These 5 healthy, easy dinner recipes are the perfect go-to meal when your mental load is completely full and you have little motivation to cook. Don’t think about it, just turn to these customizable ideas. They’re dinners for when you’re feeling lazy or overstimulated but you still want a well-balanced and filling meal.
These recipes are easily customizable and there for you when you just don’t feel like reinventing the wheel every single night. They’re for when you don’t want to search for a new recipe. Whether you use one each week or every other week, they simplify cooking dinner every single night.
Of course, you can use these ideas as inspiration and come up with your own no brain dinners based on your personal preferences.
If you love these ideas, check out my meal planning toolkit which has 5 more dinner ideas like this, mix-and-match formulas and frameworks that will help streamline the meal planning and preparation process each week!
Why I Love These Dinner Ideas
- They are low effort and great for lazy nights and weekends.
- On top of that, they’re dietitian-created, well-balanced meals that prioritize protein and fiber.
- Completely customizable! Swap out the protein, sauce, or flavor profile.
- You can turn to these ideas again and again. Make small alterations to them if you are getting bored.
- These ideas just make life a lot easier! They are your go-to dinners to reduce mental load, stress, and to streamline the dinner preparation process.
The Recipes
Ok, now here are 5 go-to dinner recipes or ideas that you can throw together when you have very little energy or time but still want to prioritize a healthy dinner. Make a few alterations, if needed, to fit your lifestyle and preferences.
1. Easy Lentil Salad with Tahini and Nutritional Yeast Dressing
A super nutritious, high protein lentil salad that is great for a meatless Monday idea or anyone trying to eat less animal protein, as it is vegetarian. If not using already cooked lentils, I recommend batch cooking and freezing ahead of time, then this salad comes together in 10 minutes!
Prep Ahead
- Cook a bag of lentils – you will need 3 cups for this recipe. Or, use canned. I batch cook entire bags of lentils and then freeze for up to 3 months!
- Chop cucumber and bell pepper.
- Make dressing.
Makes 4 servings.
Ingredients
For the salad
- 3 cups cooked or canned brown or green lentils
- 1 cup cherry tomatoes, halved or diced Roma tomatoes
- 2 cups diced cucumber
- 1/2 cup kalamata olives, diced or halved
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1 cup crumbled feta cheese
- Chopped nuts, optional I used salted pepitas
For the dressing
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 garlic clove, minced
- 3 tablespoons water, to thin it out
- Salt and pepper to taste
DIRECTIONS
- Dice red onion, bell pepper (optional), cucumber, and parsley. Halve tomatoes. Mince garlic for the dressing.
- Add chopped vegetables to bowl along with parsley and crumbled feta cheese.
- In a small bowl, combine the ingredients for the dressing. Whisk together until smooth.
- Pour creamy nutritional yeast dressing over the salad. Gently combine the dressing and mix ingredients together. Taste test and adjust salt, pepper, and lemon juice if needed.
- Top with chopped nuts or salted pepitas, if you prefer.
- Divide into 4 servings. Store in an airtight container in the fridge for up to 3 days.
2. Greek Chicken Protein Bowl
Similar to the above recipe, this high protein Greek chicken bowl requires some chopping but then it comes together easily with already cooked or rotisserie chicken. I also like to batch cook chicken one night and freeze for up to 3 months to put together easy, delicious dinners like this.
4 servings.
Prep Ahead
- Batch cook chicken the night before or pull from freezer 24 hours prior to making this recipe. You will need 1 pound or about 2 cups.
- Marinate the chicken (optional)
- Dice the veggies.
- Make the garlic yogurt.
Ingredients
For the marinade (optional)
- 1/4 teaspoon salt
- Black pepper, to taste
- 1/4 cup olive oil
- Juice of half a lemon
- 4 garlic cloves, minced
For the bowl
- 1-1.25 pounds boneless, skinless chicken breast
- 1/2 cup pitted kalamata olives, or more
- 1 English cucumber, diced
- 1 small carton of cherry tomatoes, halved
- 3/4 cup crumbled feta cheese
- 1/2 large red onion, finely diced
- 1 15.5 ounce can of chickpeas, drained and rinsed
For the garlic yogurt
- 1 cup plain, low-fat Greek yogurt
- 1 tablespoon chopped parsley
- Juice of half a lemon
- 3 garlic cloves, minced. Use 2 garlic cloves if crushed in a garlic crusher (or to taste)
DIRECTIONS
- In a bowl or freezer gallon bag, add raw chicken, olive oil, garlic, lemon juice, and seasonings. Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes.
- Cook the Chicken: Preheat the air fryer. Cook chicken at 380 degrees F for about 25 minutes, flipping halfway. Or, until chicken is cooked to internal temperature of 165°F temperature. If weather permits, try grilling the chicken for about 6 minutes on each side!
- Dice the Vegetables: Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Drain and rinse the chickpeas. Set aside.
- Make the Garlic Yogurt: In a bowl, add Greek yogurt, the juice of 1/2 a lemon, and minced or crushed garlic. Stir together and taste test. Add a tiny pinch of salt if needed. Let sit for a few minutes and the garlic flavor will become more pronounced.
- Assemble the Bowls: Add about 4 ounces of diced chicken, 1/2 cup of chickpeas, the fresh vegetables, olives, and crumbled feta cheese to a bowl. Top with a large dollop of yogurt (about 1/4 cup). I like to drizzle each bowl with a little lemon juice and red wine vinegar. Then, crush some pita chips on top for more texture and add some fresh chopped parsley.
Optional Toppings: garlic pita chips, drizzle of red wine vinegar, Greek dressing, quinoa, rice or lettuce as base.
3. Black Bean Taco Bowls
Whenever I can’t decide on what to make for dinner, I always turn to a Mexican-inspired meal. Whether it’s a taco bowl or salad, I love that the flavors are easily customizable, involve many pantry staples I already have on hand, and easy to make higher in protein and fiber.
This bowl uses a plant-based protein source, black beans, but again – customize however you want. Add shrimp, which takes about 5 minutes to cook, or whatever protein you have on hand! Cook a pot of taco meat and freeze for this go-to dinner.
Prep Ahead
- Cook 2 cups rice or quinoa (or use frozen microwaveable)
- Drain and rinse 2 cans black beans
- Chop toppings: lettuce, tomato, onion, cilantro
- Shred cheese (or buy pre-shredded)
- Optional: make or portion out salsa, guac, or Greek yogurt
Makes 4 servings
Ingredients
- 2 cups cooked brown rice or quinoa
- 2 cans black beans, drained and rinsed
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar or Mexican blend cheese
- ½ red onion, diced (optional)
- ½ cup salsa or pico de gallo
- 1/2 cup Greek yogurt or sour cream
- 1 avocado, sliced or mashed (optional)
- Fresh cilantro and lime wedges (optional)
- Taco seasoning or cumin/chili powder blend (optional)
Optional add-ins: diced chicken or beef, sauteed bell peppers, corn, jalapenos – the sky is the limit. Check out my Customizable Chicken Fajita Bowl (shown below) for even more options! My favorite “no brain” dinner, really.
Directions
- Warm the black beans in a skillet or microwave. If desired, stir in a sprinkle of taco seasoning.
- Warm the rice or quinoa in the microwave or on the stove.
- Assemble the bowls: Start with a base of rice, then top with black beans, lettuce, tomatoes, cheese, onion, and avocado.
- Add finishing touches: Spoon over salsa, a dollop of Greek yogurt, and sprinkle with cilantro. Squeeze lime over the top. Keep it simple, OR add flavor with store-bought sauces (just need a drizzle).
4. Asian Salmon Bowl
After the Mexican-inspired bowl, my go-to is then some kind of Asian bowl or stir-fry. Change this up by switching the sauces or opting for salmon bites instead of filets.
This recipe makes 4 servings. Fun fact: cooking and cooling rice increases the amount of resistant starch, which is considered a prebiotic fiber that feeds the good bacteria in our gut. Also, it reduces the glycemic index!
Prep Ahead
- Batch cook rice and refrigerate or freeze (at least 12 hours cooled for increase resistant starch).
- Dice / chop veggies.
Ingredients
- 4 cooked salmon filets (about 4–5 oz each)
- 2 cups cooked rice, quinoa, farro (warm or cold)
- 1 cup frozen shelled edamame (mukimame)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 2 green onions, sliced
- 2 tbsp sesame seeds or chopped peanuts (optional)
Dressing of choice:
- Option 1: Soy sauce + sesame oil + lime juice
- Option 2: Store-bought sesame ginger or peanut dressing
Optional: sriracha or chili crisp for heat
Directions
- Warm the rice (or enjoy cold for a sushi-bowl vibe).
- Air fry the salmon or bake in the oven for 8-10 minutes. Or, buy ready to eat salmon and consume cold.
- Assemble bowls: rice on the bottom, then top with salmon, edamame, carrots, and cucumber.
- Drizzle with store-bought or homemade dressing.
5. Caprese Chicken Flatbreads
This flatbread is a super simple, quick and easy idea that you could serve with a side salad or frozen vegetables.
Ingredients
- 2 cooked chicken breasts, sliced (or 2 cups shredded rotisserie chicken)
- 4 small naan breads or flatbreads
- 1–2 large tomatoes, sliced
- 6–8 oz fresh mozzarella, sliced
- ½ cup fresh basil leaves
- 2–4 tbsp balsamic glaze
- Olive oil or garlic olive oil (optional, for brushing)
Serve with a salad kit on the side! Could add a light layer of pesto as the “sauce”.
- Preheat oven to broil (or use toaster oven/air fryer at high heat).
- Brush naan with a little olive oil if desired.
- Layer each flatbread with chicken, tomato slices, and mozzarella.
- Broil for 2–3 minutes, until cheese is melted and bubbling slightly.
- Top with fresh basil and a drizzle of balsamic glaze.
Another One of My Favorite Tricks
I recently became an Anyday Cookware affiliate and I love their products and what they stand for. Their glass storage and cooking dishes are all about making meals easier!
Their products rely heavily on microwave cooking. In fact, the venting knobs allow for steam to escape so the food can be cooked evenly – all in the microwave! Full recipes, including raw meat, all cooked in the microwave.
Then, the dishes can double as storage containers as well! If you work from home, are a single mom, or just want to prepare your child’s mac and cheese in the microwave instead of on the stove, give them a try!
Thank you for reading and I hope these dinners give you inspiration on how to create a list of go-to dinner recipes to use less brainpower on some nights! Keep those pantry staples on hand so there is less planning, too.