10 Delicious Clean Eating Dinner Recipes to Try Tonight

If you’re looking to whip up some delicious and nutritious dinners, we’ve got you covered with eight clean eating recipes. These dishes are not only simple to prepare but also packed with wholesome ingredients that nourish your body. Get ready to enjoy meals that taste good and make you feel great!

Lemon Herb Grilled Salmon

Lemon Herb Grilled Salmon is a light and flavorful dish that brings together the rich taste of salmon with the zesty brightness of lemon and fresh herbs. This recipe is not only simple to prepare but also offers a delightful way to enjoy clean eating without compromising on taste.

The marinade, infused with lemon juice and a mix of aromatic herbs, complements the natural richness of the fish perfectly. Grilling adds a smoky flavor that elevates the overall experience, making it a lovely addition to your dinner table any night of the week.

Ingredients

4 salmon fillets
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Fresh herbs (like parsley or dill) for garnish
Lemon slices for serving

Instructions

Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Let it sit for at least 15-30 minutes to soak up the flavors.
Preheat the Grill: Heat your grill to medium-high heat. Oil the grill grates to prevent sticking.
Grill the Salmon: Place the marinated salmon skin-side down on the grill. Cook for about 6-8 minutes on each side, or until the salmon flakes easily with a fork.
Serve: Remove from the grill and garnish with fresh herbs and lemon slices before serving. Enjoy with a side of grilled vegetables or a fresh salad.

Quinoa and Black Bean Stuffed Peppers

Quinoa and black bean stuffed peppers are a delightful and nutritious dinner option. These vibrant peppers are filled with a hearty mixture that combines the nutty flavor of quinoa with the earthy taste of black beans, making each bite satisfying and flavorful. They’re not only visually appealing but also packed with protein, fiber, and essential nutrients, making them a wholesome choice for any clean eating meal.

This recipe is straightforward and can be whipped up in under an hour. Perfect for a weeknight dinner, you can easily customize the filling with your favorite spices or additional veggies. Serve them warm with a sprinkle of fresh herbs for a dish that’s as tasty as it is healthy!

Ingredients

4 large bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 small red onion, diced
1 cup diced tomatoes
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
In a large bowl, combine cooked quinoa, black beans, corn, red onion, diced tomatoes, cumin, smoked paprika, salt, and pepper.
Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack it in.
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.
Garnish with fresh cilantro before serving.

Turkey and Sweet Potato Skillet

The Turkey and Sweet Potato Skillet is a delightful dish that combines lean ground turkey with the natural sweetness of sweet potatoes. It’s not just tasty, but also packed with nutrients, making it a great choice for anyone looking to eat clean. This dish is easy to whip up, perfect for busy weeknights or meal prep for the week ahead.

With the savory turkey and vibrant vegetables, this skillet meal brings a wonderful balance of flavors. The sweet potatoes add a creamy texture, while the green beans provide a nice crunch. Plus, it’s a one-pan dish, which means less time spent on cleanup!

Ingredients

1 lb ground turkey
2 medium sweet potatoes, peeled and diced
1 cup green beans, trimmed
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
Add the ground turkey to the skillet, seasoning with salt, pepper, and paprika. Cook until browned and cooked through.
Stir in the diced sweet potatoes and green beans, mixing everything together. Cover the skillet and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.
Once cooked, adjust seasoning if needed. Garnish with fresh parsley before serving.

Baked Lemon Garlic Chicken Thighs

Baked Lemon Garlic Chicken Thighs offer a bright, zesty flavor that’s both refreshing and comforting. The combination of lemon and garlic infuses the chicken with a delightful taste while keeping it juicy and tender. This dish is straightforward to make, making it an ideal choice for busy weeknights or a relaxed dinner with friends.

The preparation is simple, requiring just a few key ingredients and minimal effort. Pair it with your favorite veggies or a side salad for a wholesome meal that’s sure to please everyone at the table.

Ingredients

4 chicken thighs, skin-on and bone-in
3 tablespoons olive oil
4 cloves garlic, minced
Juice of 2 lemons
Zest of 1 lemon
1 teaspoon dried oregano
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup baby potatoes, halved
Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a bowl, mix olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
Place the chicken thighs in a baking dish and pour the marinade over them, ensuring they are well-coated.
Add the cherry tomatoes and baby potatoes around the chicken in the dish.
Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
Garnish with fresh parsley before serving.

Zucchini Noodles with Pesto Chicken

Zucchini noodles with pesto chicken is a delightful and fresh dish that brings the flavors of summer right to your dinner table. The combination of tender zucchini noodles and juicy grilled chicken, topped with vibrant basil pesto, creates a satisfying meal that’s both light and filling. Plus, this recipe is simple to make and perfect for a quick weeknight dinner.

The freshness of the zucchini pairs beautifully with the rich, herby flavors of the pesto, while the grilled chicken adds a hearty protein source. It’s a wonderful way to enjoy a clean, healthy meal without sacrificing taste.

Ingredients

4 medium zucchinis, spiralized
2 chicken breasts
1/2 cup basil pesto
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Prepare the Chicken: Season the chicken breasts with salt, pepper, and olive oil. Grill over medium heat for about 6-7 minutes on each side or until fully cooked. Let rest before slicing.
Cook the Zucchini Noodles: In a large skillet, lightly sauté the spiralized zucchini over medium heat for about 3-4 minutes until just tender. Avoid overcooking to keep a nice crunch.
Combine: In the same skillet, toss the cooked zucchini noodles with the basil pesto until well coated. Add the halved cherry tomatoes and sliced grilled chicken.
Serve: Divide into bowls, garnish with fresh basil leaves, and enjoy your healthy dinner!

Mediterranean Lentil Salad

This Mediterranean Lentil Salad is a fresh and vibrant dish that brings together the earthy flavor of lentils and the crispness of vegetables. It’s not just tasty; it’s also packed with nutrients, making it a healthy choice for dinner. With a blend of flavors from herbs and a zesty dressing, this salad is both satisfying and refreshing.

What’s great about this recipe is its simplicity. You can whip it up in no time, and it’s perfect for meal prep or as a side dish for gatherings. Enjoy the delightful mix of textures and tastes that will surely brighten your dinner table!

Ingredients

1 cup green or brown lentils, rinsed
2 cups water
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/2 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Cook the Lentils: In a saucepan, combine lentils and water. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes until tender. Drain and let cool.
Prepare the Vegetables: While the lentils are cooling, chop the cucumber, cherry tomatoes, red onion, and parsley.
Mix the Salad: In a large bowl, combine the cooled lentils, diced cucumber, tomatoes, onion, and parsley. Gently fold in the feta cheese if using.
Dress the Salad: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss until everything is well coated.
Serve: Enjoy it immediately or let it chill in the fridge for 30 minutes to enhance the flavors. This salad can be stored in an airtight container for a few days in the refrigerator.

Cauliflower Fried Rice

Cauliflower Fried Rice makes for a delicious, low-carb twist on the traditional fried rice dish. It’s packed with fresh vegetables and has a delightful crunch, making it a satisfying meal that won’t weigh you down. Plus, it’s super simple and can be whipped up in under 30 minutes!

This recipe offers a great balance of flavors and textures, with the cauliflower absorbing all the savory notes from the soy sauce and spices. You can customize it with your favorite veggies or protein, making it versatile for any dinner night.

Ingredients

1 small head of cauliflower, riced
1 cup mixed bell peppers, diced
1 cup green peas
1/2 cup red onion, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
1 large egg (optional)
Salt and pepper to taste
Cilantro for garnish

Instructions

Prepare the Cauliflower: Remove the leaves from the cauliflower and cut it into florets. Using a food processor or box grater, rice the cauliflower until it resembles small grains.
Sauté the Vegetables: In a large skillet, heat sesame oil over medium heat. Add the onion and garlic, sautéing until fragrant. Toss in the bell peppers and peas, cooking until soft.
Add the Cauliflower: Stir in the riced cauliflower, soy sauce, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Cook the Egg: If using an egg, push the cauliflower mixture to one side of the skillet and crack the egg into the other side. Scramble the egg until cooked, then mix it into the cauliflower.
Finish and Serve: Stir in the green onions, adjust seasoning if needed, and garnish with fresh cilantro before serving.

Chickpea and Spinach Curry

Chickpea and spinach curry is a vibrant and flavorful dish that brings together the goodness of legumes and leafy greens in a comforting way. This curry is rich in nutrients and boasts a delightful blend of spices that create a warm, savory taste. It’s simple to whip up, making it a perfect option for a weeknight dinner.

The blend of chickpeas and spinach not only provides a hearty texture but also ensures a wholesome meal packed with protein and vitamins. Serve it with rice or your choice of flatbread for a satisfying dinner that’s both healthy and delicious.

Ingredients

1 can chickpeas, drained and rinsed
2 cups fresh spinach, chopped
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 can diced tomatoes
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon chili powder
Salt, to taste
2 tablespoons olive oil
Cilantro, for garnish
Cooked rice, for serving

Instructions

Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in the spices: cumin, coriander, turmeric, and chili powder. Cook for 1-2 minutes.
Add the diced tomatoes and chickpeas, mixing well. Simmer for 10 minutes.
Fold in the chopped spinach and cook for an additional 5 minutes until wilted.
Season with salt to taste and garnish with fresh cilantro.
Serve hot over cooked rice.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a vibrant and healthy dish that brings together the subtle flavors of roasted vegetables and the unique texture of spaghetti squash. It’s light yet filling, making it a delightful option for any dinner. The combination of fresh veggies like cherry tomatoes, bell peppers, and zucchini adds a burst of color and nutrients, while the light seasoning keeps it fresh and simple.

This recipe is also easy to prepare, allowing you to enjoy a flavorful meal without spending hours in the kitchen. It’s perfect for those busy weeknights when you want something wholesome without the fuss!

Ingredients

1 medium spaghetti squash
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 zucchini, diced
1 cup black olives, sliced
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, for garnish
Grated Parmesan cheese, for serving (optional)

Instructions

Prepare the Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes, or until easily pierced with a fork.
Cook the Vegetables: While the squash is roasting, heat some olive oil in a large skillet over medium heat. Add the garlic and sauté for about a minute, then add the diced bell pepper and zucchini. Cook for another 5-7 minutes until tender. Stir in the cherry tomatoes and olives, cooking for an additional few minutes.
Combine and Serve: Once the squash is done, use a fork to scrape out the strands into the skillet with the vegetables. Toss everything together and season with salt and pepper. Garnish with fresh parsley and serve with grated Parmesan cheese if desired.

Stuffed Acorn Squash with Wild Rice

Stuffed acorn squash is not only a feast for the eyes but also an explosion of flavors. The sweet, tender squash pairs beautifully with the savory filling of wild rice, nuts, and dried cranberries, creating a dish that is both hearty and wholesome. This recipe is simple to prepare and perfect for a cozy dinner, making it a top choice for anyone looking to enjoy clean eating.

The combination of textures and flavors is delightful. Each bite offers a mix of nuttiness from the wild rice, sweetness from the cranberries, and a hint of earthiness from the squash. Plus, it’s a healthy option that’s filling without compromising on taste. Try this dish for an easy dinner that’s sure to impress!

Ingredients

2 acorn squashes, halved and seeds removed
1 cup wild rice
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup chopped pecans
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the oven to 400°F (200°C). Place the halved acorn squash cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
While the squash is roasting, rinse the wild rice and cook it in vegetable broth according to package instructions, usually about 40-45 minutes.
In a large bowl, combine cooked wild rice, dried cranberries, chopped pecans, olive oil, thyme, salt, and pepper. Mix well to combine.
Once the squash is done roasting, carefully turn the halves over and fill each with the wild rice mixture.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through. Serve warm, garnished with fresh parsley.