They say breakfast sets the tone for the day, and it’s true. What you eat first thing in the morning can either fuel you with lasting energy or leave you sluggish and craving sugar by 10 a.m. If you’ve been trying to eat “clean,” breakfast is the best place to start.

Clean eating isn’t about restriction or chasing food fads. It’s about choosing whole, minimally processed foods that nourish your body — think fruits, vegetables, whole grains, lean proteins, and healthy fats. By building breakfast around these staples, you’ll keep blood sugar balanced, support metabolism, and avoid the mid-morning crash.

In this article, I’ll share 20+ clean eating breakfast recipes that are quick, satisfying, and designed to keep you energized. Some take less than 10 minutes, while others can be meal-prepped ahead of time.

Let’s dive in.

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1. Avocado Toast with Poached Egg

A modern classic that never gets old.

Why it’s clean: Whole-grain bread provides fiber, avocado offers heart-healthy fats, and eggs deliver protein for staying power.

Ingredients

• 1 slice whole-grain bread
• ½ ripe avocado, mashed
• 1 egg, poached
• Sea salt, black pepper, chili flakes

Instructions

1. Toast the bread to your liking.
2. Spread mashed avocado evenly.
3. Place poached egg on top.
4. Season with salt, pepper, and chili flakes.

💡 Meal Prep Tip: Boil eggs ahead of time if poaching feels too fussy on busy mornings.

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2. Overnight Oats with Berries

Creamy, filling, and ready when you wake up.

Why it’s clean: Oats and chia seeds provide fiber, berries add antioxidants, and almond milk keeps it dairy-light.

Ingredients

• ½ cup rolled oats
• ½ cup unsweetened almond milk
• ½ cup mixed berries
• 1 tbsp chia seeds
• 1 tsp raw honey (optional)

Instructions

1. Mix oats, chia, and almond milk in a jar.
2. Refrigerate overnight.
3. Top with berries in the morning.

💡 Variation: Add a spoonful of almond butter for more protein.

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3. Greek Yogurt Parfait

Quick, layered, and customizable.

Ingredients

• ¾ cup plain Greek yogurt
• ½ cup fruit (berries, mango, or banana)
• 2 tbsp homemade granola
• 1 tsp flaxseed

Instructions

1. Layer yogurt, fruit, and granola in a glass.
2. Sprinkle flaxseed before serving.

💡 Clean Swap: Use homemade or low-sugar granola to avoid hidden sugars.

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4. Veggie Omelette

Perfect for sneaking in vegetables before noon.

Ingredients

• 2 eggs
• ¼ cup spinach
• ¼ cup mushrooms, sliced
• ¼ bell pepper, diced
• Sea salt and pepper

Instructions

1. Whisk eggs and pour into a hot skillet.
2. Add veggies.
3. Cook until set, then fold.

💡 Time Saver: Pre-chop veggies on Sunday for the week.

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5. Chia Pudding with Almond Butter

Thick, creamy, and naturally sweet.

Ingredients

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp almond butter

Instructions

1. Stir chia, milk, and vanilla in a jar.
2. Refrigerate 2–3 hours or overnight.
3. Stir in almond butter before eating.

💡 Flavor Twist: Add cacao powder for a chocolate version.

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6. Protein Smoothie

Ideal for mornings on the go.

Ingredients

• 1 scoop plant-based protein powder
• 1 cup almond milk
• ½ banana
• 1 tbsp almond butter
• Handful of spinach

Instructions

1. Blend all ingredients until smooth.

💡 Clean Tip: Look for protein powders with minimal ingredients.

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7. Cottage Cheese Bowl with Fruit

Light yet protein-rich.

Ingredients

• ½ cup low-fat cottage cheese
• ½ cup pineapple chunks or peaches
• 1 tbsp sunflower seeds
• Cinnamon to taste

Instructions

1. Scoop cottage cheese into a bowl.
2. Top with fruit, seeds, and cinnamon.

💡 Bonus: Cottage cheese is trending again because it’s high in protein and versatile.

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8. Sweet Potato Breakfast Bowl

Comforting and nutrient-dense.

Ingredients

• 1 roasted sweet potato, mashed
• ½ cup Greek yogurt
• 1 tbsp almond butter
• 1 tsp pumpkin seeds

Instructions

1. Mash sweet potato in a bowl.
2. Top with yogurt, almond butter, and seeds.

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9. Clean Breakfast Burrito

Protein-packed and portable.

Ingredients

• 1 whole-wheat tortilla
• 2 scrambled eggs
• ¼ cup black beans
• ¼ avocado, sliced
• Salsa

Instructions

1. Scramble eggs.
2. Layer tortilla with eggs, beans, avocado, and salsa.
3. Roll it up and enjoy.

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10. Green Detox Smoothie

Refreshing and hydrating.

Ingredients

• 1 cup spinach
• ½ cucumber
• ½ green apple
• Juice of ½ lemon
• 1 cup coconut water

Instructions

1. Blend all ingredients.

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11. Quinoa Breakfast Bowl

A warm alternative to oatmeal.

Ingredients

• ½ cup cooked quinoa
• ½ cup almond milk
• 1 tsp cinnamon
• ½ cup blueberries
• 1 tsp almond butter

Instructions

1. Warm quinoa with almond milk and cinnamon.
2. Top with blueberries and almond butter.

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12. Almond Flour Pancakes

Fluffy and gluten-free.

Ingredients

• 1 cup almond flour
• 2 eggs
• ¼ cup almond milk
• 1 tsp baking powder

Instructions

1. Mix ingredients.
2. Cook pancakes on skillet until golden.

💡 Serving Suggestion: Top with fresh fruit instead of syrup.

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13. Egg Muffins

Meal prep heroes.

Ingredients

• 6 eggs
• ½ cup chopped veggies
• ¼ cup shredded cheese (optional)

Instructions

1. Whisk eggs and stir in veggies.
2. Pour into muffin tin.
3. Bake at 350°F for 20 minutes.

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14. Banana Oat Pancakes

Sweetened naturally with banana.

Ingredients

• 1 ripe banana
• 2 eggs
• ½ cup rolled oats
• 1 tsp cinnamon

Instructions

1. Blend ingredients until smooth.
2. Cook pancakes on a skillet.

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15. Smoked Salmon & Avocado Plate

Elegant and nutrient-dense.

Ingredients

• 3 oz smoked salmon
• ½ avocado, sliced
• 1 boiled egg
• Lemon wedge

Instructions

1. Arrange salmon, avocado, and egg.
2. Squeeze lemon before eating.

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16. Apple Cinnamon Oatmeal

A warm, cozy breakfast.

Ingredients

• ½ cup rolled oats
• 1 cup almond milk
• ½ apple, diced
• 1 tsp cinnamon
• 1 tsp almond butter

Instructions

1. Cook oats in almond milk.
2. Stir in apple and cinnamon.
3. Top with almond butter.

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17. Smoothie Bowl

A colorful, Instagram-worthy start.

Ingredients

• 1 frozen banana
• ½ cup mixed berries
• ½ cup almond milk
• 1 tbsp chia seeds

Instructions

1. Blend banana, berries, and milk.
2. Pour into bowl and add chia seeds.

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18. Egg & Veggie Scramble

Simple and satisfying.

Ingredients

• 2 eggs
• ½ cup mixed veggies (zucchini, onions, peppers)
• Salt & pepper

Instructions

1. Scramble eggs with veggies in a skillet.

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19. Oatmeal with Nuts & Seeds

Crunchy and balanced.

Ingredients

• ½ cup oats
• 1 cup almond milk
• 1 tbsp walnuts
• 1 tsp chia seeds
• 1 tsp pumpkin seeds

Instructions

1. Cook oats.
2. Top with nuts and seeds.

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20. Avocado & Tomato Breakfast Salad

Fresh and light.

Ingredients

• 1 cup mixed greens
• ½ avocado, diced
• ½ cup cherry tomatoes
• 1 boiled egg
• Olive oil & lemon juice

Instructions

1. Toss greens with oil and lemon.
2. Add avocado, tomato, and egg.

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21. Clean Eating Breakfast Wrap

Great for mornings you need handheld fuel.

Ingredients

• 1 whole-grain tortilla
• 2 scrambled eggs
• Spinach
• Salsa

Instructions

1. Fill tortilla with eggs and spinach.
2. Add salsa and roll.

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Clean Eating Breakfast Tips

• Batch cook grains: Make a pot of quinoa or oats to use all week.
• Pre-chop vegetables: Saves time for omelettes and scrambles.
• Smart swaps: Replace sugary cereal with oats, muffins with egg muffins, and cream cheese with avocado.
• Balance matters: Each meal should have protein, healthy fats, and fiber to keep you full.

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Conclusion

Eating clean at breakfast doesn’t have to be boring or complicated. With these 20+ recipes, you’ll find options that are quick, portable, and nourishing. Whether you’re a smoothie lover, an egg enthusiast, or a fan of warm grain bowls, there’s something here for you.

Start small: swap your usual bagel or sugary cereal with one of these

Lunch Recipes

an Make or Break Your Day

When most people think of eating “clean,” breakfast gets a lot of attention, and dinner usually feels like the main event. But lunch? That’s where a lot of us stumble. It’s easy to grab takeout, overdo it with carbs, or rely on pre-packaged foods that leave you sluggish.

Clean eating at lunch is about balance. You want meals that give you steady energy without the 3 p.m. crash. That means focusing on lean proteins, fiber-rich vegetables, healthy fats, and whole grains. The key is to keep it simple, flavorful, and easy to prep — so you’ll actually look forward to eating it.

Here are 20+ healthy lunch recipes that are delicious, portable, and perfect for meal prep.

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1. Grilled Chicken Salad with Lemon Dressing

Why it’s clean: Lean protein + fresh greens = energizing combo.

Ingredients

• 1 grilled chicken breast, sliced
• 2 cups mixed greens
• ½ avocado, sliced
• ½ cucumber, sliced
• 1 tbsp olive oil + juice of ½ lemon

Instructions

1. Layer greens, cucumber, avocado, and chicken.
2. Drizzle with olive oil and lemon juice.

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2. Quinoa & Roasted Veggie Bowl

Ingredients

• ½ cup cooked quinoa
• 1 cup roasted veggies (zucchini, bell peppers, broccoli)
• 2 tbsp hummus

Instructions

1. Place quinoa in a bowl.
2. Add roasted veggies and hummus on top.

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3. Turkey Lettuce Wraps

Ingredients

• 4 large romaine lettuce leaves
• 4 oz sliced turkey breast (nitrate-free)
• ¼ avocado, mashed
• Tomato slices

Instructions

1. Spread avocado on lettuce leaves.
2. Layer with turkey and tomato.
3. Roll into wraps.

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4. Lentil & Veggie Soup

Ingredients

• 1 cup cooked lentils
• 2 cups vegetable broth
• 1 carrot, chopped
• ½ onion, diced
• ½ cup spinach

Instructions

1. Simmer broth with carrot and onion until soft.
2. Add lentils and spinach.
3. Season with herbs and serve.

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5. Salmon & Avocado Salad

Ingredients

• 4 oz grilled salmon
• 2 cups arugula
• ½ avocado, cubed
• 1 tbsp pumpkin seeds
• Olive oil + balsamic vinegar

Instructions

1. Combine salmon, avocado, arugula, and seeds.
2. Drizzle with olive oil and balsamic.

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6. Veggie-Packed Buddha Bowl

Ingredients

• ½ cup brown rice
• ½ cup chickpeas
• ½ cup roasted sweet potato
• ½ cup steamed broccoli
• Tahini drizzle

Instructions

1. Layer rice, chickpeas, and veggies.
2. Add tahini on top.

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7. Clean Turkey Chili

Ingredients

• 1 lb ground turkey
• 1 can diced tomatoes (no added sugar)
• 1 cup black beans
• 1 onion, chopped
• Chili powder, cumin, garlic

Instructions

1. Cook onion and turkey until browned.
2. Add tomatoes, beans, and spices.
3. Simmer for 20 minutes.

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8. Zucchini Noodles with Pesto & Chicken

Ingredients

• 2 cups spiralized zucchini noodles
• ½ grilled chicken breast
• 2 tbsp clean pesto (olive oil, basil, garlic, nuts)

Instructions

1. Toss zucchini noodles with pesto.
2. Top with sliced chicken.

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9. Chickpea Salad Wrap

Ingredients

• 1 cup chickpeas, mashed
• 1 tbsp olive oil
• ½ lemon juice
• 1 celery stalk, chopped
• Whole-grain wrap

Instructions

1. Mash chickpeas with oil and lemon.
2. Stir in celery.
3. Spread into wrap.

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10. Shrimp & Avocado Bowl

Ingredients

• 6 oz cooked shrimp
• ½ avocado, sliced
• ½ cup brown rice
• 1 cup spinach
• Lime wedge

Instructions

1. Layer rice, spinach, shrimp, and avocado.
2. Squeeze lime before serving.

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11. Greek Power Bowl

Ingredients

• ½ cup quinoa
• ½ cup cherry tomatoes
• ½ cucumber, diced
• ¼ cup feta cheese (optional)
• ½ cup chickpeas

Instructions

1. Combine quinoa, veggies, chickpeas, and feta.

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12. Baked Sweet Potato with Black Beans

Ingredients

• 1 medium sweet potato, baked
• ½ cup black beans
• 2 tbsp salsa
• 1 tbsp Greek yogurt

Instructions

1. Slice sweet potato open.
2. Stuff with beans and salsa.
3. Top with yogurt.

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13. Clean Chicken Stir-Fry

Ingredients

• 4 oz chicken breast
• 1 cup mixed stir-fry veggies
• 1 tbsp coconut aminos (soy-free sauce)

Instructions

1. Stir-fry chicken until cooked.
2. Add veggies and coconut aminos.

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14. Mediterranean Chickpea Bowl

Ingredients

• 1 cup mixed greens
• ½ cup chickpeas
• ¼ cup olives
• ¼ cup cucumber
• Olive oil + oregano

Instructions

1. Toss everything together.

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15. Grilled Veggie & Hummus Wrap

Ingredients

• 1 whole-wheat wrap
• ½ cup grilled veggies (zucchini, eggplant, bell peppers)
• 2 tbsp hummus

Instructions

1. Spread hummus on wrap.
2. Fill with veggies.
3. Roll up and enjoy.

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16. Clean Tuna Salad Bowl

Ingredients

• 1 can tuna in water, drained
• 1 tbsp olive oil
• ½ lemon juice
• ½ avocado, diced
• Mixed greens

Instructions

1. Mix tuna with olive oil and lemon.
2. Serve on greens with avocado.

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17. Chicken & Veggie Skewers

Ingredients

• 4 oz chicken breast, cubed
• Bell peppers, onions, zucchini
• Olive oil + herbs

Instructions

1. Skewer chicken and veggies.
2. Grill until cooked.

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18. Turkey & Quinoa Stuffed Peppers

Ingredients

• 2 bell peppers, halved
• ½ cup quinoa
• ½ lb ground turkey
• Tomato sauce

Instructions

1. Cook quinoa and turkey, mix with sauce.
2. Stuff peppers.
3. Bake 25 minutes at 375°F.

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19. Asian-Inspired Salmon Bowl

Ingredients

• 4 oz baked salmon
• ½ cup brown rice
• ½ cup steamed edamame
• Soy-free sesame dressing

Instructions

1. Build bowl with rice, salmon, and edamame.
2. Drizzle with dressing.

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20. Egg & Avocado Grain Bowl

Ingredients

• ½ cup farro or brown rice
• 1 boiled egg
• ½ avocado, sliced
• Spinach

Instructions

1. Layer grains, spinach, avocado, and egg.

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21. Clean Mason Jar Salad (Meal Prep)

Ingredients

• 1 cup mixed greens
• ½ cup chickpeas
• ½ cup quinoa
• ½ cup chopped veggies
• Olive oil + vinegar

Instructions

1. Layer dressing on bottom of jar.
2. Add beans, grains, veggies.
3. Top with greens. Shake before eating.

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Clean Eating Lunch Tips

• Batch cook proteins: Grill chicken, turkey, or salmon ahead of time.
• Double up on veggies: Roasting a tray on Sunday saves time all week.
• Keep it balanced: Aim for half your plate veggies, ¼ protein, ¼ grains.
• Portable options: Wraps, mason jar salads, and bowls make clean eating on-the-go simple.

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Conclusion

With these 20+ clean eating lunch recipes, you’ll never be stuck scrambling at noon again. Each option is full of flavor, simple to prepare, and designed to keep you full without the crash. Whether you want fresh salads, hearty bowls, or warm comfort meals, these ideas prove that eating clean doesn’t mean eating bland.

Start by meal-prepping just 2–3 of these recipes each week. Soon, you’ll have a rotation of go-to lunches that fuel your afternoons and help you stay consistent with your healthy lifestyle.

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.