31 Easy 500 Calorie Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

2. Sheet Pan Chicken Thighs with Garlic and Honey

Sheet Pan Chicken Thighs with Garlic and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

3. Chicken Salad Meal Prep

Chicken Salad Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 meal prep bowls’]

Crunch, flavor, and convenience all rolled into one dish. Our chicken salad meal prep is here to prove that healthy eating can be exciting and easy!

Ingredients

• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp paprika powder
• 2 lbs chicken breasts (skinless, boneless (cut into 1-inch cubes))
• sea salt and black pepper (to taste)
• 8 cups romaine lettuce (chopped)
• 1/2 red onion (finely chopped)
• 1/2 avocado (chopped)
• 1/2 English cucumber (sliced)
• 1 cup grape tomatoes (halved)
• 4 tbsp salad seed mix
• 1/4 cup extra virgin olive oil
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 3 tbsp apple cider vinegar
• 1 tbsp lemon juice (freshly squeezed)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• chopped dill

Instructions Chicken

1. Add olive oil to a frying pan and heat to medium-high heat. Add in the garlic powder, paprika powder and give it a stir.
2. Add in the chicken, salt it, and black pepper it.
3. Cook for 12-15 minutes until it’s fully done.

Dressing

1. Add all of the honey mustard ingredients into a jar and give it a good shake. Your dressing is done. It will last in the fridge for up to 3 weeks.

Meal Prep

1. Divide romaine lettuce, onion, avocado, cucumber, tomatoes, and salad seed mix into food containers.
2. Top up each food container with chicken.
3. Pour over the dressing. Keep in the fridge for up to 3-4 days and mix before eating.

4. Lemon Chicken with Veggies

Lemon Chicken with Veggies Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

These lemon chicken bowls with veggies are super easy to make. On top of that, very delicious, nutritious, full of flavors, and easy to assemble for lunch for work.

Ingredients

• 1 lb chicken breast
• 1/4 cup chicken stock
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1 white onion
• 3 cloves garlic
• ½ tsp salt
• ½ tsp black pepper
• 2 sweet potatoes (peeled, diced)
• 2 cups of broccoli
• 2 tbsp extra virgin olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• pinch of black pepper
• 3 cups cherry tomatoes
• Dill (chopped)

Instructions

1. Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
2. Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
3. Preheat the oven to 425 F (220 C).
4. Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes, and coat them with the mixture we‘ve just made.
5. Bake them in the oven for 35 minutes. Add in broccoli with 25 minutes to go (10 minutes later). Drizzle broccoli with 1 tbsp of olive oil and add a pinch of black pepper. Let the vegetable bake for another 25 minutes.
6. Meanwhile, heat 1 tbsp of olive oil in a skillet and add in the chicken with marinade. Cook for 13-15 minutes and make sure to stir it the whole time until the chicken is golden brown.
7. Chop cherry tomatoes as well as dill. Cover the tomatoes in dill.
8. Divide lemon chicken and vegetables into 3 food containers equally. Store in the fridge for up to 3 days.

5. Baked Italian Chicken & Vegetables (548 kcal)

Baked Italian Chicken and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 people’]

Italian Chicken and Veggies – easy and healthy one-pan dinner.  The clean-up is a breeze!  Tender and moist chicken is seasoned with basil and packed with flavor.   Tomatoes, artichokes, and zucchini add color.  Mozzarella cheese makes this Italian chicken dinner a perfection! Colorful, nutritious, gluten-free, and low-carb recipe.

Ingredients

• 4 chicken breasts
• 1 tablespoon basil (, dried)
• 1/4 teaspoon salt
• 1 zucchini (, sliced)
• 1 cup cherry tomatoes (, yellow and red, mixed, each sliced in half)
• 1/2 can artichoke hearts (, sliced)
• 6 slices bacon (, cooked, drained, chopped (OPTIONAL))
• 1 cup Mozzarella cheese (, shredded)

Instructions

1. Preheat oven to 375 F.
2. Add chicken breasts to the white casserole pan. 
3. Sprinkle dried basil and salt over the chicken. 
4. Top with sliced zucchini, sliced cherry tomatoes, and sliced artichokes. 
5. Top with chopped bacon.
6. Top with shredded mozzarella cheese.
7. Bake for about 20-30 minutes until the chicken is cooked through. 
8. Remove from the oven.
9. Let the Italian chicken sit in the casserole dish for at least 10-15 minutes to allow the meat to cook through completely. 

6. Cranberry Rosemary One Pan Chicken (532 kcal)

Baked Cranberry Rosemary Chicken (One-Pan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT90M · Yield: [‘6’, ‘6 chicken thighs’]

A quick and easy one-pan chicken dish that’s full of vibrant, festive winter flavor.

Ingredients

• ⅓ cup fresh cranberries
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons coconut aminos (or soy sauce)
• 2 tablespoons maple syrup
• 3 cloves garlic
• 1 teaspoon fresh rosemary leaves
• ¼ cup dry white wine (or chicken broth)
• 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
• 1 tablespoon olive oil (or avocado oil)
• salt (to taste)
• ½ cup fresh cranberries
• 4 sprigs fresh rosemary
• 1 tablespoon maple syrup
• sprigs of fresh rosemary

Instructions For the Cranberry Rosemary Marinade

1. Add ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine to food processor or standard blender. Blend or pulse ingredients together until fully combined into smooth marinade.

For the Chicken Thighs

1. Place 6 medium bone-in, skin-on chicken thighs skin-side up in baking dish and arrange chicken thighs in one flat layer. Pour prepared marinade over chicken thighs, making sure to coat chicken thighs completely and evenly.
2. Cover baking dish with lid or tight layer of plastic wrap and place dish in refrigerator. Marinate chicken thighs at least 30 minutes and no more than 24 hours.

To Cook the Chicken Thighs

1. Remove baking dish from refrigerator and set aside. Let baking dish stand at room temperature, covered, 30 minutes.
2. Toward end of 30-minute window, preheat oven to 375º Fahrenheit. Uncover baking dish, then use spoon or spatula to scrape marinade off tops of chicken thighs and into dish. Be careful not to tear or remove skins of thighs.
3. Brush 1 tablespoon olive oil evenly across tops of chicken thighs. Season generously with salt to taste, then sprinkle ½ cup fresh cranberries and 4 sprigs fresh rosemary into marinade around chicken thighs in baking dish.
4. Place prepared baking dish in preheated oven. Bake chicken thighs, uncovered, 20 minutes. After 20 minutes, begin checking doneness of chicken thighs with internal meat thermometer. Continue baking chicken as needed, checking doneness every few minutes, until internal temperature of chicken thighs reaches 160° Fahrenheit.
5. Once chicken reaches 160° Fahrenheit internally, remove baking dish from oven and set aside. Preheat broiler to High. While broiler preheats, remove rosemary sprigs from baking dish and discard.
6. Brush 1 tablespoon maple syrup over tops of chicken thighs, then place baking dish under preheated broiler. Broil chicken thighs, watching closely, until skin on thighs is crispy and browned but not burnt. See Notes.
7. Once skins of chicken thighs have browned, carefully remove baking dish from oven. Immediately spoon cranberries and marinade from baking dish onto tops of chicken thighs, covering thighs completely. Let chicken thighs rest 3 to 5 minutes.

To Serve the Chicken

1. Once chicken thighs have rested and internal temperature reaches 165° Fahrenheit, transfer chicken thighs to serving plates. Spoon additional cranberries and marinade from baking dish over tops of chicken thighs, garnish with sprigs of fresh rosemary if desired, and serve immediately.

7. Ground Turkey Sweet Potato Skillet (473 kcal)

Ground Turkey Sweet Potato Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Ground turkey sweet potato skillet is a recipe that I guarantee you’ll have on repeat. This recipe is quick and easy and a perfect healthy dinner.

Ingredients

• 2 Tbsp cooking oil (divided)
• 1 lb ground turkey
• 2 cups sweet potato (peeled and cut into cubes)
• 3 garlic cloves (minced)
• ½ cup yellow onion (diced)
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp chili powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 cup shredded mozzarella cheese (optional)

Instructions

1. In a frying pan over medium heat, add 1 Tbsp cooking oil and 2 cups of chopped sweet potatoes. Cook until the cubes are soft when poked with a fork. Scoop into a bowl and set aside for now.
2. Now add 1 Tbsp olive oil, 3 minced garlic cloves and ½ cup chopped onion. Cook until onion turns translucent. Scoop the onion to the side of the pan.
3. Now add the 1 lb ground turkey and break it up into small pieces. Cook until ground turkey is no longer pink (about 2-3 minutes).
4. Next, sprinkle the 1 tsp onion powder, 1 tsp garlic powder, ½ tsp chili powder, ½ tsp paprika, ½ tsp salt and ¼ tsp ground black pepper over top of everything. Mix it all together and cook another 2-3 minutes. Stir the mixture occasionally.
5. Turn the heat to low and sprinkle the top with mozzarella cheese. Cover the pan with a lid to help the cheese melt. Serve immediately.

8. Mexican Chicken and Sweet Potato Bean Skillet (454 kcal)

Mexican Chicken and Sweet Potato Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

This Mexican Chicken is a quick, healthy, high-protein, gluten-free meal with Mediterranean notes and bold Mexican flavors—perfect for a nutritious dinner!

Ingredients

• 1 tbsp paprika
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 sweet potato
• 1 tbsp olive oil
• 1 lb chicken breasts (skinless and boneless, diced)
• 1 yellow onion (finely chopped)
• 1 cup cherry tomatoes (halved)
• 15 oz can black beans (drained and rinsed)
• 4 oz can diced green chiles
• 1/2 cup salsa
• 1/2 lime (juiced)
• 1/2 cup cheddar cheese (grated)
• Fresh cilantro (chopped)

Instructions

1. In a small bowl, combine all of the spices.
2. Cut the sweet potato in a half, lengthwise. Poke the halves with a fork on both sides. Then, add them to a plate and fill it with water. Microwave for 4-7 minutes on high until the sweet potato has become more tender but not fully cooked.
3. Set aside to let the sweet potato cool down.
4. Place a large non-stick skillet over medium-high heat. Add olive oil.
5. Once the skillet has heated up, add in the diced chicken, cover it with the half of the spice blend and then spread it into a single layer, so the chicken has a chance to cook.
6. Cook the chicken for 3 minutes and add in the onion. Give the skillet a stir, flip your chicken breasts, so all sides can cook.
7. Cook for about 4-5 minutes until the onion softens and the chicken has completely cooked through. You might want to stir and give the chicken a few flips during that time.
8. While the chicken is cooking. Peel the sweet potato and dice it.
9. Lower the heat and add in the remaining half of the spice blend. Now, add in the diced sweet potato, tomatoes, black beans, green chiles and salsa.
10. Stir well to combine all of the ingredients. Let it cook until all the ingredients heat up – about 3-4 minutes.
11. Finally, squeeze the lime juice all over the skillet and top up with cheddar cheese. Place a lid on the skillet and let it cook for another 2-3 minutes until the cheese has completely melted.
12. Garnish with cilantro before serving.

9. Salmon Stir Fry

Easy Salmon Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

• 1 lb salmon
• A pinch of salt
• A pinch of black pepper
• 1/2 tbsp olive oil
• 3 carrots (sliced)
• 1 medium red onion (sliced)
• 1 zucchini (sliced and halved)
• 8 mushrooms (halved)
• 1 yellow bell pepper (sliced)
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp honey
• 3 tsp sesame oil
• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 2 tsp cornstarch
• 1 tbsp sesame seeds
• 3 green onions (sliced)

Instructions

1. Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
2. Chop the veggies.
3. Combine all the ingredients for the sauce.

Salmon

1. Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
2. Gently remove the salmon into a bowl.

Veggies

1. Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
2. Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

1. Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
2. Gently add in the cooked salmon and toss lightly.
3. Garnish with sesame seeds and green onion.

10. Chicken Burrito Bowls (517 kcal)

Ground Chicken Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Say good-bye to fast food (like Chipotle) and hello to this healthy homemade DIY chicken burrito bowl. Packed with ground chicken, black beans, corn, tomatoes and cauliflower rice these burrito bowls are both delicious and nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 4 cups cauliflower rice
• 1/4 cup low sodium chicken broth
• 1/4 cup scallions, chopped
• 1/4 cup cilantro, (chopped)
• 1 tablespoon lime juice
• 1.25 pounds ground chicken
• 2 tablespoons taco seasoning
• 2 cups black beans, (drained and rinsed)
• 2 cups frozen corn, (defrosted)
• 1 pint cherry tomatoes, (quartered)
• 1/2 cup greek yogurt
• 2 tablespoons chipotle in adobe sauce
• 1 tablespoon lime juice

Instructions

1. Heat one teaspoon of oil into a large non-stick saute pan.  Toss in garlic with a pinch of salt and sauté until fragrant.
2. Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water).  Pop on the lid and cook for 3-4 minutes or until the rice is tender.
3. Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice.  Set aside.
4. Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken.  Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.
5. Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices.  Cook for a couple more minutes or until chicken is cooked through.  Shut off the heat and allow to cool.
6. Once all of your ingredients are prepped and ready to go, you are ready to assemble your bowls.
7. Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken and tomatoes.  Repeat until you make 4 burrito bowls.
8. *OPTIONAL: combine greek yogurt, chipotle sauce and lime juice.  Mix well!
9. Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce before eating.  Enjoy!

11. BBQ Ranch Chicken Quinoa Bowls (551 kcal)

BBQ Ranch Chicken Quinoa Bowls (551 kcal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry quinoa, cooked to yield about 3 cups
• 1 lb chicken breast, diced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, rinsed
• 1/2 cup BBQ sauce
• 1/2 cup ranch dressing
• 2 cups baby spinach or chopped romaine
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: lime wedges for serving

Instructions

1. 1. Cook quinoa according to package directions; set aside.
2. 2. Season and sauté chicken in olive oil until cooked through; toss with 1/3 of the BBQ sauce to coat.
3. 3. In a separate pan, briefly warm corn and black beans; season with a pinch of salt.
4. 4. Assemble bowls with quinoa as the base, then top with chicken, corn, beans, spinach, and bell pepper.
5. 5. Drizzle with remaining BBQ sauce and ranch dressing; garnish with lime wedges if desired and serve.

12. Chipotle Chicken Salad

Chipotle Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT42M · Yield: [‘4’, ‘4 bowls’]

Bring Mexican flavors into your kitchen with this healthy version of chipotle. The chipotle chicken salad is fruity, refreshing, filling, and a little spicy. It’s gluten-free and high protein.

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 head romaine lettuce (chopped)
• 1 salad tomato (diced)
• 1 avocado (cubed)
• 1 cup corn (canned)
• 1/2 cup black beans (drained, rinsed)
• 1 red bell pepper (chopped)
• 1/2 English cucumber (peeled and chopped)
• 1 cup cheddar cheese (shredded)
• 1/4 red onion (sliced)
• 1 mango (peeled and chopped)
• 2 tbsp honey
• 1 tbsp white vinegar
• 2 tbsp lime juice
• 2 garlic cloves (peeled)
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cup canola oil

Instructions

1. Chipotle Chicken
2. Mix together all the ingredients except for the chicken in a bowl. Add in the chicken breasts and cover them with the rub we’ve just made.
3. Let the chicken sit for 30 minutes before cooking (you can make the dressing meanwhile).
4. Heat a non-stick skillet over medium-high heat. Once hot, add chicken.
5. Cook the chicken for 4-5 minutes on one side until it’s nicely browned or even a little burnt. Turn the chicken over, reduce the heat, and let it cook for another 6-7 minutes until the chicken has fully cooked through.
6. Once finished, let it cool down and slice the chicken breasts.
7. Honey Mango Dressing
8. Add all the ingredients into a blender except for canola oil. Puree until one smooth texture.
9. Now add in the canola and blend the mixture. Let it sit.
10. Salad
11. Add all the chopped salad ingredients into a bowl and toss them together.
12. Divide the salad into 4 separate bowls, top with chicken slices, and drizzle with the dressing.

13. Coconut Lime Chicken (502 kcal)

30-Minute Creamy Coconut Lime Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This is the dinner we make when we want something that tastes like takeout but actually comes together in a single skillet in 30 minutes. The chicken gets seared, then finishes in a coconut lime sauce that’s salty, creamy, bright, and a little zingy from fresh ginger. It works with breasts or thighs, and is perfect over rice.

Ingredients

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated on a microplane
• 1/4 cup fresh cilantro, chopped ((plus more for topping))
• 1/3 cup lime juice ((about 2 limes))
• 4 chicken breasts (thighs work too, see notes)
• 2 tbsp avocado oil ((or coconut oil))
• 1.5 cups coconut milk (see notes)
• 1/4 cup chicken broth
• Salt and pepper
• Lime slices for topping ((optional))

Instructions

1. Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
3. Heat a large skillet over medium heat and add avocado oil.
4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Season with a little salt and pepper and cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
5. Remove chicken from the skillet and set aside. Lower the heat to medium-low.
6. Add more oil if needed and add the shallot and garlic to the pan. Cook, stirring constantly, for 1-2 minutes.
7. Add chicken broth, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
8. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
9. Serve with rice, cauli rice, vegetables or potatoes. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).

14. Spicy Ranch Chopped Chicken Cabbage Salad (492 kcal)

Spicy Ranch Chopped Chicken Cabbage Salad (492 kcal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb cooked chicken breast, finely chopped
• 3 cups shredded green cabbage (or napa cabbage)
• 1 cup shredded carrot
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 1/2 cup ranch dressing
• 2 tablespoons hot sauce or Sriracha (adjust to taste)
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine chopped chicken, cabbage, carrot, bell pepper, and cilantro.
2. 2. Whisk ranch dressing with hot sauce and lime juice in a separate bowl.
3. 3. Pour dressing over the chopped salad and toss to combine; season with salt and pepper to taste.

15. Crockpot Chicken & Rice (508 kcal)

Crockpot Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [‘4’, ‘4 servings’]

This Crockpot Chicken and Rice recipe is my top choice when I want an easy dinner full of comforting flavors. I make it with tender chicken breast, brown rice, seasonings and fresh lemon, and it always turns out creamy and satisfying. This budget-friendly recipe is the perfect family meal.

Ingredients

• 2 tablespoons olive oil
• 3-4 medium chicken breasts (skinless and boneless or bone-in chicken thighs)
• 1 1/2 cup long-grain brown rice
• 1 small onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon salt and black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 cups chicken broth (low sodium)
• 6 cloves garlic (whole and browned)
• 2 tablespoons butter (unsalted)

Instructions Sear Chicken:

1. Season chicken liberally with salt and pepper on both sides.
2. Place a large skillet over high heat, add oil and once it’s hot add the chicken and brown it on both sides for about 5 minutes.

Slow Cook:

1. Add the rest of the ingredients to the crockpot, stir to combine, and place the chicken on top.
2. Cook on HIGH for 2.5 to 3 hours. Check on the rice after 2.5 hours, and if it needs more time, stir and continue to cook.

16. Creamy Tomato Chicken Skillet

Creamy Tomato Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

17. Skillet Beef & Broccoli (490 kcal)

Making food the world loves is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25–1.5 pounds flank steak or sirloin, thinly sliced against the grain
• 4 cups broccoli florets (about 12 oz)
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon vegetable oil
• Cooked jasmine or white rice for serving

Instructions

1. 1. Pat the beef dry and season lightly with pepper.
2. 2. Heat oil in a large skillet over high heat; cook beef 2–3 minutes until browned; transfer to a plate.
3. 3. In the same skillet, add garlic and ginger; sauté 30 seconds.
4. 4. Add broccoli and splash in soy sauce and sesame oil; cook 4–5 minutes until broccoli is bright-tender.
5. 5. Return beef to the pan; stir in the cornstarch slurry and simmer until the sauce thickens and coats the beef and broccoli.
6. 6. Serve over steamed rice.

18. Lentil & Mushroom Stew Over Potato-Parsnip Mash (470 kcal)

Lentil and Mushroom Stew over Potato-Parsnip Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’]

Lentil and Mushroom Stew over Potato-Parsnip Mash is a hearty vegetarian meal the whole family will love. Fiber-rich and decadently delicious, this recipe will satisfy even the most devout carnivores.

Ingredients

• 1 lb. Yukon gold or Russet potatoes, partially peeled
• 1 lb. parsnips, peeled
• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, diced
• 8 oz. cremini mushrooms, sliced
• 8 oz. shiitake mushrooms, stemmed and torn
• 3 garlic cloves, minced
• 3 Tbsp. tomato paste
• 1/2 cup dry red wine
• 1 Tbsp. plus 2 tsp. chopped fresh rosemary, divided
• 6 thyme sprigs
• 1 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 2 cups vegetable broth
• 2 Tbsp. flour
• 2 Tbsp. soy sauce or tamari
• 1 cup cooked brown lentils
• 1/2 cup milk of choice ((I use unsweetened cashew milk))
• 2 Tbsp. butter ((sub vegan butter if making dairy-free))

Instructions

1. Cut the potatoes and parsnips into equal sized chunks. Place them in a large pot, cover with cold water, and generously salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.
2. Meanwhile, heat oil in a large skillet over medium. Add onion and mushrooms; cook until onion softens and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until tomato paste turns brick red, about 2 to 3 minutes.Add wine, 1 Tbsp. rosemary, thyme, 1/2 tsp. salt, and black pepper. Bring mixture to a simmer, and cook until the wine reduces by half.Whisk together broth, flour, and soy sauce in a bowl, and pour into pan. Simmer until mixture thickens, about 6 to 7 minutes. Stir in lentils, and remove thyme stems from pan. Reduce heat to low.
3. Drain potatoes and parsnips and place back in hot pot. Add milk, butter, remaining 1/2 tsp salt, and 2 tsp. rosemary. Use a potato masher to thoroughly mash. Taste and adjust seasonings as needed.Divide potato-parsnip mixture evenly onto 4 plates. Spoon lentil and mushroom mixture overtop. Garnish with additional herbs, if desired.

19. Grilled Chicken with Avocado Salsa (472 kcal)

Summer Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT70M · Yield: [‘4’, ‘4 servings’]

Summer Chicken Recipe that’s juicy, smoky, fresh, and piled high with avocado corn salsa—you’ll be hooked.

Ingredients

• 1 batch Taco Chicken
• Cooked rice (optional, for serving)
• 4 ears sweet corn
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 large ripe avocados (diced)
• 3/4 cup finely diced red onion (1 small onion)
• 1 small red bell pepper (diced)
• 1/3 cup finely chopped cilantro
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper

Instructions

1. Follow the directions linked in the ingredient list to make the Taco Chicken.
2. Cook the corn: Choose one of the following methods:Grilled Corn on the Cob: Brush husked corn with oil, lightly season, and grill at 400°F. Turn every 3 minutes until lightly charred, about 12 minutes. Let cool, then cut off the cob.Stovetop Corn (Frozen or Canned): Melt 2 tablespoons butter in a hot pan. Add corn and cook for about 10 minutes, stirring occasionally until browned. Season with salt and pepper. Let cool.
3. In a large bowl, gently toss together the cooled corn, lime juice, avocado, red onion, red pepper, cilantro, garlic, cumin, and red pepper flakes (if using). Season with salt and pepper to taste (I add 1/4 tsp each). Gently toss again.
4. Spoon the avocado salsa over the grilled chicken. Serve with rice, if desired.

20. Beef & Veggie Bowls (556 kcal)

Beef & Veggie Bowls with Comeback Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Throw together Beef & Veggie Bowls with Comeback Sauce when you need a quick tasty dinner! Easy and satisfying!

Ingredients

• 1 lb lean ground beef (I use 93/7. Can sub ground turkey.)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp chili powder
• 20 – 24 oz fresh broccoli (Sometimes I use two 12 oz bags and sometimes it’s two 10 oz bags. Just depends on where I’m shopping!)
• 1 lb fresh brussels sprouts
• 1 bell pepper (color of choice)
• 3 tbsp olive oil (extra virgin)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 cup mayo
• 1 tbsp ketchup
• 1 tsp lemon juice
• 1/2 tsp Tabasco
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground mustard
• 1/2 tsp salt

Instructions

1. Preheat oven to 425 degrees.
2. Cut any large broccoli florets in half or thirds. Add broccoli florets to baking sheet in a single layer.
3. Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts. Add them to your baking sheet in a single layer beside the broccoli.
4. Slice your pepper into strips. Spread in a single layer on baking sheet beside the other veggies.
5. Drizzle olive oil over all veggies. Sprinkle with salt, pepper, and garlic powder. Bake for 20 to 25 minutes.
6. While vegetables are roasting, add your ground beef (or turkey) to a skillet on the stovetop. Use your spatula to crumble the beef. Cook on medium high, stirring occasionally, until beef is browned. If your beef isn’t very lean you may want to drain the grease. Stir in salt, pepper, and chili powder.
7. Add all Comeback Sauce ingredients to a bowl and stir together until well combined.
8. To assemble, divide all roasted veggies into bowls. Top with cooked ground beef and Comeback Sauce. You’re ready to eat!

21. Peanut Tofu Buddha Bowl (510 kcal)

Peanut Tofu Buddha Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘4’, ‘4 bowls’]

Peanut Tofu Buddha Bowl! A healthy lunch or dinner, perfect for the New Year! Brown rice, the BEST tofu, vegetables, roasted broccoli in a simple peanut sauce. Vegan and Gluten-Free.

Ingredients

• 1 14-16 oz container extra firm tofu, pressed and drained
• 2 cups broccoli florets
• 2 teaspoons olive oil or additional sesame oil (divided)
• 2 cups cooked brown rice
• 1 cup shredded carrots
• 2 cups spinach leaves
• 1 cup chickpeas (drained and rinsed, if using canned)
• salt/pepper
• 1-2 tablespoons toasted sesame oil
• 1/4 cup low-sodium soy sauce
• 1/4 cup 100% pure maple syrup
• 2 teaspoons chili garlic sauce
• 1/4 cup creamy or crunchy peanut butter

Instructions

1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
3. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add the marinated tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
5. To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce

22. Instant Pot Stuffed Peppers (401 kcal)

Instant Pot Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT37M · Yield: [‘5’, ‘5 stuffed bell peppers’]

Instant Pot stuffed peppers are flavorful, comforting and cheesy. The perfect blend of herbs, spices and meat creates the dinner you cannot have enough of. Gluten-free and high protein.

Ingredients

• 1 lb ground beef (*)
• 1 small white onion (diced)
• 1 small tomato (diced)
• 5 cloves garlic (minced)
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 tbsp Worcestershire sauce
• 1 cup basmati rice (cooked)
• 2 tbsp fresh parsley (chopped)
• 5 bell peppers
• 1 cup water
• 5 tbsp Bolognese sauce
• Shredded mozzarella
• Chopped fresh parsley

Instructions Stuffing

1. Combine all of the stuffing ingredients in a large bowl.

Bell Peppers

1. Cut off the tops of your bell peppers, remove the seeds and all the veins. Give them a good wash.
2. Stuff each pepper with the stuffing. Make sure it’s packed to use up all of the meat.
3. Add the trivet into an instant pot, place your stuffed peppers, and pour in 1 cup of water in the middle without touching the peppers.
4. Close the lid, make sure it’s set to sealing, and pressure cook on high pressure for 7 minutes. Let it naturally release for another 7 minutes before manually releasing the rest of the pressure.
5. Using the handles of trivets, remove your stuffed peppers.

For Topping

1. Turn on the oven broiler.
2. Add around 1 tbsp of Bolognese sauce on top of each stuffed pepper. Sprinkled with shredded mozzarella.
3. Broil for 2-3 minutes until the cheese has melted.
4. Sprinkle with some chopped fresh parsley before serving.
5. Have these with your favorite tomato sauce!

23. Vegan Sweet Potato & Black Bean Burrito Bowl (503 kcal)

Vegan Sweet Potato Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This sweet potato black bean vegan burrito bowl is the ultimate dinner for a flavorful weeknight meal and is perfect for meal prep! It’s loaded with flavor, naturally gluten free and made ultra delicious with a spicy tahini dressing.

Ingredients

• 1 large sweet potato
• 1 tablespoon olive oil (divided)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 batch cilantro lime rice
• 1 can black beans
• 1 teaspoon Mexican chili powder
• 2 red bell peppers
• 1 red onion
• 1 tablespoon olive oil
• 1 cup corn (I like fire roasted)
• 1 avocado
• 1/2 cup runny tahini (I like Soom Foods or the 365 brand)
• 1/4 cup of water (see notes)
• 1-2 tbsp hot sauce
• 1/2 tsp garlic powder
• Juice from 1/2 lime or lemon
• Salt to taste
• OR 1 batch cashew queso

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Peel the sweet potato and chop into large chunks.
3. Add to a bowl and toss with 1 tablespoon of olive oil, paprika, garlic and salt.
4. Add to a baking tray lined with parchment paper.
5. Slice the onion and peppers into thin strips and add to the baking tray.
6. Drizzle on top the 1 tablespoon of olive oil to the onion and pepper.
7. Bake for 30 minutes or until the potatoes are easily pierced with a fork.
8. During the final 5 minutes, drain the black beans but do not rinse.
9. Add to a pan with 1 teaspoon chili powder, salt to taste and cook over low heat until warm.
10. Remove the veggies from the oven and assemble your bowls with a bed of rice.
11. Top with the roasted veggies, black beans, corn, avocado.
12. Whisk all of the ingredients for the dressing together and drizzle on top of the bowls or use my homemade cashew queso. Enjoy!

24. Shrimp Tacos (492 kcal)

Shrimp Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Healthy and easy Shrimp Tacos made with marinated, sautéed shrimp, a simple cabbage slaw, and topped with a delicious creamy cilantro shrimp taco sauce.

Ingredients

• 1 ½ lbs shrimp ((uncooked, peeled, deveined, tails removed))
• 1 tablespoon oil ((canola or olive oil))
• Juice from 1 lime
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 clove garlic (, minced)
• ¼ teaspoon cayenne (, optional, for heat)
• 3/4 cup plain Greek yogurt
• 1/4 cup olive oil
• 1/2 tablespoon white vinegar
• 1 clove garlic (, minced)
• ½ jalapeño pepper ((remove ribs and seeds for mild heat))
• ¼ cup cilantro leaves (, loosely packed )
• 1/4 teaspoon onion powder
• 1/2 teaspoon coarse salt
• 2 cups finely shredded cabbage (, or use bagged broccoli slaw or coleslaw mix)
• 10-12 small corn tortillas
• Additional topping suggestions: avocados, pico de gallo, cotija cheese, chopped cilantro.

Instructions

1. For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.
2. Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.
3. For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce to the slaw and stir well to coat.
4. Assemble: Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.

25. Taco Stuffed Sweet Potatoes (465 kcal)

Taco Stuffed Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘4 stuffed sweet potatoes’]

These Taco Stuffed Sweet Potatoes are a combination of savory and sweet. Filling, comforting spicy and creamy. Full of flavors and nutrition. The dinner is high protein and gluten-free.

Ingredients

• 1 lb lean ground beef
• 1 white onion (chopped)
• 4 cloves garlic (minced)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• ½ tsp ground paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp dried oregano
• 1 cup chunky salsa
• 1/2 cup water
• 4 sweet potatoes
• Shredded mozzarella
• Diced tomatoes
• Mashed avocado
• Sour cream

Instructions

1. Poke holes all over your sweet potatoes with a fork. Then, add them to a bowl or a plate with some water. Pop into the oven and microwave for 10 minutes on a high setting. If not cooked after, give it another 5 minutes to cook. In case your microwave is too small, you’ll have to cook these potatoes two at a time.
2. While the sweet potatoes are being microwaved, heat up a skillet to medium-high heat. Add in ground beef, onion, and garlic – stir and cook until brown. It will take 5-7 minutes. Drain the grease.
3. Add all of the spices and seasoning, salsa and water. Give it a good stir and cook on low heat for about 5 minutes.
4. When the potatoes are cooked, let them cool down a little, but cut lengthwise to open them up without cutting through completely.
5. Stuff the potatoes with cooked beef mixture. Top up with mozzarella, tomatoes, mashed avocado, and sour cream. Enjoy!

26. Healthy Chicken Alfredo with Spaghetti Squash (489 kcal)

Paleo Chicken Alfredo (Whole30, Dairy Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

A rich and creamy chicken alfredo made with a dairy-free cashew alfredo sauce and tender spaghetti squash “noodles.” Shockingly good.

Ingredients

• 1 1/2 cups raw cashews
• 3/4-1 cup water or unsweetened almond milk
• 2 cloves garlic (peeled)
• 2 tablespoons fresh lemon juice
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoon salt plus more to taste
• 1 teaspoon dried basil
• 2 medium chicken breasts
• Salt and freshly cracked black pepper
• 1 tablespoon avocado oil (or olive oil, plus more as needed)
• 28 ounces cooked spaghetti squash (from about 1 large spaghetti squash)
• fresh parsley (chopped)

Instructions Make the chicken:

1. Season the chicken breasts on both sides with plenty of salt and pepper. Heat 1 tablespoon avocado oil over medium-high heat, then carefully add chicken breasts to pan. Cook 8-9 minutes total for medium chicken breasts and 9-10 minutes for large chicken breasts, flipping once in between cooking time. Add a little more oil to pan if necessary.
2. When cooked through, remove from pan and let rest 5 minutes. Then slices into strips against the grain.

Make the dairy-free alfredo sauce:

1. In a high-speed blender, combine all ingredients. Blend until completely smooth and hot. If your blender does not heat contents, transfer sauce to saucepan and heat over low heat.

Assemble the chicken alfredo:

1. Heat the spaghetti squash through, either in the microwave or in a large skillet, then top with the dairy-free alfredo sauce and sliced chicken. Garnish with fresh chopped parsley and more freshly cracked black pepper.

27. Teriyaki Salmon with Broccoli & Rice (539 kcal)

Teriyaki Salmon Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘2’]

This teriyaki salmon dish comes together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli together, then serve in a bowl with rice, veggies and creamy avocado.

Ingredients

• ⅓ cup teriyaki sauce (use recipe below or store-bought)
• 2 4-ounce salmon fillets
• 3 cups broccoli florets (chopped )
• ½ Tablespoon avocado or melted coconut oil
• 1 cup cooked white or brown rice
• 1 cup shredded red cabbage
• ½ cup shredded carrots
• ½ bunch green onions (chopped)
• ½ avocado (quartered and sliced)
• 1 lime (quartered)
• sesame seeds or gomasio (optional)
• 1 Tablespoon avocado oil (or sesame oil)
• ¼ cup low sodium tamari (or low sodium soy sauce)
• ½ Tablespoon maple syrup (or honey )
• 2 cloves of garlic (minced)
• 1 teaspoon apple cider vinegar (or rice vinegar )
• ½ teaspoon fresh ginger (grated or minced)

Instructions

1. Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
2. In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
3. Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
4. Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 12-18 minutes.
5. Cook or reheat rice while the salmon and broccoli are baking.
6. Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.

28. Bean Stuffed Sweet Potatoes (479 kcal)

Bean Stuffed Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘4’, ‘4 stuffed potatoes’]

Loaded sweet potatoes bursting with Mexican flavors. A perfect gluten-free comfort food you can make for a vegetarian dinner and get creative! Easy to meal prep and to enjoy – this is one of the sweet potato recipes you’ll want to have over and over again. Perfect for weeknight dinner.

Ingredients

• 4 sweet potatoes
• 1 tbsp olive oil
• 1 can black beans (strained and rinsed (or red kidney beans))
• 1 cup cherry tomatoes (chopped)
• 1/2 cup corn
• 1 clove garlic (minced)
• 1/2 red onion (diced)
• 1/3 cup parsley (chopped)
• 1/2 lime juice
• 1 tbsp olive oil
• pinch chilli flakes
• 3/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 avocado
• 1/2 lime juice
• pinch of salt
• 1/3 cup sour cream
• Spring onion (chopped)

Instructions

1. Preheat the oven to 400F. Pierce your potatoes with a fork all around so they have small holes. Add them to a baking tray. Use a brush to oil (or spray) the sweet potatoes all around and bake in the oven for 40-60 minutes until they’re tender. Smaller potatoes will need 40 min, while larger 60 min.
2. While potatoes are baking, get a bowl and add in all of the spicy bean mix ingredients. Start with kidney beans and finish up with salt. Combine all of them together.
3. Mash avocado in a bowl with a fork, squeeze over the lime juice, and add a pinch of salt. Set aside.
4. In a separate bowl, mix sour cream with chopped spring onions.
5. Once the potatoes are baked, cut them in half, but not all the way through, so the potatoes open up but are still in one piece.
6. Fill them in with the spicy bean mixture, top up with avocado mash, and top up with sour cream.

29. 3-Ingredient Honey Chicken Wings

3-Ingredient Honey Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT5M · Yield: [‘3’, ‘3 chicken wings’]

These honey chicken wings are crispy, sweet, and yummy. You can make them with just 3 ingredients and have them on high protein, Paleo, gluten-free, and dairy-free diets.

Ingredients

• 1 lb chicken wings
• 2 tbsp Italian seasoning
• 2 tbsp honey

Instructions

1. Preheat the oven to 450F.
2. Toss the wings with Italian seasoning until the wings are fully coated.
3. Place the chicken wings on a foiled baking sheet. Bake in the oven for 35-45 minutes until the wings get crispy and cook through thoroughly.
4. Remove the chicken wings from the oven and drizzle with honey before serving.

30. Tempeh Buddha Bowl (523 kcal)

Vegan Tempeh Buddha Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

This beautiful tempeh buddha bowl features colourful veggies and the most addictive tamari tahini sauce. Enjoy this gorgeous, nutritious bowl for a healthy and satisfying plant-based meal.

Ingredients

• 1 approx. 227 gram package of tempeh (about 1.5-2 cups cubed)
• 2 tbsp almond butter
• 1 tbsp maple syrup or agave syrup
• 3 tbsp gluten-free tamari or low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp pepper
• 5 tbsp tahini (75 g )
• 1.5 tbsp gluten-free tamari or low-sodium soy sauce
• 1 tbsp rice vinegar
• 2-4 tbsp water (start with 2 tbsp and slowly add 1 tsp at a time to reach desired consistency)
• 2 cups cooked brown rice
• 2 cups cooked edamame
• 1 cup corn
• 1 cup finely shredded red cabbage
• 4 medium carrots (grated or julienned)
• 4 cups de-stemmed and chopped kale

Instructions

1. Add the tempeh marinade ingredients (everything but the tempeh) to a sealable container and whisk until smooth. Add the tempeh, shake, place in the fridge. Flip and shake every 15 minutes for a minimum of 30 minutes, up to 2 hours.
2. If you don’t have brown rice prepared, start that when the tempeh has about 20 minutes of marinating left as it will need 40-45 minutes to cook.
3. When the tempeh is nearly done marinating. Preheat the oven to 375 degrees F. Place the marinated tempeh on a baking tray lined with parchment paper. Bake for 20 minutes.
4. While the tempeh is baking, prepare the tamari tahini dressing by adding all the ingredients to a container and whisking or shaking until smooth and creamy. Adjust the amount of water used to reach a thick and creamy but pourable sauce.
5. Prepare the corn and edamame according to package instructions.
6. Chop the de-stemmed kale and place in a large skillet with a few tablespoons of water. Cook for 4-5 minutes until all the kale has darkened in colour and wilted slightly.
7. Once everything is ready, start assembling the bowls. Divide the ingredients between 4 bowls or containers and top with the tahini sauce.

31. Lemon-Chili Shrimp Quinoa Bowls (484 kcal)

Lemon-Chili Shrimp Avocado Quinoa Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

These quick and easy Lemon-Chili Shrimp Avocado Quinoa Bowls are great for lunch or dinner, or make them ahead for meal prep!

Ingredients

• 1 cup uncooked quinoa (tri-color or red)
• 1 3/4 cups low sodium vegetable or chicken broth
• 24 jumbo shrimp (peeled and deveined (20 ounces))
• 2 tablespoons olive oil (divided)
• Juice and zest of 1 lemon (divided)
• 1 tablespoon fresh oregano
• 1 tablespoon chopped fresh parsley
• 2 garlic cloves (minced)
• 1/4 teaspoon crushed red chili flakes (or more to taste)
• 1/8 teaspoon kosher salt
• black pepper (to taste)
• 1 medium Haas avocado (pitted and sliced (yields 5 ounces))
• 4 cups chopped romaine lettuce or your favorite greens
• 1 cup diced tomato
• 1/2 cup diced red onion

Instructions

1. Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Add quinoa, lower the heat to low and cook, covered, for 20 to 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
2. For the shrimp: While the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss.
3. Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
4. Divide greens into 4 large serving bowls on one half of the dish.
5. Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion.
6. Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.