3 healthy dinner recipes easy quick simple healthy

Looking for healthy dinner options that are easy, quick, and simple to make? These three healthy dinner recipes are perfect for busy nights when you want something nutritious without spending hours in the kitchen. From vibrant pesto corn salad with shrimp to savory spinach quesadillas and flavorful chicken fajitas, these dishes are packed with fresh ingredients, bursting with flavor, and come together in no time. Whether you’re feeding the family or meal-prepping for the week, these recipes will make healthy eating both delicious and stress-free!

1. Savory Chicken Fajitas

These irresistible chicken fajitas are sure to become a household favorite. You’ll be amazed at how effortlessly this healthy dinner comes together!

This chicken fajitas recipe is a must-have in my weeknight dinner lineup. The marinated chicken in these flavorful wraps is simply delicious. They come together in no time and always receive glowing reviews! —Recipe contributor Julie Sterchi, Campbellsville, Kentucky

Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts, thinly sliced
• 3 bell peppers (red, yellow, green), thinly sliced
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• Salt and pepper to taste
• 8 small flour or corn tortillas
• Fresh cilantro, chopped (optional)
• Sour cream, guacamole, salsa, and shredded cheese for serving

Instructions:

1. Marinate the Chicken:
   In a large bowl, combine the sliced chicken, olive oil, garlic, lime juice, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more intense flavor).
2. Cook the Chicken:
   Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly charred. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
   In the same skillet, add a little more olive oil if needed. Add the sliced bell peppers and onion. Sauté for 4-5 minutes until they’re tender but still slightly crisp.
4. Combine and Serve:
   Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for another 1-2 minutes to allow the flavors to meld.
5. Warm the Tortillas:
   Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in the oven at 350°F for 5-10 minutes.
6. Assemble and Enjoy:
   Serve the chicken and vegetable mixture on warm tortillas. Top with fresh cilantro and your favorite toppings like sour cream, guacamole, salsa, and shredded cheese.

2. Pesto Corn Salad with Shrimp

This Pesto Corn Salad with Shrimp is a fresh and vibrant dish that celebrates the best of summer flavors. Sweet, charred corn, juicy shrimp, and a bright homemade pesto come together to create a light yet satisfying meal that’s perfect for warm days. The pesto, with its fragrant blend of basil, garlic, and Parmesan, adds a delightful twist to the crisp vegetables and tender shrimp. Whether served as a main dish or a side, this colorful salad is a crowd-pleaser that’s as beautiful as it is delicious. Perfect for picnics, barbecues, or easy weeknight dinners!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 ears of corn, husked
• 2 tbsp olive oil, divided
• Salt and pepper, to taste
• 1 pint cherry tomatoes, halved
• 1 small red onion, finely diced
• 1 avocado, diced
• ¼ cup fresh basil leaves, chopped (for garnish)

For the Pesto:

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ½ cup grated Parmesan cheese
• 2 cloves garlic
• ½ cup olive oil
• Salt and pepper, to taste
• Juice of 1 lemon (optional, for a citrusy twist)

Instructions:

1. Grill the Corn:
   Preheat your grill or grill pan to medium-high heat. Brush the corn with 1 tablespoon of olive oil and season with salt and pepper. Grill the corn for 8-10 minutes, turning occasionally, until the kernels are charred and tender. Remove from the grill and let it cool slightly. Cut the kernels off the cob and set aside.
2. Cook the Shrimp:
   In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Season the shrimp with salt and pepper, and sauté for 3-4 minutes on each side, until they are pink and fully cooked. Set aside to cool.
3. Make the Pesto:
   In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until the ingredients are finely chopped. With the processor running, slowly add the olive oil until the pesto reaches your desired consistency. Season with salt, pepper, and lemon juice (if using) to taste.
4. Assemble the Salad:
   In a large bowl, combine the grilled corn, cooked shrimp, cherry tomatoes, red onion, and avocado. Toss gently to mix. Drizzle the pesto over the salad and toss again until everything is evenly coated.
5. Garnish and Serve:
   Garnish the salad with fresh basil leaves. Serve immediately or chill for 30 minutes to let the flavors meld.

3. Spinach Quesadillas

Spinach Quesadillas are a delicious and nutritious twist on a classic favorite. These cheesy, savory quesadillas are packed with fresh spinach, making them a perfect option for a quick lunch, light dinner, or even a snack. The warm, melty cheese combined with tender sautéed spinach creates a satisfying flavor and texture in every bite. Easy to customize with additional ingredients like mushrooms, onions, or chicken, this versatile dish can be tailored to your taste. Ready in minutes, spinach quesadillas are a healthy and flavorful way to enjoy a Mexican-inspired meal that the whole family will love!

Ingredients:

• 4 large flour tortillas
• 4 cups fresh spinach, roughly chopped
• 2 cups shredded cheese (cheddar, mozzarella, or a Mexican blend)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional add-ins: sautéed mushrooms, cooked chicken, or sliced avocado
• Sour cream, salsa, or guacamole for serving

Instructions:

1. Sauté the Spinach:
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened. Add the spinach and cook for another 2-3 minutes, until wilted. Season with salt and pepper to taste. Remove from the skillet and set aside.
2. Assemble the Quesadillas:
   Lay out the flour tortillas. On one half of each tortilla, sprinkle a layer of shredded cheese. Top the cheese with the sautéed spinach mixture and any optional add-ins. Add another layer of cheese on top, then fold the tortilla in half to create a half-moon shape.
3. Cook the Quesadillas:
   Wipe out the skillet and heat it over medium heat. Place one of the folded quesadillas in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.
4. Slice and Serve:
   Remove the cooked quesadillas from the skillet and slice them into wedges. Serve hot with sour cream, salsa, or guacamole on the side.