 2 tablespoons pesto
• ¼ cup crumbled feta cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
• 4 whole wheat buns

Instructions:

1. Prepare the mixture: In a large bowl, combine ground turkey, pesto, feta cheese, salt, and black pepper. Mix until just combined—avoid overmixing to keep the burgers tender.
2. Shape the patties: Form the mixture into 4 evenly sized patties.
3. Cook the burgers: Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. Assemble the burgers: Place cooked patties on whole wheat buns. Add your favorite condiments and toppings, such as arugula, tomatoes, or a dollop of extra pesto.
5. Serve immediately and enjoy!

Tips & Variations:

• For extra moisture, mix 1 tablespoon of Greek yogurt into the turkey mixture.
• Grilling option: Cook over medium-high heat for 5-6 minutes per side.
• Low-carb alternative: Serve in a lettuce wrap instead of a bun.
• Want more crunch? Add caramelized onions or crispy lettuce.

9. Quick Cantonese Sauce Chicken

Using leftover chicken can sometimes be a drag, but not with this Cantonese-inspired dish. The aromatic medley of garlic, ginger, and onion reignites dull poultry into something truly memorable.

This recipe evolved one evening when faced with a fridge full of nothing but leftovers. It’s a journey of flavors I never tire of revisiting.

Ingredients:

• 1 cup leftover cooked chicken, shredded
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece ginger root, grated
• 1 cup mixed vegetables (e.g., bell peppers, carrots, snow peas)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for extra depth)
• ½ teaspoon sesame oil (optional, for added fragrance)
• 1 teaspoon cornstarch (optional, for thickening)
• 2 tablespoons water (if using cornstarch)

Instructions:

1. Sauté the aromatics: Heat olive oil in a pan over medium heat. Add onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
2. Stir-fry the chicken and vegetables: Add shredded chicken and mixed vegetables to the pan. Stir-fry for about 3-4 minutes until vegetables are slightly tender.
3. Prepare the sauce: In a small bowl, mix soy sauce, oyster sauce (if using), and sesame oil. If using cornstarch, dissolve it in 2 tablespoons of water and add it to the sauce.
4. Coat and finish: Pour the sauce over the stir-fry, stirring continuously to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
5. Serve hot: Enjoy over steamed rice or noodles.

Tips & Variations:

• Want more protein? Add scrambled egg or tofu for extra heartiness.
• Prefer a lighter version? Skip the oyster sauce and use low-sodium soy sauce.
• For a spicy kick, toss in some red pepper flakes or fresh chili slices.

10. Szechuan Shrimp

Shrimp cooked Szechuan-style is a powerhouse of flavors. With the perfect balance of spice and savory, this dish tantalizes your taste buds and leaves you craving more.

Born out of my love for Asian cuisine, this simple recipe transports me to bustling street markets, where every corner harbors a new smell and taste adventure.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 2 tablespoons Szechuan sauce (store-bought or homemade)
• 1 teaspoon sesame oil (optional, for extra fragrance)
• 1 teaspoon rice vinegar (optional, for balance)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 cup mixed vegetables (e.g., bell peppers, snow peas, carrots)
• ½ teaspoon red pepper flakes (optional, for extra heat)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker sauce)
• Brown rice, to serve

Instructions:

1. Prep the shrimp: Pat shrimp dry with a paper towel. In a bowl, toss them with 1 tablespoon soy sauce and let marinate for 5 minutes.
2. Sauté aromatics: Heat vegetable oil in a pan or wok over medium-high heat. Add garlic and ginger, stirring for about 30 seconds until fragrant.
3. Cook the shrimp: Add shrimp to the pan and stir-fry for 2-3 minutes until they turn pink. Remove and set aside.
4. Stir-fry vegetables: In the same pan, add mixed vegetables. Cook for 3-4 minutes until slightly tender.
5. Make the sauce: Return the shrimp to the pan. Stir in the remaining soy sauce, Szechuan sauce, sesame oil, rice vinegar, and red pepper flakes. If using cornstarch, pour in the cornstarch mixture and stir until the sauce thickens.
6. Serve immediately: Plate over brown rice and enjoy.

Tips & Variations:

• Prefer more heat? Add extra Szechuan sauce or a drizzle of chili oil.
• Want a low-carb option? Serve over cauliflower rice or zucchini noodles.
• Enhance the crunch by tossing in cashews or peanuts.

11. Easy Salmon Cakes

Salmon cakes take the familiar taste of salmon and introduce a crispy exterior that’s incredibly satisfying. They remind me of childhood dinners, where the comforting crunch was always something I looked forward to.

It’s a humble dish but one with finesse, effortlessly bridging casual dining with elegance.

Ingredients:

• 1 can (14-15 oz) salmon, drained and flaked
• ¼ cup panko breadcrumbs (or regular breadcrumbs)
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard (optional, for depth of flavor)
• 1 tablespoon chopped parsley (optional, for freshness)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for frying)

Instructions:

1. Prepare the mixture: In a large bowl, combine salmon, breadcrumbs, egg, lemon juice, garlic powder, Dijon mustard (if using), parsley, salt, and black pepper. Mix until well incorporated.
2. Form patties: Shape the mixture into small patties, about ½-inch thick. If the mixture feels too wet, add more breadcrumbs; if too dry, add a teaspoon of water.
3. Cook the salmon cakes: Heat olive oil in a skillet over medium heat. Add the patties and cook for 3-4 minutes per side, or until golden brown and crispy.
4. Serve: Enjoy warm with a squeeze of fresh lemon juice or your favorite dipping sauce.

Tips & Variations:

• Make it crispier: Coat the patties lightly in additional panko before frying.
• Pair with a fresh green salad, tartar sauce, or a light yogurt-based dip.

12. Warm Chicken Grain Salad

A grain salad with chicken is a complete meal that’s both comforting and nutritious. Infused with harissa, it delivers a punch of flavor that uplifts any ordinary day.

On colder days, I turn to this hearty salad, delicious whether served on a cozy evening or packed for a work lunch. It’s salad in form but feels like much more in substance.

Ingredients:

• 1 cup cooked chicken, shredded
• 1 cup cooked mixed grains (quinoa, farro, or bulgur)
• 1 cup mixed vegetables (e.g., roasted bell peppers, cherry tomatoes, spinach)
• 2 tablespoons harissa paste (adjust to taste)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (optional, for brightness)
• ½ teaspoon salt (adjust as needed)
• ¼ teaspoon black pepper

Instructions:

1. Prepare the salad base: In a large bowl, combine shredded chicken, cooked grains, and mixed vegetables.
2. Add flavor: Drizzle with harissa paste, olive oil, lemon juice (if using), salt, and black pepper. Toss everything until well coated.
3. Serve: Enjoy warm for a cozy meal or chill in the fridge for a refreshing, make-ahead lunch.

Tips & Variations:

• Make it heartier: Add roasted sweet potatoes, chickpeas, or nuts for extra texture.
• Adjust spice level: Use less harissa for a milder dish or add a pinch of red pepper flakes for extra heat.
• Pair with a dollop of Greek yogurt or hummus for a creamy contrast.

13. Mango and Tomato Curry

Mixing mango and tomato in a curry provides a sweet yet savory experience that’s unforgettable. The vibrant blend of colors is as appealing on the plate as it is to the palate.

Inspired by tropical travels, this curry brings warmth and freshness to any dinner table, turning an ordinary evening into a mini-vacation.

Ingredients:

• 1 cup cherry or roma tomatoes, chopped
• 1 cup ripe mango chunks
• 1 cup dairy-free yogurt (coconut or almond yogurt works well)
• 1 tablespoon curry paste (mild or spicy, based on preference)
• 1-inch piece ginger root, grated
• 1 tablespoon olive oil or coconut oil
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon turmeric powder (optional, for extra warmth)
• ½ teaspoon red chili flakes (optional, for spice)

Instructions:

1. Sauté the aromatics: Heat oil in a pan over medium heat. Add grated ginger and sauté for 1 minute until fragrant.
2. Cook the base: Add the chopped tomatoes and mango chunks. Stir-fry for 3-4 minutes until softened.
3. Add the flavor: Stir in curry paste, salt, black pepper, turmeric, and chili flakes (if using). Cook for another 2 minutes, allowing the flavors to meld.
4. Finish with yogurt: Reduce heat to low and mix in the dairy-free yogurt. Stir gently until heated through, but do not boil.
5. Serve: Enjoy warm with plain rice, pilau rice, or naan bread.

Tips & Variations:

• Make it heartier: Add chickpeas or lentils for a more filling dish.
• Balance the flavors: If the curry tastes too tart, stir in a teaspoon of honey or maple syrup.
• Pair with toasted cashews or fresh cilantro for extra texture and freshness.

14. Chicken and Tomato Couscous

Couscous paired with chicken and tomato is a versatile foundation for countless variations, always delivering on taste. This dish is a reminder of Sunday family gatherings, where wholesome meals brought everyone together, showcasing how simple ingredients can provide comfort and joy.

Ingredients:

• 1 cup cooked chicken, sliced or shredded
• 1 cup couscous
• 1 cup mixed tomatoes, chopped
• 1 tablespoon curry paste (or harissa for extra heat)
• 2 tablespoons olive oil
• 1 cup hot vegetable or chicken broth
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Juice of ½ lime (for serving)
• Fresh parsley or mint for garnish (optional)

Instructions:

1. Prepare the couscous: In a heatproof bowl, pour hot broth over the couscous. Cover and let sit for 5 minutes, then fluff with a fork.
2. Sauté the tomatoes: In a pan over medium heat, warm 1 tablespoon of olive oil. Add the chopped tomatoes and cook for 2-3 minutes until softened.
3. Combine the ingredients: Stir in the curry paste, cooked chicken, and the remaining olive oil. Mix well to coat everything in the spices.
4. Mix with couscous: Add the tomato and chicken mixture to the fluffed couscous. Stir gently to combine.
5. Serve: Drizzle with lime juice and garnish with fresh parsley or mint, if desired.

Tips & Variations:

• Vegetarian swap: Substitute grilled halloumi or chickpeas for chicken.
• Boost the flavor: Add a handful of raisins or toasted almonds for a North African twist.
• Extra freshness: Stir in diced cucumbers or crumbled feta before serving.

15. Black Bean Quesadillas

Quesadillas stuffed with black beans are a staple that never fades in popularity. They’re versatile, satisfying, and healthy, perfect for when creativity in the kitchen is running low.

These remind me of laid-back family dinners, where every bite was as comforting as the last. They’re proof that simplicity often tastes the best.

Ingredients:

• 1 cup cooked black beans, rinsed and drained
• 2 large flour tortillas (or whole wheat for a healthier option)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• ¼ cup chopped onion (red or white)
• ¼ cup chopped cilantro
• 1 teaspoon olive oil or butter (for cooking)
• ½ teaspoon cumin (optional, for extra flavor)
• ½ teaspoon chili powder (optional, for mild heat)

Instructions:

1. Prepare the filling: In a bowl, mash half of the black beans with a fork to create a creamy texture. Stir in the whole beans, chopped onion, cilantro, and optional cumin and chili powder for extra flavor.
2. Assemble the quesadilla: Spread the bean mixture evenly over one half of each tortilla. Sprinkle with shredded cheese, then fold the tortilla in half.
3. Cook the quesadilla: Heat a nonstick pan over medium heat with olive oil or butter. Place the quesadilla in the pan and cook for 2-3 minutes per side, until golden brown and crispy, and the cheese has melted.
4. Serve: Remove from heat, let cool for 1 minute, then slice into wedges.

Tips & Variations:

• Make it extra crispy: Brush the outside of the tortillas with butter before cooking.
• Add protein: Mix in shredded chicken or crumbled tofu for extra heartiness.
• Pair with toppings: Serve with sour cream, guacamole, or salsa for dipping.

Final Thoughts

These 15 healthy recipes are versatile, quick to prepare, and packed with flavors that make even the busiest nights feel special. Each dish stands on its own, yet they all share one common goal: helping you maintain a balanced lifestyle without compromising on taste.

Try them out, savor the variety, and see how easy mealtime can become an enjoyable highlight of your day.