50 Clean Eating Recipes with Just 5 Ingredients for Busy Days

Healthy food doesn’t have to demand a fully stocked pantry or hours at the stove. Each recipe below calls for just five core ingredients—excluding water, salt, pepper, and cooking oil—and can be finished quickly enough for the most hectic schedule. Stock up on a few basics, print this list, and dinner, breakfast, or lunch will practically make itself.

1. Lemon-Garlic Roast Chicken Breasts

Skin-on chicken breasts roast beautifully when smeared with minced garlic, drizzled with fresh lemon juice, and sprinkled with thyme. Slide the pan into a 400 °F oven until the meat reaches 165 °F and the skin crisps. A final squeeze of lemon brightens everything without extra effort.

2. Maple-Dijon Salmon

Whisk pure maple syrup with Dijon mustard, brush it over salmon, then sprinkle sea salt and black pepper. Bake at 425 °F for about 12 minutes until the flesh flakes easily. The glaze caramelizes just enough to balance the fish’s richness.

3. Tomato-Basil Zoodle Bowl

Sauté zucchini noodles in olive oil for two minutes, then pour in crushed tomatoes. Simmer briefly, add torn basil, and season lightly. The result tastes like summer yet clocks in under ten minutes.

4. Chickpea & Spinach Skillet

Drain and rinse chickpeas, then warm them in a skillet with diced tomatoes and a pinch of smoked paprika. Fold in fresh spinach until just wilted. A squeeze of lemon ties the earthy beans and greens together.

5. Sweet Potato–Black Bean Tacos

Cubed sweet potatoes roast until tender while black beans heat in a small saucepan. Layer both into tortillas and top with chopped cilantro and a dash of chili powder. These handheld bites are naturally filling and totally plant-based.

6. Greek Yogurt Berry Parfait

Spoon thick Greek yogurt into a glass, scatter fresh berries, and drizzle with honey. Repeat for a second layer and finish with a few crushed nuts for crunch. Breakfast is done before the coffee finishes brewing.

7. Avocado Egg Toast

Mash ripe avocado with a squeeze of lime and spread it over toasted bread. Slide a fried egg on top and dust with red pepper flakes. Protein, healthy fat, and whole grains—all in one tidy slice.

8. Turmeric-Coconut Lentil Soup

Simmer red lentils in light coconut milk with vegetable broth, turmeric, and grated ginger until tender. The spices perfume the kitchen while the soup thickens. Serve piping hot with fresh herbs on top.

9. Caprese Stuffed Portobellos

Remove the stems from portobello mushrooms, drizzle with olive oil, and roast gill-side up for five minutes. Fill each cap with fresh mozzarella and tomato slices, then return to the oven until the cheese bubbles. Finish with basil and a crack of pepper.

10. Quinoa-Cucumber Feta Salad

Cook quinoa, let it cool, and toss with diced cucumber, feta, and chopped dill. A splash of lemon juice ties the flavors together. This chilled salad packs perfectly for lunch.

11. Honey-Lime Shrimp Skewers

Marinate peeled shrimp in honey, lime juice, and a touch of cumin for 10 minutes. Thread onto soaked wooden sticks and sear in a grill pan until pink and slightly charred. Extra glaze doubles as a quick dipping sauce.

12. Butternut-Sage Risotto

Toast arborio rice in olive oil, then slowly ladle in vegetable broth while stirring. Fold in roasted butternut squash and minced fresh sage near the end. A sprinkling of Parmesan adds savory depth without extra fuss.

13. Pesto Zucchini Noodles

Blend basil, pine nuts, and olive oil into a quick pesto. Toss with lightly sautéed zucchini noodles and halved cherry tomatoes. Dinner is bright, herbaceous, and low-carb.

14. Spicy Peanut Tofu Lettuce Wraps

Pan-sear extra-firm tofu until golden, then coat with a sauce made from peanut butter, soy sauce, and sriracha. Pile the flavorful cubes into romaine or butter lettuce cups. Crunchy, creamy, and pleasantly spicy.

15. Balsamic Mushroom Steak Tips

Season steak tips with salt and pepper, then sear in a hot skillet alongside sliced mushrooms. Deglaze everything with a splash of balsamic vinegar for a tangy finish. Serve over wilted greens or mashed cauliflower.

16. Mango Chicken Lettuce Cups

Cook diced chicken breast with a hint of chili powder, then toss with ripe mango cubes. Spoon the mixture into lettuce leaves and add chopped cilantro. The sweet-heat combo feels refreshing and light.

17. Cilantro-Lime Cauliflower Rice

Pulse cauliflower florets in a processor until rice-like, then sauté in a skillet with olive oil. Stir in lime juice, zest, and chopped cilantro. It’s a speedy side for tacos or grilled fish.

18. Berry-Spinach Smoothie

Blend frozen berries, baby spinach, almond milk, and a spoonful of almond butter until velvety. The greens disappear behind the fruit flavor. Pour and sip immediately for a nutrient boost.

19. Sesame-Ginger Broccoli & Edamame

Steam broccoli until crisp-tender, then toss with shelled edamame. Dress with a quick sauce of toasted sesame oil, grated ginger, and soy sauce. A sprinkle of seeds gives extra nutty crunch.

20. Cinnamon-Apple Overnight Oats

Combine rolled oats, unsweetened almond milk, diced apple, and cinnamon in a jar. Refrigerate overnight so the oats soften. Wake up to breakfast that’s entirely prepped and perfectly spiced.

21. Herb-Roasted Cod with Asparagus

Arrange cod and trimmed asparagus on a sheet pan, drizzle with olive oil, and scatter chopped parsley. Roast at 400 °F for 12 minutes until the fish flakes. Simple herbs let the fresh flavors shine.

22. Peach-Almond Couscous

Prepare whole-wheat couscous with vegetable broth, then fold in diced ripe peaches and toasted almonds. A drizzle of olive oil keeps it moist. Serve warm or room temperature beside grilled meats.

23. Garlic-Parmesan Roasted Carrots

Toss carrot sticks in olive oil, minced garlic, and shredded Parmesan. Roast until tender and caramelized. Cheese crisps at the edges, giving each bite an irresistible crunch.

24. Mediterranean Chickpea Salad

Combine chickpeas with chopped cucumber, tomatoes, olives, and feta. Splash with extra-virgin olive oil and oregano. A chilled rest in the fridge marries all the flavors.

25. Coconut Chia Pudding

Stir chia seeds into canned light coconut milk along with a touch of maple syrup. Refrigerate for four hours until thick. Top with berries just before serving.

26. Lemon-Dill Quinoa Pilaf

Cook quinoa in vegetable broth for added flavor. Stir in fresh dill, lemon zest, and juice while still warm. It pairs beautifully with any seafood entrée.

27. Paprika-Roasted Turkey Tenderloin

Rub turkey tenderloin with olive oil, smoked paprika, and garlic powder. Roast until 165 °F internally, then rest before slicing. The spice crust keeps the lean meat juicy.

28. Strawberry-Banana Nice Cream

Freeze banana and strawberry pieces, then blend until smooth and soft-serve-like. A splash of vanilla extract rounds out the flavor. Serve immediately or freeze for a firmer texture.

29. Blackened Tilapia with Pineapple Salsa

Coat tilapia with a mix of paprika, cumin, and cayenne, then sear in a hot skillet. Dice fresh pineapple, red onion, and cilantro for a quick salsa. The sweet fruit cools the gentle heat of the fish.

30. Smashed Avocado-Chickpea Sandwich

Coarsely mash canned chickpeas with ripe avocado, lemon juice, and salt. Spread between slices of whole-grain bread with crisp lettuce. It’s creamy, protein-packed, and ready in minutes.

31. Rosemary Sweet Potato Fries

Toss sweet potato sticks in olive oil, minced rosemary, salt, and pepper. Bake at 425 °F until edges crisp. Serve hot with a side of ketchup or plain Greek yogurt.

32. Ginger-Miso Bok Choy

Sauté halved bok choy in sesame oil until just wilted. Add a quick sauce of white miso, grated ginger, and a splash of water. The greens stay bright and slightly crunchy.

33. Berry-Oat Breakfast Bars

Combine rolled oats, mashed banana, frozen mixed berries, and almond butter into a thick batter. Press into a pan and bake until set. Cool, slice, and stash for grab-and-go breakfasts.

34. Garlic-Herb Brussels Sprouts

Halve Brussels sprouts, toss with olive oil, minced garlic, and chopped parsley. Roast until caramelized and tender. Even skeptics find themselves reaching for seconds.

35. Maple-Glazed Tempeh

Sear tempeh strips until golden, then deglaze the pan with pure maple syrup and a splash of soy sauce. The glaze thickens quickly, clinging to every bite. Serve with brown rice or quinoa for a balanced meal.

36. Watermelon-Feta Mint Salad

Cube seedless watermelon and sprinkle with feta and fresh mint. A dash of lime juice wakes up the sweetness. It’s the fastest side dish of summer.

37. Thai Curry Peanut Sweet Potatoes

Simmer cubed sweet potatoes in light coconut milk mixed with red curry paste. Stir in natural peanut butter for richness. Serve once the potatoes are fork-tender and the sauce thickens.

38. Cinnamon-Raisin Quinoa

Cook quinoa in almond milk, then stir in raisins and ground cinnamon. A drizzle of honey sweetens naturally. Enjoy warm like oatmeal or chilled like pudding.

39. Cajun Shrimp & Peppers

Toss shrimp and sliced peppers with Cajun spice blend and sauté in olive oil. Everything cooks in under five minutes. Spoon over cauliflower rice for a low-carb plate.

40. Chocolate-Date Energy Bites

Pulse pitted dates, cocoa powder, almond butter, and oats in a food processor. Roll the dough into bite-size balls and chill. They tame afternoon cravings the wholesome way.

41. Lime-Coconut Grilled Chicken Thighs

Marinate chicken thighs in coconut milk, lime zest, and garlic. Grill on a ridged pan until charred and cooked through. A quick basting of the marinade keeps them extra moist.

42. Tomato-Spinach Frittata

Whisk eggs with salt and pepper, then pour over sautéed spinach in a skillet. Nestle halved cherry tomatoes on top and cook until the eggs set. Finish under the broiler for a lightly browned surface.

43. Orange-Sesame Salmon

Combine fresh orange juice, sesame oil, and a touch of soy sauce, then brush over salmon. Bake until opaque and flaky. The citrus glaze caramelizes slightly for a sweet-savory bite.

44. Pesto Chickpea Pasta

Blend basil, garlic, and olive oil into a quick pesto while pasta boils. Stir in drained chickpeas for extra protein. Toss everything together for a five-ingredient bowl of comfort.

45. Garden Veggie Egg Muffins

Whisk eggs, add chopped bell pepper, spinach, and a pinch of salt, then pour into a greased muffin tin. Bake until puffed and set. Cool and refrigerate for quick breakfasts all week.

46. Lemon-Herb Farro

Simmer farro in vegetable broth until tender. Stir in chopped parsley, lemon zest, and a splash of juice. The hearty grain works as a base for any roasted vegetable topping.

47. Blueberry-Kale Smoothie Bowl

Blend frozen blueberries, kale, banana, and almond milk to thick soft-serve consistency. Pour into a bowl and add favorite toppings. Eat with a spoon for a more satisfying smoothie experience.

48. Chili-Lime Roasted Chickpeas

Dry canned chickpeas well, toss with olive oil, chili powder, and lime zest, then roast until crunchy. Cool completely for maximum crispness. They make a portable, protein-rich snack.

49. Banana-Oat Pancakes

Blend rolled oats, ripe bananas, eggs, and a pinch of baking powder into a batter. Pour onto a hot non-stick griddle and cook until bubbles form, then flip. Sweetness comes solely from the fruit.

50. Garlic-Lemon Sautéed Kale

Sauté minced garlic in olive oil, add torn kale leaves, and cook until wilted. Finish with a squeeze of lemon juice and sea salt. A simple side that pairs with nearly everything.