10 Quick and Delicious Clean Eating Recipes

Clean eating doesn’t have to be time-consuming or boring. With these 10 quick recipes, you’ll whip up nutritious meals in no time. Each dish is simple to make, packed with wholesome ingredients, and perfect for any occasion. Get ready to enjoy delicious flavors while staying on track with your health goals!

Baked Salmon with Dill and Lemon

Baked salmon with dill and lemon is a simple, healthy dish that’s as delicious as it is easy to make. The combination of fresh dill and zesty lemon complements the rich flavor of the salmon perfectly, creating a light meal that’s full of flavor.

This recipe is not only quick to prepare but also perfect for weeknight dinners or special occasions. It’s a great way to enjoy the benefits of clean eating without spending hours in the kitchen!

Ingredients

• 2 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste
• 1 clove garlic, minced (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, and garlic if using.
3. Top each fillet with fresh dill and a few slices of lemon.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve with extra lemon slices on the side and enjoy!

Sautéed Spinach and Garlic with Poached Eggs

Sautéed spinach with garlic and poached eggs is a quick, healthy dish that packs a punch of flavor. With its vibrant green color and rich taste, this meal combines the earthiness of spinach with the creamy deliciousness of perfectly poached eggs. It’s simple enough for a weekday breakfast or a light dinner.

This dish is not only nutritious but also incredibly versatile. You can easily adjust the seasoning or add different toppings, like nuts or cheese, to personalize it. Serve it as is or pair it with whole grain toast for a satisfying meal.

Ingredients

• 4 cups fresh spinach
• 2 cloves garlic, minced
• 2 large eggs
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon pine nuts (optional)

Instructions

1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add fresh spinach to the skillet, cooking until wilted, around 2-3 minutes. Season with salt and pepper.
3. In a separate pot, bring water to a gentle simmer. Crack the eggs into the water, poaching them for about 3-4 minutes until the whites are set and yolks remain runny.
4. Plate the sautéed spinach, top with the poached eggs, and sprinkle with pine nuts if using.
5. Serve immediately and enjoy!

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, or “zoodles,” are a fantastic and light alternative to traditional pasta. This recipe combines the fresh flavors of basil pesto and juicy cherry tomatoes for a dish that’s not only simple but also bursting with taste. It’s perfect for a quick weeknight dinner or a satisfying lunch.

The combination of nutty pesto and sweet tomatoes creates a delightful balance that is both refreshing and satisfying. Plus, making this dish is a breeze, taking about 20 minutes from start to finish. You’ll love how easy it is to enjoy a clean and healthy meal!

Ingredients

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

Instructions

1. Spiralize the Zucchini: Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, a vegetable peeler can also work to create thin ribbons.
2. Cook the Zoodles: Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Avoid overcooking as you want to keep them slightly crunchy.
3. Add the Pesto and Tomatoes: Stir in the basil pesto and halved cherry tomatoes. Cook for another 2 minutes until warmed through. Season with salt and pepper to taste.
4. Serve and Garnish: Remove from heat, transfer to plates, and garnish with fresh basil leaves. Enjoy your healthy, vibrant meal!

Spicy Chickpea and Sweet Potato Bowl

This Spicy Chickpea and Sweet Potato Bowl is a fantastic mix of flavors and textures. The warmth of roasted sweet potatoes pairs perfectly with the zesty chickpeas, creating a satisfying meal that’s perfect for lunch or dinner. With just a few ingredients and minimal prep time, this recipe is not only easy to whip up but also packed with nutrients.

The combination of spices gives the chickpeas a delightful kick, while the sweet potatoes add a comforting sweetness. Whether you’re looking for a quick weeknight dinner or a meal prep option, this bowl is a winner!

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked quinoa or rice (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper on a baking sheet.
2. Roast the sweet potatoes for about 25-30 minutes or until tender and slightly caramelized.
3. While the sweet potatoes roast, heat a pan over medium heat. Add the chickpeas and season with additional spices if desired, stirring occasionally until heated through, about 5-7 minutes.
4. Once the sweet potatoes are done, assemble your bowl with a base of quinoa or rice if using. Top with warm chickpeas and roasted sweet potatoes.
5. Garnish with fresh cilantro before serving. Enjoy this nutritious and delicious meal!

Zesty Quinoa Salad with Avocado and Black Beans

This zesty quinoa salad is a refreshing dish that bursts with flavor. The combination of creamy avocado, hearty black beans, and tangy lime makes it a satisfying meal or side. It’s quick to prepare, making it perfect for a busy weeknight or a healthy lunch option.

This salad not only tastes great but also packs a nutritional punch. Quinoa is a fantastic source of protein and fiber, while black beans add even more nutrients. Plus, it’s super easy to customize with your favorite ingredients!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Cook the Quinoa: In a pot, bring water to a boil. Add quinoa, reduce to low heat, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
2. Mix the Salad: In a large bowl, combine cooked quinoa, black beans, avocado, cherry tomatoes, red onion, and cilantro.
3. Add Dressing: Drizzle lime juice and olive oil over the salad. Season with salt and pepper to taste. Toss gently to combine.
4. Serve: Enjoy the salad immediately or refrigerate for about 30 minutes to let the flavors meld.

Grilled Lemon Herb Chicken with Asparagus

This Grilled Lemon Herb Chicken with Asparagus is a light and refreshing dish that’s perfect for clean eating. The zesty lemon and fragrant herbs infuse the chicken with vibrant flavors, making each bite both juicy and satisfying. Plus, it’s super simple to whip up, making it ideal for a quick weeknight dinner or a weekend meal prep.

Pairing perfectly with tender grilled asparagus, this dish not only looks great on the plate but also delivers a nutritious punch. Enjoy the balance of protein and veggies in a delightful way that keeps you feeling energized.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• Lemon slices, for garnish

Instructions

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes.
2. Prepare the Asparagus: While the chicken is marinating, toss the asparagus with a bit of olive oil, salt, and pepper.
3. Grill the Chicken: Preheat your grill over medium heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink inside.
4. Grill the Asparagus: During the last few minutes of cooking the chicken, add the asparagus to the grill. Cook for about 5-6 minutes, turning occasionally until tender and slightly charred.
5. Serve: Plate the grilled chicken with the asparagus, garnishing with lemon slices for an extra pop of flavor.

Coconut Curry Shrimp with Cauliflower Rice

This Coconut Curry Shrimp with Cauliflower Rice is a delicious and healthy meal that’s perfect for a quick dinner. The sweet and spicy coconut curry sauce pairs wonderfully with tender shrimp, creating a dish that’s full of flavor. Plus, serving it over cauliflower rice makes it low-carb and light, perfect for clean eating.

The recipe is simple and quick to make, taking less than 30 minutes from start to finish. You’ll love how satisfying it is without feeling heavy, making it ideal for busy weeknights or when you’re craving something tasty yet healthy.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 bell pepper, sliced
• 1 tablespoon soy sauce or tamari
• Salt and pepper to taste
• 2 cups cauliflower rice
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 3 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the shrimp and bell pepper to the skillet, cooking until the shrimp turns pink, about 3-4 minutes.
4. Pour in the coconut milk and stir in the red curry paste and soy sauce. Simmer for about 5 minutes, letting the flavors combine.
5. While the curry simmers, prepare the cauliflower rice according to package instructions or steam fresh cauliflower until tender.
6. To serve, place cauliflower rice in a bowl and top with the coconut curry shrimp. Garnish with fresh cilantro and enjoy!

Stuffed Bell Peppers with Quinoa and Vegetables

If you’re looking for a quick, healthy meal that’s packed with flavor, stuffed bell peppers are a fantastic choice. They combine tender bell peppers with a hearty quinoa and vegetable filling, making for a dish that’s both satisfying and nutritious. The earthy taste of quinoa pairs beautifully with the natural sweetness of the peppers, creating a delightful balance of flavors.

Making these stuffed peppers is simple and fun! You can easily customize the filling based on what you have at home, adding your favorite vegetables or spices. Serve them for lunch or dinner, and enjoy a colorful and clean-eating meal that the whole family will love.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Arrange them upright in a baking dish.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy.
4. In a skillet, sauté onion and garlic until translucent. Add black beans, corn, cumin, chili powder, salt, and pepper. Mix well and cook for another 3-4 minutes.
5. Combine the cooked quinoa with the vegetable mixture. Stir until well combined.
6. Stuff each bell pepper with the quinoa filling, packing it down gently.
7. Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.
8. Garnish with fresh cilantro before serving. Enjoy your delicious stuffed bell peppers!

Overnight Oats with Berries and Almonds

Overnight oats are a simple and delicious way to enjoy a nutritious breakfast with minimal effort. Combining rolled oats with your favorite milk, yogurt, and a mix of berries creates a creamy, satisfying dish that is naturally sweet and refreshing. The almonds add a satisfying crunch that complements the softness of the oats and the juiciness of the fruit.

This recipe is perfect for those busy mornings when you need a quick meal that you can grab and go. Just prepare it the night before, and you’ll wake up to a tasty, wholesome breakfast ready in your fridge!

Ingredients

• 1 cup rolled oats
• 2 cups almond milk (or any milk of your choice)
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup sliced almonds

Instructions

1. In a mixing bowl, combine the rolled oats, almond milk, chia seeds, honey, and vanilla extract. Stir well to ensure all ingredients are evenly mixed.
2. Transfer the mixture into a jar or container with a lid. Top with mixed berries and sliced almonds.
3. Seal the jar and place it in the refrigerator overnight (or for at least 4 hours) to allow the oats to soak and soften.
4. In the morning, give the oats a good stir, and enjoy your delicious overnight oats cold, or warm them up if you prefer.

Chickpea Salad Sandwich on Whole Grain Bread

This chickpea salad sandwich is a tasty and satisfying option for anyone looking to eat clean. It’s packed with protein and fiber, offering a delightful mix of flavors and textures. You’ll appreciate how simple it is to whip up, making it perfect for a quick lunch or snack.

The creamy chickpeas, combined with fresh veggies and your favorite seasonings, create a delicious filling that’s both hearty and light. Serve it on whole grain bread for added nutrition and a great crunch. It’s a meal that leaves you feeling good!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 celery stalk, chopped
• 1/4 red onion, diced
• 1/4 cup bell pepper, diced
• Salt and pepper to taste
• Whole grain bread
• Leafy greens (like spinach or lettuce)

Instructions

1. In a bowl, mash the chickpeas with a fork until slightly chunky.
2. Mix in the Greek yogurt, Dijon mustard, chopped celery, red onion, and bell pepper. Stir well to combine.
3. Season with salt and pepper according to your taste.
4. Spread the chickpea mixture onto whole grain bread.
5. Add leafy greens on top and close the sandwich. Cut in half and enjoy!