Go Back
30 minute anti inflammatory dinners with salmon, quinoa, and roasted vegetables on a sheet pan

30-Minute Anti-Inflammatory Dinners

Quick and healthy meals designed to support digestion and combat inflammation, easily prepared in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Healthy, Main Course
Cuisine: Anti-Inflammatory, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Proteins
  • 1 lb chicken thighs Can be substituted with tofu, salmon, or canned tuna.
  • 1 cup cooked lentils A great plant-based protein option.
Vegetables
  • 2 cups spinach Fresh or frozen.
  • 1 cup broccoli Fresh or frozen, can be roasted or steamed.
  • 1 cup chickpeas Canned is convenient.
Healthy Fats
  • 2 tbsp extra virgin olive oil For cooking and dressing.
  • 1 medium avocado To add creaminess to dishes.
Flavor Boosters
  • 2 cloves garlic Minced for flavor enhancement.
  • 1 inch ginger Fresh, minced or grated.
  • 1 lemon juice For acidity and brightness.
  • 1 tsp turmeric Anti-inflammatory spice.

Method
 

Preparation
  1. Start by preparing all of your ingredients. Mince garlic and ginger, cut vegetables, and rinse canned beans.
  2. Cook your grain of choice (quinoa or brown rice) as per package instructions.
Cooking
  1. In a large skillet, heat olive oil over medium heat and add garlic and ginger, sauté until fragrant.
  2. Add chicken thighs to the skillet, cooking until browned and cooked through (about 7-10 minutes).
  3. Stir in spinach and broccoli, cooking until the spinach wilts and broccoli is tender.
  4. Add cooked lentils and chickpeas, stirring to combine.
  5. Squeeze lemon juice and season with turmeric, salt, and pepper to taste.
Serving
  1. Serve the mixture over prepared grains and top with sliced avocado.

Notes

These 30-minute dinners are perfect for busy nights and can be customized based on available ingredients. Easy to meal prep for the week!