Eating clean doesn’t mean giving up flavor or variety. It’s about choosing whole, minimally processed ingredients, balancing lean proteins with colorful veggies, and skipping the heavy sauces and additives. To make it easy for you, I’ve put together more than 20 complete dinner recipes that are simple, nourishing, and family-friendly.

Each recipe includes ingredients and step-by-step instructions, so you can jump right in.

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1. Lemon Garlic Salmon with Roasted Veggies

Ingredients:

• 2 salmon fillets
• 1 lemon, sliced
• 2 garlic cloves, minced
• 2 cups broccoli florets
• 1 sweet potato, cubed
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss broccoli and sweet potato with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
3. Place salmon fillets on the sheet, drizzle with olive oil, top with garlic and lemon slices.
4. Roast for 20 minutes, until salmon flakes easily and veggies are tender.

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2. Turkey and Zucchini Meatballs

Ingredients:

• 1 lb lean ground turkey
• 1 medium zucchini, grated
• 1 egg
• ½ cup breadcrumbs (or almond flour for grain-free)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 jar marinara sauce
• Spaghetti squash or zucchini noodles for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix turkey, zucchini, egg, breadcrumbs, and seasoning in a bowl. Form into small meatballs.
3. Place on a lined baking sheet and bake 18–20 minutes.
4. Warm marinara in a skillet, add meatballs, and simmer 5 minutes.
5. Serve over spaghetti squash or zucchini noodles.

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3. Grilled Chicken Power Bowls

Ingredients:

• 2 grilled chicken breasts, sliced
• 1 cup cooked brown rice
• 1 cup black beans (rinsed and drained)
• 1 avocado, sliced
• 1 lime, cut into wedges
• ½ cup salsa or pico de gallo

Instructions:

1. Divide rice and beans into two bowls.
2. Top each with grilled chicken, avocado, and salsa.
3. Squeeze lime juice over top and enjoy.

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4. Shrimp Stir-Fry

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups mixed stir-fry vegetables (broccoli, bell peppers, snap peas)
• 2 tbsp low-sodium soy sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger

Instructions:

1. Heat sesame oil in a skillet. Add garlic and ginger, cook 30 seconds.
2. Add shrimp and cook 2–3 minutes until pink.
3. Add vegetables and soy sauce, stir-fry 5 minutes.
4. Serve with brown rice or cauliflower rice.

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5. Quinoa and Veggie Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 cup spinach, chopped
• 1 cup mushrooms, diced
• 1 cup tomatoes, diced
• 1 tsp olive oil
• ½ cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté mushrooms and spinach in olive oil until softened. Mix with quinoa and tomatoes.
3. Stuff peppers with mixture and place in a baking dish.
4. Top with cheese if using and bake 25 minutes.

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6. Greek Chicken Skewers

Ingredients:

• 2 chicken breasts, cut into chunks
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp oregano
• Salt and pepper
• Skewer sticks
• Tzatziki sauce for serving

Instructions:

1. In a bowl, combine chicken, olive oil, lemon, oregano, salt, and pepper. Marinate 30 minutes.
2. Thread chicken onto skewers.
3. Grill or bake at 400°F for 15–20 minutes until cooked through.
4. Serve with cucumbers, tomatoes, and tzatziki.

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7. Cauliflower Fried Rice

Ingredients:

• 4 cups cauliflower rice
• 2 eggs, beaten
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 tbsp coconut aminos (or soy sauce)
• 1 tbsp sesame oil

Instructions:

1. Heat sesame oil in a pan. Add vegetables and cook 3–4 minutes.
2. Push veggies to one side, scramble eggs on the other side.
3. Add cauliflower rice and coconut aminos. Stir-fry 5 minutes until heated through.

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8. Lentil and Spinach Curry

Ingredients:

• 1 cup dry lentils
• 2 cups vegetable broth
• 1 can coconut milk
• 2 tbsp curry powder
• 2 cups fresh spinach
• 1 onion, diced
• 1 tbsp olive oil

Instructions:

1. In a pot, sauté onion in olive oil until soft.
2. Add lentils, curry powder, broth, and coconut milk. Simmer 20–25 minutes.
3. Stir in spinach and cook until wilted. Serve with rice.

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9. Baked Cod with Asparagus

Ingredients:

• 2 cod fillets
• 1 bunch asparagus
• 2 tbsp olive oil
• Zest of 1 lemon
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place cod and asparagus on a baking sheet.
3. Drizzle with olive oil, sprinkle with lemon zest, salt, and pepper.
4. Bake 15–18 minutes until fish is flaky.

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10. Veggie-Packed Turkey Chili

Ingredients:

• 1 lb ground turkey
• 1 onion, diced
• 1 bell pepper, diced
• 1 can kidney beans
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin

Instructions:

1. Brown turkey and onion in a large pot.
2. Add peppers, beans, tomatoes, and spices.
3. Simmer 25–30 minutes. Adjust seasoning as needed.

11. Zoodles with Pesto and Grilled Chicken

Ingredients:

• 2 medium zucchini, spiralized
• 2 grilled chicken breasts, sliced
• 3 tbsp pesto (store-bought or homemade)
• 2 tbsp Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Heat a skillet and lightly sauté zucchini noodles for 2–3 minutes.
2. Toss with pesto until coated.
3. Top with grilled chicken and Parmesan.

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12. One-Pan Roasted Chicken and Vegetables

Ingredients:

• 4 bone-in chicken thighs
• 2 carrots, sliced
• 1 cup Brussels sprouts, halved
• 2 small potatoes, cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place chicken and veggies on a sheet pan.
3. Drizzle with olive oil and season with garlic powder, salt, and pepper.
4. Roast 35–40 minutes until chicken is cooked through.

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13. Chickpea Buddha Bowls

Ingredients:

• 1 can chickpeas, rinsed and drained
• 1 tsp paprika
• 1 tbsp olive oil
• 1 cup quinoa, cooked
• 1 cup kale or spinach
• 2 tbsp tahini
• Juice of ½ lemon

Instructions:

1. Toss chickpeas with olive oil and paprika. Roast at 400°F for 20 minutes.
2. In bowls, layer quinoa, greens, and chickpeas.
3. Drizzle with tahini and lemon juice.

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14. Grilled Salmon Tacos with Cabbage Slaw

Ingredients:

• 2 salmon fillets
• 1 tsp chili powder
• 1 tsp cumin
• 1 cup shredded cabbage
• ¼ cup Greek yogurt
• Juice of ½ lime
• 4 corn tortillas

Instructions:

1. Season salmon with chili powder and cumin. Grill 3–4 minutes per side.
2. Mix cabbage, yogurt, and lime juice for slaw.
3. Flake salmon into tortillas, top with slaw.

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15. Turkey Lettuce Wraps

Ingredients:

• 1 lb ground turkey
• 2 tbsp soy sauce (or coconut aminos)
• 1 tbsp hoisin sauce (optional)
• 1 tbsp sesame oil
• 1 clove garlic, minced
• Butter lettuce leaves

Instructions:

1. Heat sesame oil in a skillet, cook garlic and turkey until browned.
2. Stir in soy and hoisin sauces.
3. Spoon mixture into lettuce leaves, sprinkle with sesame seeds.

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16. Spaghetti Squash Primavera

Ingredients:

• 1 spaghetti squash, halved and roasted
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• ¼ cup Parmesan cheese

Instructions:

1. Roast spaghetti squash at 400°F for 35–40 minutes.
2. Sauté zucchini, bell pepper, and tomatoes in olive oil.
3. Scrape squash strands with a fork, toss with veggies and Parmesan.

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17. Miso-Glazed Eggplant

Ingredients:

• 2 eggplants, halved
• 3 tbsp miso paste
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil

Instructions:

1. Preheat oven to 400°F.
2. Mix miso, vinegar, honey, and sesame oil into a glaze.
3. Brush over eggplants and roast 25 minutes until caramelized.

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18. Sheet Pan Shrimp Fajitas

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin

Instructions:

1. Preheat oven to 400°F.
2. Toss shrimp and veggies with oil and spices.
3. Spread on a sheet pan and roast 12–15 minutes.
4. Serve with whole-grain tortillas.

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19. Mediterranean Grain Bowl

Ingredients:

• 1 cup cooked farro or quinoa
• 1 grilled chicken breast, sliced
• ½ cup cucumbers, chopped
• ½ cup cherry tomatoes, halved
• ¼ cup Kalamata olives
• 2 tbsp feta cheese
• Olive oil and lemon juice for dressing

Instructions:

1. Place grain in a bowl and layer chicken, cucumbers, tomatoes, and olives.
2. Sprinkle with feta.
3. Drizzle with olive oil and lemon juice.

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20. Thai Coconut Curry Chicken

Ingredients:

• 1 lb chicken breast, cubed
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 red bell pepper, sliced
• 1 cup green beans
• 1 tbsp olive oil

Instructions:

1. Heat oil in a pan, cook chicken until lightly browned.
2. Stir in curry paste and coconut milk, simmer 5 minutes.
3. Add vegetables and cook until tender.
4. Serve over jasmine rice.

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21. Black Bean and Sweet Potato Tacos

Ingredients:

• 1 medium sweet potato, cubed
• 1 can black beans, rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 4 corn tortillas

Instructions:

1. Toss sweet potato cubes with oil and spices, roast at 400°F for 25 minutes.
2. Heat black beans in a skillet.
3. Fill tortillas with beans, roasted sweet potato, and salsa or avocado.

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22. Grilled Veggie and Hummus Wraps

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 2 whole-grain wraps
• 4 tbsp hummus

Instructions:

1. Brush veggies with olive oil, grill until tender.
2. Spread hummus on wraps, layer grilled vegetables.
3. Roll up and slice in half.

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Final Thoughts

Clean eating doesn’t have to feel restrictive. With these 22 dinners, you’ve got plenty of flavorful, balanced options to rotate through the week. The recipes are flexible too — swap proteins, add different veggies, or change up the grains to keep things fresh.

Eating healthy is really about building habits that you enjoy, and these dinners prove that clean eating can taste just as good as it feels.