27+ Healthy Summer Dinner Recipes – Clean Eating Faves

Summer is the perfect time for lighter, fresh meals that are both nourishing and satisfying. If you’re looking for healthy summer dinner recipes that focus on clean eating, these 24 dishes will keep you energized and full while using simple, whole ingredients. These meals are perfect for hot summer nights, BBQs, or any time you want a wholesome dinner.

Let’s dive in!

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1. Grilled Lemon Herb Chicken Salad

A light and refreshing chicken salad with fresh greens, avocado, and a tangy lemon vinaigrette.

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Mixed salad greens
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced

Instructions:

1. Marinate the chicken breasts with olive oil, oregano, lemon zest, salt, and pepper. Let it sit for 15-30 minutes.
2. Grill the chicken over medium heat for 6-8 minutes per side until fully cooked.
3. Slice the chicken and serve on a bed of mixed greens, topped with avocado, cucumber, and red onion.

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2. Zucchini Noodles with Pesto

A low-carb pasta alternative made with zucchini noodles and a fresh pesto sauce.

Ingredients:

• 2 zucchinis, spiralized into noodles
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon parmesan cheese (optional)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender.
2. Toss the zucchini noodles with pesto sauce until well-coated.
3. Top with parmesan cheese (if desired) and serve.

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3. Grilled Salmon with Mango Salsa

This grilled salmon is paired with a refreshing and sweet mango salsa, perfect for summer.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes per side or until cooked to your desired level.
3. For the salsa, mix together the diced mango, red onion, cilantro, and lime juice in a bowl.
4. Serve the grilled salmon topped with the mango salsa.

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4. Quinoa-Stuffed Bell Peppers

These colorful stuffed peppers are filled with quinoa, black beans, and corn for a hearty, vegetarian meal.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
3. Stuff the mixture into each bell pepper.
4. Place the stuffed peppers on a baking dish and bake for 25-30 minutes, until the peppers are tender.

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5. Shrimp and Avocado Lettuce Wraps

A fresh, low-carb meal with shrimp, avocado, and a tangy lime dressing.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Lettuce leaves for wrapping (such as Romaine or Butter Lettuce)

Instructions:

1. Heat olive oil in a pan over medium heat. Season the shrimp with cumin, salt, and pepper.
2. Cook the shrimp for 2-3 minutes per side until they turn pink and are cooked through.
3. In a bowl, mix together avocado, cilantro, and lime juice.
4. To serve, spoon the shrimp and avocado mixture into lettuce leaves and wrap them up.

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6. Grilled Veggie Skewers

Colorful grilled vegetables with a smoky char, perfect for summer cookouts.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the vegetables onto skewers, alternating between zucchini, bell peppers, onion, and tomatoes.
3. Brush the veggies with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.

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7. Lemon Garlic Chicken Thighs

Juicy chicken thighs marinated in lemon and garlic for a savory, satisfying dinner.

Ingredients:

• 4 bone-in chicken thighs
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine garlic, lemon zest, olive oil, salt, and pepper. Rub the mixture onto the chicken thighs.
3. Place the chicken thighs on a baking sheet and bake for 30-35 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).

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8. Baked Sweet Potato with Black Beans and Avocado

A nutrient-packed dish with roasted sweet potatoes, black beans, and creamy avocado.

Ingredients:

• 2 large sweet potatoes
• 1 cup black beans, drained and rinsed
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and bake for 40-45 minutes, or until tender.
2. Once the sweet potatoes are baked, slice them open and fluff the inside with a fork.
3. Top with black beans, avocado slices, cilantro, and a squeeze of lime juice.

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9. Mediterranean Chickpea Salad

A fresh and vibrant salad with chickpeas, cucumber, tomatoes, and feta cheese.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup olives, sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, combine chickpeas, cucumber, tomatoes, feta, and olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
3. Toss the salad with the dressing and serve immediately.

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10. Grilled Turkey Burgers

Lean turkey burgers served with avocado for a healthy twist on a classic.

Ingredients:

• 1 lb ground turkey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• 1 avocado, sliced
• Lettuce leaves for wrapping

Instructions:

1. Preheat the grill to medium-high heat.
2. Form the ground turkey into patties and season with garlic powder, onion powder, salt, and pepper.
3. Grill the patties for 5-6 minutes per side until fully cooked.
4. Serve the turkey burgers with sliced avocado wrapped in lettuce leaves.

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11. Cauliflower Rice Stir-Fry

A low-carb, vegetable-packed stir-fry with cauliflower rice.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 2 eggs, scrambled (optional)

Instructions:

1. Heat sesame oil in a pan over medium heat. Add mixed vegetables and cook for 5-6 minutes.
2. Add cauliflower rice and soy sauce, cooking for another 5 minutes, stirring frequently.
3. Add scrambled eggs (optional) and cook until scrambled. Serve hot.

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12. Roasted Lemon Herb Salmon

This roasted salmon is rich in omega-3s and flavored with fresh herbs and lemon.

Ingredients:

• 4 salmon fillets
• 1 lemon, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet, drizzle with olive oil, and season with thyme, salt, and pepper.
3. Arrange lemon slices over the salmon.
4. Bake for 12-15 minutes, until the salmon is cooked through.

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13. Veggie and Hummus Wraps

These wraps are loaded with fresh veggies and creamy hummus, perfect for a light, satisfying dinner.

Ingredients:

• 4 whole wheat wraps
• 1 cup hummus
• 1 cucumber, sliced
• 1/2 bell pepper, sliced
• 1 cup spinach

Instructions:

1. Spread hummus over the center of each wrap.
2. Layer with cucumber, bell pepper, and spinach.
3. Roll up the wraps tightly and serve.

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14. Grilled Chicken with Avocado Tomato Salad

Grilled chicken paired with a fresh avocado tomato salad.

Ingredients:

• 4 chicken breasts
• 1 avocado, diced
• 2 tomatoes, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with olive oil, salt, and pepper, and grill for 6-8 minutes per side.
2. Combine avocado, tomatoes, olive oil, salt, and pepper in a bowl.
3. Serve the grilled chicken topped with the avocado tomato salad.

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15. Spaghetti Squash Primavera

A healthy, gluten-free pasta alternative made with roasted spaghetti squash and fresh vegetables.

Ingredients:

• 1 spaghetti squash
• 1 cup cherry tomatoes, halved
• 1/2 cup zucchini, diced
• 1/2 cup bell pepper, diced
• 2 tablespoons olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle olive oil on the squash, sprinkle with salt and pepper, and roast for 30-35 minutes until tender.
3. While the squash is roasting, sauté cherry tomatoes, zucchini, and bell peppers in olive oil until softened.
4. Once the squash is cooked, use a fork to scrape out the strands and combine with the sautéed vegetables. Garnish with fresh basil and serve.

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16. BBQ Chicken Sweet Potato Bowls

A filling and delicious bowl made with BBQ chicken, sweet potatoes, and fresh toppings.

Ingredients:

• 2 large sweet potatoes
• 2 chicken breasts, cooked and shredded
• 1/4 cup BBQ sauce (homemade or store-bought)
• 1/2 avocado, sliced
• 1/4 cup cilantro, chopped
• Lime wedges

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 40 minutes, until soft.
2. In a separate pan, toss shredded chicken with BBQ sauce and heat over medium heat.
3. Slice the baked sweet potatoes in half and top with BBQ chicken, avocado, cilantro, and a squeeze of lime.

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17. Roasted Vegetable Buddha Bowl

A nourishing bowl packed with roasted veggies, quinoa, and tahini dressing.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup sweet potatoes, diced
• 1 cup brussels sprouts, halved
• 1 tablespoon olive oil
• 1/4 cup tahini
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potatoes and brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes.
2. Serve the roasted veggies on top of cooked quinoa, drizzling with tahini and lemon juice. Garnish with your favorite herbs.

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18. Grilled Portobello Mushrooms

Grilled Portobello mushrooms marinated in balsamic vinegar for a smoky, savory flavor.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a bowl.
2. Brush the mushrooms with the marinade and let sit for 10-15 minutes.
3. Grill the mushrooms for 5-7 minutes per side until tender and charred. Serve as a side dish or main course.

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19. Cilantro Lime Chicken with Cauliflower Rice

A low-carb, flavorful chicken dish served with cauliflower rice for a healthy meal.

Ingredients:

• 4 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 lime, juiced
• 2 cups cauliflower rice
• 1/4 cup cilantro, chopped

Instructions:

1. Season the chicken with olive oil, cumin, lime juice, salt, and pepper.
2. Grill or cook the chicken on medium heat for 6-8 minutes per side until fully cooked.
3. In a separate pan, sauté cauliflower rice with a touch of olive oil for 5-7 minutes until tender. Serve the chicken over the rice, garnished with cilantro.

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20. Shrimp Tacos with Cabbage Slaw

These fresh shrimp tacos are topped with a crunchy cabbage slaw and served with a lime crema.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 cup cabbage, shredded
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• Corn tortillas

Instructions:

1. Toss the shrimp with olive oil and chili powder, then cook over medium heat for 2-3 minutes per side until pink.
2. In a bowl, mix shredded cabbage, Greek yogurt, lime juice, and salt to make the slaw.
3. Warm the tortillas, fill with shrimp, and top with cabbage slaw and a squeeze of lime.

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21. Spicy Sriracha Tofu Bowls

A plant-based dinner with crispy sriracha tofu, veggies, and brown rice.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 cup cooked brown rice
• 1 cup mixed vegetables (carrots, bell peppers, broccoli)

Instructions:

1. Toss tofu cubes with sriracha, soy sauce, and olive oil. Bake at 400°F (200°C) for 25-30 minutes until crispy.
2. Sauté the vegetables in olive oil until tender.
3. Serve the crispy tofu on top of brown rice with sautéed vegetables.

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22. Grilled Steak with Chimichurri Sauce

A tender grilled steak paired with a tangy chimichurri sauce for a bold, flavorful dish.

Ingredients:

• 4 steaks (your choice of cut)
• 1/2 cup parsley, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes

Instructions:

1. Grill the steaks to your preferred level of doneness.
2. In a bowl, combine parsley, vinegar, olive oil, garlic, and red pepper flakes to make chimichurri sauce.
3. Serve the steaks topped with chimichurri sauce.

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23. Coconut Curry Chicken

A creamy and spicy coconut curry with tender chicken, served with rice.

Ingredients:

• 4 chicken breasts, cut into pieces
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 tablespoon ginger, grated
• 1 tablespoon olive oil
• 1 cup cooked rice

Instructions:

1. Sauté the chicken in olive oil until browned. Remove and set aside.
2. In the same pan, add coconut milk, curry powder, and ginger. Simmer for 10 minutes.
3. Return the chicken to the pan and cook for another 10-15 minutes, until the chicken is cooked through. Serve with rice.

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24. Grilled Shrimp Skewers with Quinoa Salad

Delicious grilled shrimp paired with a fresh quinoa salad.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Instructions:

1. Thread shrimp onto skewers and grill for 2-3 minutes per side.
2. Toss cooked quinoa with cucumber, feta cheese, olive oil, and lemon juice.
3. Serve the grilled shrimp over the quinoa salad.

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Conclusion:

These 24 Healthy Summer Dinner Recipes are packed with fresh, nutritious ingredients that will keep you feeling energized all summer long. Whether you’re craving grilled meats, fresh salads, or plant-based dishes, there’s something here for everyone. Perfect for those looking to maintain a clean-eating lifestyle while still enjoying delicious meals, these recipes will help you make the most of summer’s bounty.

Enjoy a fresh, healthy meal tonight and savor the flavors of summer!