Discover the joy of quick and healthy dinner Recipes with our collection of five delicious recipes under 30 minutes. From vibrant stir-fries to satisfying salads, these dishes are perfect for busy weeknights without compromising on flavor or nutrition. Let’s dive in and make dinner time a breeze!

Zucchini Noodles with Pesto

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1/2 cup homemade or store-bought pesto sauce
• 1 cup cherry tomatoes, halved
• Grilled chicken or shrimp (optional)
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler.
2. Heat a skillet over medium heat and add the zucchini noodles. Sauté for 2–3 minutes until slightly softened.
3. Add the cherry tomatoes to the skillet and continue to cook for another 2–3 minutes until the tomatoes are heated through.
4. Stir in the pesto sauce and toss everything together until the zucchini noodles are well coated.
5. If using, add grilled chicken or shrimp to the skillet and heat through.
6. Season with salt and pepper to taste.
7. Serve the zucchini noodles with pesto hot, optionally topped with grated Parmesan cheese.

Enjoy this light and flavorful dish of zucchini noodles with pesto, perfect for a quick and healthy dinner under 30 minutes!

Mediterranean Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Toasted pita bread for serving

Instructions:

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, diced cucumber, chopped red onion, sliced olives, and crumbled feta cheese.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad ingredients and toss everything together until well coated.
4. Serve the Mediterranean chickpea salad with toasted pita bread on the side.

Asian-Inspired Stir-Fry

Ingredients:

• 1 lb chicken breast or tofu, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Cooked brown rice or noodles for serving

Instructions:

1. In a small bowl, mix together soy sauce, grated ginger, minced garlic, and honey to make the sauce. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add sliced chicken or tofu to the skillet and cook until browned and cooked through.
4. Add the sliced bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry for about 3–4 minutes until vegetables are tender-crisp.
5. Pour the sauce over the stir-fry and toss everything together until well coated.
6. Cook for another 1–2 minutes to let the flavors meld together.
7. Season with salt and pepper to taste.
8. Serve the Asian-inspired stir-fry hot over cooked brown rice or noodles.

Quinoa-Stuffed Bell Peppers

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: avocado slices, chopped cilantro

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in the prepared baking dish.
3. In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture until they are filled to the top.
5. Cover the baking dish with foil and bake for 20–25 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
7. Serve the quinoa-stuffed bell peppers hot, topped with avocado slices and chopped cilantro if desired.

Salmon with Asparagus and Quinoa

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1 cup cooked quinoa
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried dill (or fresh if available)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on one side of the baking sheet and arrange the trimmed asparagus on the other side.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried dill, salt, and pepper to make the marinade.
4. Brush the marinade over the salmon fillets and drizzle some over the asparagus.
5. Bake in the preheated oven for about 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. While the salmon and asparagus are baking, heat the cooked quinoa in a separate pot or microwave until warm.
7. Serve the baked salmon and asparagus over a bed of warm quinoa.

Enjoy this delicious and nutritious meal of salmon with asparagus and quinoa, ready in under 30 minutes!