29 EASY SPRING DINNER RECIPES

Spring is the perfect time to refresh your dining table with vibrant and flavorful dishes. These 29 easy spring dinner recipes offer a delightful mix of light, fresh, and hearty meals that celebrate the season’s best ingredients. Whether you’re in the mood for something quick, healthy, or indulgent, there’s something here for everyone to enjoy.

Chicken Limone (Pollo al Limone)

Chicken Limone is a classic Italian dish that combines tender chicken with the brightness of lemon. This recipe is perfect for spring, featuring juicy chicken breasts smothered in a zesty lemon butter sauce, served with garlic-infused spinach and crispy potatoes. It’s a flavorful and elegant meal that’s surprisingly easy to prepare.

Ingredients

– 4 boneless, skinless chicken breasts
– 4 tbsp unsalted butter
– 4 lemons (zested and juiced)
– 4 cloves garlic, minced
– 1 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper.
3. In a skillet, melt butter over medium heat and sear chicken until golden on both sides.
4. Transfer chicken to a baking dish and top with lemon zest, garlic, and lemon juice.
5. Bake for 20-25 minutes until cooked through.
6. Serve with spinach and potatoes.

Melt-in Your Mouth Steak in the Oven

This oven-roasted steak recipe yields a tender, juicy result with minimal effort. Perfect for a cozy spring evening, the steak is seasoned with garlic, herbs, and a touch of butter, creating a rich, savory flavor profile. Pair it with roasted vegetables for a complete meal.

Ingredients

– 1.5 lbs ribeye or strip loin steak
– 2 tbsp olive oil
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Rub steak with olive oil, garlic, thyme, salt, and pepper.
3. Sear steak in a skillet over high heat for 1-2 minutes per side.
4. Transfer to oven and roast for 10-15 minutes to desired doneness.
5. Let rest before slicing.

Vegan Asparagus Mushroom Pasta

This vegan-friendly pasta dish is a celebration of spring flavors. Asparagus and mushrooms take center stage, tossed in a light, garlicky sauce over whole-grain pasta. It’s a quick, healthy, and satisfying meal that’s perfect for a weeknight dinner.

Ingredients

– 8 oz whole-grain pasta
– 1 lb fresh asparagus, trimmed
– 1 cup mushrooms, sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp lemon juice
– Salt and pepper to taste
– Nutritional yeast for garnish

Instructions

1. Cook pasta according to package instructions.
2. In a skillet, sauté garlic, asparagus, and mushrooms in olive oil until tender.
3. Toss cooked pasta with the vegetable mixture and lemon juice.
4. Season with salt, pepper, and nutritional yeast.

| Nutrient | Per Serving |

| Calories | 350 |
| Protein | 12g |
| Fat | 15g |
| Saturated Fat| 2g |
| Carbs | 50g |
| Fiber | 8g |
| Sugar | 4g |
| Sodium | 200mg |

Easy Salmon Stir Fry

This quick and flavorful salmon stir fry is a great way to enjoy fish during spring. The salmon is cooked to perfection and tossed with colorful vegetables in a soy-ginger sauce. Serve over rice for a balanced meal.

Ingredients

– 4 salmon fillets (6 oz each)
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tbsp soy sauce
– 1 tbsp ginger, minced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Sesame seeds for garnish

Instructions

1. Heat olive oil in a large skillet or wok.
2. Cook garlic and ginger until fragrant.
3. Add vegetables and stir-fry until tender-crisp.
4. Add salmon fillets, skin side down (if applicable), and cook for 4-5 minutes.
5. Flip and cook for another 4-5 minutes until cooked through.
6. Drizzle with soy sauce and garnish with sesame seeds.

| Nutrient | Per Serving |

| Calories | 400 |
| Protein | 35g |
| Fat | 20g |
| Saturated Fat| 3g |
| Carbs | 15g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 400mg |

Incredible Chicken Piccata Pasta

Chicken Piccata Pasta is a classic Italian-inspired dish that’s both elegant and easy to make. Thinly sliced chicken is dredged in flour, sautéed in butter, and served with a tangy lemon-caper sauce over pasta. It’s a crowd-pleaser that’s ready in under 30 minutes.

Ingredients

– 4 chicken breasts, thinly sliced
– 1 cup all-purpose flour
– 4 tbsp butter
– 2 lemons, juiced
– 1/4 cup capers, rinsed
– 1 cup white wine (optional)
– 8 oz pasta
– Fresh parsley for garnish

Instructions

1. Cook pasta according to package instructions.
2. Dredge chicken slices in flour and sauté in butter until golden and cooked through.
3. Remove chicken and add lemon juice, capers, and white wine to the skillet.
4. Simmer sauce for 5 minutes, then toss with cooked pasta.
5. Serve chicken over pasta and garnish with parsley.

| Nutrient | Per Serving |

| Calories | 450 |
| Protein | 30g |
| Fat | 25g |
| Saturated Fat| 15g |
| Carbs | 30g |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 450mg |

Creamy Pea Risotto

This Creamy Pea Risotto is a comforting and flavorful spring dish. Arborio rice is slow-cooked in a light vegetable broth and finished with fresh peas, Parmesan cheese, and a touch of cream. It’s a creamy, indulgent meal that’s perfect for special occasions.

Ingredients

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1 cup fresh peas
– 2 tbsp butter
– 1/4 cup white wine (optional)
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan
– Salt and pepper to taste

Instructions

1. Sauté Arborio rice in butter until lightly toasted.
2. Add white wine and cook until absorbed.
3. Gradually add warmed broth, stirring constantly, until rice is tender.
4. Stir in heavy cream and Parmesan until creamy.
5. Add fresh peas and cook for 2-3 minutes.
6. Season with salt and pepper to taste.

| Nutrient | Per Serving |

| Calories | 400 |
| Protein | 15g |
| Fat | 25g |
| Saturated Fat| 15g |
| Carbs | 45g |
| Fiber | 4g |
| Sugar | 4g |
| Sodium | 500mg |

Salmon Bowl

This Salmon Bowl is a fresh and healthy meal that’s perfect for spring. Grilled salmon is served over a bed of quinoa, roasted vegetables, and a tangy tahini dressing. It’s a nutritious and flavorful bowl that’s easy to customize.

Ingredients

– 4 salmon fillets (6 oz each)
– 1 cup quinoa
– 2 cups mixed vegetables (asparagus, zucchini, bell peppers)
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions

1. Cook quinoa according to package instructions.
2. Toss vegetables with olive oil, salt, and pepper, and roast at 400°F (200°C) for 15-20 minutes.
3. Grill salmon for 4-5 minutes per side until cooked through.
4. Assemble bowls with quinoa, salmon, vegetables, and tahini dressing.

| Nutrient | Per Serving |
| Calories | 450 |
| Protein | 35g |
| Fat | 25g |
| Saturated Fat| 4g |
| Carbs | 30g |
| Fiber | 6g |
| Sugar | 5g |
| Sodium | 300mg |

Baked Salmon with Avocado Mash

This Baked Salmon with Avocado Mash is a creamy and delicious spring meal. Salmon is baked to perfection and served with a vibrant avocado mash, making for a healthy and flavorful dinner.

 Ingredients

– 4 salmon fillets (6 oz each)
– 3 ripe avocados
– 1 lime, juiced
– 1/2 cup Greek yogurt
– Salt and pepper to taste
– Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Season salmon with salt and pepper, and bake for 12-15 minutes until cooked through.
3. Mash avocado with lime juice, Greek yogurt, salt, and pepper.
4. Serve salmon with avocado mash and garnish with cilantro.

| Nutrient | Per Serving |

| Calories | 400 |
| Protein | 35g |
| Fat | 25g |
| Saturated Fat| 4g |
| Carbs | 15g |
| Fiber | 10g |
| Sugar | 4g |
| Sodium | 250mg ||

Crispy Pan Fried Mahi Mahi Recipe

This Crispy Pan Fried Mahi Mahi is a tropical twist on spring dining. The fish is coated in a spicy breadcrumb mixture and pan-fried to a golden crisp, served with a zesty mango salsa. It’s a flavorful and refreshing meal that’s perfect for warmer evenings.

Ingredients

– 4 mahi mahi fillets
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan
– 1 tsp paprika
– 1 mango, diced
– 1 lime, juiced
– 1 jalapeño, seeded and finely chopped
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions

1. In a bowl, mix panko breadcrumbs, Parmesan, paprika, salt, and pepper.
2. Dredge mahi mahi fillets in the breadcrumb mixture.
3. Heat olive oil in a skillet and pan-fry fish until golden and crispy, about 4-5 minutes per side.
4. Meanwhile, mix mango, lime juice, and jalapeño for the salsa.
5. Serve fish with mango salsa on top.

| Nutrient | Per Serving |
| Calories | 400 |
| Protein | 30g |
| Fat | 20g |
| Saturated Fat| 3g |
| Carbs | 25g |
| Fiber | 5g |
| Sugar | 10g |
| Sodium | 350mg |

 Sheet Pan Chicken

This Sheet Pan Chicken is a simple and versatile spring meal. Chicken breasts are seasoned with herbs and roasted alongside potatoes and vegetables on a single sheet pan. It’s a convenient and delicious one-pan dinner.

Ingredients

– 4 chicken breasts
– 2 cups mixed vegetables (carrots, Brussels sprouts, potatoes)
– 2 tbsp olive oil
– 1 tsp dried rosemary
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss chicken and vegetables with olive oil, rosemary, garlic powder, salt, and pepper on a sheet pan.
3. Roast for 25-30 minutes until chicken is cooked through and vegetables are tender.

| Nutrient | Per Serving |
| Calories | 350 |
| Protein | 30g |
| Fat | 15g |
| Saturated Fat| 3g |
| Carbs | 25g |
| Fiber | 5g |
| Sugar | 3g |
| Sodium | 300mg |

Korean Cucumber Salad Recipe (Oi Muchim)

This Korean Cucumber Salad, known as Oi Muchim, is a refreshing and spicy side dish perfect for spring. Thinly sliced cucumbers are marinated in a zesty Korean chili flake dressing, making it a great accompaniment to any meal.

Ingredients

– 4 large cucumbers, thinly sliced
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup rice vinegar
– 2 tbsp Gochujang
– 1 tbsp honey
– 1/4 cup chopped green onions
– 1/4 cup toasted sesame seeds
– 2 cloves garlic, minced
– 1/4 cup crushed nuts (optional)

Instructions

1. In a large bowl, combine cucumber slices.
2. In a small bowl, whisk together chili flakes, rice vinegar, Gochujang, honey, garlic, green onions, and sesame seeds.
3. Pour the dressing over cucumbers and toss to coat.
4. Let marinate for at least 30 minutes before serving.

| Nutrient | Per Serving |
| Calories | 100 |
| Protein | 3g |
| Fat | 5g |
| Saturated Fat| 1g |
| Carbs | 20g |
| Fiber | 4g |
| Sugar | 10g |
| Sodium | 200mg |

Shrimp Spring Rolls

These Shrimp Spring Rolls are a light and crunchy spring appetizer or main dish. Shrimp and vegetables are wrapped in rice paper and served with a sweet chili sauce. They’re easy to make and fun to eat.

Ingredients

– 1 package rice paper wrappers
– 1 lb cooked shrimp, chopped
– 1 cup mixed vegetables (carrots, cucumbers, mint, basil)
– 1/4 cup sweet chili sauce
– 2 tbsp water

Instructions

1. Fill a bowl with warm water.
2. Dip a rice paper wrapper in water for 5 seconds until soft.
3. Place shrimp and vegetables in the center of the wrapper.
4. Fold sides over filling and roll up tightly.
5. Serve with sweet chili sauce for dipping.

| Nutrient | Per Serving |
| Calories | 150 |
| Protein | 10g |
| Fat | 2g |
| Saturated Fat| 0g |
| Carbs | 30g |
| Fiber | 2g |
| Sugar | 10g |
| Sodium | 200mg |

Spring Vegetable Risotto

This Spring Vegetable Risotto is a creamy and colorful dish that celebrates the season’s freshest produce. Arborio rice is cooked with asparagus, peas, and carrots in a light vegetable broth, finished with Parmesan cheese for a rich and satisfying meal.

Ingredients

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1 cup fresh peas
– 1 cup asparagus, trimmed
– 1 cup carrots, diced
– 2 tbsp butter
– 1/4 cup white wine (optional)
– 1/2 cup grated Parmesan
– Salt and pepper to taste

Instructions

1. Sauté Arborio rice in butter until lightly toasted.
2. Add white wine and cook until absorbed.
3. Gradually add warmed broth, stirring constantly, until rice is tender.
4. Stir in fresh peas, asparagus, and carrots. Cook until vegetables are tender.
5. Finish with Parmesan cheese and season with salt and pepper.

| Nutrient | Per Serving |
| Calories | 400 |
| Protein | 15g |
| Fat | 20g |
| Saturated Fat| 10g |
| Carbs | 50g |
| Fiber | 6g |
| Sugar | 4g |
| Sodium | 500mg |

Grilled Lamb Chops

These Grilled Lamb Chops are a hearty and flavorful spring dish. Marinated in a mix of olive oil, garlic, and herbs, the lamb is grilled to perfection and served with a side of roasted potatoes and vegetables. It’s a perfect meal for a special occasion.

Ingredients

– 8 lamb chops
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tbsp rosemary, chopped
– 1 tbsp thyme, chopped
– Salt and pepper to taste
– 2 cups mixed vegetables (potatoes, zucchini, bell peppers)

Instructions

1. In a bowl, whisk together olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Marinate lamb chops for at least 2 hours.
3. Preheat grill to medium-high heat and cook lamb chops for 4-5 minutes per side until cooked to desired doneness.
4. Toss vegetables with olive oil, salt, and pepper, and grill alongside lamb.

| Nutrient | Per Serving |
| Calories | 500 |
| Protein | 35g |
| Fat | 35g |
| Saturated Fat| 15g |
| Carbs | 15g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | 400mg |

Wild Garlic Pasta Recipe

This Wild Garlic Pasta is a simple yet flavorful spring dish. Fresh wild garlic is sautéed with olive oil and garlic, then tossed with spaghetti and topped with Parmesan cheese. It’s a quick and delicious meal that highlights the season’s best ingredients.

Ingredients

– 8 oz spaghetti
– 1 cup wild garlic, chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup grated Parmesan
– Salt and pepper to taste

Instructions

1. Cook spaghetti according to package instructions.
2. In a skillet, heat olive oil and sauté wild garlic and garlic until fragrant.
3. Toss cooked spaghetti with the garlic mixture.
4. Season with salt and pepper, then top with Parmesan cheese.

| Nutrient | Per Serving |
| Calories | 350 |
| Protein | 15g |
| Fat | 20g |
| Saturated Fat| 5g |
| Carbs | 45g |
| Fiber | 4g |
| Sugar | 2g |
| Sodium | 300mg |

Pesto Pizza with Tomatoes and Broccoli

This Pesto Pizza with Tomatoes and Broccoli is a vibrant and flavorful spring meal. A homemade or store-bought pizza crust is topped with pesto, fresh tomatoes, broccoli, and mozzarella cheese, then baked to perfection. It’s a quick and delicious dinner that’s perfect for a busy evening.

Ingredients

– 1 pizza crust
– 1/4 cup pesto
– 1 cup cherry tomatoes, halved
– 1 cup broccoli florets
– 1 cup mozzarella cheese, shredded
– Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Spread pesto over pizza crust.
3. Top with cherry tomatoes, broccoli, and mozzarella cheese.
4. Season with salt and pepper.
5. Bake for 15-20 minutes until crust is golden and cheese is melted.

| Nutrient | Per Serving |
| Calories | 400 |
| Protein | 15g |
| Fat | 20g |
| Saturated Fat| 10g |
| Carbs | 40g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 400mg |

Teriyaki Beef Bowls with Rice

These Teriyaki Beef Bowls are a flavorful and easy spring meal. Thinly sliced beef is cooked in a sweet teriyaki sauce and served over a bed of rice with steamed vegetables. It’s a quick and satisfying dinner that’s perfect for any night of the week.

Ingredients

– 1 lb beef (sirloin or ribeye), sliced
– 1 cup teriyaki sauce
– 2 cups cooked rice
– 2 cups mixed vegetables (carrots, broccoli, snap peas)
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 2 tbsp water
– 2 tsp cornstarch

Instructions

1. Cook rice according to package instructions.
2. In a bowl, whisk together teriyaki sauce, soy sauce, honey, rice vinegar, water, and cornstarch.
3. In a skillet, cook beef slices until browned, then add teriyaki sauce and simmer for 5 minutes.
4. Steam vegetables until tender.
5. Assemble bowls with rice, beef, and vegetables.

| Nutrient | Per Serving |
| Calories | 450 |
| Protein | 30g |
| Fat | 20g |
| Saturated Fat| 5g |
| Carbs | 50g |
| Fiber | 5g |
| Sugar | 15g |
| Sodium | 600mg |

Shrimp Fried Rice

This Shrimp Fried Rice is a quick and delicious spring meal that’s perfect for using up leftover rice. Shrimp is stir-fried with vegetables and soy sauce, then mixed with cooked rice for a flavorful and filling dinner.

Ingredients

– 2 cups cooked rice (preferably day-old)
– 1 lb shrimp, peeled and deveined
– 1 cup mixed vegetables (peas, carrots, corn)
– 2 tbsp soy sauce
– 1 tbsp oyster sauce (optional)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 2 eggs, beaten
– Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large skillet or wok.
2. Add garlic and cook until fragrant.
3. Add shrimp and cook until pink and fully cooked.
4. Push shrimp to one side and add a little more oil to the other side.
5. Pour in beaten eggs and scramble them, then mix with shrimp.
6. Add mixed vegetables, soy sauce, and oyster sauce, and stir-fry for 2-3 minutes.
7. Add cooked rice and stir-fry until well combined with other ingredients.
8. Season with salt and pepper to taste.

| Nutrient | Per Serving |

| Calories | 400 |
| Protein | 25g |
| Fat | 15g |
| Saturated Fat| 3g |
| Carbs | 50g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 500mg |

Strawberry Chicken Salad with Creamy Maple Dressing

This Strawberry Chicken Salad is a fresh and flavorful spring dish. Grilled chicken is tossed with strawberries, feta cheese, and mixed greens, then drizzled with a creamy maple dressing. It’s a light and satisfying meal that’s perfect for a warm evening.

Ingredients

– 4 chicken breasts
– 2 cups mixed greens
– 1 cup strawberries, hulled and sliced
– 1/2 cup feta cheese, crumbled
– 1/4 cup creamy maple dressing
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions

1. Grill chicken breasts until cooked through, then slice.
2. In a large bowl, combine mixed greens, strawberries, and feta cheese.
3. Add sliced chicken on top.
4. Drizzle with creamy maple dressing and toss to coat.
5. Serve immediately.

| Nutrient | Per Serving |
| Calories | 350 |
| Protein | 30g |
| Fat | 15g |
| Saturated Fat| 5g |
| Carbs | 25g |
| Fiber | 5g |
| Sugar | 15g |
| Sodium | 300mg |

Tasty Shrimp Tostadas Recipe

These Tasty Shrimp Tostadas are a vibrant and flavorful spring meal. Crispy corn tortillas are topped with succulent shrimp, avocado, salsa, and cilantro. It’s a quick and delicious dinner that’s perfect for a fiesta-inspired night.

Ingredients

– 1 lb shrimp, peeled and deveined
– 8 corn tortillas
– 1 avocado, sliced
– 1 cup salsa
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– 1/4 cup queso fresco (optional)
– 1 tsp chili powder

Instructions

1. Heat oil in a skillet and cook shrimp with chili powder until pink and cooked through.
2. Fry corn tortillas until crispy and drain on paper towels.
3. Assemble tostadas by placing shrimp on each tortilla, then topping with avocado, salsa, cilantro, and queso fresco.
4. Serve with lime wedges on the side.

| Nutrient | Per Serving |
| Calories | 350 |
| Protein | 20g |
| Fat | 15g |
| Saturated Fat| 3g |
| Carbs | 30g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 400mg |

How to Cook Lamb Chops in Air Fryer

Cooking lamb chops in the air fryer is a quick and easy spring meal. The lamb is seasoned with herbs and spices, then cooked to perfection in the air fryer, resulting in tender and flavorful chops that are ready in minutes.

Ingredients

– 8 lamb chops
– 2 tbsp olive oil
– 1 tsp dried rosemary
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste

Instructions

1. Preheat air fryer to 400°F (200°C).
2. In a bowl, mix olive oil, rosemary, garlic powder, paprika, salt, and pepper.
3. Toss lamb chops in the marinade until evenly coated.
4. Cook lamb chops in the air fryer for 8-10 minutes, flipping halfway.
5. Let rest for a few minutes before serving.

| Nutrient | Per Serving |
| Calories | 300 |
| Protein | 25g |
| Fat | 20g |
| Saturated Fat| 8g |
| Carbs | 5g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 300mg |

Smoked Salmon Bowls with Miso Tahini Dressing

These Smoked Salmon Bowls are a fresh and elegant spring meal. Smoked salmon is served over a bed of quinoa and mixed greens, topped with avocado, pickled ginger, and a creamy miso tahini dressing. It’s a healthy and flavorful bowl that’s perfect for a light dinner.

Ingredients

– 4 smoked salmon fillets
– 1 cup quinoa
– 2 cups mixed greens
– 1 avocado, sliced
– 1/2 cup pickled ginger, sliced
– 1/4 cup miso tahini dressing
– Sesame seeds for garnish

Instructions

1. Cook quinoa according to package instructions.
2. Assemble bowls with quinoa, mixed greens, smoked salmon, avocado, and pickled ginger.
3. Drizzle with miso tahini dressing and garnish with sesame seeds.

| Nutrient | Per Serving |
| Calories | 400 |
| Protein | 30g |
| Fat | 25g |
| Saturated Fat| 4g |
| Carbs | 30g |
| Fiber | 8g |
| Sugar | 5g |
| Sodium | 300mg |

Cilantro Lime Shrimp Bowl

This Cilantro Lime Shrimp Bowl is a fresh and vibrant spring meal. Shrimp is marinated in a zesty cilantro lime marinade, then grilled and served over a bed of rice with roasted vegetables. It’s a light and flavorful dinner that’s perfect for warmer evenings.

Ingredients

– 1 lb shrimp, peeled and deveined
– 1/4 cup fresh cilantro, chopped
– 2 limes, juiced
– 2 cloves garlic, minced
– 1 tsp olive oil
– 1 cup cooked rice
– 2 cups mixed vegetables (zucchini, bell peppers, onions)

Instructions

1. In a bowl, whisk together cilantro, lime juice, garlic, and olive oil.
2. Marinate shrimp for at least 30 minutes.
3. Grill shrimp until pink and cooked through.
4. Toss vegetables with olive oil, salt, and pepper, and roast at 400°F (200°C) for 15-20 minutes.
5. Assemble bowls with rice, shrimp, and roasted vegetables.

| Nutrient | Per Serving |

| Calories | 300 |
| Protein | 20g |
| Fat | 10g |
| Saturated Fat| 2g |
| Carbs | 30g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 250mg |

Creamy Vegan Wild Garlic Soup

This Creamy Vegan Wild Garlic Soup is a comforting and flavorful spring dish. Fresh wild garlic is blended with potatoes and non-dairy milk to create a rich and creamy soup. It’s a delicious and healthy meal that’s perfect for a cozy evening.

Ingredients

– 2 cups wild garlic, chopped
– 2 medium potatoes, diced
– 4 cups vegetable broth
– 1/4 cup non-dairy milk
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions

1. In a pot, sauté wild garlic and potatoes in olive oil until fragrant.
2. Add vegetable broth and bring to a boil, then simmer until potatoes are tender.
3. Blend soup until smooth.
4. Stir in non-dairy milk and season with garlic powder, salt, and pepper.

| Nutrient | Per Serving |
| Calories | 200 |
| Protein | 5g |
| Fat | 10g |
| Saturated Fat| 1g |
| Carbs | 30g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 400mg |

Baked Bruschetta Chicken

This Baked Bruschetta Chicken is a flavorful and easy spring meal. Chicken breasts are topped with a mixture of diced tomatoes, garlic, basil, and mozzarella cheese, then baked to perfection. It’s a delicious and satisfying dinner that’s perfect for a weeknight.

Ingredients

– 4 chicken breasts
– 1 cup diced tomatoes
– 2 cloves garlic, minced
– 1/4 cup fresh basil, chopped
– 1/2 cup mozzarella cheese, shredded
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix diced tomatoes, garlic, basil, and mozzarella cheese.
3. Place chicken breasts on a baking sheet and top with the tomato mixture.
4. Drizzle with olive oil and season with salt and pepper.
5. Bake for 25-30 minutes until the chicken is cooked through.

| Nutrient | Per Serving |
| Calories | 350 |
| Protein | 30g |
| Fat | 15g |
| Saturated Fat| 5g |
| Carbs | 20g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 300mg |