18 Clean Eating Diet Dinner Recipe Ideas

Dinnertime doesn’t have to be stressful or time-consuming—especially when you’re sticking to a clean eating plan. These recipes emphasize whole, minimally processed ingredients like lean proteins, nutrient-dense vegetables, whole grains, and healthy fats.

From hearty one-pan meals to satisfying plant-based options, there’s something here to please every palate. Try these 18 clean dinner ideas to nourish both your body and taste buds!

1. Lemon-garlic salmon with Asparagus

This Lemon-Garlic Salmon with Asparagus is a simple sheet-pan dinner that comes together quickly. The salmon is rich in omega-3 fatty acids, while the asparagus provides fiber and essential vitamins.

Recipe Metadata:

• Time to Make: 20–25 minutes
• Servings: 2

Ingredients:

1. 2 salmon fillets (4–6 oz each)
2. 1 bunch asparagus, trimmed
3. 2 tablespoons olive oil
4. 2 cloves garlic, minced
5. Juice of 1/2 lemon
6. Salt and pepper to taste
7. Optional garnish: lemon slices, fresh parsley

Recipe Steps:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Place salmon fillets and asparagus on the sheet.
3. In a small bowl, whisk together olive oil, garlic, lemon juice, salt, and pepper.
4. Drizzle the mixture over the salmon and asparagus.
5. Bake for 12–15 minutes, or until salmon flakes easily and asparagus is tender.
6. Garnish with lemon slices or fresh parsley if desired. Serve immediately.

2. Turkey Meatballs with Whole Wheat Spaghetti

Lean turkey and whole wheat spaghetti elevate traditional spaghetti and meatballs into a cleaner, more nutritious dinner option.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 1 pound ground turkey (93% lean)
2. 1/4 cup whole wheat breadcrumbs
3. 1 egg
4. 1 teaspoon Italian seasoning
5. Salt and pepper to taste
6. 1 tablespoon olive oil
7. 1 jar (24 oz) low-sugar marinara sauce
8. 8 oz whole wheat spaghetti

Recipe Steps:

1. In a bowl, combine ground turkey, breadcrumbs, egg, Italian seasoning, salt, and pepper. Form into meatballs.
2. Heat olive oil in a skillet over medium-high heat. Brown meatballs on all sides (about 5 minutes total).
3. Add marinara sauce to the skillet and simmer meatballs until cooked through (about 10 minutes).
4. Meanwhile, cook spaghetti according to package instructions. Drain.
5. Serve meatballs and sauce over spaghetti.

3. One-Pan Chicken and Vegetables

A perfect weeknight dinner that’s both flavorful and easy to clean up, this One-Pan Chicken and Vegetables uses lean chicken breasts and a medley of veggies.

Recipe Metadata:

• Time to Make: 35–40 minutes
• Servings: 4

Ingredients:

1. 1 pound boneless, skinless chicken breasts, cut into chunks
2. 2 cups chopped vegetables (e.g., bell peppers, onions, zucchini)
3. 2 tablespoons olive oil
4. 1 tablespoon Italian seasoning or herbs of choice
5. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F (200°C).
2. Toss chicken and vegetables with olive oil, Italian seasoning, salt, and pepper.
3. Spread everything on a lined baking sheet.
4. Bake for 20–25 minutes, or until chicken is fully cooked and veggies are tender.
5. Serve on its own or over brown rice for a heartier meal.

4. Lentil and Spinach Curry

This Lentil and Spinach Curry is packed with plant-based protein and iron, making it a hearty vegan or vegetarian dinner option.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon coconut oil (or olive oil)
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 1 tablespoon curry powder (mild or hot)
5. 1 teaspoon ground cumin (optional)
6. 1 cup dry lentils, rinsed
7. 3 cups vegetable broth (low-sodium)
8. 2 cups fresh spinach, chopped
9. Salt and pepper to taste

Recipe Steps:

1. Warm oil in a pot over medium heat. Sauté onion for about 5 minutes.
2. Stir in garlic, curry powder, and cumin; cook for 1 minute.
3. Add lentils and broth; bring to a boil, then reduce heat and simmer for 20–25 minutes, or until lentils are tender.
4. Stir in spinach until wilted.
5. Season with salt and pepper, and serve with brown rice or quinoa.

5. Stuffed Bell Peppers with Ground Turkey and Quinoa

Colorful bell peppers stuffed with lean ground turkey, quinoa, and veggies make a filling and nutritious dinner.

Recipe Metadata:

• Time to Make: 40–45 minutes
• Servings: 4

Ingredients:

1. 4 bell peppers (any color)
2. 1/2 pound ground turkey
3. 1 cup cooked quinoa
4. 1/2 cup diced onion
5. 1 cup canned diced tomatoes (no salt added if possible)
6. 1 teaspoon chili powder or Italian seasoning
7. Salt and pepper to taste
8. Optional: shredded cheese for topping

Recipe Steps:

1. Preheat oven to 375°F (190°C).
2. Slice tops off bell peppers and remove seeds. Place peppers upright in a baking dish.
3. In a skillet, cook ground turkey and onion until the turkey is browned.
4. Stir in cooked quinoa, diced tomatoes, seasoning, salt, and pepper.
5. Fill each pepper with the mixture. Top with cheese if desired.
6. Bake for 20–25 minutes or until peppers are tender.

6. Shrimp and Zucchini Noodles in Tomato-Garlic Sauce

Swap traditional pasta for zucchini noodles in this Shrimp and Zucchini Noodles recipe to create a low-carb, protein-rich dinner.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 2

Ingredients:

1. 1 tablespoon olive oil
2. 2 cloves garlic, minced
3. 8–10 large shrimp, peeled and deveined
4. 2 medium zucchinis, spiralized
5. 1 cup canned crushed tomatoes or tomato sauce (low-sugar)
6. Salt, pepper, and Italian herbs to taste

Recipe Steps:

1. Heat olive oil in a skillet over medium heat. Sauté garlic for about 30 seconds.
2. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Pour in crushed tomatoes; season with salt, pepper, and herbs. Simmer for 3–5 minutes.
4. Stir in zucchini noodles; cook for another 2–3 minutes.
5. Return shrimp to the skillet, mix gently, and serve hot.

7. Portobello Mushroom Fajitas

Hearty portobello mushrooms stand in for meat in these Portobello Mushroom Fajitas, creating a satisfying plant-based meal.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 2–3

Ingredients:

1. 2 large portobello mushrooms, sliced
2. 1 bell pepper, sliced
3. 1 onion, sliced
4. 1 tablespoon olive oil
5. 1 teaspoon chili powder
6. 1/2 teaspoon cumin
7. Salt and pepper to taste
8. Whole wheat tortillas (or lettuce wraps)

Recipe Steps:

1. In a skillet over medium-high heat, warm olive oil.
2. Add sliced mushrooms, bell pepper, and onion; season with chili powder, cumin, salt, and pepper.
3. Sauté until veggies are tender and slightly caramelized, about 8–10 minutes.
4. Serve in whole wheat tortillas or lettuce wraps with your favorite toppings (e.g., salsa, and avocado).

8. Chicken and Broccoli Stir-Fry

A classic combo made healthier, this Chicken and Broccoli Stir-Fry is quick, tasty, and loaded with nutrients.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 2

Ingredients:

1. 2 tablespoons avocado oil or olive oil
2. 1/2 pound chicken breast, sliced
3. 2 cups broccoli florets
4. 1 clove garlic, minced
5. 1 tablespoon low-sodium soy sauce or tamari
6. Salt and pepper to taste
7. Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water for thickening

Recipe Steps:

1. Heat oil in a wok or skillet over medium-high heat.
2. Cook chicken until browned and fully cooked, about 5–7 minutes. Set aside.
3. Add broccoli florets; stir-fry for 3–4 minutes or until bright green and slightly crisp.
4. Stir in garlic and soy sauce (plus cornstarch slurry if you want a thicker sauce).
5. Return chicken to the pan; toss everything together for 1–2 minutes.
6. Serve with brown rice.

9. Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas bring a hearty, fiber-filled twist to a Mexican-inspired dinner favorite.

Recipe Metadata:

• Time to Make: 35–40 minutes
• Servings: 4

Ingredients:

1. 2 medium sweet potatoes, peeled and cubed
2. 1 can (15 oz) black beans, drained and rinsed
3. 1 cup enchilada sauce (low-sodium, low-sugar)
4. 8 whole wheat tortillas
5. 1/2 cup chopped onion
6. 1 teaspoon chili powder
7. Salt and pepper to taste
8. Optional: shredded cheese or nutritional yeast

Recipe Steps:

1. Preheat oven to 375°F (190°C).
2. Boil or steam sweet potato cubes until tender (about 10–12 minutes).
3. In a bowl, mash sweet potatoes and stir in black beans, onion, chili powder, salt, and pepper.
4. Spoon mixture into tortillas, roll them up and place in a greased baking dish.
5. Pour enchilada sauce over tortillas; sprinkle with cheese if desired.
6. Bake for 15–20 minutes or until heated through.

10. Coconut Chickpea Curry

Creamy, comforting, and loaded with spices, this Coconut Chickpea Curry is a quick plant-based dinner option.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon coconut oil
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 1 tablespoon curry powder or curry paste
5. 1 can (15 oz) chickpeas, drained and rinsed
6. 1 can (13.5 oz) coconut milk (light or full-fat)
7. 1 cup diced tomatoes (optional)
8. Salt and pepper to taste

Recipe Steps:

1. Heat coconut oil in a pot over medium heat. Sauté onion for 5 minutes.
2. Add garlic and curry powder (or paste); cook for 1 minute.
3. Stir in chickpeas, coconut milk, and tomatoes if using.
4. Simmer for 10–15 minutes.
5. Season with salt and pepper. Serve over brown rice or quinoa.

11. Cauliflower Fried Rice

Lower in carbs and full of veggies, Cauliflower Fried Rice is a lighter take on the takeout classic.

Recipe Metadata:

• Time to Make: 15–20 minutes
• Servings: 2

Ingredients:

1. 1 tablespoon sesame oil or olive oil
2. 2 cups riced cauliflower (store-bought or homemade)
3. 1/2 cup diced carrots
4. 1/2 cup peas (fresh or frozen)
5. 2 green onions, chopped
6. 2 eggs (optional)
7. 2 tablespoons low-sodium soy sauce or tamari

Recipe Steps:

1. Heat oil in a skillet over medium-high heat.
2. Add carrots and peas; cook for 3–4 minutes until tender.
3. Stir in riced cauliflower and green onions. Sauté for 3–4 more minutes.
4. If using eggs, push veggies to the side and scramble eggs in the skillet.
5. Mix everything. Stir in soy sauce.
6. Serve hot.

12. Pesto Spaghetti Squash with Grilled Chicken

Swap pasta for nutrient-packed spaghetti squash in this Pesto Spaghetti Squash recipe, paired with lean grilled chicken.

Recipe Metadata:

• Time to Make: 40–45 minutes
• Servings: 2–3

Ingredients:

1. 1 medium spaghetti squash
2. 1 tablespoon olive oil
3. Salt and pepper to taste
4. 2 chicken breasts (boneless, skinless)
5. 1/4 cup pesto (homemade or store-bought with minimal additives)

Recipe Steps:

1. Preheat oven to 400°F (200°C). Carefully slice the squash in half and remove the seeds.
2. Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet.
3. Roast for 30–40 minutes, or until fork-tender.
4. Meanwhile, season and grill chicken until fully cooked (about 5–6 minutes per side).
5. Shred squash into strands with a fork. Stir in pesto.
6. Slice chicken and serve on top of the pesto squash.

13. Salmon and Brown Rice Bowl

This Salmon and Brown Rice Bowl includes heart-healthy salmon, fiber-rich brown rice, and crunchy vegetables for a balanced dinner.

Recipe Metadata:

• Time to Make: 25–30 minutes
• Servings: 2

Ingredients:

1. 2 salmon fillets (4–6 oz each)
2. 2 cups cooked brown rice
3. 1 cup chopped veggies (e.g., cucumbers, carrots, bell peppers)
4. 2 tablespoons low-sodium soy sauce or tamari
5. 1 tablespoon sesame oil (optional)
6. Salt, pepper, and sesame seeds to taste

Recipe Steps:

1. Season salmon with salt and pepper. Bake at 400°F (200°C) for 12–15 minutes or until it flakes easily.
2. In a small bowl, mix soy sauce (or tamari) with sesame oil if using.
3. Divide the cooked rice between two bowls.
4. Top with chopped veggies and the baked salmon.
5. Drizzle with the soy sauce mixture and sprinkle with sesame seeds.

14. Turkey and Veggie Chili

This Turkey and Veggie Chili is brimming with lean protein, beans, and plenty of vegetables, making it hearty without being heavy.

Recipe Metadata:

• Time to Make: 35–40 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. 1 pound ground turkey
3. 1 onion, chopped
4. 1 red bell pepper, chopped
5. 2 cloves garlic, minced
6. 1 can (15 oz) kidney or black beans, drained
7. 1 can (14 oz) diced tomatoes (no salt added if possible)
8. 1 tablespoon chili powder
9. Salt and pepper to taste

Recipe Steps:

1. In a large pot, heat olive oil over medium-high heat.
2. Brown turkey, onion, and bell pepper for about 6–8 minutes.
3. Add garlic; cook for 1 minute.
4. Stir in beans, tomatoes, chili powder, salt, and pepper.
5. Simmer for 15–20 minutes, allowing flavors to meld.
6. Serve hot, with optional toppings like avocado or a sprinkle of cheese.

15. Baked Cod with Tomato, Garlic, and Herbs

Delicate cod fillets pair with a flavorful tomato sauce in this Baked Cod dish, which is both protein-rich and low in calories.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 2

Ingredients:

1. 2 cod fillets (4–6 oz each)
2. 1 tablespoon olive oil
3. 1 cup canned crushed tomatoes (no salt/sugar added)
4. 1 garlic clove, minced
5. 1 teaspoon dried basil or oregano
6. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F (200°C).
2. In a baking dish, combine crushed tomatoes, garlic, herbs, salt, and pepper.
3. Drizzle olive oil over cod fillets and place them in the dish, spooning some sauce on top.
4. Bake for 15–18 minutes or until fish flakes easily.
5. Serve with whole grains or veggies.

16. Tofu and Vegetable Stir-Fry

A quick, customizable dish, Tofu and Vegetable Stir-Fry is ideal for busy weeknights and works with nearly any veggie you have on hand.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 2

Ingredients:

1. 1 tablespoon sesame oil or olive oil
2. 8 oz firm tofu, pressed and cubed
3. 2 cups mixed vegetables (e.g., carrots, broccoli, bell peppers)
4. 2 tablespoons low-sodium soy sauce or tamari
5. 1 clove garlic, minced
6. 1 teaspoon grated ginger (optional)

Recipe Steps:

1. Heat oil in a wok or skillet over medium-high heat.
2. Cook tofu for 5–7 minutes until golden, then set aside.
3. Stir-fry vegetables for 3–4 minutes or until crisp-tender.
4. Add soy sauce, garlic, and ginger; stir for 30 seconds.
5. Return the tofu to the pan and toss. Serve with brown rice or quinoa.

17. Quinoa-Crusted Chicken Tenders

Lightly breaded with quinoa, these Quinoa-Crusted Chicken Tenders add a crispy texture without refined flour.

Recipe Metadata:

• Time to Make: 25–30 minutes
• Servings: 4

Ingredients:

1. 1 pound chicken tenders or sliced chicken breast
2. 1 cup cooked quinoa
3. 1/4 cup grated Parmesan cheese (optional)
4. 1/2 teaspoon garlic powder
5. Salt and pepper to taste
6. 1 egg, beaten

Recipe Steps:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a shallow bowl, combine cooked quinoa, Parmesan (if using), garlic powder, salt, and pepper.
3. Dip chicken pieces into beaten egg, then press into quinoa mixture to coat.
4. Place on the baking sheet. Bake for 15–20 minutes, or until the chicken is fully cooked and the coating is crisp.

18. Vegetable and Lentil Shepherd’s Pie

A plant-based take on a classic comfort dish, this Vegetable and Lentil Shepherd’s Pie is hearty, warming, and fiber-filled.

Recipe Metadata:

• Time to Make: 40–45 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 2 cups mixed vegetables (e.g., carrots, peas, corn)
4. 1 can (15 oz) lentils, drained and rinsed
5. 1 tablespoon tomato paste
6. 1 teaspoon dried thyme or rosemary
7. Salt and pepper to taste
8. 3 cups mashed potatoes (use sweet potatoes or a cauliflower blend for a twist)

Recipe Steps:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté onion until tender (about 5 minutes).
3. Add vegetables, lentils, tomato paste, herbs, salt, and pepper. Cook for 3–5 minutes.
4. Transfer the mixture to a baking dish. Spread mashed potatoes on top.
5. Bake for 20–25 minutes or until the top is golden. Let cool slightly before serving.