Healthy Dinner Recipes

 1.   Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

Ingredients:

            ·        4 boneless, skinless chicken breasts

·        2 lemons, juiced and zested

·        2 tablespoons olive oil

·        3 cloves garlic, minced

·        1 teaspoon dried oregano

·        Salt and pepper to taste

·        1 cup quinoa

·        2 cups water or chicken broth

·        Assorted vegetables (e.g., bell peppers, zucchini, cherry tomatoes)

·        1 tablespoon olive oil

·        Fresh parsley for garnish

Instructions:

 1. In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, dried oregano, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes.

 2. Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes per side, or until cooked through and no longer pink in the center.

 3. While the chicken is grilling, rinse the quinoa and cook it according to package instructions using water or chicken broth for added flavor.

 4. Toss your choice of vegetables with olive oil, salt, and pepper, then roast them in the oven at 400°F (200°C) until they're tender and slightly caramelized.

 5. Serve the grilled chicken on a bed of quinoa with a side of roasted vegetables. Garnish with fresh parsley for an extra burst of flavor.

 

2.   Baked Salmon with Asparagus and Lemon-Dill Sauce

Ingredients:

• 4 salmon fillets 

·        1 bunch asparagus spears, trimmed
·        2 tablespoons olive oil
·        Salt and pepper to taste
·        2 lemons, thinly sliced
·        Fresh dill for garnish
 
For the Lemon-Dill Sauce:
·        1/2 cup Greek yogurt
·        2 tablespoons fresh lemon juice
·        1 tablespoon fresh dill, chopped
·        1 clove garlic, minced
·        Salt and pepper to taste

•  

Instructions:

 1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

 2. Place the salmon fillets on one side of the baking sheet and the asparagus on the other. Drizzle both with olive oil and season with salt and pepper. Lay lemon slices on top of the salmon.

 3. Bake for 12-15 minutes, or until the salmon is flaky and the asparagus is tender.

 4. While the salmon is baking, prepare the Lemon-Dill Sauce by whisking together all the sauce ingredients in a small bowl.

 5. Serve the baked salmon and asparagus with a drizzle of the Lemon-Dill Sauce. Garnish with fresh dill for added freshness.

 

3.    Vegetarian Chickpea and Spinach Curry

Ingredients:

 ·        2 tablespoons olive oil

·        1 onion, diced

·        2 cloves garlic, minced

·        1 tablespoon fresh ginger, minced

·        2 tablespoons curry powder

·        1 teaspoon ground cumin

·        1 teaspoon ground coriander

·        1/2 teaspoon turmeric

·        1 can (15 oz) chickpeas, drained and rinsed

·        1 can (14 oz) diced tomatoes

·        1 can (14 oz) coconut milk

·        4 cups fresh spinach

·        Salt and pepper to taste

·        Fresh cilantro for garnish

 Instructions:

 1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent.

 2. Add minced garlic and ginger, and sauté for another minute until fragrant.

 3. Stir in the curry powder, cumin, coriander, and turmeric, allowing the spices to toast for a minute.

 4. Add the chickpeas, diced tomatoes, and coconut milk. Stir well and simmer for 10-15 minutes to allow the flavors to meld.

 5. Just before serving, add the fresh spinach to the skillet and cook until wilted. Season with salt and pepper to taste.

 

6. Serve the chickpea and spinach curry over rice or quinoa, and garnish with fresh cilantro for a burst of color and flavor.

 

4. Teriyaki-Glazed Salmon with Broccoli and Brown Rice

 

Ingredients:

•         4 salmon fillets
•        1 cup brown rice
•          2 cups water
•         1 head broccoli, cut into florets
•         1/4 cup low-sodium soy sauce
•           2 tablespoons honey or maple syrup
•         1 tablespoon rice vinegar
•         1 teaspoon minced garlic
•         1 teaspoon minced ginger
•      Sesame seeds for garnish

Instructions:

 1. In a medium saucepan, combine brown rice and water. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed.

 2. While the rice is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

 3. In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and minced ginger to make the teriyaki glaze.

 4. Place the salmon fillets on the baking sheet and brush them generously with the teriyaki glaze. Reserve some for later.

 5. Arrange the broccoli florets around the salmon on the baking sheet and drizzle them with a bit of olive oil.

 6. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the broccoli is tender.

 7. Serve the teriyaki-glazed salmon and broccoli over cooked brown rice. Drizzle with any remaining teriyaki glaze and garnish with sesame seeds for added crunch and flavor.

5. Mediterranean Stuffed Bell Peppers

Ingredients:

• ·        4 bell peppers, any color
• ·        1 cup quinoa, cooked
• ·        1 can (15 oz) chickpeas, drained and rinsed
• ·        1 cup cherry tomatoes, halved
• ·        1/2 cup cucumber, diced
• ·        1/4 cup red onion, finely chopped
• ·        1/4 cup Kalamata olives, pitted and sliced
• ·        1/4 cup feta cheese, crumbled
• ·        2 tablespoons fresh lemon juice
• ·        2 tablespoons olive oil
• ·        1 teaspoon dried oregano
• ·        Salt and pepper to taste
• ·        Fresh parsley for garnish

 

Instructions:

 

1. Preheat your oven to 375°F (190°C).

 2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

3. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

 4. In a small bowl, whisk together fresh lemon juice, olive oil, dried oregano, salt, and pepper. Pour this dressing over the quinoa mixture and toss to combine.

 5. Stuff each bell pepper with the qu