3 Healthy 30-Minute Dinner Recipes

Three serving bowls filled each with a different 30-minute dinner recipe.

Three quick and healthy dinner recipes that are perfect for busy evenings! In just 30 minutes, you can create delicious meals packed with flavor and good-for-you ingredients.

Course dinner

Cuisine International

Keyword 30-minute dinner recipes, healthy dinner recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 504kcal

Ingredients

Sheet-Pan Shrimp With Couscous
10 oz asparagus
1 red bell pepper
1/2 small red onion
3-4 cloves garlic
2 Tbsp olive oil
10 oz deveined easy-to-peel or peeled raw shrimp
1 tsp paprika
1 tsp Italian seasoning
1/2 cup couscous
1/4 cup crumbled feta
2 Tbsp fresh dill
1 lemon
Mushroom Rice With Chicken Thighs
4 boneless skinless chicken thighs
1 Tbsp poultry seasoning
1 Tbsp olive oil
1/2 cup basmati rice
8 oz mushrooms
1/2 small red onion
3-4 cloves garlic
1 Tbsp butter
1/4 cup chopped pasley
Couscous Salad With Sole Fillet
8 oz sole fillets
2 tsp butter
1/2 cup couscous
2 oz arugula
1 mango
1 red bell pepper
1 small red onion
2-3 Tbsp olive oil
1 lime
sea salt
pepper

Instructions

Sheet-Pan Shrimps With Couscous:
* Preheat the oven to 400°F.
* Cut off the dry ends of the asparagus and destalk and deseed the red bell pepper. Peel and slice the red onion and finely chop the garlic. Add everything to a large baking sheet and season with sea salt and a drizzle of olive oil. Work oil and salt in with your hands.
* Season the shrimp with paprika, Italian seasoning, sea salt and pepper, and drizzle with a little olive oil. Work the oil and seasoning in with your hands.
* Place the shrimp on top of the vegetables and place in the oven for 10 minutes.
* In the meantime, add couscous to a bowl and season with sea salt. Pour boiling water over the couscous until it's barely covered. Put a plate on top of the bowl so the steam doesn't escape and set aside for 10 minutes.
* Add crumbled feta and fresh dill over the roasted veggies and shrimp and serve over a bed of fluffed couscous with fresh lemon juice drizzled on top.
Mushroom Rice With Chicken Thighs:
* Preheat the oven to 400°F.
* Season the chicken on both sides generously with poultry seasoning and drizzle with a little olive oil.
* Add 1/4 cup Basmati rice to a cocotte and 1/4 to another, season with sea salt and add 1/3 cup boiling water to each and cover. (For an alternative to a cocotte see blog post above).
* Place chicken and rice in the oven for 25 minutes.
* In the meantime, slice mushrooms, thinly slice red onion, finely chop garlic, and add all to an ovenproof dish. Season with sea salt, pepper, and a drizzle of olive oil and mix well. Add a few blobs of butter on top and place in the oven for 15 minutes.
* Chop parsley and add to the cooked mushrooms together with the cooked rice and serve with chicken.
Couscous Salad With Sole Fillet:
* Add couscous to a bowl and season with sea salt. Pour boiling water over the couscous until it's barely covered. Put a plate on top of the bowl so the steam doesn't escape and set aside for 10 minutes.
* In the meantime, peel and dice mango. Destalk, deseed, and dice a red bell pepper. Peel and finely chop the red onion. Add all the chopped ingredients, baby arugula, and crumbled feta cheese to the salad bowl, and season with sea salt, pepper, lime juice, and olive oil.
* Preheat a large pan over medium heat. Use a paper towel to pat dry the sole fillet and season with sea salt and pepper. Add butter to the very hot pan and then fry the sole filet for 1 minute on one side and 1 minute on the other.
* Serve fish over couscous salad.

Video

Notes

Nutritional Information is for the Sheet-Pan Shrimp With Couscous.

The Mushroom Rice With Chicken has - Calories 595 kcal | Carbs 45 g | Protein 51 g | Fat 23 g.

The Couscous Salad With Sole Filet has - Calories 518 kcal | Carbs 62 g | Protein 23 g | Fat 21 g.

Remember, all nutritional information is machine-generated and only a rough guide.

Nutrition