Easy, Healthy Recipes for Busy Women: Quick Meal Ideas for Wellness

Lemon Chicken Pasta

I absolutely adore the delightful pairing of tangy lemon zest and crispy toasted breadcrumbs in this simple lemon chicken pasta recipe. This nutritious dinner features tender rotisserie chicken, paired with quick-cooking spiralized zucchini and baby zucchini, resulting in a satisfying meal that can be prepared in a mere 10 minutes.

Ingredients

2 teaspoons extra-virgin olive oil

1 cup spiralized zucchini (see Tip)

1 cup baby spinach

½ cup shredded skinless rotisserie chicken breast

⅛ teaspoon salt

⅛ teaspoon ground pepper

½ cup cooked whole-wheat spaghetti

2 tablespoons grated Parmesan cheese

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon panko breadcrumbs, toasted

Instructions

Warm up the oil in a spacious nonstick skillet on medium heat. Cook the zucchini for 1 minute. Include some spinach and chicken in the mix and let it cook for an additional minute. Season with salt and pepper, then remove from heat. Combine cooked spaghetti with Parmesan, lemon zest, and lemon juice; toss together. Garnish with toasted panko and serve.

Tips 

• Create your own zucchini noodles using a spiralizer. Just grab a small zucchini, weighing around 2 oz., and you'll have a cup of delicious zoodles. Alternatively, you can find a package of fresh zucchini noodles in the produce department.
• To achieve perfectly toasted panko breadcrumbs: Place a small skillet on the stovetop over medium heat. Cook the panko, stirring often, until it turns a beautiful golden color, which usually takes about 2 minutes. To add some extra flavor, you can melt 1 tsp. of butter in the pan before toasting the breadcrumbs. It's important to start with this step, using the same pan you'll be using for the rest of the recipe.

Equipment 

Vegetable spiralizer which can be found here.

3-Ingredient Chicken Salad Tostadas

This three-ingredient dinner is a breeze with a premade salad kit that conveniently includes all the necessary components, including the dressing. Consider using canned black beans instead of chicken to create a vegetarian version of this dish.

Ingredients

1 (10 ounce) Southwest-style salad kit

6 ounces rotisserie chicken breast, shredded

6 tostada shell

Instructions

Follow the instructions on the salad kit to prepare the salad, keeping the tortilla strips and shredded cheese aside. Then, mix in the chicken. Spread the chicken salad evenly onto the tostada shells. Finish off with the tortilla strips and cheese on top.

Turkey and Pea Shoot Stir-Fry

Experience the exquisite blend of succulent turkey and the refreshing flavor of pea shoots in this simple and healthy stir-fry recipe. Perfect for a nutritious dinner when you're short on time, this recipe is ready in a flash.

Ingredients

2 teaspoons sesame oil

1 pound ground turkey (preferably lean)

2 cloves garlic, minced

1 tablespoon ginger, freshly grated

2 cups pea shoots, roughly chopped

1 red bell pepper, thinly sliced

3 tablespoons soy sauce (low sodium)

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 teaspoon chili flakes (optional for heat)

½ cup green onions, chopped

Salt and pepper to taste

Cooked brown rice or quinoa, for serving

Instructions

Warm up some sesame oil in a spacious skillet or wok on medium-high heat. Add the ground turkey, using a spatula to break it apart. Continue cooking until it develops a golden color, which usually takes around 5 minutes. Include the minced garlic and ginger in the skillet. Continuously stir and cook for an extra 2 minutes until the aroma is released. Add the sliced red bell pepper to the pan and cook for 2-3 minutes until it becomes slightly softened. Add the pea shoots, soy sauce, hoisin sauce, rice vinegar, and chili flakes (if desired) to the mixture. Continue cooking for an additional 2 minutes, until the pea shoots have become tender and are thoroughly coated in the flavorful sauce.
Season with your preferred amount of salt and pepper. Add a touch of fresh green onions just before serving. Enjoy this delicious dish atop a bed of cooked brown rice or quinoa.

Tips 

• Pea shoots are young pea vines that have a sweet, delicate flavor. They can be found at Asian markets or specialty food stores.
• For a gluten-free version, make sure to use gluten-free soy sauce and hoisin sauce 
• This dish is highly adaptable; feel free to add other vegetables like mushrooms or snap peas to the stir-fry.

Smoked Salmon and Avocado Wraps

Enjoy the luxurious combination of smoked salmon and creamy avocado wrapped in soft tortillas for a meal that's both quick and impressively nutritious. These wraps are perfect for a light lunch or dinner and can be prepared in under 10 minutes.

Ingredients

4 large whole wheat tortillas

8 ounces smoked salmon, sliced

2 ripe avocados, peeled, pitted, and sliced

1 cup mixed salad greens

¼ cup cream cheese, softened

1 tablespoon capers, drained

1 tablespoon lemon juice

Salt and pepper to taste

1 small red onion, thinly sliced (optional)

Instructions

Lay out the tortillas on a flat surface. Spread each tortilla evenly with cream cheese. Arrange the smoked salmon slices over the cream cheese. Top with avocado slices and a handful of mixed salad greens. Sprinkle with capers and drizzle with lemon juice. Season with salt and pepper. If using, add a few slices of red onion to each wrap for an extra crunch and flavor. Roll up the tortillas tightly, tucking in the sides as you go, to form wraps. Cut each wrap in half diagonally and serve immediately.

Tips 

• For a gluten-free option, use gluten-free tortillas.
• To make these wraps ahead of time, prepare the fillings but don't assemble until ready to eat to avoid soggy tortillas.
• Customize your wraps by adding ingredients like sliced cucumber, radishes, or a sprinkle of dill for added flavor and crunch.