Are you on the lookout for some healthy organic dinner recipes? Well, you are in the right place! Undertaking the task of preparing healthy, organic food for your family can be overwhelming for even the most seasoned cook.
However, this list of fourteen healthy, easy organic dinner recipes is sure to help you get started on your journey of healthy cooking, eating, and living!
1. Zucchini Noodles with Avocado Pesto & Shrimp
- 5-6 medium organic zucchini (2¼-2½ pounds total), trimmed
- ¾ teaspoon salt, divided
- 1 ripe organic avocado
- 1 cup packed fresh, organic basil leaves
- ¼ cup unsalted shelled organic pistachios
- 2 tablespoons organic lemon juice
- ¼ teaspoon organic ground pepper
- ¼ cup extra-virgin organic olive oil plus 2 tablespoons, divided
- 3 cloves organic garlic, minced
- 1 pound raw organic shrimp (21-25 count), peeled and deveined, tails left on if desired
- 1-2 teaspoons organic cajun seasoning
- Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
- Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper, and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally until the shrimp are almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
- Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto, and gently toss to combine.
2. Egg Roll Bowls
- 1 lb (450g) organic ground chicken
- 2 tablespoons organic vegetable oil
- 1 bag pre-shredded organic coleslaw mix
- 1 medium organic yellow or white onion, minced
- 2 organic green onions, sliced
- 1/2 cup (125ml) organic beef or chicken broth
- 1 tablespoon organic soy sauce
- 1 tablespoon organic garlic powder
- 1 teaspoon organic crushed red pepper
- 1 tablespoon organic hot sauce of your choice
- 1 tablespoon fresh organic ginger
- Salt and fresh cracked organic pepper, approx. 1/2 teaspoon each
- Fresh organic chopped chives, for garnish
- Heat oil in a skillet or medium-high heat. Add chicken meat and cook until browned then add onion and continue cooking until lightly browned.
2. Add garlic powder, chili pepper, ginger, and pepper to the meat and stir well. Pour the 1/2 cup broth. Add the bag of coleslaw mix and green onion and stir to coat.
3. Cook, stirring frequently until the cabbage is tender.
4. Add soy sauce (or tamari) and Sriracha sauce. Stir well to coat and adjust seasoning as desired.
5. Garnish with chopped chives, spoon into bowls and serve plain or over cauliflower rice.
3. Spinach Salad With Salmon and Barley
- 2/3 cup quick-cooking organic barley
- 2 tablespoons plus 1 teaspoon organic olive oil
- 4 4-ounce pieces skinless wild salmon fillet
- kosher salt and organic black pepper
- 2 organic navel or blood oranges
- 2 tablespoons organic red wine vinegar
- 6 cups organic baby spinach
- 1/2 cup fresh organic cilantro sprigs
- 1/2 organic avocado, sliced
- 2 organic scallions, thinly sliced
- Cook the barley according to the package directions. Spread on a plate and refrigerate until cool.
- Meanwhile, heat 1 teaspoon of the oil in a large cast-iron or another non-toxic skillet over medium heat.
- Season the salmon with ¼ teaspoon salt and ⅛ teaspoon pepper and cook until opaque throughout, 3 to 5 minutes per side. Transfer to a plate and refrigerate until cool.
- Using a fork, flake the salmon into bite-size pieces.
- Cutaway the peel and pith of the oranges: working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl.
- Whisk together the vinegar, the remaining 2 tablespoons of oil, 2 tablespoons of the accumulated orange juice, ¼ teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
- Add the spinach, cilantro, avocado, orange segments, scallions, and cooked barley and toss gently to combine. Serve topped with the salmon.
4. Easy Baked Salmon and Asparagus Foil Packs
- 2 slices of wild-caught salmon fillet
- 2 tablespoons organic vegetable broth or chicken broth
- 1 1/2 tablespoon fresh organic lemon juice, or to taste
- 1 tablespoon of your favorite organic hot sauce
- 4 teaspoons organic minced garlic (4 cloves)
- Salt and fresh organic ground black pepper, to taste
- 3-4 tablespoons organic butter, diced into small cubes
- 2 tablespoons fresh organic chopped parsley or cilantro
- 1 lb (450g) medium-thick organic asparagus, woody ends trimmed
- Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the sauce: broth, lemon juice, and hot sauce.
- Divide salmon fillets onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil.
- Sprinkle over garlic and then season with salt and pepper. Drizzle the sauce generously over the salmon fillets.
- Divide butter pieces evenly among the foil packets, layering them over the salmon and asparagus.
- Wrap packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.
- Transfer to a baking sheet and bake in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes.
- Carefully unwrap the baked salmon foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon.
5. Miso-Glazed Salmon With Snap Peas
- 4 (6-ounce) skinless wild-caught salmon fillets
- 1/4 cup organic white miso
- 1/4 cup organic maple syrup
- 1/4 cup organic mirin
- 1 tablespoon organic ginger
- 1 tablespoon organic sesame oil
- 1 cup organic sugar snap peas
- In a large bowl, whisk together the miso, maple syrup, mirin, ginger, and sesame oil. Add salmon and toss to coat.
- Preheat the broiler and adjust the rack to about 6 inches from the heat. Line a baking sheet with parchment and place the fillets on the sheet. Broil until the glaze is browned and shiny and the salmon is firm and opaque for about 5-8 minutes.
- In the meantime, steam the snap peas until crisp-tender, about 5 minutes.
6. Asado Chicken and Sautéed Lemon Zucchini
- 3 lbs (1.5kg) organic chicken breast
- 2 to 3 medium-sized organic zucchini, diced
- 8 organic garlic cloves, minced
- 2 teaspoons organic oregano
- 1 tablespoon organic smoked paprika
- 2 teaspoons organic cumin powder
- 1/4 cup (60ml) organic chicken stock
- 1/4 cup (60ml) organic lemon juice, more for serving
- 1/2 teaspoon organic onion powder
- 1/2 teaspoon organic chili flakes
- 1/4 cup (60ml) organic olive oil
- Salt and fresh cracked organic black pepper
- In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, garlic, chili flakes, and olive oil. Taste and adjust salt and lemon before adding chicken.
- Add in chicken and coat all sides. Cover and refrigerate for at least 30 minutes to marinate. When ready to cook, remove chicken from the marinade and reserve the marinade for later.
- Heat 1 tablespoon oil in a skillet over medium-low heat and cook chicken on both sides, until the internal temperature, reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes. Remove chicken to a plate and keep warm.
- Add the diced zucchini to the same pan and season with salt, pepper, and red chili pepper flakes (if using), add a bit of oil if necessary. Saute for 2-3 minutes over medium-low, then add the remaining marinade. Cook zucchini with the marinade sauce for 3-4 minutes, stirring from time to time, until the sauce has reduced a bit and zucchini are tender.
- Divide cooked zucchini and the sauce into plates or bowls and top with sliced chicken breasts. Serve garnished with lemon slices, and fresh chopped parsley.
7. Steak and Cauliflower Potatoes with Sautéed Spinach
- Organic cooking spray
- 2 (3 1/2 -ounce) organic top sirloin steaks, at room temperature
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground organic black pepper
- 4 cups organic cauliflower florets
- 2 tablespoons of organic milk
- 2 tablespoons organic parmesan cheese
- 1 small organic garlic clove
- 6 cups fresh organic spinach
- Heat a large cast-iron skillet over high heat and coat with cooking spray.
- Pat the steaks dry and season with salt and pepper on both sides. Place in the skillet and cook 3-6 minutes on each side, depending on how rare or well done you like it.
- Transfer the steaks to two plates, loosely tent with foil, and let them rest.
- Place the cauliflower in a medium saucepan and cover it with water. Bring to a boil and cook until tender, about 6 minutes. Drain thoroughly and transfer to a blender. Add milk, cheese, and garlic; puree until smooth.
- Heat the same skillet to medium heat. Add spinach and sauté until soft, about 1 minute.
8. Blackened Chicken and Avocado Salad
The Blackened Chicken
- 2 boneless skinless organic chicken breasts, sliced horizontally
- 1/2 teaspoon organic paprika
- 1/2 teaspoon organic garlic powder
- 1/2 teaspoon organic chili powder
- 1/2 teaspoon organic cumin (optional)
- 1/2 teaspoon powdered organic chicken stock (optional)
- 1 tablespoon organic olive oil
- Pinch salt and fresh cracked organic pepper
The Avocado Salad
- 2 cups chopped organic romaine lettuce
- 1 cup organic cherry tomatoes, halved
- 1 small organic onion, chopped
- 1/2 cup organic cucumber, chopped
- 2 organic avocados
- 1 tablespoon organic olive oil
- 1 tablespoon chopped organic cilantro, fresh or dried
- Salt and freshly cracked organic pepper, to taste
- Organic parmesan shavings (optional)
- In a small bowl, mix the paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil. Coat the chicken breasts and cook on medium-low heat in a skillet until no longer pink in the center (approximately 15 minutes, depending on thickness).
- Wash, dry, and chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, and cucumber. Add all the ingredients to a large salad bowl, drizzling the olive oil and sprinkling with salt, pepper, and cilantro. Toss with tongs until fully combined and sprinkle with parmesan shavings.
- Once cooked, remove the chicken to a cutting board and cut diagonally into strips, place on top of the salad and serve the blackened chicken avocado salad immediately.
9. Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes
- 1/2 cup organic Greek yogurt
- 4 cloves organic garlic, crushed
- 1 tablespoon fresh organic lemon juice
- kosher salt and organic black pepper
- 4 4-ounce organic chicken cutlets
- 1/4 cup organic walnuts
- 2/3 cup organic quinoa, rinsed well
- 1/4 cup chopped fresh organic flat-leaf parsley
- 1 tablespoon plus 3 teaspoons organic olive oil
- 1 large organic sweet potato (about 12 ounces), peeled and thinly sliced
- 1/2 pound organic shiitake mushrooms, stems discarded
- 1/2 pound organic cremini mushrooms, halved if large
- 2 sprigs of fresh organic thyme
- 2 teaspoons organic sherry vinegar or red wine vinegar
- In a medium bowl, mix the yogurt, garlic, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.
2. Heat oven to 450° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 4 to 5 minutes. Let cool and coarsely chop.
3. Meanwhile, cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of oil, ½ teaspoon salt, and ⅛ teaspoon pepper.
4. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently.
5. Heat the remaining 1 teaspoon of oil in a large cast-iron or another non-toxic skillet over medium heat. Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side. Serve with quinoa and vegetables.
10. Lemon Garlic Butter Chicken and Green Beans Skillet
- 3 – 6 skinless, boneless organic chicken thighs
- 1 pound (450g) organic green beans, trimmed
- 3 tablespoons organic butter, divided
- 4 cloves organic garlic, minced
- 1 teaspoon organic paprika
- 1 teaspoon organic onion powder
- Salt and fresh cracked organic pepper
- Juice of 1/2 organic lemon + lemon slices, for garnish
- 1/2 cup (125ml) organic chicken stock
- 1 tablespoon organic hot sauce
- Organic crushed red chili pepper flakes (optional)
- 1/2 cup fresh chopped organic parsley
- In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
- Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
- In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
- Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like!
11. Crispy Baked ‘Fried’ Chicken
- 8 organic chicken pieces (preferably 2 breasts, 2 thighs, 2 legs, and 2 wings)
- 1/2 cup organic all-purpose flour
- Kosher salt and freshly ground organic pepper
- 4 cups organic cornflakes
- 2/3 cup organic buttermilk
- 2 tablespoons organic Dijon mustard
- 1/4 teaspoon organic cayenne pepper
- 1 1/2 teaspoons organic paprika
- 3/4 teaspoon organic ground sage
- Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
- Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour, and set aside. Discard the flour.
- Here come the parts kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika, and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the rack and place them in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes until cooked through and crispy. The juices should run clear when the meat is pierced with a knife.
12. Grilled Zucchini With Tomato & Mint Relish
- 4 small organic zucchini (about 1 pound), halved lengthwise
- 1 tablespoon extra-virgin organic olive oil plus 1 teaspoon, divided
- ½ teaspoon organic ground pepper, divided
- ¼ teaspoon salt, divided
- 1 cup chopped seeded organic tomatoes
- 1 tablespoon chopped fresh organic mint
- 1 teaspoon organic red-wine vinegar
- Heat grill to medium-high.
- Brush both sides of zucchini with 1 tablespoon oil and sprinkle the cut side with ¼ teaspoon pepper and ⅛ teaspoon salt. Grill, turning once halfway, until tender, 6 to 8 minutes.
- Meanwhile, combine tomatoes, mint, vinegar, and the remaining 1 teaspoon oil, ¼ teaspoon pepper, and ⅛ teaspoon salt in a small bowl.
- Serve the zucchini topped with the tomato-mint relish.
13. Black Bean and Feta Stuffed Burrito
- 1/2 cup organic brown rice
- 1 cup of organic Greek yogurt
- 1/4 cup chopped fresh organic cilantro leaves plus 1 cup whole leaves
- 2 tablespoons fresh organic lime juice
- Kosher salt
- 2 organic avocados, sliced
- 4 ounces organic feta, crumbled (1 cup)
- 1 cup shredded organic red cabbage (from 1/8 small head)
- 1 15.5-ounce can organic black beans, rinsed
- 1/2 organic cucumber, halved and thinly sliced
- 2 cups organic shredded rotisserie chicken (optional)
- 1 tablespoon organic hot sauce (optional)
- 4 organic burrito-size tortillas, warmed
- Cook the rice according to the package directions. Combine the yogurt, chopped cilantro, lime juice, and ¼ teaspoon salt in a small bowl.
- Divide the yogurt mixture, avocados, Feta, cabbage, beans, cucumber, chicken (if desired), and hot sauce (if desired) among tortillas, dividing evenly. Roll into 4 burritos.
14. Fettuccine with Walnuts and Parsley
- 12 ounces (3/4 box) organic whole-wheat fettuccine
- 2/3 cup organic chopped toasted walnuts, 2 tablespoons reserved for garnish
- 1/4 cup organic olive oil
- 5 cloves organic garlic, minced
- 1/2 cup organic chicken stock
- 1/2 cup chopped organic parsley leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground organic black pepper
- 1-ounce grated organic parmesan (about 3/4 cup)
- 2 cups organic arugula leaves, gently packed
- Cook the pasta al dente according to package directions, then drain in a colander.
- Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
- In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt, and pepper, and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of the 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts, and more parsley. Serve hot.
Tell us in the comments if you make any of these recipes or share some of your favorites!
We (me and my daughter who selected these) hope you enjoy some of them as much as we do!