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Healthy Quick Dinner Recipes

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Easy Healthy Dinner Ideas 49 Low Effort and Healthy Dinner Recipes
Easy Healthy Dinner Ideas 49 Low Effort and Healthy Dinner Recipes from www.eatwell101.com

1. Grilled Chicken with Quinoa Salad

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 cup quinoa
  • 2 cups water
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions:

  1. Preheat grill to medium-high heat.
  2. Season chicken breasts with salt and pepper.
  3. Grill chicken for 6-8 minutes on each side, or until cooked through.
  4. Meanwhile, rinse quinoa under cold water. In a small saucepan, bring water to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is tender.
  5. In a large bowl, combine cooked quinoa, cucumber, bell pepper, red onion, feta cheese, olive oil, lemon juice, salt, and pepper. Toss to combine.
  6. Serve grilled chicken on top of quinoa salad.

Nutrition:

  • Calories: 400
  • Protein: 30g
  • Carbohydrates: 30g
  • Fat: 18g
  • Fiber: 5g

2. Baked Salmon with Steamed Broccoli

Ingredients:

  • 2 salmon fillets
  • 1 lemon, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • 2 cups broccoli florets

Instructions:

  1. Preheat oven to 375°F.
  2. Place salmon fillets on a baking sheet lined with foil.
  3. Drizzle salmon with olive oil and sprinkle with chopped dill, salt, and pepper. Place lemon slices on top of salmon.
  4. Bake salmon for 12-15 minutes, or until cooked through.
  5. Meanwhile, steam broccoli florets until tender, about 5 minutes.
  6. Serve baked salmon with steamed broccoli on the side.

Nutrition:

  • Calories: 350
  • Protein: 30g
  • Carbohydrates: 10g
  • Fat: 20g
  • Fiber: 5g

3. Turkey Tacos with Avocado Salsa

Ingredients:

  • 1 lb ground turkey
  • 1 tablespoon olive oil
  • 1 packet taco seasoning
  • 8 small flour tortillas
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 lime, juiced
  • Salt and pepper to taste

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon.
  2. Add taco seasoning and cook for an additional 2 minutes.
  3. Meanwhile, in a small bowl, combine diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper. Mix well to make the avocado salsa.
  4. Warm flour tortillas in a dry skillet or in the microwave.
  5. Fill each tortilla with the cooked ground turkey and top with avocado salsa.

Nutrition:

  • Calories: 300
  • Protein: 20g
  • Carbohydrates: 25g
  • Fat: 15g
  • Fiber: 6g

4. Veggie Stir-Fry with Brown Rice

Ingredients:

  • 1 cup brown rice
  • 2 cups water
  • 1 tablespoon sesame oil
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 cup broccoli florets
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch

Instructions:

  1. In a medium saucepan, bring water to a boil. Add brown rice, reduce heat, cover, and simmer for 45 minutes, or until rice is tender and water is absorbed.
  2. In a large skillet, heat sesame oil over medium heat. Add bell pepper, zucchini, carrot, and broccoli. Cook for 5-7 minutes, or until vegetables are tender-crisp.
  3. In a small bowl, whisk together soy sauce, honey, and cornstarch. Pour sauce over the cooked vegetables and stir to coat.
  4. Serve stir-fried vegetables over cooked brown rice.

Nutrition:

  • Calories: 350
  • Protein: 8g
  • Carbohydrates: 60g
  • Fat: 10g
  • Fiber: 8g

5. Quinoa Stuffed Bell Peppers

Ingredients:

  • 4 bell peppers
  • 1 cup quinoa
  • 2 cups water
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. Cut the tops off the bell peppers and remove the seeds and membranes from the inside.
  3. Rinse quinoa under cold water. In a small saucepan, bring water to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is tender.
  4. In a large bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, cilantro, cumin, chili powder, salt, and pepper. Mix well.
  5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
  6. Bake stuffed bell peppers for 25-30 minutes, or until peppers are tender.

Nutrition:

  • Calories: 250
  • Protein: 10g
  • Carbohydrates: 45g
  • Fat: 2g
  • Fiber: 8g

6. Sweet Potato and Black Bean Quesadillas

Ingredients:

  • 2 large sweet potatoes, peeled and diced
  • 1 can black beans, rinsed and drained
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 4 large whole wheat tortillas
  • 1 cup shredded cheddar cheese

Instructions:

  1. Place diced sweet potatoes in a microwave-safe bowl and cook in the microwave for

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