31 Easy, Healthy Dinner Ideas

31 Easy, Healthy Dinner Ideas

ByRuby Grace

Dinner does not have to be complicated to be healthy and delicious. Especially when you take inspiration from the Mediterranean!

I have rounded up a whole month’s worth of my favorite easy, healthy dinner ideas. Whether you need quick weeknight options or something a little special for the weekend, there is something here for you. These recipes are light yet satisfying, easy to prepare, and bursting with vibrant Mediterranean flavors.

When it comes to eating with health in mind, the Mediterranean diet is my go to. It is more than a way of eating. It is a lifestyle that celebrates fresh, wholesome ingredients and vibrant flavors. It is about balance, with plenty of vegetables, hearty grains, exciting spices, and lean proteins. The best part? These meals do not just nourish your body. They are a joy to cook and share with the people you love.

If you have been feeling stuck on what to make for dinner or want to try something new, read on for some of my favorite healthy dinner ideas.

31 Easy, Healthy Dinner Ideas

1. Garlic Dijon Chicken

In this simple skillet dinner, juicy chicken thighs bake in a luscious garlic Dijon sauce with warm spices and tender onions. It is an easy, one pan recipe that comes together in just 30 minutes. Perfect for busy weeknights.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 8 chicken thighs, bone in skin on
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • ¼ cup Dijon mustard
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 2 tablespoons fresh parsley, chopped

How to Make It:

  1. Season the chicken with salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat. Brown the chicken skin side down until golden, about 5 minutes. Flip and brown the other side for 3 minutes. Remove and set aside.
  3. In the same skillet, add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 1 minute more.
  4. Whisk in the chicken broth, Dijon mustard, thyme, and paprika. Bring to a simmer.
  5. Return the chicken to the skillet, skin side up. Spoon some sauce over the top.
  6. Cover and simmer for 15 to 20 minutes, until the chicken is cooked through.
  7. Garnish with fresh parsley and serve.

Why everyone loves it: The sauce is creamy, tangy, and so flavorful. Serve it with roasted vegetables or fluffy couscous to soak up every drop.

Pro tip from Ruby: Use a good quality Dijon mustard. It makes all the difference in the sauce.

2. Sheet Pan Gnocchi

This is the ultimate easy dinner for busy nights! Store bought gnocchi and vegetables caramelize together in the oven for a meal that is colorful, flavorful, and fuss free.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 1 pound potato gnocchi
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese
  • Fresh basil, chopped, for garnish

How to Make It:

  1. Preheat your oven to 425°F.
  2. On a large sheet pan, combine the gnocchi, bell peppers, red onion, and cherry tomatoes.
  3. Drizzle with olive oil and sprinkle with garlic, oregano, salt, and pepper. Toss to coat everything evenly.
  4. Spread in a single layer. Roast for 20 to 25 minutes, stirring halfway through, until the gnocchi are tender and the vegetables are caramelized.
  5. Sprinkle with Parmesan cheese and fresh basil. Serve immediately.

Why everyone loves it: Everything cooks on one pan. No boiling water, no extra dishes, just dinner.

Pro tip from Ruby: Look for shelf stable gnocchi in the pasta aisle. They work perfectly and you do not have to boil them first.

3. Baked Greek Fish with Tomatoes and Onions

This beautiful dish of tender, tomato braised fish starts with a quick tomato and onion sauce on the stove. Then fish fillets nestle into the sauce and finish cooking in the oven.

Ready in: 35 minutes
Serves: 4

What You Need:

  • 4 white fish fillets, such as cod or halibut, about 6 ounces each
  • ¼ cup olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 can crushed tomatoes, 28 ounces
  • ½ cup dry white wine or vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 375°F.
  2. Heat the olive oil in an oven safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the crushed tomatoes, white wine, sugar, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  5. Nestle the fish fillets into the tomato sauce. Spoon some sauce over the top.
  6. Transfer the skillet to the oven. Bake for 12 to 15 minutes, until the fish is cooked through and flakes easily.
  7. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: The fish cooks right in the sauce and stays incredibly moist. You need crusty bread to soak up every drop.

Pro tip from Ruby: Any white fish works here. Cod, halibut, sea bass, or even tilapia.

4. Mediterranean Style White Chicken Chili with Chermoula

Tender chicken, creamy white beans, and a warm blend of spices create a comforting chili base. A drizzle of zesty homemade chermoula adds a bold, fresh finish.

Ready in: 40 minutes
Serves: 6

What You Need:

  • For the chili:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 poblano peppers, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups chicken broth
  • 2 cans cannellini beans, 15 ounces each, drained and rinsed
  • 2 cups cooked chicken, shredded
  • 1 cup corn kernels, fresh or frozen
  • Salt and black pepper to taste
  • For the chermoula:
  • 1 cup fresh cilantro
  • ½ cup fresh parsley
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Salt to taste

How to Make It:

  1. Make the chermoula. In a food processor, combine the cilantro, parsley, garlic, cumin, paprika, cayenne, olive oil, lemon juice, and salt. Pulse until finely chopped. Set aside.
  2. Make the chili. Heat olive oil in a large pot over medium heat. Add the onion and poblanos. Cook until softened, about 5 minutes.
  3. Add the garlic, cumin, and coriander. Cook for 1 minute more.
  4. Pour in the chicken broth. Add the cannellini beans. Bring to a simmer and cook for 15 minutes.
  5. Use a potato masher to mash some of the beans right in the pot. This makes the chili creamy without adding cream.
  6. Add the shredded chicken and corn. Simmer for 5 more minutes until heated through.
  7. Season with salt and pepper.
  8. Serve in bowls with a generous drizzle of chermoula on top.

Why everyone loves it: The chermoula takes it completely over the top. Bright, herby, spicy, and absolutely irresistible.

Pro tip from Ruby: Make extra chermoula and keep it in the fridge. It is amazing on eggs, roasted vegetables, and grilled fish.

5. Easy Pesto Salmon with Crispy Breadcrumb Crust

Layering salmon with pesto and topping it with olive oil breadcrumbs gives this incredibly fast and easy recipe lots of crunch.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • ¼ cup pesto, store bought or homemade
  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Fresh basil, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper. Place the salmon fillets on the sheet and season with salt and pepper.
  3. Spread a thick layer of pesto over the top of each salmon fillet.
  4. In a small bowl, mix the panko breadcrumbs with olive oil until coated. Sprinkle the breadcrumbs evenly over the pesto.
  5. Bake for 12 to 15 minutes, or until the salmon is cooked through and the breadcrumbs are golden brown.
  6. Drizzle with lemon juice, garnish with fresh basil, and serve with lemon wedges.

Why everyone loves it: The pesto keeps the salmon juicy and the crunchy breadcrumb topping adds the perfect crunch.

Pro tip from Ruby: Make your own pesto if you have time. Fresh basil, pine nuts, garlic, Parmesan, and olive oil blended together tastes so much better than store bought.

6. Mediterranean Tuna Salad

This is a light, healthy dinner that is ready in just minutes! Protein packed tuna is tossed with fresh vegetables, briny capers, and a bright lemony dressing.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 2 cans tuna packed in olive oil, drained
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup roasted red peppers, chopped
  • ¼ cup red onion, finely chopped
  • ¼ cup Kalamata olives, pitted and sliced
  • 2 tablespoons capers, drained
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

How to Make It:

  1. In a large bowl, combine the tuna, cherry tomatoes, cucumber, roasted red peppers, red onion, olives, capers, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Pour the dressing over the tuna mixture and toss gently to combine.
  4. Serve immediately or refrigerate for up to 2 days.

Why everyone loves it: It is wholesome, satisfying, and requires no cooking. Just mix and serve. Great in pita pockets or on toasted bread.

Pro tip from Ruby: Use tuna packed in olive oil, not water. It is so much more flavorful.

7. Detox Cabbage Soup with Turmeric and Ginger

A warm and nourishing meal that is as comforting as it is healthy. Packed with hearty vegetables and bold Mediterranean flavors. Only 10 minutes of prep time!

Ready in: 35 minutes
Serves: 6

What You Need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 head green cabbage, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 8 cups vegetable broth
  • 1 can diced tomatoes, 14 ounces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons lemon juice
  • Fresh parsley, chopped, for garnish

How to Make It:

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the cabbage and cook for 5 more minutes, stirring occasionally.
  3. Add the garlic, ginger, and turmeric. Cook for 1 minute more until fragrant.
  4. Pour in the vegetable broth and diced tomatoes. Add salt and pepper.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes, until the vegetables are tender.
  6. Stir in the lemon juice.
  7. Serve hot with fresh parsley.

Why everyone loves it: It is light but satisfying. The turmeric and ginger make it warm and slightly spicy. Perfect for when you want something healthy and comforting.

Pro tip from Ruby: Serve with crusty olive bread or a drizzle of harissa for extra kick.

8. Easy Mediterranean Sautéed Scallops

Capers give a briny punch to tender and juicy sautéed scallops nestled into a vibrant mix of bell peppers, grape tomatoes, and garlic.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1½ pounds sea scallops
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes
  • 2 tablespoons capers, drained
  • ¼ cup dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

How to Make It:

  1. Pat the scallops completely dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat. Add the scallops in a single layer. Cook for 2 to 3 minutes per side, until golden brown and just cooked through. Remove from the skillet and set aside.
  3. In the same skillet, add the bell peppers and cook for 3 minutes. Add the garlic and cook for 1 minute more.
  4. Add the grape tomatoes, capers, white wine, and lemon juice. Cook for 2 to 3 minutes, until the tomatoes start to soften.
  5. Return the scallops to the skillet. Sprinkle with parsley and toss gently.
  6. Serve immediately with lemon wedges.

Why everyone loves it: Scallops cook in minutes and feel so special. The briny capers and sweet tomatoes are the perfect match.

Pro tip from Ruby: Dry scallops are key. Wet scallops have added water and will not sear properly. Look for dry packed scallops.

9. Chicken and Chickpea Salad with Creamy Greek Yogurt Dressing

A favorite trick of mine is using Greek yogurt in places where you might otherwise use mayonnaise. Chicken salad gets a healthy twist with a Greek yogurt and mustard dressing.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 2 cups cooked chicken, shredded
  • 1 can chickpeas, 15 ounces, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ¼ cup sun dried tomatoes, chopped
  • ¼ cup fresh parsley, chopped
  • For the dressing:
  • ½ cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

How to Make It:

  1. In a large bowl, combine the chicken, chickpeas, cucumber, cherry tomatoes, red onion, sun dried tomatoes, and parsley.
  2. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for up to 2 days.

Why everyone loves it: It is creamy, tangy, and so much lighter than traditional chicken salad. Perfect on its own or on toasted bread.

Pro tip from Ruby: Use leftover rotisserie chicken to make this even faster.

10. Chicken Stuffed Peppers

Think of this as a mash up inspired by classic stuffed peppers and the spices from Chicken Shawarma. Ground chicken, bulgur wheat, and diced tomatoes provide the base.

Ready in: 1 hour
Serves: 4

What You Need:

  • 4 large bell peppers, any color
  • 1 pound ground chicken
  • 1 cup cooked bulgur wheat
  • 1 cup diced tomatoes, canned or fresh
  • ½ cup onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg, lightly beaten
  • For the yogurt sauce:
  • 1 cup Greek yogurt
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh mint, chopped
  • ½ teaspoon Aleppo pepper

How to Make It:

  1. Preheat your oven to 375°F.
  2. Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them in a baking dish.
  3. In a large bowl, combine the ground chicken, bulgur, diced tomatoes, onion, garlic, cumin, coriander, paprika, salt, pepper, and beaten egg. Mix until well combined.
  4. Stuff the mixture evenly into the bell peppers.
  5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes, until the peppers are tender and the filling is cooked through.
  6. While the peppers bake, make the yogurt sauce. In a small bowl, combine the Greek yogurt, garlic, lemon juice, mint, and Aleppo pepper.
  7. Serve the stuffed peppers with a drizzle of yogurt sauce.

Why everyone loves it: It is a complete meal in a pepper. The yogurt sauce is cool and creamy, perfect with the warm spiced filling.

Pro tip from Ruby: Make extra filling and bake it in a small dish alongside the peppers. Great for lunch the next day.

11. Broiled Salmon

When it comes to easy and healthy dinner ideas, salmon is at the top of my list. Skin on salmon fillets take only minutes to cook under the broiler.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, skin on, about 6 ounces each
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the ladolemono dressing:
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

How to Make It:

  1. Preheat your broiler with the rack about 6 inches from the heat.
  2. Line a baking sheet with foil. Place the salmon fillets skin side down on the sheet.
  3. Brush the salmon with olive oil and season with salt and pepper.
  4. Broil for 6 to 8 minutes, until the salmon is cooked through and the top is lightly browned. Do not flip.
  5. While the salmon cooks, make the ladolemono dressing. Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  6. Drizzle the dressing over the hot salmon and serve immediately.

Why everyone loves it: It is fast, foolproof, and the dressing is bright and garlicky. Perfect with couscous or a simple salad.

Pro tip from Ruby: Keep an eye on it. Broilers vary and salmon can go from perfect to overcooked fast.

12. Italian Lentil Soup

Lentils are powerhouses of nutrition packed with fiber and protein. Simmered in vegetable broth with tomatoes and lots of vegetables, they make for a hearty soup.

Ready in: 45 minutes
Serves: 6

What You Need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 cup brown or green lentils, rinsed
  • 1 can diced tomatoes, 14 ounces
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups baby spinach
  • ¼ cup fresh parsley, chopped
  • Olive oil for drizzling

How to Make It:

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add the lentils, diced tomatoes, vegetable broth, oregano, thyme, bay leaf, salt, and pepper. Bring to a boil.
  4. Reduce heat and simmer for 30 to 35 minutes, until the lentils are tender.
  5. Remove the bay leaf. Stir in the baby spinach and cook until wilted, about 2 minutes.
  6. Stir in the fresh parsley.
  7. Serve hot with a generous drizzle of olive oil on top.

Why everyone loves it: It is hearty, healthy, and gets even better the next day. Do not skip the olive oil drizzle at the end. It is a game changer.

Pro tip from Ruby: French green lentils hold their shape better than brown lentils. Both work, but green are my favorite for soup.

13. Open Faced Eggplant Parmesan Sandwich

This open faced sandwich packs all the flavors of classic Eggplant Parmigiana with less fuss. No breading or frying required.

Ready in: 35 minutes
Serves: 4

What You Need:

  • 1 large eggplant, sliced into ½ inch rounds
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 thick slices crusty bread
  • ½ cup tomato sauce
  • 8 ounces fresh mozzarella, sliced
  • ¼ cup pesto
  • Fresh basil leaves for garnish

How to Make It:

  1. Preheat your oven to 400°F.
  2. Arrange the eggplant slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
  3. Roast for 20 to 25 minutes, flipping halfway through, until tender and golden.
  4. Toast the bread slices.
  5. Place the toasted bread on a baking sheet. Top each with a spoonful of tomato sauce, a layer of roasted eggplant, more tomato sauce, and mozzarella slices.
  6. Broil for 2 to 3 minutes until the cheese is melted and bubbly.
  7. Drizzle with pesto and garnish with fresh basil. Serve immediately.

Why everyone loves it: All the flavor of eggplant Parmesan without the messy frying. It is lighter but still so satisfying.

Pro tip from Ruby: Salting the eggplant first draws out bitterness. Sprinkle slices with salt, let sit for 30 minutes, then rinse and pat dry.

14. Chicken and Asparagus Skillet Dinner

Tender chicken cutlets and fresh asparagus, lightly glazed in a white wine and lemon sauce. One pan and 30 minutes is all you need.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 4 chicken cutlets, or 2 chicken breasts sliced in half horizontally
  • Salt and black pepper to taste
  • ¼ cup all purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound asparagus, trimmed
  • 2 garlic cloves, minced
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped

How to Make It:

  1. Season the chicken with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium high heat. Cook the chicken for 3 to 4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, add the butter and asparagus. Cook for 3 to 4 minutes, until bright green and tender crisp.
  4. Add the garlic and cook for 1 minute more.
  5. Pour in the chicken broth, white wine, lemon juice, and lemon zest. Bring to a simmer and cook for 2 minutes, scraping up any brown bits.
  6. Return the chicken to the skillet. Spoon the sauce over the top. Simmer for 1 minute to heat through.
  7. Sprinkle with parsley and serve.

Why everyone loves it: It is light, fresh, and tastes like spring. Serve with rice or couscous to soak up the sauce.

Pro tip from Ruby: Pound the chicken breasts to even thickness so they cook evenly.

15. Mussels Marinara

Fresh mussels with garlic, canned tomatoes, wine, and a pinch of hot pepper. An easy and incredibly fast seafood supper.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 2 pounds mussels, scrubbed and debearded
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes, 28 ounces
  • ½ cup dry white wine
  • ¼ cup fresh parsley, chopped
  • Salt to taste
  • Crusty bread for serving

How to Make It:

  1. Discard any mussels that are cracked or that do not close when you tap them.
  2. Heat olive oil in a large pot over medium heat. Add the garlic and red pepper flakes. Cook for 1 minute until fragrant.
  3. Add the crushed tomatoes and white wine. Bring to a simmer and cook for 5 minutes.
  4. Add the mussels to the pot. Cover and cook for 5 to 7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any that do not open.
  5. Stir in the fresh parsley. Season with salt.
  6. Serve immediately in big bowls with plenty of broth and crusty bread for dipping.

Why everyone loves it: It feels so special but comes together in minutes. The broth is incredible with bread.

Pro tip from Ruby: Do not forget the bread! It is essential for soaking up every drop of that garlicky tomato broth.

16. Greek Sheet Pan Chicken

This easy supper packs lots of flavor into a fast and healthy meal. Chicken thighs, veggies, and big hunks of tangy feta roast until everything is tender and golden.

Ready in: 55 minutes
Serves: 4

What You Need:

  • 8 chicken thighs, bone in skin on
  • 1½ pounds baby potatoes, halved
  • 1 red onion, cut into wedges
  • 1 red bell pepper, sliced
  • 4 garlic cloves, smashed
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 ounces feta cheese, cut into cubes
  • Lemon wedges for serving
  • Fresh oregano for garnish

How to Make It:

  1. Preheat your oven to 425°F.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
  3. On a large sheet pan, combine the chicken, potatoes, red onion, bell pepper, and garlic. Pour the marinade over everything and toss to coat.
  4. Arrange the chicken skin side up and spread the vegetables in a single layer.
  5. Roast for 35 minutes. Scatter the feta cubes over the pan. Roast for 10 to 15 more minutes, until the chicken is golden and cooked through and the potatoes are tender.
  6. Garnish with fresh oregano and serve with lemon wedges.

Why everyone loves it: The chicken gets crispy, the potatoes soak up all the juices, and the warm feta is pure magic. One pan, so many flavors.

Pro tip from Ruby: The sauce is wonderful drizzled over Greek lemon rice or toasted orzo on the side.

17. Mediterranean Quinoa Salad

The key to making the most delicious grain salads is packing them with contrasting flavors and textures. Crunchy cucumber, sharp scallions, juicy peppers, tangy feta, briny olives, and a lemon oregano dressing.

Ready in: 25 minutes
Serves: 6

What You Need:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • ½ teaspoon salt
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • For the dressing:
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

How to Make It:

  1. Combine the quinoa, water, and salt in a small saucepan. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until the water is absorbed and the quinoa is tender.
  3. Remove from heat and fluff with a fork. Let cool completely.
  4. In a large bowl, combine the cooled quinoa, cucumber, bell peppers, cherry tomatoes, red onion, olives, feta, parsley, and mint.
  5. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  6. Pour the dressing over the salad and toss to combine.
  7. Serve at room temperature or chilled.

Why everyone loves it: It is fresh, colorful, and packed with protein. Great on its own or alongside grilled chicken or fish.

Pro tip from Ruby: Spread the cooked quinoa on a baking sheet to cool quickly and keep it from getting mushy.

18. One Pan Baked Halibut with Vegetables

If you are looking for a bright and quick sheet pan dinner that delivers on flavor and nutrition, this is it.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 halibut fillets, about 6 ounces each
  • 1 pint cherry tomatoes
  • 1 zucchini, sliced into half moons
  • 1 yellow squash, sliced into half moons
  • 1 red bell pepper, sliced
  • ½ red onion, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Lemon wedges for serving
  • Fresh parsley, chopped, for garnish

How to Make It:

  1. Preheat your oven to 400°F.
  2. On a large sheet pan, combine the cherry tomatoes, zucchini, yellow squash, bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil and sprinkle with oregano, salt, and pepper. Toss to coat and spread into an even layer.
  3. Roast the vegetables for 10 minutes.
  4. Remove the pan from the oven. Push the vegetables to the sides and place the halibut fillets in the center. Drizzle the fish with the remaining olive oil and season with a little more salt and pepper.
  5. Return the pan to the oven and bake for another 10 to 12 minutes, or until the fish is opaque and flakes easily.
  6. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: Everything cooks together on one pan. The vegetables get sweet and caramelized while the fish stays tender and moist.

Pro tip from Ruby: Serve the halibut and veggies on a bed of barley or bulgur for a more filling dinner.

19. Easy Shakshuka

Breakfast, lunch, brunch, or dinner. Shakshuka is a meal I would eat any time of day. Eggs poached in an aromatic spiced tomato and pepper sauce.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper, optional
  • 1 can crushed tomatoes, 28 ounces
  • Salt and black pepper to taste
  • 6 large eggs
  • ¼ cup fresh parsley or cilantro, chopped
  • Crusty bread for serving

How to Make It:

  1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the garlic, cumin, paprika, and cayenne. Cook for 1 minute more until fragrant.
  3. Pour in the crushed tomatoes. Add salt and pepper. Bring to a simmer and cook for 10 minutes, until the sauce thickens slightly.
  4. Use a spoon to make 6 small wells in the sauce. Crack one egg into each well.
  5. Cover the skillet and cook for 5 to 8 minutes, until the egg whites are set but the yolks are still runny.
  6. Sprinkle with fresh parsley or cilantro. Serve immediately with crusty bread.

Why everyone loves it: It looks so impressive but is actually very simple. Grab some pita or crusty bread for dipping.

Pro tip from Ruby: Serve it right in the hot skillet. Do not waste a drop of that sauce.

20. Chicken Burgers

Greek yogurt is the secret ingredient that helps keep these healthy burgers juicy as they cook.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 1 pound ground chicken
  • ¼ cup breadcrumbs
  • ¼ cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • For serving:
  • 4 burger buns, toasted
  • Lettuce
  • Tomato slices
  • Red onion slices
  • Garlic aioli or toum

How to Make It:

  1. In a large bowl, combine the ground chicken, breadcrumbs, Greek yogurt, green onions, garlic, oregano, salt, and pepper. Mix gently until combined.
  2. Form the mixture into 4 patties.
  3. Heat olive oil in a large skillet over medium heat. Cook the patties for 5 to 6 minutes per side, until golden brown and cooked through.
  4. Serve on toasted buns with lettuce, tomato, red onion, and garlic aioli.

Why everyone loves it: They are juicy, flavorful, and so much lighter than beef burgers. The Greek yogurt keeps them from drying out.

Pro tip from Ruby: Need fries to go with them? Try my recipes for Baked Sweet Potato Fries or Eggplant Fries.

21. Lablabi

This hearty North African stew of chickpeas, harissa paste, bread, and warming spices is traditionally served with a variety of garnishes. It is just as tasty on its own as a vegetarian soup.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cans chickpeas, 15 ounces each, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 slices crusty bread, toasted
  • For serving:
  • 4 eggs, poached or soft boiled
  • 1 can tuna, drained, optional
  • Chopped parsley
  • Pickled turnips
  • Lemon wedges
  • Harissa paste

How to Make It:

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic, harissa, cumin, and coriander. Cook for 1 minute more until fragrant.
  3. Add the chickpeas, vegetable broth, salt, and pepper. Bring to a simmer and cook for 15 minutes.
  4. Use a potato masher to mash some of the chickpeas right in the pot. This thickens the broth.
  5. Place a slice of toasted bread in each bowl. Ladle the chickpea soup over the bread.
  6. Top with a poached egg, tuna if using, parsley, pickled turnips, and a drizzle of harissa. Serve with lemon wedges.

Why everyone loves it: It is interactive and fun. Everyone can customize their own bowl with the toppings they love.

Pro tip from Ruby: My favorite topping is pickled turnips. They add the perfect tangy crunch.

22. Mediterranean Roasted Vegetables with Barley

Barley is a great ancient grain that gives staying power to a robust vegetarian salad with zucchini, bell peppers, and onion.

Ready in: 45 minutes
Serves: 6

What You Need:

  • 1 cup pearl barley, rinsed
  • 3 cups water
  • 1 teaspoon salt
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ cup pine nuts, toasted
  • ½ cup crumbled feta cheese
  • For the dressing:
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon baharat or allspice
  • Salt and black pepper to taste

How to Make It:

  1. Combine the barley, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30 to 40 minutes, until tender. Drain any excess water and let cool.
  2. Preheat your oven to 425°F.
  3. On a large sheet pan, combine the zucchini, yellow squash, bell peppers, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  4. Roast for 20 to 25 minutes, until tender and lightly charred.
  5. In a large bowl, combine the cooked barley, roasted vegetables, pine nuts, and feta.
  6. In a small bowl, whisk together the olive oil, lemon juice, garlic, baharat, salt, and pepper.
  7. Pour the dressing over the salad and toss gently.
  8. Serve warm or at room temperature.

Why everyone loves it: It is hearty, healthy, and full of texture. The toasted pine nuts add wonderful crunch.

Pro tip from Ruby: Make a big batch on Sunday for lunches all week. It gets better as it sits.

23. Shrimp Fra Diavolo

If you need quick and healthy dinner ideas, look no further. Juicy shrimp cooked in a hearty, spicy tomato sauce with garlic, white wine, and fresh parsley.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1½ pounds large shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes, 28 ounces
  • ¼ cup dry white wine
  • ¼ cup fresh parsley, chopped
  • Cooked pasta for serving

How to Make It:

  1. Season the shrimp with salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat. Add the shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Remove from the skillet and set aside.
  3. In the same skillet, add the garlic and red pepper flakes. Cook for 1 minute until fragrant.
  4. Add the crushed tomatoes and white wine. Bring to a simmer and cook for 5 minutes.
  5. Return the shrimp to the skillet and stir in the parsley. Cook for 1 minute to heat through.
  6. Serve immediately over pasta.

Why everyone loves it: It is spicy, saucy, and ready in 20 minutes. Perfect for a fast and flavorful dinner.

Pro tip from Ruby: Serve it tossed with pasta or on its own with crusty bread for dipping.

24. Chicken Caprese Salad

When there are good tomatoes around, I want to eat Caprese Salad non stop. Adding seared chicken breast makes it a complete meal.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 2 chicken breasts, sliced in half horizontally to make 4 cutlets
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 4 cups mixed greens
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh mozzarella, torn into pieces
  • ¼ cup fresh basil, chopped
  • 1 cup croutons
  • For the dressing:
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • Salt and black pepper to taste

How to Make It:

  1. Season the chicken cutlets with salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat. Cook the chicken for 3 to 4 minutes per side, until golden and cooked through. Remove from the skillet and let rest.
  3. In a large bowl, combine the mixed greens, cherry tomatoes, mozzarella, basil, and croutons.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, honey, salt, and pepper.
  5. Pour the dressing over the salad and toss gently.
  6. Slice the chicken and arrange on top of the salad. Serve immediately.

Why everyone loves it: It is fresh, satisfying, and only one pan to wash. Perfect for using up summer tomatoes.

Pro tip from Ruby: Use a mix of colorful cherry tomatoes if you can find them. It makes the salad so pretty.

25. Easy Sausage Tortellini Soup

As much as I love to make pasta at home, I still reach for readymade tortellini when I need a way to tie together an easy, healthy dinner.

Ready in: 30 minutes
Serves: 6

What You Need:

  • 1 pound Italian chicken sausage, casings removed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 8 cups chicken broth
  • 1 can diced tomatoes, 14 ounces
  • 1 package cheese tortellini, 9 ounces
  • 4 cups baby spinach
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

How to Make It:

  1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove with a slotted spoon and set aside.
  2. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  3. Add the garlic, oregano, and red pepper flakes. Cook for 1 minute more.
  4. Pour in the chicken broth and diced tomatoes. Bring to a boil.
  5. Add the tortellini and cook according to package directions, about 7 to 9 minutes.
  6. Return the sausage to the pot. Stir in the baby spinach and cook until wilted, about 2 minutes.
  7. Season with salt and pepper. Serve hot with grated Parmesan cheese.

Why everyone loves it: It is hearty, comforting, and comes together fast. The tortellini make it feel special.

Pro tip from Ruby: A simple Lemon Parmesan Lettuce Salad on the side is perfect with this soup.

26. Easy Lime Harissa Spicy Salmon

The secret to this spicy fish is the tantalizing sauce made of fresh lime juice, harissa, garlic, and honey.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • 3 tablespoons harissa paste
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Lime wedges for serving
  • Fresh cilantro, chopped, for garnish

How to Make It:

  1. Preheat your oven to 375°F.
  2. In a small bowl, whisk together the harissa, lime juice, garlic, honey, olive oil, and salt.
  3. Place the salmon fillets in a baking dish. Pour the harissa lime mixture over the salmon, turning to coat both sides.
  4. Cover the dish with foil.
  5. Bake for 15 to 18 minutes, or until the salmon is cooked through and flakes easily.
  6. Garnish with fresh cilantro and serve with lime wedges.

Why everyone loves it: The sauce is spicy, tangy, and slightly sweet all at once. It is bold and unforgettable.

Pro tip from Ruby: Covering the salmon with foil while it bakes keeps it extra tender and juicy.

27. Mediterranean White Bean Soup with Spinach and Fresh Herbs

Creamy white bean soup is the perfect healthy dinner recipe. Weeknight comfort food packed with bold Mediterranean flavors.

Ready in: 35 minutes
Serves: 6

What You Need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 cans cannellini beans, 15 ounces each, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup water
  • 1 bay leaf
  • Salt and black pepper to taste
  • 4 cups baby spinach
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • Crusty bread for serving

How to Make It:

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the garlic, oregano, and thyme. Cook for 1 minute more.
  3. Add the cannellini beans, vegetable broth, water, bay leaf, salt, and pepper. Bring to a simmer.
  4. Simmer for 15 minutes. Remove the bay leaf.
  5. Use an immersion blender to partially blend the soup. You want some whole beans and some creamy broth.
  6. Stir in the baby spinach and cook until wilted, about 2 minutes.
  7. Stir in the fresh parsley and lemon juice.
  8. Serve hot with crusty toasted bread drizzled with olive oil.

Why everyone loves it: It is creamy without any cream. The lemon and herbs make it taste fresh and bright.

Pro tip from Ruby: A splash of white wine vinegar at the end brightens everything up.

28. Bean Salad with Tahini and Eggs

This hearty but light Turkish salad made with cannellini beans, eggs, onion, tomato, and parsley is a specialty of the Antalya province.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 2 cans cannellini beans, 15 ounces each, drained and rinsed
  • 4 hard boiled eggs, chopped
  • 1 tomato, diced
  • ½ red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • For the tahini dressing:
  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

How to Make It:

  1. In a large bowl, combine the cannellini beans, chopped eggs, tomato, red onion, and parsley.
  2. In a small bowl, whisk together the tahini, water, lemon juice, garlic, salt, and pepper until smooth. Add more water if needed to reach a pourable consistency.
  3. Pour the dressing over the salad and toss gently.
  4. Serve at room temperature or chilled.

Why everyone loves it: The creamy tahini dressing is rich and tangy. It is a complete meal with protein from both beans and eggs.

Pro tip from Ruby: Serve with lavash or pita and grilled kofta kebabs for a full Turkish feast.

29. Mediterranean Chickpea Salad

Ready in just 10 minutes. This vibrant chickpea salad is packed with fresh herbs, juicy grape tomatoes, velvety roasted red peppers, crisp cucumber, and creamy avocado.

Ready in: 10 minutes
Serves: 4

What You Need:

  • 2 cans chickpeas, 15 ounces each, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup roasted red peppers, chopped
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • 1 avocado, diced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sumac
  • Salt and black pepper to taste

How to Make It:

  1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, roasted red peppers, red onion, parsley, mint, and avocado.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, sumac, salt, and pepper.
  3. Pour the dressing over the salad and toss gently.
  4. Serve immediately.

Why everyone loves it: It is delicious and satisfying thanks to the high plant based protein and fiber. Great on its own or as a side.

Pro tip from Ruby: Add the avocado right before serving so it stays bright green and creamy.

30. Minestrone

Rich tomato broth infuses kidney beans, elbow macaroni, and vegetables with lots of savory flavor. The secret is adding a Parmesan cheese rind.

Ready in: 40 minutes
Serves: 6

What You Need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 zucchini, chopped
  • 1 can diced tomatoes, 14 ounces
  • 6 cups vegetable broth
  • 1 can kidney beans, 15 ounces, drained and rinsed
  • 1 cup small pasta, like ditalini or elbow macaroni
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 Parmesan rind
  • Salt and black pepper to taste
  • 2 cups baby spinach
  • Grated Parmesan cheese for serving

How to Make It:

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the garlic and zucchini. Cook for 2 minutes more.
  3. Add the diced tomatoes, vegetable broth, kidney beans, oregano, basil, Parmesan rind, salt, and pepper. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Add the pasta and cook according to package directions, about 8 to 10 minutes.
  6. Remove the Parmesan rind. Stir in the baby spinach and cook until wilted, about 1 minute.
  7. Serve hot with grated Parmesan cheese.

Why everyone loves it: It is classic comfort food. The Parmesan rind adds so much savory depth.

Pro tip from Ruby: Keep Parmesan rinds in a bag in the freezer. Toss one into any soup for instant flavor.

31. Chickpea Marinara

Who says marinara sauce has to go on pasta? Two cans of chickpeas simmered in tomato sauce with garlic and onion is just as savory, saucy, and delicious.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 can crushed tomatoes, 28 ounces
  • 2 cans chickpeas, 15 ounces each, drained and rinsed
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 8 ounces fresh mozzarella, torn into pieces
  • Fresh basil, chopped, for garnish
  • Crusty bread for serving

How to Make It:

  1. Heat olive oil in a large oven safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add the crushed tomatoes, chickpeas, oregano, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  4. Preheat your broiler.
  5. Scatter the torn mozzarella over the top of the chickpea marinara.
  6. Place the skillet under the broiler for 2 to 3 minutes, until the cheese is melted and bubbly.
  7. Garnish with fresh basil and serve with crusty bread.

Why everyone loves it: It has serious pizza vibes. The melted mozzarella on top is irresistible.

Pro tip from Ruby: Serve with a Big Easy Italian Salad for some crunch on the side.

Conclusion

I hope this collection of 31 easy, healthy dinner ideas inspires you in the kitchen this month. Whether you are cooking for yourself, your family, or a group of friends, these recipes prove that healthy eating can be approachable, exciting, and most importantly, delicious.

Remember, the Mediterranean way of eating is not about strict rules. It is about balance, fresh ingredients, and sharing meals with the people you love.

Happy cooking!

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