5 Easy Recipes for a Healthy and Delicious Dinner
Eating healthy doesn't have to be boring! These 5 easy recipes are packed with flavor and nutrients, and they're perfect for a quick and healthy dinner.
1. Sheet Pan Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 pound broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place chicken breasts, potatoes, and broccoli on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
2. Salmon with Roasted Vegetables
- 1 pound salmon fillets
- 1 pound mixed vegetables (such as broccoli, carrots, and zucchini), chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place salmon fillets and vegetables on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes, or until salmon is cooked through and vegetables are tender.
3. Slow Cooker Pulled Pork
- 3-4 pound pork shoulder
- 1 onion, chopped
- 1 cup barbecue sauce
- Salt and pepper to taste
Place pork shoulder in a slow cooker. Add onion, barbecue sauce, salt, and pepper. Cook on low for 8-10 hours, or until pork is tender and falls apart easily.
4. Chicken Stir-Fry
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped vegetables (such as broccoli, carrots, and onions)
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Add vegetables and cook until tender. Stir in soy sauce, hoisin sauce, salt, and pepper. Cook for 1-2 minutes, or until sauce has thickened.
5. Lentil Soup
- 1 cup dried lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 cup chopped tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Rinse lentils and pick over to remove any stones. In a large pot, combine lentils, vegetable broth, onion, carrots, celery, tomatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until lentils are tender and soup has thickened.
