26+ 20-Minute Anti-Inflammatory Dinner Ideas

ByNick Garcia
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In today’s fast-paced world, finding the time to cook healthy and delicious meals can be a challenge. When you’re also looking to combat inflammation, the task can seem even more daunting. Chronic inflammation has been linked to a host of health problems, including heart disease, diabetes, and arthritis [1]. Fortunately, adopting an anti-inflammatory diet doesn’t have to be complicated or time-consuming. In fact, you can whip up a variety of flavorful, inflammation-fighting dinners in 20 minutes or less.

This article provides a collection of over 26 quick and easy dinner recipes designed to help you reduce inflammation and nourish your body. These recipes are packed with anti-inflammatory ingredients like fatty fish, leafy greens, colorful vegetables, and healthy fats. From sheet-pan salmon to hearty bean salads, you’ll find a wide range of options to suit your taste buds and dietary preferences. So, say goodbye to takeout and hello to simple, wholesome meals that will leave you feeling your best.

1. Sheet-Pan Balsamic Chicken & Asparagus

Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz. each)
  • 1 lb. asparagus, trimmed
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place the chicken breasts and asparagus on the prepared baking sheet.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper.
  4. Drizzle the mixture over the chicken and asparagus, and toss to coat everything evenly.
  5. Arrange the chicken and asparagus in a single layer.
  6. Bake for 15-20 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.

2. Cacio e Pepe Kale Salad

Ingredients:

  • 1 bunch kale, stems removed and leaves chopped
  • 1/4 cup olive oil
  • 2 tbsp. lemon juice
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. salt

Instructions:

  1. In a large bowl, combine the chopped kale, olive oil, and lemon juice.
  2. Massage the kale with your hands for 2-3 minutes to soften the leaves.
  3. Add the Pecorino Romano cheese, black pepper, and salt.
  4. Toss everything together until the kale is evenly coated.
  5. Let the salad sit for 5-10 minutes before serving to allow the flavors to meld.

3. Marry Me White Bean & Spinach Skillet

Ingredients:

  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 4 cups fresh spinach
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/4 cup heavy cream
  • 1/4 cup vegetable broth
  • 1/4 tsp. red pepper flakes
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and cook until fragrant, about 30 seconds.
  3. Stir in the cannellini beans, spinach, sun-dried tomatoes, heavy cream, vegetable broth, and red pepper flakes.
  4. Bring the mixture to a simmer and cook for 5-7 minutes, or until the spinach has wilted and the sauce has thickened slightly.
  5. Season with salt and pepper to taste.
  6. Serve warm with crusty bread for dipping.

4. One-Skillet Garlicky Salmon & Broccoli

Ingredients:

  • 2 (6-oz.) salmon fillets
  • 1 lb. broccoli florets
  • 2 tbsp. olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Lemon wedges for serving

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss the broccoli florets with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper.
  3. Roast for 10 minutes.
  4. While the broccoli is roasting, pat the salmon fillets dry and season with salt and pepper.
  5. In a small bowl, combine the remaining 1 tablespoon of olive oil and the remaining minced garlic.
  6. After 10 minutes, push the broccoli to one side of the baking sheet and place the salmon fillets on the other side. Brush the garlic-oil mixture over the salmon.
  7. Return the baking sheet to the oven and roast for another 8-10 minutes, or until the salmon is cooked through and the broccoli is tender.
  8. Serve with lemon wedges.

5. No-Cook White Bean & Spinach Caprese Salad

Ingredients:

  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 2 cups fresh baby spinach
  • 1 pint cherry tomatoes, halved
  • 8 oz. fresh mozzarella balls (bocconcini), halved
  • 1/4 cup fresh basil leaves, chopped
  • 2 tbsp. balsamic glaze
  • 1 tbsp. olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bowl, combine the cannellini beans, baby spinach, cherry tomatoes, and mozzarella balls.
  2. Add the chopped basil, and gently toss to combine.
  3. Drizzle with balsamic glaze and olive oil.
  4. Season with salt and pepper to taste, and toss again.
  5. Serve immediately.

6. Bhel Puri-Inspired Salad

Ingredients:

  • 1 cup puffed rice cereal
  • 1/2 cup cooked chickpeas, rinsed and drained
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp. tamarind chutney
  • 1 tbsp. mint chutney
  • 1 tbsp. lemon juice
  • 1/4 tsp. chaat masala
  • Salt to taste

Instructions:

  1. In a large bowl, combine the puffed rice cereal, chickpeas, cucumber, red onion, and cilantro.
  2. In a small bowl, whisk together the tamarind chutney, mint chutney, lemon juice, and chaat masala.
  3. Pour the dressing over the puffed rice mixture and toss to combine.
  4. Season with salt to taste and serve immediately.

7. Chicken & Spinach Skillet Pasta with Lemon & Parmesan

Ingredients:

  • 8 oz. whole-wheat penne pasta
  • 1 tbsp. olive oil
  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 4 cups fresh spinach
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp. lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the pasta according to package directions. Drain and set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
  4. Add the garlic and cook for another 30 seconds until fragrant.
  5. Stir in the spinach and cook until wilted, about 2-3 minutes.
  6. Add the cooked pasta, Parmesan cheese, and lemon juice to the skillet. Toss to combine.
  7. Season with salt and pepper to taste and serve immediately.

8. Old Bay Salmon with Lemony Mashed Peas

Ingredients:

  • 2 (6-oz.) salmon fillets
  • 1 tbsp. Old Bay seasoning
  • 1 tbsp. olive oil
  • 1 cup frozen peas, thawed
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. chopped fresh mint
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat a skillet over medium-high heat.
  2. Rub the salmon fillets with Old Bay seasoning.
  3. Add the olive oil to the skillet and place the salmon fillets skin-side down. Cook for 4-5 minutes per side, or until cooked through.
  4. While the salmon is cooking, mash the peas with a fork in a small bowl.
  5. Stir in the lemon juice and mint. Season with salt and pepper to taste.
  6. Serve the salmon with the lemony mashed peas.

9. Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

Ingredients:

  • 1 cup cooked quinoa
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1/2 cup roasted red peppers, drained and chopped
  • 1/4 cup plain Greek yogurt
  • 1 tbsp. tahini
  • 1 tbsp. lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a blender, combine the roasted red peppers, Greek yogurt, tahini, lemon juice, and garlic. Blend until smooth.
  2. Season the sauce with salt and pepper to taste.
  3. In a bowl, combine the cooked quinoa and chickpeas.
  4. Pour the roasted red pepper sauce over the quinoa and chickpeas and toss to combine.
  5. Serve immediately or chill for later.

10. Salmon-Stuffed Avocados

Ingredients:

  • 2 ripe avocados, halved and pitted
  • 1 (5-oz.) can salmon, drained and flaked
  • 1/4 cup chopped red onion
  • 2 tbsp. chopped fresh dill
  • 1 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Scoop out a small amount of the avocado flesh from each half to create a larger well.
  2. In a small bowl, combine the flaked salmon, red onion, dill, mayonnaise, and lemon juice.
  3. Season with salt and pepper to taste and mix well.
  4. Spoon the salmon mixture into the avocado halves.
  5. Serve immediately.

11. Stuffed Sweet Potato with Hummus Dressing

Ingredients:

  • 1 large sweet potato
  • 1/2 cup canned black beans, rinsed and drained
  • 1 cup chopped kale
  • 1/4 cup hummus
  • 2 tbsp. water
  • 1 tbsp. lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pierce the sweet potato several times with a fork. Microwave on high for 5-7 minutes, or until tender.
  2. While the sweet potato is cooking, whisk together the hummus, water, and lemon juice in a small bowl to create a dressing.
  3. Once the sweet potato is cooked, split it open lengthwise and fluff the inside with a fork.
  4. Top with the black beans and kale.
  5. Drizzle with the hummus dressing and season with salt and pepper to taste.

12. Creamy Avocado & White Bean Wrap

Ingredients:

  • 1/2 ripe avocado, mashed
  • 1/2 cup canned white beans, rinsed and drained, mashed
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tbsp. chopped red onion
  • 1 whole-wheat tortilla
  • 1/4 cup shredded cabbage
  • 1 tbsp. hot sauce

Instructions:

  1. In a small bowl, combine the mashed avocado, mashed white beans, cheddar cheese, and red onion.
  2. Spread the mixture evenly over the tortilla.
  3. In another small bowl, toss the shredded cabbage with the hot sauce.
  4. Top the avocado-bean mixture with the spicy slaw.
  5. Roll up the tortilla tightly and serve.

13. Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Ingredients:

  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1 cup cooked beets, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bowl, combine the chickpeas, beets, feta cheese, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, and garlic.
  3. Pour the vinaigrette over the chickpea mixture and toss to combine.
  4. Season with salt and pepper to taste and serve.

14. Salmon with Lemon-Herb Orzo & Broccoli

Ingredients:

  • 1/2 cup whole-wheat orzo
  • 1 lb. broccoli florets
  • 2 (6-oz.) salmon fillets
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. chopped fresh dill
  • 1 tbsp. chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the orzo according to package directions. Add the broccoli to the pot during the last minute of cooking. Drain and return to the pot.
  2. While the orzo and broccoli are cooking, heat the olive oil in a skillet over medium-high heat. Season the salmon with salt and pepper and cook for 4-5 minutes per side, or until cooked through.
  3. To the pot with the orzo and broccoli, add the lemon juice, dill, and parsley. Toss to combine.
  4. Serve the salmon over the lemon-herb orzo and broccoli.

15. Black Bean Fajita Skillet

Ingredients:

  • 1 tbsp. olive oil
  • 1 (16-oz.) bag frozen fajita vegetables (onions and peppers)
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 tbsp. Southwest seasoning
  • Optional toppings: shredded cheese, sour cream, salsa, avocado

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the frozen fajita vegetables and cook until tender-crisp, about 5-7 minutes.
  3. Stir in the black beans and Southwest seasoning and cook for another 2-3 minutes, until heated through.
  4. Serve immediately with your favorite toppings.

16. Chicken Hummus Bowls

Ingredients:

  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 cup hummus
  • 1 cup chopped cucumber and tomato salad
  • Whole-wheat pita bread, for serving

Instructions:

  1. Preheat the broiler. Toss the chicken with olive oil, paprika, cumin, salt, and pepper.
  2. Spread the chicken on a baking sheet and broil for 5-7 minutes, or until cooked through.
  3. To serve, spread a generous amount of hummus in the bottom of a bowl. Top with the cooked chicken and cucumber-tomato salad.
  4. Serve with warm pita bread.

17. Salmon Caesar Salad

Ingredients:

  • 2 (6-oz.) salmon fillets
  • 1 tbsp. olive oil
  • Salt and freshly ground black pepper to taste
  • 4 cups chopped romaine lettuce
  • 1/2 cup plain Greek yogurt
  • 2 tbsp. buttermilk
  • 1 tbsp. lemon juice
  • 1 clove garlic, minced
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat the broiler. Rub the salmon with olive oil and season with salt and pepper. Broil for 5-7 minutes, or until cooked through.
  2. While the salmon is cooking, whisk together the Greek yogurt, buttermilk, lemon juice, and garlic to make the dressing.
  3. In a large bowl, toss the romaine lettuce with the dressing.
  4. Flake the cooked salmon and add it to the salad. Top with Parmesan cheese and serve.

18. Chopped Chicken & Sweet Potato Salad

Ingredients:

  • 1 cup cooked, chopped chicken
  • 1 cup cooked, chopped sweet potato
  • 2 cups chopped escarole or romaine lettuce
  • 1/4 cup chopped red onion
  • 2 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bowl, combine the chicken, sweet potato, escarole, and red onion.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard.
  3. Pour the dressing over the salad and toss to combine.
  4. Season with salt and pepper to taste and serve.

19. Roasted Vegetable & Black Bean Tacos

Ingredients:

  • 2 cups chopped mixed vegetables (broccoli, bell peppers, zucchini)
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 (15-oz.) can black beans, rinsed and drained
  • 8 corn tortillas, warmed
  • Optional toppings: salsa, avocado, cilantro

Instructions:

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss the vegetables with olive oil, chili powder, cumin, salt, and pepper.
  2. Roast for 15-20 minutes, or until tender.
  3. Warm the black beans in a small saucepan.
  4. To serve, fill the tortillas with the roasted vegetables and black beans. Add your favorite toppings.

20. Chhole (Chickpea Curry)

Ingredients:

  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. turmeric powder
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • Salt to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and ginger and cook for 1 minute more.
  3. Stir in the coriander, cumin, and turmeric and cook for 30 seconds.
  4. Add the chickpeas and tomatoes. Bring to a simmer and cook for 10 minutes.
  5. Season with salt to taste and garnish with fresh cilantro.

21. Rosemary Roasted Salmon with Asparagus & Potatoes

Ingredients:

  • 1 lb. baby potatoes, halved
  • 1 lb. asparagus, trimmed
  • 2 tbsp. olive oil, divided
  • 1 tsp. dried rosemary
  • Salt and freshly ground black pepper to taste
  • 4 (6-oz.) salmon fillets
  • 1 tbsp. balsamic glaze

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the potatoes with 1 tablespoon of olive oil, rosemary, salt, and pepper.
  2. Roast for 15 minutes.
  3. While the potatoes are roasting, toss the asparagus with the remaining 1 tablespoon of olive oil, salt, and pepper.
  4. After 15 minutes, push the potatoes to one side of the baking sheet and add the asparagus to the other side. Place the salmon fillets on top of the vegetables.
  5. Brush the salmon with balsamic glaze.
  6. Return the baking sheet to the oven and roast for another 10-12 minutes, or until the salmon is cooked through and the vegetables are tender.

22. Sheet-Pan Sesame Chicken & Broccoli with Scallion-Ginger Sauce

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 1 lb. broccoli florets
  • 2 tbsp. sesame oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped scallions
  • 2 tbsp. grated fresh ginger
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar

Instructions:

  1. Preheat oven to 425°F (220°C). On a large baking sheet, toss the chicken thighs and broccoli with sesame oil, salt, and pepper.
  2. Roast for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender and slightly charred.
  3. While the chicken and broccoli are roasting, whisk together the scallions, ginger, soy sauce, and rice vinegar to make the sauce.
  4. Serve the chicken and broccoli with the sauce drizzled on top.

23. Sheet-Pan Ratatouille

Ingredients:

  • 1 eggplant, cut into 1-inch cubes
  • 1 zucchini, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tbsp. olive oil
  • 1 tsp. dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 pint cherry tomatoes
  • 1/4 cup crumbled goat cheese
  • 2 tbsp. balsamic glaze

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the eggplant, zucchini, bell pepper, and red onion with olive oil, thyme, salt, and pepper.
  2. Roast for 15 minutes.
  3. Add the cherry tomatoes to the baking sheet and roast for another 10 minutes, or until all the vegetables are tender.
  4. Sprinkle with goat cheese and drizzle with balsamic glaze before serving.

24. Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers

Ingredients:

  • 1 lb. baby potatoes, quartered
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 2 tbsp. olive oil, divided
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • Salt and freshly ground black pepper to taste
  • 4 (6-oz.) salmon fillets
  • 1 tbsp. lime juice

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the potatoes and bell peppers with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper.
  2. Roast for 15 minutes.
  3. While the vegetables are roasting, rub the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper.
  4. After 15 minutes, add the salmon to the baking sheet and roast for another 10-12 minutes, or until the salmon is cooked through.
  5. Squeeze lime juice over the salmon and vegetables before serving.

25. Honey-Garlic Chicken Thighs with Carrots & Broccoli

Ingredients:

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 lb. boneless, skinless chicken thighs
  • 1 lb. carrots, peeled and cut into 1-inch pieces
  • 1 lb. broccoli florets

Instructions:

  1. Preheat oven to 400°F (200°C). In a small bowl, whisk together the honey, soy sauce, and garlic.
  2. Place the chicken thighs, carrots, and broccoli on a large baking sheet. Pour the honey-garlic sauce over everything and toss to coat.
  3. Arrange everything in a single layer.
  4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

26. Sheet-Pan Shrimp Fajitas

Ingredients:

  • 1 lb. large shrimp, peeled and deveined
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 tbsp. olive oil
  • 1 tbsp. fajita seasoning
  • Corn or flour tortillas, for serving
  • Optional toppings: salsa, guacamole, sour cream

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the shrimp, bell peppers, and onion with olive oil and fajita seasoning.
  2. Spread in a single layer.
  3. Bake for 10-12 minutes, or until the shrimp are pink and cooked through and the vegetables are tender-crisp.
  4. Serve in tortillas with your favorite toppings.

27. Sheet-Pan Shrimp & Beets

Ingredients:

  • 1 lb. beets, peeled and cut into 1-inch cubes
  • 1 tbsp. olive oil
  • Salt and freshly ground black pepper to taste
  • 1 lb. large shrimp, peeled and deveined
  • 4 cups kale, chopped
  • 2 tbsp. lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the beets with olive oil, salt, and pepper.
  2. Roast for 15 minutes.
  3. While the beets are roasting, toss the shrimp and kale with lemon juice, salt, and pepper.
  4. After 15 minutes, add the shrimp and kale to the baking sheet with the beets.
  5. Roast for another 5-7 minutes, or until the shrimp are cooked through and the kale is wilted.

28. Garlic Butter-Roasted Salmon with Potatoes & Asparagus

Ingredients:

  • 1 lb. baby potatoes, halved
  • 1 lb. asparagus, trimmed
  • 2 tbsp. olive oil
  • Salt and freshly ground black pepper to taste
  • 4 (6-oz.) salmon fillets
  • 4 tbsp. butter, melted
  • 4 cloves garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the potatoes and asparagus with olive oil, salt, and pepper.
  2. Roast for 15 minutes.
  3. While the vegetables are roasting, combine the melted butter and minced garlic.
  4. After 15 minutes, place the salmon fillets on the baking sheet with the vegetables. Brush the garlic butter over the salmon and vegetables.
  5. Roast for another 10-12 minutes, or until the salmon is cooked through and the vegetables are tender.

29. Sheet-Pan Balsamic-Parmesan Chicken & Vegetables

Ingredients:

  • 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 lb. broccoli florets
  • 1 red bell pepper, chopped
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1/4 cup grated Parmesan cheese
  • 1 tsp. dried marjoram
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss the chicken, broccoli, and bell pepper with olive oil, balsamic vinegar, Parmesan cheese, marjoram, salt, and pepper.
  2. Spread the mixture in a single layer on a large baking sheet.
  3. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Conclusion

Adopting an anti-inflammatory diet is a powerful step you can take to improve your overall health and well-being. As these recipes demonstrate, eating healthy doesn’t have to be a chore. With a little planning and the right ingredients, you can enjoy delicious, satisfying meals that fight inflammation and support your body’s natural healing processes. We hope this collection of 20-minute dinner ideas inspires you to get creative in the kitchen and embrace the benefits of an anti-inflammatory lifestyle.

References

[1] Harvard Health Publishing. (2024, March 26). Foods that fight inflammation. Harvard Health. Retrieved from https://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation

[2] EatingWell. (2025, March 13). 20 Anti-Inflammatory Dinners in 25 Minutes. EatingWell. Retrieved from https://www.eatingwell.com/25-minute-anti-inflammatory-dinner-recipes-11695477

[3] EatingWell. (2022, August 2). 15 Anti-Inflammatory Dinners You Can Make on a Sheet Pan. EatingWell. Retrieved from https://www.eatingwell.com/gallery/7991746/anti-inflammatory-sheet-pan-dinners/

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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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