Looking for delicious and nutritious dinner ideas that are perfect for two? Look no further! We’ve got you covered with 12 healthy dinner ideas that are sure to impress your partner or friend.
When it comes to cooking for two, it’s important to find recipes that are easy to make and don’t require a lot of ingredients. You don’t want to spend hours in the kitchen or waste food, right? These recipes are not only quick and simple, but they’re also packed with flavor and nutritious ingredients.
Whether you’re a vegetarian, pescatarian, or meat lover, there’s something for everyone on this list. From light and refreshing salads to hearty and comforting bowls, you’ll find the perfect dinner recipe to satisfy your cravings.
So grab your apron, turn on some music, and get ready to cook up a storm in the kitchen! These healthy dinner ideas will not only nourish your body, but they’ll also bring you and your loved one together for a memorable and enjoyable meal.
Ingredients:
1. 2 boneless, skinless chicken breasts
2. 1 cup quinoa
3. 2 cups low-sodium chicken broth
4. 1 tablespoon olive oil
5. 1 teaspoon garlic powder
6. 1 teaspoon dried thyme
7. 1 teaspoon dried rosemary
8. salt and pepper to taste
9. 2 cups mixed vegetables (such as broccoli, carrots, and bell peppers)
10. 1 tablespoon soy sauce
11. 1 tablespoon honey
12. 1 tablespoon cornstarch
13. 1/4 cup water
Directions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Transfer the chicken to a baking dish and set aside.
3. In the same skillet, add the onion and garlic and cook until softened, about 5 minutes. Add the diced tomatoes, tomato sauce, and Italian seasoning. Bring to a simmer and cook for 10 minutes.
4. Pour the tomato mixture over the chicken in the baking dish. Sprinkle with mozzarella cheese and grated Parmesan cheese.
5. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
6. Serve the chicken Parmesan with cooked pasta or a side salad. Enjoy!
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until the onion is translucent.
- Add diced tomatoes and tomato paste to the skillet, and stir well. Cook for about 5 minutes, until the tomatoes are softened.
- Add ground turkey or chicken to the skillet, and cook until browned.
- Add the spices (such as chili powder, cumin, paprika, salt, and pepper) to the skillet, and stir well to combine.
- Reduce the heat to low, and simmer for 10 minutes to allow the flavors to blend together.
- While the turkey or chicken is simmering, prepare any side dishes, such as rice or roasted vegetables.
- Transfer the turkey or chicken mixture to a baking dish, and top with shredded cheese (such as cheddar or Mexican blend).
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
- Remove from the oven, and let it cool for a few minutes before serving.
- Garnish with fresh herbs, such as chopped cilantro or parsley, if desired.
- Serve the dish with the prepared side dishes, and enjoy!
Ingredients:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup chopped broccoli florets
- 1 cup sliced carrots
- 1 cup chopped bell pepper
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon chopped fresh parsley, for garnish
Directions:
1. Preheat the oven to 400°F (200°C).
2. In a large saucepan, bring salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and set aside.
3. In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
4. In the same skillet, melt the butter. Add the cherry tomatoes, spinach, and Italian seasoning. Cook until the tomatoes are softened and the spinach has wilted, about 2-3 minutes. Remove from heat.
5. In a large bowl, combine the cooked pasta, shrimp, tomato-spinach mixture, and Parmesan cheese. Toss until well combined.
6. Transfer the pasta mixture to a baking dish and sprinkle with mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve the baked shrimp pasta hot, garnished with fresh basil leaves, if desired.
| Ingredients: | Instructions: |
|---|---|
| 8 oz pasta | 1. Preheat the oven to 400°F (200°C). |
| 1 lb shrimp, peeled and deveined | 2. In a large saucepan, bring salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and set aside. |
| 2 cloves garlic, minced | 3. In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. |
| 2 tbsp olive oil | 4. In the same skillet, melt the butter. Add the cherry tomatoes, spinach, and Italian seasoning. Cook until the tomatoes are softened and the spinach has wilted, about 2-3 minutes. Remove from heat. |
| 1 cup cherry tomatoes, halved | 5. In a large bowl, combine the cooked pasta, shrimp, tomato-spinach mixture, and Parmesan cheese. Toss until well combined. |
| 2 cups fresh spinach | 6. Transfer the pasta mixture to a baking dish and sprinkle with mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. |
| 1 tsp Italian seasoning | 7. Serve the baked shrimp pasta hot, garnished with fresh basil leaves, if desired. |
| 1/4 cup grated Parmesan cheese | |
| 1/2 cup shredded mozzarella cheese | |
| Fresh basil leaves for garnish (optional) |
Ingredients:
Toasted Quinoa Salad:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Garlic Shrimp Zoodles:
- 2 zucchinis
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 pound shrimp, peeled and deveined
- 1/2 teaspoon red pepper flakes
- Juice of 1/2 lemon
- Salt and pepper to taste
Grilled Chicken and Vegetable Skewers:
- 2 chicken breasts, cut into chunks
- 1 zucchini, sliced
- 1 bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Sweet Potato Black Bean Tacos:
- 2 small sweet potatoes, diced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 small corn tortillas
- 1 cup canned black beans, rinsed and drained
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- Lime wedges for serving
Directions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onions and garlic and cook until they are softened, about 5 minutes.
4. Stir in the diced tomatoes, tomato paste, and Italian seasoning. Cook for an additional 2 minutes.
5. Add the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes.
6. While the sauce is simmering, cook the pasta according to the package instructions.
7. Drain the pasta and add it to the skillet with the sauce. Toss to coat the pasta evenly.
8. Transfer the pasta and sauce mixture to a baking dish. Sprinkle with grated cheese.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
10. Serve immediately and enjoy!
Ingredients:
|
1. Skinless, boneless chicken breasts |
4 |
|
2. Fresh basil leaves, chopped |
1/4 cup |
|
3. Cherry tomatoes, halved |
1 cup |
|
4. Garlic cloves, minced |
2 |
|
5. Olive oil |
2 tablespoons |
|
6. Balsamic vinegar |
2 tablespoons |
|
7. Salt |
To taste |
|
8. Black pepper |
To taste |
|
9. Mixed greens |
2 cups |
|
10. Feta cheese, crumbled |
1/4 cup |
|
11. Cucumber, sliced |
1 |
|
12. Red onion, thinly sliced |
1/4 |
Directions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the diced chicken, bell peppers, onion, and mushrooms. Season with salt, pepper, and any other desired spices.
3. Heat olive oil in a skillet over medium-high heat. Cook the chicken mixture until the chicken is cooked through and the vegetables are tender.
4. In a separate bowl, mix together the cooked quinoa, black beans, corn, and salsa.
5. Spread half of the quinoa mixture into a greased baking dish. Top with half of the cooked chicken mixture and sprinkle with shredded cheese.
6. Repeat layers with the remaining quinoa mixture, chicken mixture, and cheese.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Ingredients:
Here is a list of ingredients you will need for these healthy dinner ideas for two:
| 1. Chicken Breast |
| 2. Fresh Vegetables (such as broccoli, carrots, bell peppers) |
| 3. Olive Oil |
| 4. Garlic |
| 5. Salt |
| 6. Pepper |
| 7. Quinoa |
| 8. Salmon Fillets |
| 9. Lemon |
| 10. Fresh Herbs (such as parsley, dill, basil) |
| 11. Avocado |
| 12. Whole Wheat Pasta |
Directions:
1. Preheat the oven to 375°F (190°C).
2. In a medium-sized bowl, combine the ingredients for the marinade and mix well.
3. Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or overnight for maximum flavor.
4. Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken in the skillet and sear for 2-3 minutes per side, until golden brown.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
6. While the chicken is baking, prepare the sides. In a small saucepan, bring water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
7. In a separate skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute, until fragrant. Add the spinach and cook until wilted, stirring occasionally.
8. Remove the chicken from the oven and let it rest for a few minutes before slicing. Serve the chicken with the quinoa and sautéed spinach. Enjoy!
